Cellar-stored rose petal jam made by Bai people in Dali and preparation method of rose petal jam

A technology of rose sauce and cellaring, which is applied in the direction of food ingredients as taste improvers, food ingredients as odor improvers, alcohol-containing food ingredients, etc., which can solve the problems of unstable quality, high sugar content and short shelf life of rose sauce products, and achieve Rich taste effect

Inactive Publication Date: 2016-10-26
大理市圣应堂玫瑰食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the quality of the rose sauce produced by the traditional method is unstable, the shelf life is short, the sugar content is high, and the fragrance is not strong, so it is difficult to meet the needs of modern people.

Method used

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  • Cellar-stored rose petal jam made by Bai people in Dali and preparation method of rose petal jam

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Making 1000g of Dali Bai nationality cellar rose sauce is characterized in that it is made of the following raw materials in weight percentage: 300g of edible rose petals, 350g of white sugar, 100g of brown sugar, 220g of 80-degree malt syrup, 20g of honey, and 10g of distilled wine. Its preparation method comprises the operation steps of following sequence:

[0019] (1) Selection of edible rose petals: before 9 o'clock in the morning, the pure natural and pollution-free edible roses grown on the plateau around the Erhai Lake Basin in Dali at an altitude of 2,000 meters were picked, and the petals and stamens were separated by manual selection. Then spread the rose petals flat in a cool and dry room for later use;

[0020] (2) Raw material pretreatment: put the edible rose petals selected in step (1) into the flower cutting machine for cutting and standby, and the width of the slices is 2cm;

[0021] (3) Mixing processing: add edible rose petals, white sugar, brown sug...

Embodiment 2

[0025] Making 1000g of Dali Bai nationality cellar rose sauce is characterized in that it is made of the following raw materials in weight percentage: 350g of edible rose petals, 400g of white sugar, 50g of brown sugar, 180g of 80-degree malt syrup, 10g of honey, and 10g of distilled wine. Its production method is the same as that of Example 1, except that after sealing the lid in the cellar storage process, the earthen pottery pot is put into the cellar for sealed storage for 120 days, and in the last 40 days of pickling, fresh cypress leaves are spread around the earthen pottery pot, During storage, the temperature is controlled at 20-25 degrees, and the relative humidity is controlled at 40-50%.

Embodiment 3

[0027] Make 1000g of Dali Bai Nationality’s cellar rose sauce, which is characterized in that it is made of the following raw materials in weight percentage: 300g of edible rose petals, 300g of white sugar, 150g of brown sugar, 200g of 80-degree malt syrup, 20g of honey, and papaya with a width of 2cm Tablets 10g, distilled wine 20g. Its preparation method comprises the operation steps of following sequence:

[0028] (1) Selection of edible rose petals: before 9 o'clock in the morning, the pure natural and pollution-free edible roses grown on the plateau around the Erhai Lake Basin in Dali at an altitude of 2,000 meters were picked, and the petals and stamens were separated by manual selection. Then spread the rose petals flat in a cool and dry room for later use;

[0029] (2) Raw material pretreatment: put the edible rose petals selected in step (1) into the flower cutting machine for cutting and standby, and the width of the slices is 2cm;

[0030] (3) Mixing processing: a...

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Abstract

The invention discloses cellar-stored rose petal jam made by Bai people in Dali and a preparation method of the rose petal jam, and belongs to the technical field of rose food processing. Pure natural and pollution-free edible rose flowers growing on an Erhai basin surrounding plateau at the altitude of 2,000 m in Dali are taken as main materials and matched with auxiliary materials including white granulated sugar, brown sugar, maltose syrup, honey and the like, and the rose petal jam is prepared through the steps of selection of the edible rose petals, raw material preprocessing, mixing processing, cellar storage processing and sterilization and packaging processing. The prepared cellar-stored rose petal jam has long shelf life, heavy jam flavor and rich taste levels, and tastes sour and sweet with honey flavor; no food preservative, pigment or sweetener is added, and the cellar-stored rose petal jam is natural health food.

Description

Technical field: [0001] The invention belongs to the technical field of rose food processing, and in particular relates to a Dali Bai ethnic cellar rose sauce and a preparation method thereof. Background technique: [0002] Rose sauce is a traditional delicacy loved by the Bai people in Dali. Now in the ancient city of Dali, it can be seen everywhere that Dali people like to use rose sauce to process rose cakes, rose rice cakes, rose cold shrimps, rose cakes, rose steamed buns and rose glutinous rice balls, and rose sauce is also indispensable in the three-course tea of ​​the Bai nationality. The traditional rose sauce is roses The petals are pickled with sugar. After the flowers are picked, they are laid flat in a cool and ventilated room, and they are often turned over to prevent heat and deterioration. After 2 to 4 hours of storage, the petals and stamens are separated by manual selection, and then pickled. However, the quality of the rose sauce produced by the traditio...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60
CPCA23V2002/00A23V2200/14A23V2200/15A23V2250/08A23V2250/616
Inventor 毕建勋
Owner 大理市圣应堂玫瑰食品有限公司
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