Coconut meat body-strengthening fermentation type rose dreg composite jam and preparation method thereof

A rose dregs, fermented technology, applied in the direction of food ingredients containing yeast, the function of food ingredients, food ingredients containing natural extracts, etc., to achieve the effect of maintaining nutrients, preventing syrup gelatinization, and increasing added value

Inactive Publication Date: 2016-11-16
滁州市百年食品股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Domestic research on the use of fruit and vegetable waste residues for food development and deep processing is mainly concentrated on apple pomace, tomato pomace, bean pomace, grape pomace, beet pomace, pineapple pomace, orange peel, pomelo peel, etc. blank

Method used

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Examples

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Embodiment Construction

[0017] A kind of coconut flesh fermented type rose residue compound jam, is made of the following raw materials by weight:

[0018] Rose dregs 150, cherries 90, winter bamboo shoots 5, coconut meat 7, enoki mushroom slurry 10, Luo Han Guo flower 1, dogwood 2, salvia miltiorrhiza 2, yeast 6, white sugar 35, pectin amount, agar amount, lemon juice amount, water amount.

[0019] The preparation method of described a kind of coconut flesh strengthening body fermented type rose dregs compound jam, comprises the following steps:

[0020] (1) Mix Luo Han Guo flower, Cornus officinalis and Salvia miltiorrhiza, add 8 times of water, simmer for 30 minutes, and filter to obtain Chinese medicinal liquid;

[0021] (2) Mix winter bamboo shoots and coconut meat, add Flammulina velutipes slurry to beat, filter, put the obtained slurry in a pot, simmer to make a paste, and set aside;

[0022] (3) After cleaning the rose dregs, rinse them in running water for 30 minutes, drain them, transfer t...

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PUM

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Abstract

The invention discloses coconut meat body-strengthening fermentation type rose dreg composite jam which is prepared from the following raw materials in parts by weight: 150-160 parts of rose dregs, 90-100 parts of cherries, 5-6 parts of winter bamboo shoots, 7-8 parts of coconut meat, 10-15 parts of needle mushroom pulp, 1-2 parts of siraitia grosvenorii flowers, 2-4 parts of fructus corni, 2-3 parts of radix salviae miltiorrhizae, 6-8 parts of yeast, 35-40 parts of white granulated sugar, a proper amount of pectin, a proper amount of agar, a proper amount of lemon juice and a proper amount of water. The syrup is gradually added into the fermented juice so as to effectively prevent the syrup from being gelatinized; according to the invention, the rose dregs and the cherries are used as main materials, the radix salviae miltiorrhizae and other Chinese herbal medicine components are added, so that the composite jam has the effects of clearing away heart-fire, relieving restlessness, nourishing blood and tranquilization; in addition, the used auxiliary materials such as the coconut meat and the like have the functions of strengthening the body, tonifying deficiency and tonifying qi.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a coconut flesh-boosting fermented rose residue compound jam and a preparation method thereof. Background technique [0002] Rose (Rose rugosa) is a shrub of the genus Rosa in the Rosaceae family. Rose is a good product for producing essential oil, and rose pomace is a large amount of rose residue produced after extracting rose essential oil. At present, the research on roses in the literature mainly focuses on the extraction of essential oils, aromatic substances, rose pigments and antioxidant substances. The by-products such as flower residues after the extraction of essential oils are only used as feed at home and abroad. According to the determination, the sugar content in rose dregs is as high as 29.5%, of which 8.8% are soluble sugar, and also contain VC, VE, β-carotene, etc.; the content of common mineral elements is higher than that of cereals and many fruits, es...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L21/12A23L33/105A23L33/10A23L5/30
CPCA23V2002/00A23V2200/048A23V2250/21A23V2200/30A23V2200/31A23V2250/76A23V2250/5072A23V2250/5024
Inventor 许运龙
Owner 滁州市百年食品股份有限公司
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