Lemon and fresh rose jam and preparation technology thereof

Abstract

The invention discloses lemon and fresh rose jam and a preparation technology thereof and relates to the field of food. The lemon and fresh rose jam is prepared from raw materials in parts by weight as follows: 1,500-3,500 parts of white granulated sugar, 1,000-1,500 parts of fresh rose petals, 125-250 parts of lemon, 1,000-2,500 parts of maltose and 300-600 parts of edible glycerin. According to the lemon and fresh rose jam and the preparation technology thereof, special rose Bengal color of roses can be shown without addition of any coloring matter, and a product is high in sensory quality, has excellent taste and is suitable for being directly eaten by people.

Description

technical field [0001] The invention relates to the field of food, in particular to a lemon flower rose jam and a preparation process thereof. Background technique [0002] Rose sauce is loved by people for its functions of treating gastritis, rejuvenating the mind, and relieving dysmenorrhea. Traditional rose sauce is mostly marinated with white sugar or red sugar and fresh rose petals. However, during the fermentation and storage process, the rose The anthocyanins will be oxidized and discolored, resulting in dark or black rose sauce. In order to ensure the bright color of rose sauce, in the process of producing rose sauce, most manufacturers will add food coloring to improve the color. However, adding too much High-grade food coloring will pose a certain threat to the health of the eater. [0003] Moreover, if preservatives are added to pure sugar rose sauce products, it will make people feel unsafe and unhealthy; if no preservatives are added, the amount of white sugar ...

AI Technical Summary

Problems solved by technology

[0002] Rose sauce is loved by people for its functions of treating gastritis, rejuvenating the mind, and relieving dysmenorrhea. Traditional rose sauce is mostly marinated with white sugar or red sugar and fresh rose petals. However, during the fermentation and storage process, the rose The anthocyanins will be oxidized and discolored, resulting in dark or black rose sauce. In order to ensure the bright color of rose sauce, in the process of producing rose sauce, most manufacturers will add food coloring to improve the color. However, adding too much The food coloring will pose a certain threat to the health of the eaters.

[0003] Moreover, if preservatives are added to pure sugar rose sauce products, it will make people feel unsafe and unhealthy; if no preservatives are added, the amount of white sugar or brown sugar can only be increased to achieve the high penetration of sugar And play a preservative effect, but increasing the amount of white sugar or brown sugar will cause the crystallization of sugar back to sand in the rose sauce during storage, which will affect the sensory quality of the product

[0004] In addition, the rose jam made of fresh roses has a bitter taste due to the existence of substances such as tannins in the roses, which is generally not convenient for people to eat immediately. It must be fermented for a year or longer to slowly remove the bitterness and astringency, which cannot meet the requirements of people's immediate consumption, and the long fermentation time will inevitably lead to low production efficiency and high production costs of rose sauce