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Rose petal jam manufacturing process

A production process, the technology of rose sauce, applied in food ingredients as odor improver, food ingredient as taste improver, food ingredient as antimicrobial preservation, etc., can solve the problems of poor fermentation quality and flavor of rose sauce , to achieve the effect of preventing harmful bacteria from growing, bright colors and avoiding rot

Inactive Publication Date: 2017-11-03
小金县夹金山清多香野生资源开发有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The object of the present invention is to provide a kind of rose sauce production process, solve the problem of poor fermentation quality and bad flavor of existing rose sauce

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A kind of rose sauce production process, comprises following flow process:

[0019] (1) Drying: Keep only the rose petals of the picked roses, and dry the rose petals for 25 hours to remove the surface moisture;

[0020] (2) Fermentation: add sugar to the dried rose petals, stir evenly, seal, and ferment for three months or more to obtain rose initial sauce; calculated by weight, the rose petals are 1 part, and the rose petals are 1 part. White sugar is 2 parts, according to this ratio, the color and luster of the rose sauce obtained is closer to the color of fresh rose petals, more gorgeous.

[0021] (3) Preparation: Add honey to the rose sauce for preparation.

[0022] First put the roses in the air for 25 hours to remove the surface moisture to avoid deterioration during the fermentation process, then add the dried rose petals to the sugar, stir evenly, seal, and pickle and ferment with white sugar, which is more natural and has no other chemical additives. After t...

Embodiment 2

[0024] A kind of rose sauce production process, comprises following flow process:

[0025] (1) Drying: Keep only the rose petals of the picked roses, and dry the rose petals for 26 hours to remove the surface moisture;

[0026] (2) Fermentation: Add sugar and salt to the dried rose petals, stir evenly, seal, and ferment for three months or more to obtain rose initial sauce; calculated in parts by weight, the rose petals are 1 part, and the Said white sugar is 3 parts, salt 0.01 part, according to this ratio, the color and luster of the rose sauce that obtains is closer to the color of fresh rose petals, more gorgeous.

[0027] (3) Preparation: Add honey to the rose sauce for preparation.

[0028] First put the roses in the air for 26 hours to remove surface moisture to avoid deterioration during the fermentation process, then add sugar and salt to the dried rose petals, stir evenly, seal, and use white sugar for pickling and fermentation, which is more natural and free of oth...

Embodiment 3

[0030] A kind of rose sauce production process, comprises following flow process:

[0031] (1) Drying: Keep only the rose petals of the picked roses, and dry the rose petals for 26 hours to remove the surface moisture;

[0032] (2) Fermentation: Add sugar and salt to the dried rose petals, stir evenly, seal, and ferment for three months or more to obtain rose initial sauce; calculated in parts by weight, the rose petals are 1 part, and the Said white sugar is 2.5 parts, salt 0.1 part, according to this ratio, the color and luster of the rose sauce obtained is closer to the color of fresh rose petals, more gorgeous.

[0033] (3) Preparation: Add honey to the rose sauce for preparation.

[0034] First put the roses in the air for 26 hours to remove surface moisture to avoid deterioration during the fermentation process, then add sugar and salt to the dried rose petals, stir evenly, seal, and use white sugar for pickling and fermentation, which is more natural and free of other ...

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PUM

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Abstract

The invention relates to a food manufacturing process, in particular to a rose petal jam manufacturing process. The manufacturing process comprises the following flow processes of (1) drying: for roses obtained through picking, rose petals are only reserved; the rose petals are dried for 24h or more; the surface moisture is removed; (2) fermentation: after white sugar is added into the dried rose petals, the mixture is uniformly stirred; sealing is performed; after fermentation for three months or longer, primary rose petal jam is obtained; (3) preparation: honey is added into the primary rose petal jam for preparation. The manufacturing process has the advantages that the white sugar is added for curing and fermentation, the jam is more natural; no other chemical additives are used; the jam cannot go bad in the fermentation process; the favor of the obtained rose petal jam is more aromatic and intense.

Description

technical field [0001] The invention relates to a food production process, in particular to a rose jam production process. Background technique [0002] Rose sauce can relieve abdominal congestion and pain. If you eat it frequently, the air will come out from the mouth. The pores will emit the fragrance of roses. It is a natural food. Rose jam is made by marinating rose petals with sugar. The flowers must be well-developed, with thick petals, thick color and cleanness. After the fresh flowers are picked in the prior art, the receptacle of the rose is separated from the petals. The process is the most critical. After the rose sauce is fermented, the taste tends to be sour and astringent, which needs to be solved. Contents of the invention [0003] The object of the present invention is to provide a kind of rose sauce production process, solve the problem that existing rose sauce fermentation quality is not good, flavor is not good. [0004] For solving above-mentioned te...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L29/30A23L29/00A23L3/3454A23L3/358A23L21/25A23L5/41
CPCA23L3/3454A23L3/358A23V2002/00A23L5/41A23L21/25A23L27/60A23L29/00A23L29/015A23L29/30A23V2200/16A23V2200/15A23V2200/10A23V2200/048
Inventor 陈望慧
Owner 小金县夹金山清多香野生资源开发有限责任公司
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