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Rose flower jelly and preparation method thereof

A technology of roses and rosebuds, applied in the field of rose jelly and its preparation, which can solve the problems of not considering the maintenance of rose shape, not maintaining the shape of roses, and not being attractive enough to the senses

Inactive Publication Date: 2018-02-16
CHENGDU UNIV OF TRADITIONAL CHINESE MEDICINE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The patent application with the notification number CN 106072263 A discloses a Pu-erh tea rose jelly, which is only crushed roses to get the juice and added with Pu-erh tea, without considering the shape of the roses, which is not attractive enough for the senses; Publication No. For CN104206941 A, a kind of production method of rose jelly was reported, rose tea and rose petals were used in the production process, and the shape of rose was not kept equally; other documents such as Li Defang, the development of red rose jelly, Jiangsu food and fermentation, 2000, 04: 9-12; Yang Dan, the development of rose jelly, Harbin Business University Journal (Natural Science Edition), 2014, 5: 566-570 reported that the rose jelly is also used as an extract of roses. There are no whole rosebuds in jelly products

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0045] The making of embodiment 1 rose jelly of the present invention

[0046] 1. The ingredients in rose jelly are: 100g of water, 1.2g of konjac gum, 0.3g of carrageenan, 0.01g of xanthan gum, 13g of sucrose, 1g of fresh rose bud, 0.6g of rose petal, 0.001 part of vitamin C, potassium sorbate 0.0001g, potassium chloride 0.1g, essence 0.1g, citric acid 0.5g.

[0047] 2. The production steps are as follows:

[0048] (1) Rose bud color protection: Take fresh rose buds and put them into an aqueous solution containing 8% citric acid and 1% vitamin C; place them for 5 minutes to protect the color, so as to ensure that the shape of the roses is stable and the color is full when they are incorporated into the jelly ;

[0049] (2) Preparation of rose water extract: wash 0.6g of rose petals, put them into 100g of pure water, heat to 85°C, cook while stirring for 40min, use gauze to obtain the filtrate and let it cool to 50 ℃; (3) After mixing the rose water extract prepared in step...

Embodiment 2

[0053] Embodiment 2 The making of rose jelly of the present invention

[0054] 1. The ingredients in rose jelly are: 200g water, 3.0g konjac gum, 1.4g carrageenan, 0.10g xanthan gum, 35g sucrose, 1g fresh rose bud, 1.5g rose petal, 0.003g vitamin C, potassium sorbate 0.00025g, potassium chloride 0.2g, essence 0.5g, citric acid 0.5 part.

[0055] 2, manufacturing steps: with embodiment 1.

[0056] 3. Carry out sensory evaluation of the obtained product according to the industry standard of the People's Republic of China, the result:

[0057] The rose jelly produced by the present invention: the rose buds are purple in color, the petals are slightly unfolded, the mouthfeel is Q-bouncy and smooth, and it has a strong rose fragrance. Stratification did not occur.

Embodiment 3

[0058] Embodiment 3 The making of rose jelly of the present invention

[0059] 1. The ingredients in rose jelly are: 300g of water, 4.3g of konjac flour, 1.2g of carrageenan, 1.0g of xanthan gum, 12g of sucrose, 1g of fresh rose bud, 2.0g of rose petal, 0.005 parts of vitamin C, potassium sorbate 0.0005g, potassium chloride 0.5g, essence 1.0g, citric acid 1.0g.

[0060] 2, manufacturing steps: with embodiment 1.

[0061] 3. Carry out sensory evaluation of the obtained product according to the industry standard of the People's Republic of China, the result: the rose jelly made by the present invention: the rose buds are purple in color, the petals are slightly unfolded, the mouthfeel is Q-elastic and smooth, with a strong rose fragrance, and 6 pieces are placed After one month, the aforementioned characteristics did not change significantly, and there was no delamination between the rose petals and the jelly.

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PUM

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Abstract

The invention provides a rose flower jelly, which is prepared from the following components in parts by weight: 100 to 400 parts of water, 10 to 70 parts of sweetening agent, 0.1 to 6 parts of rosebud, 0.5 to 6 parts of roseleaf, 0.001 to 0.1 part of vitamin C, 0.1 to 10 parts of citric acid, and 0.1 to 10 parts of thickening agent. The invention also provides a preparation method of the rose flower jelly. The rose flower jelly provided by the invention is bright in color, complete in shape, rich in taste, and good in stability, is ideal health-care and snack food, is suitable to be daily taken by consumers, and has a wide market prospect.

Description

technical field [0001] The invention belongs to the field of food, and in particular relates to a rose jelly and a preparation method thereof. Background technique [0002] As a snack food, jelly is deeply loved by consumers because of its beautiful appearance, bright color and sweet taste. Along with the raising of people's living standard, people also constantly improve to the requirement of the assortment and health care function of jelly. [0003] Rose is a deciduous shrub of Rosaceae, with purple-red flowers and fragrant smell. In traditional Chinese medicine, the aliases are wandering flower, pen head flower, thorn rose flower and red rose flower. It is warm in nature, sweet in taste, slightly bitter, and contains a small amount of volatile oil and yellow crystalline glycosides, quercetin, tannins, gallic acid, pigments, etc. The main components of rose oil are terpene alcohols. Roses have the functions of benefiting qi, promoting blood circulation, treating wind n...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L21/10A23L21/12A23L33/10
CPCA23V2002/00A23L21/10A23L21/12A23L33/10A23V2200/30A23V2200/318A23V2200/32
Inventor 李美凤陈艳任栓汕郭力王雪梅刘云华龚滢王雨楠陈琴杨航陈大义饶朝龙蒋丽施王娟左蕾蕾孟晓康晋梅章轶锋
Owner CHENGDU UNIV OF TRADITIONAL CHINESE MEDICINE
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