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Fermentation type rose jam and processing method thereof

A rose sauce, fermentation type technology, applied in the field of deep processing of roses, can solve the problems of over-taste and other problems, and achieve the effect of rich aroma and bright color.

Pending Publication Date: 2018-04-24
西双版纳天恩生物科技开发有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Its taste is too woody, and a lot of sugar needs to be added to cover up the astringent taste of roses

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A fermented rose jam comprises weighing 60 parts of roses, 30 parts of rose ferment, 10 parts of honey and 0.5 parts of table salt in parts by weight.

[0021] The preparation method of the rose enzyme comprises the following steps: taking roses, spraying an appropriate amount of yellow rice wine, mixing them with rice, stirring them for 3 hours at a temperature of 60° C. under low heat, removing rice grains, placing them in a fermenter, adding brown sugar and water, Ferment for 5 months at a temperature of 38°C, filter to obtain liquid rose enzyme. Wherein, the mass ratio of roses to rice is 1:2; the mass ratio of roses, brown sugar and water is 5:2:30.

[0022] The method for preparing fermented rose jam comprises the following steps: according to the formula, take roses, add salt, knead, add honey, mix evenly, seal and place for 10 hours, then add rose enzyme, soak for 7 days, and then soak in 60 Under the condition of ℃, boil for 4 hours, sterilize, and fill.

[0...

Embodiment 2

[0025] A fermented rose jam comprises weighing 40 parts of roses, 20 parts of rose enzyme, 5 parts of honey and 0.1 part of table salt in parts by weight.

[0026] The preparation method of the rose enzyme comprises the following steps: taking roses, spraying an appropriate amount of rice wine, mixing them with rice, and stirring them for 2 hours at a temperature of 50° C. under low heat, removing rice grains, placing them in a fermenter, adding brown sugar and water, Ferment for 3 months at a temperature of 35°C, filter to obtain liquid rose enzyme. Wherein, the mass ratio of roses to rice is 1:1; the mass ratio of roses, brown sugar and water is 5:1:20.

[0027] The method for preparing fermented rose jam comprises the following steps: according to the formula, take roses, add salt, knead, add honey, mix evenly, seal and place for 6 hours, then add rose enzyme, soak for 5 days, and then soak at 50 Under the condition of ℃, boil for 2 hours, sterilize, and fill.

[0028] Am...

Embodiment 3

[0030] The invention discloses a fermented rose jam, which comprises 55 parts of roses, 28 parts of rose ferment, 9 parts of honey and 0.4 parts of table salt in parts by weight.

[0031] The preparation method of the rose enzyme comprises the following steps: taking roses, spraying an appropriate amount of rice wine, mixing them with rice, stirring them for 3 hours at a temperature of 52° C. under low heat, removing rice grains, placing them in a fermenter, adding brown sugar and water, Ferment for 5 months at a temperature of 35°C, filter to obtain liquid rose flower enzyme. Wherein, the mass ratio of roses to rice is 1:1-2; the mass ratio of roses, brown sugar and water is 5:1:30.

[0032] The method for preparing fermented rose jam comprises the following steps: according to the formula, take roses, add salt, knead, then add honey, mix well, seal and place for 10 hours, then add rose enzyme, soak for 7 days, and then soak at 56 Under the condition of ℃, boil for 2 hours, ...

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PUM

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Abstract

The invention discloses fermentation type rose jam. The fermentation type rose jam is made from, by weight, 40-60 parts of roses, 20-30 parts of rose enzyme, 5-10 parts of honey and 0.1-0.5 part of salt. The fermentation type rose jam has the advantages of being bright in color and luster, rich in rose fragrance, sweet but not greasy, fresh, sweet and capable of soothing the throat.

Description

technical field [0001] The invention relates to the technical field of deep processing of roses, in particular to a fermented rose jam and a processing method thereof. Background technique [0002] Roses are bright in color and pleasant in fragrance, and have good edible value and health care function. Among them, there are many products made of roses as the main raw material, including rose wine, rose beverage, rose vinegar, rose tea, rose cake and rose sauce. [0003] Rose sauce is mild in nature, can regulate qi and blood, and has functions such as beautifying and beautifying the skin, so it is deeply loved by people. The traditional method of making rose sauce is to mix white granulated sugar with roses, crush them, seal and marinate them. Its taste is too woody, and a lot of sugar needs to be added to cover up the astringent taste of roses. Therefore, it is necessary to further study the rose sauce to obtain a product with a better taste and a healthier profile. Co...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L29/00A23L33/00A23L33/10
CPCA23L27/60A23L29/065A23L33/00A23L33/10A23V2002/00A23V2200/30A23V2200/314
Inventor 张子舟
Owner 西双版纳天恩生物科技开发有限公司
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