Natural composite semisolid rose jam and processing method thereof

A technology for rose sauce and a processing method, which is applied in the directions of food ingredients containing natural extracts, functions of food ingredients, food ingredients as odor modifiers, etc. Greasy and other problems, to achieve the effect of shortening drying time, easy packaging and carrying, good toughness and chewing feeling

Active Publication Date: 2018-10-30
XINJIANG AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, rose sauce in Xinjiang is mainly produced in family workshops and small factories. Since the commercially available rose sauce is made by mixing rose flowers and white sugar, the finished product is yellowish brown to dark brown, and the sugar content can reach 65-75%. %, the taste is sweet and greasy, the flavor is single, and it is a viscous massecuite-like product, which is mostly bottled and is not easy to be processed into a portable ready-to-eat product. Market expansion of traditional rose sauce products

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] Roses: The fresh rose petals picked on the opening day will be shipped back quickly after picking.

[0037] Concentrated grape juice: Fresh grapes are crushed, squeezed, and vacuum concentrated to obtain concentrated grape juice, with a solid content of 65%.

[0038] Apricot pulp: the pulp of fresh apricot after squeezing the juice.

[0039] Red grape skins: The skins of the fresh red wine grape Cabernet Sauvignon after the juice has been squeezed and the grape seeds removed.

[0040] a. Mix and refine rose flower and concentrated grape juice at a ratio of 1:2 to make rose flower sauce, put it in barrels, and store it at -4°C for 1 month to make the sugar and water evenly distributed.

[0041] B. Mix and grind the rose flower sauce, apricot meat and red grape skin in a mass ratio of 5:5:1 to obtain a compound rose flower sauce slurry with a particle size of 0.8mm.

[0042] c. Lay polypropylene plastic film on the plastic drying tray first, spread the ground natural co...

Embodiment 2

[0047] Roses: The fresh rose petals picked on the opening day will be shipped back quickly after picking.

[0048] Concentrated grape juice: Fresh grapes are crushed, squeezed, and vacuum concentrated to obtain concentrated grape juice, with a solid content of 60%.

[0049] Apricot pulp: the pulp of fresh apricot after squeezing the juice.

[0050] Red grape skin: the peel of fresh red wine grape Merlot after crushing, squeezing, and removing grape seeds.

[0051] a. Mix and refine rose flower and concentrated grape juice at a ratio of 1:2.5 to make rose flower sauce, put it in barrels, and store it at 0°C for 45 days to make the sugar and water evenly distributed.

[0052] B. Mix and grind rose flower paste, apricot meat and red grape skin in a mass ratio of 6:4:1.5 to obtain compound rose flower paste with a particle size of 0.5mm.

[0053] c. Lay polyethylene plastic film on the plastic drying tray first, spread the ground natural composite semi-solid rose sauce on the pl...

Embodiment 3

[0058] Roses: The fresh rose petals picked on the opening day will be shipped back quickly after picking.

[0059] Concentrated grape juice: Fresh grapes are crushed, squeezed, and non-thermally concentrated to obtain concentrated grape juice, with a solid content of 70%.

[0060] Apricot pulp: the pulp of fresh apricot after squeezing the juice.

[0061] Red grape skins: the skins of fresh red wine grapes, French languids, that have been crushed, juiced, and seeds removed.

[0062] a. Mix and refine rose flower and concentrated grape juice at a ratio of 1:3 to make rose flower sauce, pack it into bags, and store it at -5°C for 1 month to make the sugar and water evenly distributed.

[0063] B. The rose paste, apricot meat and red grape skin are mixed and ground in a mass ratio of 4:5:2 to obtain a compound rose paste with a particle size of 0.4mm.

[0064] c. Lay polystyrene plastic film on the plastic drying tray first, spread the ground natural compound semi-solid rose sa...

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PUM

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Abstract

The invention provides a processing method of natural composite semisolid rose jam, and belongs to the technical field of food processing. The processing method includes 1), subjecting rose flowers and concentrated grape juice to mixed defibrination according to a mass ratio of 1:(1-3), and sealing and storing an obtained product for 1-2 months to obtain rose jam; 2), mixing the rose jam with apricot flesh and red grape peels according to the mass ratio of (4-6):(4-6):(1-2) before grinding to obtain composite rose jam pulp; 3), putting the composite rose jam pulp and dehydrants in a sealing cabinet for drying and shaping to obtain the natural composite semisolid rose jam. The obtained natural composite semisolid rose jam has certain tenacity, is chewy and tastes sour, sweet and delicious;the product surface is bright and dry, and the natural composite semisolid rose jam is convenient to package, carry and eat.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a processing method of natural compound semi-solid rose paste and natural compound semi-solid rose paste. Background technique [0002] Rose is native to China and has a long history of cultivation. Rose is a Rosa rugosa shrub (Rosa rugosa) in plant taxonomy. It can be called rose or rose. [0003] Roses contain volatile oil, quercetin, bitter quality, tannin, gallic acid, carotene, red pigment and other ingredients. Roses are pungent and sweet in taste, slightly warm in nature. Regulating qi and relieving stagnation, eliminating dampness and harmonizing neutralization, promoting blood circulation and dispelling blood stasis. For liver and stomach disharmony, epigastric pain, chest tightness, nausea, diet reduction, or diarrhea; women's irregular menstruation, bruises, bruises and pains; blood stasis, bleeding, vomiting, hemoptysis; carbuncle or mastitis at...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L21/12A23L21/15A23L33/10A23L19/00
CPCA23L19/00A23L19/09A23L21/12A23L21/15A23L33/10A23V2002/00A23V2200/15A23V2200/30A23V2250/21A23V2300/10
Inventor 冯作山玛尔哈巴·帕尔哈提陶永霞段继华郑杰冯羽敬
Owner XINJIANG AGRI UNIV
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