Refreshing rose jam and preparation method thereof

A rose sauce and rose technology, applied in food science, food preservation, preservation of food ingredients as anti-microbials, etc., can solve problems such as anti-stuffiness, and achieve the effect of reducing sweetness, increasing taste, and refreshing taste.

Inactive Publication Date: 2018-11-02
GUIZHOU PSN FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

cause nausea, nausea, etc.

Method used

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  • Refreshing rose jam and preparation method thereof
  • Refreshing rose jam and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A refreshing rose sauce prepared by the following method:

[0026] (1) Weigh 400g of rose petals, 37.5g of mung beans, 17g of mint leaves, 10g of mulberry leaves, 2g of sage, 3g of citric acid, 4g of malic acid, 175g of sucrose, and 6.5g of sodium alginate. Mix and heat at 40°C for 6.5h to obtain a mixed syrup;

[0027] (2) Grind mung beans, mint leaves, mulberry leaves, and sage into powder, pass through a No. 8 sieve, add to the mixed syrup, stir repeatedly at 40°C for 4 hours, add citric acid and malic acid to it, and stir evenly until rose Stop when the sauce becomes transparent and overflows with fragrance;

[0028] (3) Cool the evenly stirred mixture to room temperature naturally, add sodium alginate, and beat at high speed until the mixture becomes gelatinous.

Embodiment 2

[0030] A refreshing rose sauce prepared by the following method:

[0031] (1) Weigh 350g of rose petals, 40g of mung beans, 20g of mint leaves, 12g of mulberry leaves, 3g of sage, 4g of citric acid, 5g of malic acid, 200g of white sugar, and 8g of sodium alginate, and mix the rose petals and white sugar , heated at 35°C for 8h to obtain a mixed syrup;

[0032] (2) Grind mung beans, mint leaves, mulberry leaves, and sage into powder, pass through a No. 8 sieve, add to the mixed syrup, stir repeatedly at 35°C for 5 hours, add citric acid and malic acid to it, and stir evenly until rose Stop when the sauce becomes transparent and overflows with fragrance;

[0033] (3) Cool the evenly stirred mixture to room temperature naturally, add sodium alginate, and beat at high speed until the mixture becomes gelatinous.

Embodiment 3

[0035] A refreshing rose sauce prepared by the following method:

[0036] (1) Weigh 450g of rose petals, 35g of mung beans, 14g of mint leaves, 8g of mulberry leaves, 1g of sage, 2g of citric acid, 3g of malic acid, 150g of white sugar, and 5g of sodium alginate, and mix the rose petals and white sugar , heated at 45°C for 5h to obtain a mixed syrup;

[0037] (2) Grind mung beans, mint leaves, mulberry leaves, and sage into powder, pass through a No. 8 sieve, add to the mixed syrup, stir repeatedly at 45°C for 3 hours, add citric acid and malic acid to it, and stir evenly until rose Stop when the sauce becomes transparent and overflows with fragrance;

[0038] (3) Cool the evenly stirred mixture to room temperature naturally, add sodium alginate, and beat at high speed until the mixture becomes gelatinous.

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Abstract

The invention belongs to the field of food processing, and relates to refreshing rose jam and a preparation method thereof. According to the rose jam disclosed by the invention, fresh rose flowers areused as raw materials, and in the making process of the rose jam, mung beans, mint leaves, mulberry leaves and salvia officinalis are added, so that the flavor of the rose jam is promoted, and the sweet and greasy degree of the rose jam is reduced; sodium alginate is used for regulating the stability of the rose jam; and citric acid and malic acid are added to be used as sour agents for seasoning, so that the mouth feel of the rose jam is improved, and the quality guarantee period of the rose jam is further prolonged. The rose jam disclosed by the invention is refreshing in mouth feel, pleasant in delicate fragrance, outstanding in rose fragrance, clean, and sweet rather than greasy in taste, and is refreshing rose jam.

Description

technical field [0001] The invention belongs to the field of food processing, and relates to refreshing rose sauce and a preparation method thereof. Background technique [0002] Roses are rich in color, and their pigments belong to polyphenolic compounds. It is a food with health effects officially approved by my country. The content of anthocyanins in roses is very high. Free anthocyanins are extremely rare under natural conditions. Existing in the form of glycosides, anthocyanins often form anthocyanins with one or more glucose, rhamnose, galactose, arabinose, etc. through glycosidic bonds. Anthocyanins are a class of compounds formed by combining anthocyanins and sugars with glycosidic bonds. They are flavonoids—a group of compounds that can appear red in a class of substances based on flavone cores. Due to their unique functionality, they are known as It is used to remove free radicals in the human body, proliferate lutein, anti-tumor, anti-cancer, anti-inflammation, in...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L33/00A23L29/256A23L27/00A23L3/3508
CPCA23L3/3508A23V2002/00A23L27/00A23L27/60A23L29/256A23L33/00A23V2250/5026A23V2250/032A23V2250/044A23V2200/14A23V2200/10
Inventor 周俊朱颖
Owner GUIZHOU PSN FOOD CO LTD
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