Production method of rose flower jam

A technology of rose sauce and production method, which is applied to the functions of food ingredients, food science, food preservation, etc. It can solve the problems of great damage to the color and aroma of roses, easy crystallization of sucrose, and reduced activity of anthocyanins. Achieve the effect of color and fragrance retention, fine and smooth taste, and improvement of delicateness

Inactive Publication Date: 2018-11-09
GUIZHOU PSN FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Rose jelly is made of roses, which contains a variety of active ingredients and has the function of soothing the liver and refreshing the spleen; but the traditional rose jelly is made by marinating rose petals with sugar, which causes the following defects: 1. The sucrose in the petals is easy to crystallize Precipitation leads to excessive sweetness, easy moistur

Method used

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  • Production method of rose flower jam

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Experimental program
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Effect test

Example Embodiment

[0030] Example 1

[0031] The present embodiment provides a kind of production method of rose jam, comprising the following steps:

[0032] A: Mix paper mulberry bark and dried tangerine peel, add 10 times of water, simmer for 35 minutes, filter to obtain peel liquid;

[0033] B: aloe vera, okra, bracken are mixed and beaten, filtered, and the obtained slurries are placed in a pot, and simmered to make a paste, for subsequent use;

[0034] C: take the rose petals and dry them with hot air, then carry out ultra-fine grinding, then add water and vitamin E with 5 times the mass of rose pollen to the rose pollen, stir the rose pulp, inoculate the compound enzyme of 0.6% of the mass of the rose pulp, at 15 Under the condition of low temperature enzymatic hydrolysis for 7 hours, then inoculate the compound fermentation bacteria with 0.9% mass of rose pulp, ferment at low temperature for 7 hours under the condition of 15 ° C, and then add 5-8% of the preservative to the rose pulp to...

Example Embodiment

[0040] Example 2

[0041] The present embodiment provides a kind of production method of rose jam, comprising the following steps:

[0042] A: Mix paper mulberry bark and dried tangerine peel, add 8 times of water, simmer for 30min, filter to obtain peel liquid;

[0043] B: aloe vera, okra, bracken are mixed and beaten, filtered, and the obtained slurries are placed in a pot, and simmered to make a paste, for subsequent use;

[0044]C: take the rose petals and dry them with hot air, then carry out ultra-fine grinding, then add water and vitamin E three times the mass of rose pollen into the rose pollen, stir the rose pulp, inoculate the compound enzyme with 0.2% of the mass of the rose pulp, and put it at 8 Enzymatic hydrolysis at low temperature for 5 hours under the condition of ℃, then inoculated with compound fermentation bacteria with 0.35% mass of rose pulp, low temperature fermentation at 5 ℃ for 5 hours, and then adding 5% of its mass preservative to rose pulp to obta...

Example Embodiment

[0050] Example 3

[0051] The present embodiment provides a kind of production method of rose jam, comprising the following steps:

[0052] A: Mix paper mulberry bark and dried tangerine peel, add 9 times of water, simmer for 32min, filter to obtain peel liquid;

[0053] B: aloe vera, okra, bracken are mixed and beaten, filtered, and the obtained slurries are placed in a pot, and simmered to make a paste, for subsequent use;

[0054] C: take the rose petals and dry them with hot air, then carry out ultrafine grinding, then add water and vitamin E that are 4 times the mass of the rose pollen into the rose pollen, stir the rose pulp, inoculate the compound enzyme with 0.4% of the mass of the rose pulp, and put it in 10 Under the condition of low temperature enzymolysis 6, then inoculate the compound fermentation bacteria with 0.55% mass of rose pulp, ferment at low temperature for 6 hours at 10 °C, and then add 6.5% of the preservative to the rose pulp to obtain fermented roses...

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Abstract

The invention relates to a sauce production technology and in particular relates to a production method of rose flower jam. The production method comprises the following steps: A: mixing paper mulberry bark and dried tangerine peel; adding water and boiling; filtering to obtain peel liquid; B: mixing and pulping aloes, okras and fiddleheads and filtering; putting obtained slurry into a pot and boiling with small fire to prepare paste for later use; C: taking rose flower petals and drying through hot air; then carrying out ultramicro-pulverization to prepare rose flower pulp; adding a complex enzyme and carrying out low-temperature enzymolysis; then adding compound fermentation bacteria and carrying out low-temperature fermentation; then adding a fresh-keeping agent to prepare fermented rose flower pulp; D: taking brown sugar and boiling to obtain syrup; adding 60 percent of the syrup into the peel liquid and uniformly mixing; putting a mixture into a fermentation container as a substrate; sequentially adding the fermented rose flower pulp and the residual syrup; then adding a product obtained by step B as a surface layer matter and naturally fermenting. The rose flower jam producedby the production method has good damp-proof performance; a technology is simple and a production period is shortened; the color, aroma and anthocyanin activity of the rose flowers are kept to the greatest extent.

Description

technical field [0001] The invention relates to sauce production technology, in particular to a production method of rose sauce. Background technique [0002] Rose is a perennial evergreen or deciduous shrub of the genus Rosa in the family Rosaceae. It has strong fragrance, bright colors and various varieties. It is a plant resource integrating ornamental, pharmaceutical, food and daily chemical products; its petals Natural active ingredients such as rose essential oil, anthocyanins, flavonoids, vitamins, etc. [0003] Rose jelly is made of roses, which contains a variety of active ingredients and has the function of soothing the liver and refreshing the spleen; but the traditional rose jelly is made by marinating rose petals with sugar, which causes the following defects: 1. The sucrose in the petals is easy to crystallize Precipitation leads to excessive sweetness, easy moisture absorption and mildew, and shortens the shelf life; second, the product production cycle is lo...

Claims

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Application Information

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IPC IPC(8): A23L27/60A23L27/24A23L5/10A23L5/41A23L3/3454A23L33/105
CPCA23L3/3454A23V2002/00A23L5/10A23L5/41A23L27/24A23L27/60A23L33/105A23V2200/048A23V2250/511A23V2250/51082A23V2250/5036A23V2250/21A23V2200/32A23V2200/324
Inventor 周俊朱颖
Owner GUIZHOU PSN FOOD CO LTD
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