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
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[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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