Flavored rose petal jam and preparation method thereof

A rose sauce and flavor technology, applied in food science, food preservation, preservation of food ingredients as antimicrobials, etc., can solve the problems of short shelf life, insufficient nutrients in rose sauce, and single function, and achieve easy operation, rich and comprehensive nutrition. , the effect of activating cells

Inactive Publication Date: 2018-12-18
赵南南
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the current rose sauce has insufficient nutritional components, single function, and short shelf life, which is difficult to meet the needs of the market.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] A flavored rose sauce of the present embodiment comprises the following raw materials in parts by weight: 24 parts of rose petals, 30 parts of brown sugar, 6 parts of white granulated sugar, 4.2 parts of salt, 5 parts of honey, 7 parts of sedum sedum, 7 parts of buckwheat flour 7 parts of lotus root powder, 7 parts of soybean powder, 15 parts of cornstarch syrup, 2 parts of potassium sorbate, 4 parts of grape seed, 6 parts of lemon, 7 parts of sweet-scented osmanthus, 1.6 parts of fruit and vegetable enzyme powder, and 102 parts of water; Fruit and vegetable enzyme powder specifically refers to the enzyme powder made of pineapple, papaya, lemon, and psyllium husk as raw materials, and refined by ultrafiltration concentration and freeze-drying technology.

[0030] The preparation method of described cornstarch syrup is as follows:

[0031] A. According to the ratio of 8:1, mix the selected corn kernels with the highland barley kernels evenly, and then crush them into fin...

Embodiment 2

[0037] A flavored rose sauce of the present embodiment comprises the following raw materials in parts by weight: 28 parts of rose petals, 40 parts of brown sugar, 10 parts of white granulated sugar, 4.8 parts of salt, 7 parts of honey, 9 parts of sedum sedum, 9 parts of buckwheat flour 9 parts of lotus root powder, 9 parts of soybean powder, 20 parts of cornstarch syrup, 4 parts of potassium sorbate, 6 parts of grape seed, 8 parts of lemon, 9 parts of sweet-scented osmanthus, 2.0 parts of fruit and vegetable enzyme powder, and 108 parts of water; wherein, the Fruit and vegetable enzyme powder specifically refers to the enzyme powder made of pineapple, papaya, lemon, and psyllium husk as raw materials, and refined by ultrafiltration concentration and freeze-drying technology.

[0038] The preparation method of described cornstarch syrup is as follows:

[0039] A. According to the ratio of 9:1, mix the selected corn kernels with the highland barley kernels evenly, and then crush...

Embodiment 3

[0045] A flavored rose sauce of the present embodiment comprises the following raw materials in parts by weight: 26 parts of rose petals, 35 parts of brown sugar, 8 parts of white granulated sugar, 4.5 parts of salt, 6 parts of honey, 8 parts of sedum sedum, 8 parts of buckwheat flour 8 parts of lotus root powder, 8 parts of soybean powder, 18 parts of cornstarch syrup, 3 parts of potassium sorbate, 5 parts of grape seed, 7 parts of lemon, 8 parts of sweet-scented osmanthus, 1.8 parts of fruit and vegetable enzyme powder, and 105 parts of water; Fruit and vegetable enzyme powder specifically refers to the enzyme powder made of pineapple, papaya, lemon, and psyllium husk as raw materials, and refined by ultrafiltration concentration and freeze-drying technology.

[0046] The preparation method of described cornstarch syrup is as follows:

[0047] A. According to the ratio of 8.5:1, mix the selected corn kernels with the highland barley kernels evenly, and then crush them into fin...

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PUM

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Abstract

The invention provides flavored rose petal jam. The flavored rose petal jam comprises raw materials in parts by weight as follows: 24-28 parts of rose petals, 30-40 parts of brown sugar, 6-10 parts ofwhite granulated sugar, 4.2-4.8 parts of salt, 5-7 parts of honey, 7-9 parts of aizoon stonecrop herb, 7-9 parts of buckwheat powder, 7-9 parts of lotus root starch, 7-9 parts of soybean flour, 15-20parts of corn starch syrup, 2-4 parts of potassium sorbate, 4-6 parts of grape seeds, 6-8 parts of lemons, 7-9 parts of sweet-scented osmanthus, 1.6-2.0 parts of fruit and vegetable enzyme powder and102-108 parts of water. The invention also provides a preparation method of the flavored rose petal jam. The jam has the advantages as follows: (1) the jam adopts a reasonable and scientific formula,has good taste and flavor and rich and comprehensive nutrients and can provide multiple vitamins, protein for the human body and meet multiple daily function requirements of the human body; and besides, concentrated aizoon stonecrop herb juice is added to components, so that the rose jam can resist bacteria and prevent corrosion and can be placed at the normal temperature for a long time.

Description

technical field [0001] The invention relates to the field of rose processed food, in particular to a flavor rose sauce and a preparation method thereof. Background technique [0002] Rose jam is made by marinating rose petals with sugar. The flowers must be fully developed, thick in petals, thick in color, and clean. After picking the flowers, lay them flat in a cool and ventilated room, and turn them frequently to prevent heat and deterioration. After the receptacle and calyx are removed, they can be pickled. The sugar for marinating rose sauce can be pure red or white sugar. The ratio is 1:4 for flowers and sugar. The production of rose sauce in Pingyin began in the Ming Dynasty. In the late Qing Dynasty, the rose sauce produced by "Yongfu Building", "Chonghua Building" and "Zengshenghe" in Pingyin City has been sold in the market in addition to making rose-flavored food for personal use. However, the current rose sauce has insufficient nutritional components, single f...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L29/30A23L33/10A23L33/105A23L3/3472
CPCA23L3/3472A23V2002/00A23L27/60A23L29/30A23L33/10A23L33/105A23V2200/10A23V2200/32A23V2200/318A23V2200/302A23V2200/30A23V2250/21
Inventor 赵南南
Owner 赵南南
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