Rose jam as well as preparation method thereof

A rose sauce and rose technology, applied in the direction of food science, etc., can solve the problems of reducing the fragrance and color quality of rose sauce products, high sugar content in rose sauce, easy decomposition and oxidation of rose pigments, etc.

Inactive Publication Date: 2018-12-18
甘肃金桥玫瑰科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The present invention solves the problem that the sugar content in the traditional rose sauce is too high. During the process of preparing the rose sauce by boiling the rose petals, the volatile oil of the roses is easily volatilized and lost, and the rose pigment is easily decomposed and oxidized, thereby reducing the fragrance and color quality of the rose sauce product. For the problem of nutrition and ef

Method used

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  • Rose jam as well as preparation method thereof
  • Rose jam as well as preparation method thereof
  • Rose jam as well as preparation method thereof

Examples

Experimental program
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Effect test

preparation example Construction

[0028] The present invention also provides a method for preparing rose syrup, the method comprising: a. preparing rose syrup into rose syrup; b. adding an adsorbent and an emulsifier to the rose syrup, stirring at 35-50°C for 30-60 minutes; c. Then add lily and brown sugar, add a pH regulator to adjust the pH value to 3-5, and heat in vacuum at 50-70°C for 2-4 hours to make rose sauce; the mass ratio of rose liquid to lily and brown sugar is 1:0.1 ~0.3:0.2~0.4; the rose liquid is prepared by adding deionized water to dried rose petals, or crushing fresh rose petals and beating into a slurry; the total sugar content in the rose paste is less than or equal to 45%. Specifically, the rose paste prepared by adding deionized water to dry rose petals can retain the shape of rose petals, and the rose paste prepared by crushing fresh rose petals into a slurry has a finer texture; the dry rose petals with a moisture content of 13% to 25% are preferred, and the addition of Deionized wate...

Embodiment 1

[0039] Take dry rose petals as the rose sauce that the rose petals of raw material preparation are complete; Prepare by raw material and process parameter shown in Table 1, preparation steps are:

[0040] a. dry rose petals are added deionized water to prepare rose liquid;

[0041] b. adding adsorbent and emulsifier to the rose liquid obtained, heating and stirring; adopting or not adopting microwave treatment and / or ultrasonic treatment;

[0042] c. Add lily and brown sugar, adjust the pH value with a pH regulator, and heat in a vacuum to prepare rose sauce;

[0043] The adsorbent is at least one of cyclodextrin, porous starch, and chitosan; the emulsifier is at least one of octenyl starch succinate, gum arabic, carrageenan, maltodextrin, sodium alginate, and soybean lecithin species; the regulator is any one of citric acid, malic acid, tartaric acid, and lactic acid.

[0044] Table 1

[0045]

[0046] In the above table, "rose petals: deionized water", "rose liquid: li...

Embodiment 2

[0055] Fine rose sauce prepared by crushing fresh rose petals into a slurry; preparation of test examples 7-12 rose sauce, the preparation steps refer to Example 1, and change to step a, where fresh rose petals are broken into slurry to prepare rose syrup; test example 7 -12 correspond to test examples 1-6 in turn, refer to Table 1 for the preparation of raw materials and process parameters, change to step a raw material is rose syrup; the lily added in test example 7 is whole lily, and the lily added in other test examples is crushed and beaten Processed Lily Slurry.

[0056] The obtained rose sauce was subjected to sensory evaluation and physical and chemical index detection; the detection method refers to Example 1, and the obtained detection results are shown in Table 4.

[0057] Table 4

[0058]

[0059] Table 4 compares the sensory evaluation results with Table 3. Under the same conditions, the fine rose sauce prepared by crushing fresh rose petals into a slurry has ...

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Abstract

The invention provides rose jam. The rose jam is prepared from the following raw materials: roses, dried lily bulb and brown sugar, wherein the total sugar content in the rose jam is less than or equal to 45 percent. The invention also provides a preparation method of the rose jam. The preparation method comprises the following steps: preparing roses into a rose liquid; adding an absorbent and anemulsifier into the rose liquid, and stirring for 30 to 60 minutes at 35 to 50 DEG C; and adding the dried lily bulb and thebrown sugar, adding a pH regulator to regulate the pH value to 3 to 5, vacuum heating for 2 to 4 hours at 50 to 70 DEG C, and thus obtaining the rose jam. The rose jam is rich in nutrition, bright in color, strong in rose fragrance and low in sugar content, and has efficaciesfor tonifying the spleen and stomach, invigorating Qi, supplementing the blood, moistening the lung, improving the beauty and keeping young. The invention also provides the preparation method of therose jam. In the rose jam preparation process, the loss of volatile oil and rose flower pigments in the roses can be reduced, and the nutrition and active substances of the rose can be reserved.

Description

technical field [0001] The invention relates to the field of food, in particular to a rose sauce and a preparation method thereof. Background technique [0002] Roses are rich in protein, fat, a variety of amino acids and vitamins, as well as a variety of nutrients essential to the human body, such as rich macro elements and trace elements, and have high edible value. Rose flowers should not be stored for a long time after picking. In order to prolong the storage period and be easy to eat, they need to be processed and made into various foods. Rose sauce is a food made from roses. The traditional method of making rose sauce is to marinate the petals of roses with sugar. The rose sauce prepared by this method is dark in color and loses the rose petals. The original color and shape; the product has been marinated for more than one month, the maturity period is longer, and the cost is high; and in order to prevent it from deteriorating, the amount of sugar added is generally 2...

Claims

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Application Information

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IPC IPC(8): A23L27/60A23L33/00
CPCA23L27/60A23L33/00
Inventor 张百斌魏龙张世桥段金凤刘莉萍
Owner 甘肃金桥玫瑰科技有限公司
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