Flower syrup and preparation method thereof

A technology of syrup and flowers, applied to bacteria used in food preparation, confectionery, confectionery industry, etc., can solve the problems of restricting the development of syrup beverages, and achieve the effects of promoting gastrointestinal motility, promoting absorption, and high clarity

Inactive Publication Date: 2019-04-09
厦门凯利威生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] Still lack the syrup beverage of above-mentioned five kinds of flowers as raw ma

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] A. Selection of raw materials: Choose raw materials of double-petal roses with purplish red petals, distinct fragrance layers, and moderate sweet and sour.

[0037] B. Soaking: Heat the water in the fermenter to 100°C, then add white granulated sugar, xylooligosaccharides, and sodium bicarbonate to the fermenter for dissolution. After the dissolution is complete, immerse the double rose petals in the solution and stir Evenly, the sealing is cooled to 40°C; the amount of white sugar added to the total weight of the soaking solution is 1.5%, the amount of xylooligosaccharides added to the total weight of the soaking solution is 0.2%, and the amount of sodium bicarbonate added to the total weight of the soaking solution is 0.1%, the amount of petals accounted for 3.5% of the total weight of the soaking solution.

[0038] C. Fermentation: plant bacteria in the fermenter, the inoculum amount of probiotics is 0.05%, and ferment for 42 hours; keep the agitator running during f...

Embodiment 2

[0043] A. Raw material selection: select roselle raw materials with complete and evenly plump flower buds, bright purple-red black color, and strong fragrance.

[0044] B. Soaking: Heat the water in the fermenter to 100°C, then add white granulated sugar, xylooligosaccharides, and sodium bicarbonate to the fermenter to dissolve. After the dissolution is complete, immerse the roselle in the solution, stir evenly, seal and cool down to 42°C; the amount of white sugar added to the total weight of the soaking solution was 1.4%, the amount of xylooligosaccharides added to the total weight of the soaking solution was 0.15%, and the amount of sodium bicarbonate added to the total weight of the soaking solution was 0.05%. The eggplant consumption accounts for 4% of the total weight of the soaking solution.

[0045] C. Fermentation: plant bacteria in the fermenter, the inoculum amount of probiotics is 0.07%, and ferment for 40 hours; keep the agitator running during fermentation to avo...

Embodiment 3

[0050] A. Raw material selection, choose osmanthus raw materials that are golden in color, have the fragrance of nectar, and have a clear and sweet aftertaste.

[0051] B. Soaking: Heat the water in the fermenter to 100°C, then add white granulated sugar, xylooligosaccharides, and sodium bicarbonate to the fermenter to dissolve. After the dissolution is complete, immerse the osmanthus petals in the solution, stir evenly, seal and cool down to 35°C; the amount of white sugar added to the total weight of the soaking solution was 1.8%, the amount of xylooligosaccharides added to the total weight of the soaking solution was 0.15%, the amount of sodium bicarbonate added to the total weight of the soaking solution was 0.1%, osmanthus fragrans The amount of petals accounts for 3.4% of the total weight of the soaking solution.

[0052] C. Fermentation: plant bacteria in the fermenter, the inoculum amount of probiotics is 0.05%, and ferment for 42 hours; keep the agitator running durin...

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PUM

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Abstract

The invention provides flower syrup and a preparation method thereof. The preparation method of the flower syrup comprises the following steps: A, selecting raw materials; B, infiltrating; C, fermenting; D, filtering; E, concentrating; F, blending: mixing and blending a flower fermentation broth, a flower concentrated solution, white granulated sugar and high fructose corn syrup, boiling out the mixture at 50 to 60 DEG C until the sugar is sufficiently dissolved, and performing UHT (ultra heat treated) to obtain the flower syrup. According to the preparation method of the flower syrup providedby the invention, probiotic bacteria are utilized to ferment double-flowered roses, roselle, sweet-scented osmanthus, jasmine flowers and chrysanthemums, the fermentation broth is rich in a pluralityof beneficial microorganisms, macromolecular substances in the flowers can be decomposed into small molecular substances, then the fermentation broth is centrifuged and concentrated to obtain the flower concentrated solution, the flower fermentation broth, the flower concentrated solution, the white granulated sugar and the high fructose corn syrup are dissolved in proportion, the prepared syrupcan be directly applied to food fields such as drinks, baking and the like, and the natural aroma and flavor of flower ingredients can be retained.

Description

technical field [0001] The invention relates to the field of flower syrup drink concentrate, in particular to flower syrup and a preparation method thereof. Background technique [0002] Double-petal rose is one of the common flowers. It not only has ornamental value, but also its edible and medicinal value is gradually known and utilized by people. Double roses are warm in nature and rich in vitamin C, amino acids, soluble sugars, alkaloids, calcium, iron and other minerals. . Double roses can be used as fillings in food or directly soaked in water for drinking. [0003] Roselle, also known as Roselle, is widely distributed in tropical and subtropical regions, and is cultivated in southeastern my country. Roselle has the effects of clearing heat and relieving summer heat, nourishing skin, eliminating spots, and hangover. Roselle can be directly used as dried fruit preserves, or soaked in water for drinking. It has a sweet and sour taste, rich and lubricated. [0004] O...

Claims

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Application Information

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IPC IPC(8): A23G3/42A23G3/48A23G3/36A23G3/00
CPCA23G3/0006A23G3/366A23G3/42A23G3/48A23V2002/00A23V2400/165A23V2400/231A23V2400/113A23V2400/533A23V2400/169A23V2200/30A23V2250/28A23V2250/606A23V2250/61
Inventor 徐建跃邓栋裕
Owner 厦门凯利威生物科技有限公司
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