Rose syrup and preparation method thereof

A technology of rose syrup and rose puree, applied in confectionery, confectionery industry, and the function of food ingredients, etc., can solve the problem of fructose syrup such as apple syrup, strawberry syrup, banana syrup, kiwifruit syrup, and mango syrup that has not been reported in the literature. Syrup, glucose syrup, etc., as well as nut syrups such as caramel syrup, coffee syrup, toffee syrup, chocolate syrup, etc., to achieve stable product quality, maintain unique aroma and rose pigment, and round and full taste

Inactive Publication Date: 2019-08-06
山东恒溢生物科技股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the more common flavored syrups are mainly fruit syrups such as apple syrup, strawberry syrup, banana syrup, kiwi syrup, mango syrup, glucose syrup, etc., and nut syrups such as caramel syrup, coffee syrup, toffee syrup, chocolate syrup, etc. Rose syrup has already come out abroad, but it is mainly concentrated in products formulated with sugar, water, rose essence and pigment, while domestic pure natural plant syrup prepared from edible roses has not been reported in the literature.

Method used

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  • Rose syrup and preparation method thereof
  • Rose syrup and preparation method thereof
  • Rose syrup and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] The raw material application of rose syrup is shown in the table below:

[0031]

[0032] Concrete preparation steps are as follows:

[0033] (1) Preparation of rose puree: 2 parts (both parts by weight) of double roses are mixed with 4 parts of maltose, 2 parts of white sugar and 1.0 part of water, stirred and beaten to obtain rose pulp; add citric acid to Incubate the rose pulp at 70°C for 7 days, then cool down to obtain the rose puree;

[0034] (2) Feeding: First add about 2 / 3 of maltose syrup into the batching tank, heat up and stir to 60°C-70°C, add rose puree and carmine pigment successively, continue stirring and heat to 90°C-95°C;

[0035] (3) Add pectin: fully mix the pre-weighed pectin, sorbitol powder, and sodium citrate in a clean container, stir and dissolve with water at 20°C±10°C to ensure that the pectin solution has no clot. When adding, pay attention to rinse the container with a small amount of water to ensure that all the pectin solution is ad...

Embodiment 2

[0040] The raw material application of rose syrup is shown in the table below:

[0041]

[0042] Concrete preparation steps are as follows:

[0043] (1) Preparation of rose puree: 3 parts (both parts by weight) of double-petal roses are mixed with 8 parts of maltose, 4 parts of white sugar, and 3 parts of water, stirred, and beaten to obtain rose pulp; add citric acid to Incubate the rose pulp at 50°C for 15 days, then cool down to obtain the rose puree;

[0044] Steps (2)-(6) are as in Example 1.

Embodiment 3

[0046] The application of rose syrup raw materials is shown in the table below:

[0047]

[0048] Concrete preparation steps are as follows:

[0049] (1) Preparation of rose puree: 2.5 parts (both parts by weight) of double-petal roses are mixed with 6 parts of maltose, 3 parts of white sugar, and 2 parts of water, stirred, and beaten to obtain rose pulp; add citric acid to Incubate the rose pulp at 60°C for 10 days, then cool down to obtain the rose puree;

[0050] Steps (2)-(6) are as in Example 1.

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Abstract

The invention relates to the rose edible technical field, and in particular, relates to a rose syrup and a preparation method thereof. The rose syrup is characterized by being prepared by adding waterto the following raw materials in parts by weight and mixing: 700-800 parts of rose primary pulp, 1000-1300 parts of maltose syrup, 30-45 parts of a pectin solution, 2-3 parts of citric acid, 1-2 parts of sodium citrate, 1-2.5 parts of a rose essence, and 0.01-0.03 part of a carmine pigment. The preparation method has the advantages of simple process steps, reasonable design, flexible application, stable product quality and excellent quality, effectively maintains the unique fragrance and rose pigments of rose, fully improves the utilization rate of rose flowers, and is suitable for wide application.

Description

[0001] (1) Technical field [0002] The invention relates to the technical field of rose edible, in particular to a rose syrup and a preparation method thereof. [0003] (2) Background technology [0004] Rose syrup is a class of flavored syrups, which are viscous, high-concentration sugar solutions made by boiling or other techniques. The raw materials for making flavored syrups are mainly sugar and water, with or without natural fruit ingredients, natural plant ingredients, and food additives such as flavors, pigments, and preservatives. Because the sugar content of the syrup is very high, it can be stored for a long time in a sealed state without refrigeration. Flavored syrup can be used to prepare beverages such as coffee, cocktails or sweets, and can be widely used in beverages, dairy products, ice cream, pastries and other foods to add flavor and color to foods. At present, the more common flavored syrups are mainly fruit syrups such as apple syrup, strawberry syrup, ba...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/48A23G3/42A23G3/36A23L33/125A23L33/10
CPCA23G3/48A23G3/42A23G3/36A23L33/125A23L33/10A23V2002/00A23V2200/30A23V2250/616A23V2250/642A23V2250/5072A23V2250/032
Inventor 刘晶宇张小爱陈峰
Owner 山东恒溢生物科技股份有限公司
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