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Method for preparing omanthus fragrans syrup

A technology of sweet-scented osmanthus and syrup, which is applied in the field of preparation of sweet-scented osmanthus syrup, can solve unhealthy problems and achieve the effects of delicious taste, long storage time and simple production method

Pending Publication Date: 2020-02-11
贺加才
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Autumn is the season when sweet-scented osmanthus blooms. Its aroma is tangy, and it is also the best time to eat sweet-scented osmanthus. Osmanthus is rich in amino acids, vitamins, trace elements and other nutrients. It has the effects of dispelling cold and breaking knots, reducing phlegm and relieving cough. Phlegm, amenorrhea and abdominal pain, can be used in food, making cakes, syrup, wine, etc., but most of the syrup and other products will add a lot of additives in order to prolong the shelf life and improve the taste. Although it tastes delicious, it is very unhealthy

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0022] The invention provides a kind of preparation method of sweet-scented osmanthus syrup, specifically implement according to the following steps:

[0023] Step 1, sorting the fresh osmanthus, removing the withered, flower diameter and impurities to obtain the osmanthus petals;

[0024] Step 2, cleaning and drying the osmanthus petals obtained in step 1;

[0025] Step 3, adding white wine and granulated sugar into purified water and boiling for 10-15 minutes to obtain syrup;

[0026] Step 4, adding the sweet-scented osmanthus petals processed in step 2 to the syrup obtained in step 3 and boiling on low heat for 5-8 minutes to obtain semi-finished sweet-scented osmanthus syrup;

[0027] Wherein, the mass ratio of sweet-scented osmanthus petals to granulated sugar is 1:2.5~3;

[0028] Step 5, cooling the semi-finished sweet-scented osmanthus syrup obtained in step 4 to normal temperature, adding lemon juice, and stirring evenly to obtain the sweet-scented osmanthus syrup; ...

Embodiment 1

[0033] The invention provides a kind of preparation method of sweet-scented osmanthus syrup, specifically implement according to the following steps:

[0034] Step 1, sorting the fresh osmanthus, removing the withered, flower diameter and impurities to obtain the osmanthus petals;

[0035] Step 2, cleaning and drying the osmanthus petals obtained in step 1;

[0036] Step 3, adding white wine and granulated sugar into purified water and boiling for 10 minutes to obtain syrup;

[0037] Step 4, adding the sweet-scented osmanthus petals processed in step 2 to the syrup obtained in step 3 and simmering for 8 minutes to obtain semi-finished sweet-scented osmanthus syrup;

[0038] Wherein, the mass ratio of sweet-scented osmanthus petals and granulated sugar is 1:2.5;

[0039] Step 5, cooling the semi-finished sweet-scented osmanthus syrup obtained in step 4 to normal temperature, adding lemon juice, and stirring evenly to obtain the sweet-scented osmanthus syrup;

[0040] Among t...

Embodiment 2

[0044] The invention provides a kind of preparation method of sweet-scented osmanthus syrup, specifically implement according to the following steps:

[0045] Step 1, sorting the fresh osmanthus, removing the withered, flower diameter and impurities to obtain the osmanthus petals;

[0046] Step 2, cleaning and drying the osmanthus petals obtained in step 1;

[0047] Step 3, adding white wine and granulated sugar into purified water and boiling for 15 minutes to obtain syrup;

[0048] Step 4, adding the sweet-scented osmanthus petals processed in step 2 to the syrup obtained in step 3 and simmering for 5 minutes to obtain semi-finished sweet-scented osmanthus syrup;

[0049] Wherein, the mass ratio of sweet-scented osmanthus petals and granulated sugar is 1:3;

[0050] Step 5, cooling the semi-finished sweet-scented osmanthus syrup obtained in step 4 to normal temperature, adding lemon juice, and stirring evenly to obtain the sweet-scented osmanthus syrup;

[0051] Among the...

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PUM

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Abstract

The invention discloses a method for preparing omanthus fragrans syrup. The method for preparing the omanthus fragrans syrup specifically comprises the following steps that step 1, fresh omanthus fragrans is sorted, and the withered omanthus fragrans, pedicel and impurities are removed to obtain osmanthus fragrans petals; step 2, the osmanthus fragrans petals obtained in the step 1 are washed anddried; step 3, white wine and granulated sugar are added to pure water, and the mixture is boiled to obtain syrup; step 4, the osmanthus fragrans petals treated in the step 2 are added to the syrup obtained in the step 3, and the mixture is boiled over low heat to obtain semi-finished osmanthus fragrans syrup; step 5, the semi-finished osmanthus fragrans syrup obtained in the step 4 is cooled to anormal temperature, lemon juice is added, and the mixture is stirred well to obtain the osmanthus fragrans syrup; step 6, a glass bottle containing the osmanthus fragrans syrup is sterilized; and step 7, the sterilized glass bottle in the step 6 is filled with the osmanthus fragrans syrup obtained in the step 5, a bottle cap is tightened, the bottle is placed in a pot, water is added to the pot,and the bottle is boiled over low heat and cooled to the normal temperature. The omanthus fragrans syrup has the characteristics of no additives, rich nutrition and long storage time.

Description

technical field [0001] The invention belongs to the technical field of food preparation, and in particular relates to a preparation method of sweet-scented osmanthus syrup. Background technique [0002] Autumn is the season when sweet-scented osmanthus blooms. Its aroma is tangy, and it is also the best time to eat sweet-scented osmanthus. Osmanthus is rich in amino acids, vitamins, trace elements and other nutrients. It has the effects of dispelling cold and breaking knots, reducing phlegm and relieving cough. Phlegm, amenorrhea and abdominal pain, can be used in food, making cakes, syrup, wine, etc., but most of the syrup and other products will add a lot of additives in order to prolong the shelf life and improve the taste. Although it tastes delicious, it is very unhealthy. Therefore, osmanthus products such as syrups without additives, rich in nutrition and easy to preserve are very popular. Contents of the invention [0003] The purpose of the present invention is t...

Claims

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Application Information

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IPC IPC(8): A23L33/125
CPCA23L33/125
Inventor 贺加才
Owner 贺加才