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Rose sauce and preparation method thereof

A rose sauce, rose technology, applied in the function of food ingredients, food science, application and other directions, can solve the problems of single function, poor taste, with astringency and so on

Pending Publication Date: 2020-10-23
庐江县璟泰玫瑰花种植有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Rose sauce is made of roses. Because it is rich in vitamins and other nutrients, it can also delay aging. It is especially popular among women, but most of the current rose sauce is made by traditional methods. , single function, with astringent taste, bad taste, for this reason, we propose a kind of rose sauce and its preparation method

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Disclosed is a rose jam. The rose jam consists of the following raw materials: 15 parts of roses, 10 parts of brown sugar, 20 parts of rock sugar and 25 parts of honey.

[0026] The preparation method of rose jam, concrete preparation steps are as follows:

[0027] (1) pick fresh roses, wash and dry, remove flower stalks, and collect petals;

[0028] (2) Pour the above-mentioned amount of petals and white sugar into the blender, stir for 5 minutes to obtain mixed petals, and put them aside for later use;

[0029] (3) Put the above-mentioned amount of brown sugar in a pot, pour pure water into the pot, heat for 3 minutes to obtain brown sugar water, and the ratio of brown sugar to pure water is 1:1;

[0030] (4) Add the above-mentioned amount of rock sugar to the brown sugar water, continue to heat, until the rock sugar has completely melted into a viscous shape, then turn off the heat to obtain a mixed solution;

[0031] (5) Pour the above-mentioned amount of honey an...

Embodiment 2

[0034] Disclosed is a rose jam, which consists of the following raw materials: 20 parts of roses, 15 parts of brown sugar, 25 parts of rock sugar and 30 parts of honey.

[0035] The preparation method of rose jam, concrete preparation steps are as follows:

[0036] (1) pick fresh roses, wash and dry, remove flower stalks, and collect petals;

[0037] (2) Pour the above-mentioned amount of petals and white sugar into the blender, stir for 7 minutes to obtain mixed petals, and put them aside for later use;

[0038] (3) Put the above-mentioned amount of brown sugar in a pot, pour pure water into the pot, and heat for 4 minutes to obtain brown sugar water. The ratio of brown sugar to pure water is 1:1;

[0039] (4) Add the above-mentioned amount of rock sugar to the brown sugar water, continue to heat, until the rock sugar has completely melted into a viscous shape, then turn off the heat to obtain a mixed solution;

[0040] (5) Pour the above-mentioned amount of honey and mixed...

Embodiment 3

[0043] Disclosed is a rose jam, which comprises the following raw materials: 25 parts of roses, 20 parts of brown sugar, 30 parts of rock sugar and 35 parts of honey.

[0044] The preparation method of rose jam, concrete preparation steps are as follows:

[0045] (1) pick fresh roses, wash and dry, remove flower stalks, and collect petals;

[0046] (2) Pour the above-mentioned amount of petals and white sugar into the blender, stir for 10 minutes to obtain mixed petals, and set aside for later use;

[0047] (3) Put the above-mentioned amount of brown sugar in a pot, pour pure water into the pot, and heat for 5 minutes to obtain brown sugar water. The ratio of brown sugar to pure water is 1:1;

[0048] (4) Add the above-mentioned amount of rock sugar to the brown sugar water, continue to heat, until the rock sugar has completely melted into a viscous shape, then turn off the heat to obtain a mixed solution;

[0049] (5) Pour the above-mentioned amount of honey and mixed petal...

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Abstract

The invention relates to the technical field of rose jam, and discloses rose sauce. The rose sauce is prepared from the following raw materials in parts by weight: 15-25 parts of rose, 10-20 parts ofbrown sugar, 20-30 parts of rock candy and 25-35 parts of honey. The brown sugar, the rock candy and the honey are dissolved in the rose sauce prepared by the invention. The brown sugar has the characteristics of fast glucose energy release and high absorption and utilization rate, can rapidly supplement physical strength, can also achieve a complementary food effect on inappetence and malnutrition; the rock candy has the functions of tonifying middle-Jiao and Qi, harmonizing stomach and moistening lung, relieving cough and reducing sputum, relieving restlessness and quenching thirst, clearingheat and descending turbidity, nourishing Yin and engendering liquid, stopping sweating and detoxifying and the like; and the honey has the functions of maintaining beauty, keeping young, nourishingthe stomach, moistening the lung and lubricating the intestinal tract, and can also eliminate fatigue and enhance resistance. By adding the brown sugar, the rock candy and the honey into the rose sauce, the nutritional function of the rose sauce can be effectively improved, the eating taste can be improved, and the rose sauce has wide market prospects and is beneficial to popularization.

Description

technical field [0001] The invention relates to the technical field of rose paste, in particular to a rose paste and a preparation method thereof. Background technique [0002] Trace elements such as selenium, zinc and copper contained in roses can remove free radicals and restore skin suppleness and luster. Roses are rich in vitamins, glucose, fructose, citric acid, malic acid and other nutrients that are beneficial to human health It is also rich in triterpenoids, which can effectively remove wrinkles, has anti-oxidation and anti-free radical effects, strengthens defense functions, can accelerate blood circulation, helps dry skin sebaceous glands secrete, and has the effect of delaying skin aging. [0003] Rose sauce is made of roses. Because it is rich in vitamins and other nutrients, it can also delay aging. It is especially popular among women. However, most of the current rose sauce is made by traditional methods. , single function, with astringent taste, bad taste, f...

Claims

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Application Information

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IPC IPC(8): A23L33/00A23L21/25A23L33/125A23L5/10
CPCA23L33/00A23L21/25A23L33/125A23L5/10A23V2002/00A23V2200/302
Inventor 荚启安张军忠张文成王冬良朱大明吴周王晓红钱恩平
Owner 庐江县璟泰玫瑰花种植有限责任公司
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