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Rose jam suitable for middle-aged and elderly people and preparation method of rose jam

A technology of rose sauce, middle-aged and elderly people, which is applied to the functions, applications, and food sciences of food ingredients, and can solve the problems of high sweetness of rose sauce, exacerbation of the user's illness, weak digestion of middle-aged and elderly people, etc.

Inactive Publication Date: 2020-12-25
衡阳市潇湘和创农业实业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Aiming at the deficiencies of the prior art, the present invention provides a kind of rose jam suitable for middle-aged and elderly people and its preparation method, which solves the problem that the rose jam has high sweetness and is not suitable for middle-aged and elderly people suffering from "three highs". Eating it will easily aggravate the user's condition, and the digestive function of middle-aged and elderly people is weak, so they cannot absorb the nutrients in rose sauce well

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A method for preparing rose flower sauce suitable for middle-aged and elderly people, the preparation method of which is as follows:

[0026] Step 1: Put the freshly picked roses with bright colors into the low-temperature storage at 5°C, pre-cool for 3 hours, so that the rose petals and flower pedicles are in a state of natural separation, and then artificially separate the rose petals and flowers in a constant temperature, dust-free workshop Separate the stalks, soak the rose petals in light ice salt water for one minute, and stir them with a stirring device to remove floating ash and pesticide residues on the surface of the rose petals;

[0027] Step 2: Place the cleaned rose petals in the drying room, and use a blower to blow low-temperature and dry air into the drying room to accelerate the drying of the rose petals;

[0028] Step 3: Put 75 parts of rose petals, 120 parts of xylitol, 6 parts of mulberry leaf extract, and 60 parts of rose extract into the stirring d...

Embodiment 2

[0039] A method for preparing rose flower sauce suitable for middle-aged and elderly people, the preparation method of which is as follows:

[0040] Step 1: Put the freshly picked roses with bright colors into the low-temperature storage at 5°C, pre-cool for 3 hours, so that the rose petals and flower pedicles are in a state of natural separation, and then artificially separate the rose petals and flowers in a constant temperature, dust-free workshop Separate the stalks, soak the rose petals in light ice salt water for one minute, and stir them with a stirring device to remove floating ash and pesticide residues on the surface of the rose petals;

[0041] Step 2: Place the cleaned rose petals in the drying room, and use a blower to blow low-temperature and dry air into the drying room to accelerate the drying of the rose petals;

[0042] Step 3: Put 60-75 parts of rose petals, 110 parts of xylitol, 6 parts of mulberry leaf extract, and 50 parts of rose extract into the stirrin...

Embodiment 3

[0053] A method for preparing rose flower sauce suitable for middle-aged and elderly people, the preparation method of which is as follows:

[0054] Step 1: Put the freshly picked roses with bright colors into the low-temperature storage at 5°C, pre-cool for 3 hours, so that the rose petals and flower pedicles are in a state of natural separation, and then artificially separate the rose petals and flowers in a constant temperature, dust-free workshop Separate the stalks, soak the rose petals in light ice salt water for one minute, and stir them with a stirring device to remove floating ash and pesticide residues on the surface of the rose petals;

[0055] Step 2: Place the cleaned rose petals in the drying room, and use a blower to blow low-temperature and dry air into the drying room to accelerate the drying of the rose petals;

[0056] Step 3: Put 75 parts of rose petals, 115 parts of xylitol, 4 parts of mulberry leaf extract, and 50 parts of rose extract into the stirring d...

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Abstract

The invention relates to the technical field of rose jam, and discloses rose jam suitable for middle-aged and elderly people to eat. The rose jam is prepared from the following raw materials in partsby weight of 60-75 parts of rose petals, 110-120 parts of xylitol, 25-35 parts of corn starch, 4-6 parts of a mulberry leaf extract, 5-15 parts of dried Chinese yams, 20-25 parts of dried red dates, 20-30 parts of sweet potato powder, 15-20 parts of almond powder, 10-20 parts of walnut powder, 50-60 parts of a rose extracting solution and 10-20 parts of lotus root starch. The rose jam suitable formiddle-aged and elderly people to eat, prepared by the preparation method of the rose jam has the effects of reducing blood sugar and blood fat and resisting inflammation, can help the middle-aged and elderly people to reduce blood sugar and blood fat, is rich in a large amount of dietary fibers, can enhance the digestive ability of a user, play a good role in protecting the stomach, and can improve the digestive ability of the user. The rose jam can help the user to absorb the product, has the effects of calming and reducing blood pressure, is made of the xylitol, does not cause adverse effects on the middle-aged and elderly people, and does not aggravate the illness state of the user.

Description

technical field [0001] The invention relates to the technical field of rose paste, in particular to a rose paste suitable for middle-aged and elderly people and a preparation method thereof. Background technique [0002] Rose sauce is a common sauce made by marinating rose petals with sugar. The flowers must be fully developed, with thick petals, thick color, and clean. After picking the flowers, lay them flat in a cool and ventilated room, and turn them frequently to prevent heat and deterioration. After the receptacle and calyx, it can be pickled. The sugar for pickling rose sauce can be pure red or white sugar. The ratio is one to four for flowers and sugar. The production of rose sauce in Pingyin began in the Ming Dynasty. In the late Qing Dynasty, the rose sauce produced by "Yongfu Building", "Chonghua Building" and "Zengshenghe" in Pingyin City has been sold in the market in addition to making rose-flavored food for personal use. [0003] However, the existing rose ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L21/12A23L21/15A23L25/00A23L29/30A23L33/10A23L33/105
CPCA23L21/12A23L21/15A23L33/105A23L33/10A23L25/30A23L29/37A23V2002/00A23V2200/30A23V2200/132A23V2250/21A23V2250/6422
Inventor 王和平
Owner 衡阳市潇湘和创农业实业有限公司
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