Preparation method of health-preserving rose jam

A rose sauce and rose technology, which is applied in the directions of food ingredients as taste improvers, food ingredients as taste improvers, and functions of food ingredients, etc., can solve the loss of rose color and sensory shape, uneven finished product shape, and finished product. Long production time and other problems, to achieve the effect of maintaining color and sensory form, rigorous preparation process, and shortening production time

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 method for preparing health-preserving rose sauce, which solves the problem that the existing preparation method of rose sauce is very simple, the shape of the finished product is uneven, the color changes greatly, and the lost The original color and sensory form of roses, the fragrance of roses becomes weaker, the taste is poor, and the production time of finished products is longer. It affects the shelf life of rose sauce, and the overall sugar content is also high, which makes many people unable to eat it, which has great limitations, and the problem that rose sauce only has the original nutrients of rose itself, but does not have the function of health preservation

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Step 1: Pre-treat the picked roses, put the edible roses into the bamboo basket and spread them out, sprinkle water on the roses, wrap the bamboo basket with a transparent plastic film, let it stand naturally for 24 hours, and then open the film , the rose petals are naturally separated from the flower stalks and receptacles to obtain edible rose petals. Then, the rose petals, seedless jujube slices, wolfberry and longan meat are respectively crushed with a crushing device, and after crushing, use a filter with a pore size of 1~2mm Filtration, unqualified powder is put into the crushing device again for crushing, qualified powder and black sesame are respectively ground with a colloid mill, and the ground powder is filtered with a filter screen with a pore size of 20 μm, and unqualified powder is put into the colloid again Grinding in the mill, the qualified powder enters the next process.

[0021] Step 2: Press 6 parts of rose petal powder, 4 parts of donkey-hide gelat...

Embodiment 2

[0026] Step 1: Pre-treat the picked roses, put the edible roses into the bamboo basket and spread them out, sprinkle water on the roses, wrap the bamboo basket with a transparent plastic film, let it stand naturally for 24 hours, and then open the film , the rose petals are naturally separated from the flower stalks and receptacles to obtain edible rose petals. Then, the rose petals, seedless jujube slices, wolfberry and longan meat are respectively crushed with a crushing device, and after crushing, use a filter with a pore size of 1~2mm Filtration, unqualified powder is put into the crushing device again for crushing, qualified powder and black sesame are respectively ground with a colloid mill, and the ground powder is filtered with a filter screen with a pore size of 20 μm, and unqualified powder is put into the colloid again Grinding in the mill, the qualified powder enters the next process.

[0027] Step 2: Press 5 parts of rose petal powder, 3 parts of donkey-hide gelatin...

Embodiment 3

[0032] Step 1: Pre-treat the picked roses, put the edible roses into the bamboo basket and spread them out, sprinkle water on the roses, wrap the bamboo basket with a transparent plastic film, let it stand naturally for 24 hours, and then open the film , the rose petals are naturally separated from the flower stalks and receptacles to obtain edible rose petals. Then, the rose petals, seedless jujube slices, wolfberry and longan meat are respectively crushed with a crushing device, and after crushing, use a filter with a pore size of 1~2mm Filtration, unqualified powder is put into the crushing device again for crushing, qualified powder and black sesame are respectively ground with a colloid mill, and the ground powder is filtered with a filter screen with a pore size of 20 μm, and unqualified powder is put into the colloid again Grinding in the mill, the qualified powder enters the next process.

[0033] Step 2: Press 8 parts of rose petal powder, 7 parts of donkey-hide gelat...

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PUM

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Abstract

The invention relates to the technical field of vegetable powder production, and discloses a preparation method of health-preserving rose jam. The preparation method comprises: sequentially performingcrushing, first boiling, second boiling, sterilization and vacuum packaging on health-preserving rose jam raw materials to obtain the health-preserving rose jam. According to the preparation method of the health-preserving rose jam, the quality guarantee period of the health-preserving rose jam can be greatly prolonged in a vacuum environment, and the processes of sterilization and vacuum packaging are completed in a sterile room, so that sterile production of the health-preserving rose jam is guaranteed, the quality guarantee period of the rose jam is greatly prolonged, and the health-preserving rose jam finished product is uniform in shape and uniform in color. The original color and luster and sensory form of the roses are kept, besides, the fragrance loss of the roses is little, the taste of the rose jam is guaranteed, the making time of the rose jam is greatly shortened, the health preserving function of the rose jam is achieved, besides, the overall sugar content is reduced, andit is guaranteed that the rose jam can be eaten by various crowds. The eating limitation of the rose jam is greatly reduced.

Description

technical field [0001] The invention relates to the technical field of production of health-preserving rose jam, in particular to a method for preparing health-preserving rose jam. Background technique [0002] Rose, native to China, belongs to Rosaceae, Rosaceae deciduous shrub, with many needles on the branches, odd pinnate compound leaves, 5-9 leaflets, oval, with side thorns, obovate petals, double to semi-double, The flowers are purple-red and white. The fruit period is from August to September. They are flat and spherical. The branches are relatively weak and drooping with dense thorns. There is only one flowering period per year, so it is rarely used for breeding. Recently, its main feature of attention is disease resistance. And cold resistance, when roses are used as economic crops, their flowers are mainly used for food and extraction of rose oil, which is used in cosmetics, food, fine chemicals and other industries. [0003] Its process of existing rose sauce pre...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L21/12A23L33/10A23L33/105A23L5/30A23L5/20A23L5/10
CPCA23L21/12A23L5/13A23L5/20A23L5/36A23L33/10A23L33/105A23V2002/00A23V2200/16A23V2200/14A23V2200/044A23V2250/204A23V2250/21
Inventor 王和平
Owner 衡阳市潇湘和创农业实业有限公司
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