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Rose syrup and preparation method thereof

A technology of rose syrup and rose puree, which is applied in confectionery, confectionery industry, food ingredients as color, etc., can solve the problems of insufficient flavor and uneven mixing of rose syrup taste, so as to improve the taste, increase the taste, and mix evenly. Effect

Pending Publication Date: 2021-04-06
CHENGDU SAFE BIO TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The present invention aims to solve the problems of uneven taste mixing and insufficient flavor of the existing rose syrup

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] In order to make up for the deficiencies of the prior art, this embodiment provides a rose syrup with rich and complete aroma, natural and full mouthfeel, and stable color and a preparation method thereof.

[0036] The rose syrup in this embodiment is made by mixing the following raw materials with water in parts by weight: 700-800 parts of rose puree, 1000-1300 parts of malt syrup, 30-45 parts of pectin solution, 2-3 parts of citric acid, 1-2 parts of sodium citrate, 1-2.5 parts of rose essence, 0.01-0.03 parts of carmine pigment, 30-45 parts of coriander seed powder; among them, rose puree consists of 4-8 parts of maltose, 2-4 parts of white sugar, It is prepared by mixing 2-3 parts of double roses, 0.1-0.3 parts of citric acid and 2-3 parts of water.

[0037] Its preferred weight ratio is: 780 parts of rose puree, 1200 parts of malt syrup, 35 parts of pectin solution, 2.5 parts of citric acid, 1.2 parts of sodium citrate, 1.8 parts of rose essence, 0.02 parts of carm...

Embodiment 2

[0053] In this embodiment, the syrup concentrated until the soluble solid content reaches 80±1% is respectively poured into the capsules, and the capsules are filled into finished product tanks. Compared with directly canning the syrup, the syrup is poured into capsules first, which effectively isolates the contact between the syrup and the air, and is more conducive to the use and preservation of the syrup.

[0054] The shape of the capsule shell is a water drop shape with gradually smaller cross-sectional area. The water drop shape is convenient for processing, and can be formed by blowing the capsule shell in the same way as the blow molding method. More importantly, the shape of the water drop is convenient for pouring syrup into the capsule from the small end of the water drop shape to the large end and then sealing the small end to complete the preparation of the entire capsule.

[0055] Capsules are made of water-soluble polymeric material. Make the capsules soluble i...

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PUM

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Abstract

The invention relates to the technical field of syrup preparation, and discloses rose syrup and a preparation method thereof, the rose syrup is prepared by mixing the following raw materials, by weight: 700-800 parts of rose puree, 1000-1300 parts of malt syrup, 30-45 parts of pectin solution, 2-3 parts of citric acid, 1-2 parts of sodium citrate, 1-2.5 parts of rose essence, 0.01-0.03 part of carmine pigment and 30-45 parts of coriander seed powder. The rose syrup provided by the invention has unique fragrance, can improve the taste, and gives a unique aftertaste to eaters.

Description

technical field [0001] The invention relates to the technical field of syrup preparation, in particular to rose syrup and a preparation method thereof. Background technique [0002] 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, banana syrup, kiwi syr...

Claims

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Application Information

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IPC IPC(8): A23G3/48A23G3/54
CPCA23G3/48A23G3/54A23V2002/00A23V2200/15A23V2200/16A23V2250/032A23V2200/04A23V2250/5072A23V2250/616A23V2250/642A23V2250/5432A23V2250/51088
Inventor 李玮滋李海沛李献
Owner CHENGDU SAFE BIO TECH
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