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Rose sauce refining method

A technology of rose sauce and refining method, which is applied in the field of food engineering, which can solve the problems of increasing the amount of alcohol, low content, and poor taste of rose sauce, and achieve the effect of smooth taste, high content, and no rough feeling

Inactive Publication Date: 2021-09-17
湖北瑞晟生物有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

γ-aminobutyric acid has anti-alcoholic effect. The inventor found through observation that people who eat rose sauce for a long time can increase their alcohol intake and recover quickly after drunkenness. It is speculated that it contains γ-aminobutyric acid. After testing, it does contain γ-aminobutyric acid , but the content is not high. If you want to increase the content of γ-aminobutyric acid in rose sauce, you need to mix it with other edible plants with high γ-aminobutyric acid content to prepare rose sauce, and it will not affect the content of rose sauce. Taste, although the content of γ-aminobutyric acid in plants such as kudzu root is high, the taste of rose sauce will become worse after being mixed with roses

Method used

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  • Rose sauce refining method

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Experimental program
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Effect test

Embodiment 1

[0019] The content of γ-aminobutyric acid in different plant materials of embodiment 1

[0020] During the process of preparing rose jam, plant materials that do not affect the taste of roses are selected, and the content of gamma-aminobutyric acid in the materials is determined. The plant materials are apples, pears, radish seeds, peanuts, honeysuckle, egg fruit, pineapples and strawberries.

[0021] Referring to "Study on Fermentation of Pueraria Enzyme Rich in γ-aminobutyric Acid and Its Anti-alcohol Function", liquid chromatography was used to measure the content of GABA in each plant. The method is as follows:

[0022] (1) Weigh 0.1g of OPA, 130μL of β-mercaptoethanol and dissolve in 1mL of acetonitrile and 0.5mL of methanol, then add 0.5M boric acid solution to dilute to 20mL;

[0023] (2) Preparation of boric acid buffer solution: 0.62 g of boric acid and 0.52 g of KOH were dissolved in 20 mL of distilled water;

[0024] (3) Preparation of mobile phase A (sodium aceta...

Embodiment 2

[0031] The content of gamma-aminobutyric acid in the radish seeds produced by embodiment 2 salt stress

[0032] Grouting after the radish blooms, water once with 0.2% salt water irrigation in the grouting stage, harvest the radish seeds after the seeds are ripe, measure the content of γ-aminobutyric acid in the radish seeds according to the method of Example 1, and the measurement result is 8.29g / L, the content of γ-aminobutyric acid in radish seeds produced under salt stress increased significantly.

Embodiment 3

[0034] A method for refining rose jam, carried out according to the following steps:

[0035] (1) crushing rose petals and radish seeds to obtain a mixed powder; the mass ratio of the rose petals and radish seeds is 1:1;

[0036] (2) Mix the mixed powder prepared in step (1) with sugar and water, adjust the pH to 3.2 with citric acid, and marinate for 50 days to obtain the pickled material; add cellulase, and carry out enzymatic hydrolysis at 50°C for 14 Hour, make enzymolysis solution; The addition of described sugar is 25% of the mixed powder quality of step (1); The addition of described water is 0.6 times of step (1) mixed powder quality; The addition of described cellulase The addition amount is 200U / g pickled material;

[0037] (3) Add edible gum and honey to the enzymolysis solution prepared in step (2), boil and keep for 8 minutes to obtain rose flower sauce; the addition of the edible gum is 25% of the quality of the enzymolysis solution in step (2); The amount of h...

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Abstract

The invention discloses a rose sauce refining method. The method comprises the following steps: firstly, crushing rose petals and radish seeds to obtain mixed powder, then adding sugar and water, mixing, regulating the pH value to 3.0-3.5 by adopting organic acid, pickling for 30-60 days to obtain a pickled material, adding cellulase, performing enzymolysis at 40-60 DEG C for 12-16 hours to prepare enzymatic hydrolysate, adding edible gum and honey, boiling, and keeping for 5-10 minutes to obtain rose sauce. According to the rose sauce refining method, the rose petals and the radish seeds are mixed to prepare the rose sauce, the content of gamma-aminobutyric acid in the prepared finished product is high, the taste of the prepared finished product is not obviously changed, and the smooth rose sauce is obtained by performing enzymolysis on the plant fibers through cellulase and is not rough.

Description

technical field [0001] The invention belongs to the technical field of food engineering, and in particular relates to a method for refining rose sauce. Background technique [0002] Rose petals are a common sauce made by marinating rose petals with sugar. Rose sauce 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. Rose sauce can relieve abdominal congestion and pain. If you eat it regularly, the air will come out from your mouth, and the pores will emit the fragrance of roses. It is a natural food. It can be eaten as porridge, flushed directly, or hung with batter and fried with shredded apples to make rose balls, which can treat gastritis, rejuvenate with aroma, treat gynecological diseases, relieve dysmenorrhea, etc. It can also be used to make rose glutinous rice balls and rose moonc...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L21/10A23L29/00A23L33/00
CPCA23L21/10A23L29/06A23L33/00A23V2002/00A23V2200/30A23V2250/032
Inventor 汪修武姜文明解碧环
Owner 湖北瑞晟生物有限责任公司
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