Fresh rose sauce and preparation method thereof

Abstract

The invention relates to the technical field of development of novel food sources, in particular to fresh rose flower sauce and a preparation method thereof. The rose flower sauce disclosed by the invention is prepared from the following raw materials in percentage by mass: 50%-60% of rose flowers and 40%-50% of white granulated sugar. According to the rose flower sauce and the preparation method provided by the invention, the roses and the white granulated sugar are subjected to mixed fermentation through a specific fermentation process, only high-quality rose petals freshly picked in the morning are adopted, the source safety is ensured, impurities and incomplete petals are carefully picked out manually, the risk of foreign matter pollution is completely eradicated, and in the aspect of auxiliary material selection, the production cost is reduced. Only high-quality white granulated sugar is adopted, artificial additives are abandoned, the product safety is fundamentally improved, consumers can eat the product trustingly, the color is attractive, and the appetite of the consumers is stimulated.

Description

Technical Field

[0001] The present invention relates to the technical field of developing new food sources, and particularly to a rose fresh flower jam and a preparation method thereof. Background Art

[0002] Rose fresh flower jam is deeply favored as a special food, but there are many drawbacks in traditional production. In the picking link, there is a lack of scientific norms. Often, due to missing the best opportunity, the aroma and nutrition of roses are seriously lost. The raw material treatment is rough, impurities are not completely removed, and the control of flower slice drying is inaccurate, affecting the purity and quality of the product. The processing technology is backward, the degree of flower slice breakage is uneven during stirring, and the fermentation environment is controlled randomly, resulting in poor product flavor and uneven quality. In terms of the use of additives, some merchants add a large amount of artificial ingredients illegally to extend the shelf life and improve the appearance, regardless of the health of consumers. With the improvement of living standards, the public's demand for natural, nutritious, and uniquely flavored rose fresh flower jam is increasing day by day. Obviously, the current traditional production method is difficult to meet the market development and new consumption demands, and urgent innovation and breakthrough are needed.

[0003] The following technical problems exist in the traditional technology: At present, the roses on the market are dull in color, sour in taste, added with pigments and preservatives, and the flower slices have no toughness in taste, losing the original fragrance and color of roses; For this reason, we design a rose fresh flower jam and a preparation method thereof to provide a technical solution to the above technical problems. Summary of the Invention

[0004] Based on this, it is necessary to provide a rose fresh flower jam and a preparation method thereof for the above technical problems to solve the problems raised in the above background art.

[0005] In order to solve the above technical problems, the present invention adopts the following technical solutions: A kind of rose fresh flower jam, the rose fresh flower jam is composed of the following raw materials and their mass percentages: 50%-60% of roses, 40%-50% of granulated sugar.

[0006] Preferably, the rose fresh flower jam is composed of the following raw materials and their mass percentages: the rose fresh flower jam is composed of 56% of roses and 44% of granulated sugar.

[0007] Preferably, the rose fresh flower jam is composed of the following raw materials and their mass percentages: 51% of roses and 49% of granulated sugar.

[0008] Preferably, the rose fresh flower jam is composed of the following raw materials and their mass percentages: the rose fresh flower jam is composed of 58% of roses and 42% of granulated sugar.

[0009] A preparation method of a rose fresh flower jam, comprising the following steps: It includes the following steps: S1: After picking the rose petals, remove impurities such as the flower stalks and stamens, and only keep the petals. First, pick out the impurities and incomplete flower pieces, and place the selected ones on a clean wire sieve to dry in the sun to increase the toughness of the flower pieces. The processed items are gently kneaded in a professional blender so that the surface of the flower pieces has slight damage, that is, the proportion of the damaged area on the surface of the flower piece to the total area of a single flower piece is controlled between 5% and 15%, which is regarded as slight damage. Select an appropriate amount of granulated sugar and stir well to make each flower piece stick with sugar grains. S2: Mix the processed roses and granulated sugar evenly according to the weight ratio of 1:0.5, and put the mixed raw materials into a container. S3: Put the mixed raw materials into a fermentation container. S4: Transfer the stirred mixture of flower pieces and sugar to a clean ceramic or glass container, and the container should have good airtightness and corrosion resistance. S5: Place the container in a cool and dark environment for natural fermentation, and control the fermentation temperature at 18 - 25°C. During the fermentation process, turn the mixture once every 12 - 24 hours. When turning, use clean tools to ensure the operation is hygienic. The purpose of turning is to make the fermentation more uniform, promote the growth and reproduction of beneficial microorganisms, and produce unique flavor substances. The fermentation time is 7 - 10 days until the mixture produces a strong fermentation aroma and the texture becomes more delicate. S6: After the fermentation is completed, fill the rose fresh flower jam into a sealed container, such as a food-grade plastic bottle or glass bottle. Before sealing, ensure that the inside of the container is clean and dry to avoid introducing impurities and moisture. Place the sealed container in a dark and low-temperature environment for storage, and control the storage temperature at 0 - 5°C. The low-temperature environment can inhibit the growth and reproduction of microorganisms, extend the shelf life of the product, and at the same time keep the quality and flavor of the rose fresh flower jam stable.

[0010] Preferably, the dried flower pieces in S1 are put into a professional blender for gentle kneading. The blender should have the function of adjustable rotation speed and stirring strength to ensure gentle treatment of the flower pieces. Set the rotation speed of the blender at 30 - 50 revolutions per minute and the stirring time at 5 - 8 minutes.

[0011] Preferably, in S1, add granulated sugar and stir well, adjust the rotation speed to 80 - 100 revolutions per minute, and stir for 10 - 15 minutes to fully dissolve the granulated sugar and evenly attach it to each flower piece to ensure full mixing of the flower pieces and sugar.

[0012] Preferably, in S6, the rose fresh flower jam needs to be subjected to high-temperature sterilization treatment. The sterilization temperature is 85 - 90°C and the sterilization time is 15 - 20 minutes.

[0013] It can be clearly seen that through the above technical solution of the present application, the technical problems to be solved by the present application can surely be solved.

[0014] Meanwhile, through the above technical solution, the present invention has at least the following beneficial effects: A rose fresh flower jam and its preparation method provided by the present invention mix and ferment rose flowers and granulated sugar through a specific fermentation process, only using high-quality rose petals freshly picked in the early morning to ensure source safety. Through meticulous manual removal of impurities and incomplete petals, the risk of foreign object contamination is eliminated. In terms of the selection of auxiliary materials, only high-quality granulated sugar is used, and artificial additives are abandoned, fundamentally improving the product safety and allowing consumers to eat with confidence. The unique sun-drying and fermentation process maximally retains the natural pigments of the rose petals, making the finished rose fresh flower jam present a charming and pure rose red color without the need to add artificial pigments, with an attractive color that stimulates consumers' appetites. Specific Embodiments

[0015] In order to make the objectives, technical solutions and advantages of the present invention clearer, the following further elaborates on the present invention in conjunction with embodiments. It should be understood that the specific embodiments described herein are only used to explain the present invention and are not used to limit the present invention.

[0016] As described in the background art, currently, the roses on the market are dull in color, sour in taste, added with pigments and preservatives, and the flower pieces have no toughness in taste, losing the due fragrance and color of roses.

[0017] To solve this technical problem, the present invention provides a rose fresh flower jam and its preparation method.

[0018] Example 1 A rose fresh flower jam, which is composed of the following raw materials and their mass percentages: 50%-60% of rose flowers and 40%-50% of granulated sugar.

[0019] The rose fresh flower jam is composed of the following raw materials and their mass percentages: 56% of rose flowers and 44% of granulated sugar, with a rich taste layer and a moderate sweet and sour taste, presenting a delicious food experience for consumers.

[0020] The rose fresh flower jam is composed of the following raw materials and their mass percentages: 51% of rose flowers and 49% of granulated sugar.

[0021] The rose fresh flower jam is composed of the following raw materials and their mass percentages: 58% of rose flowers and 42% of granulated sugar.

[0022] Example 2 A production method of a rose fresh flower jam, comprising the following steps: Comprising the following steps: S1: After picking rose petals, remove impurities such as flower stalks and stamens, and only keep the petals. First, pick out the impurities and incomplete flower petals, and place the selected ones on a clean wire sieve to dry in the sun to increase the toughness of the flower petals. Place the selected flower petals evenly on a clean wire sieve for drying. The material of the wire sieve can be selected from stainless steel, plastic, etc., and it is required to have good air permeability. The drying environment should be chosen in a well-ventilated and sunny place, but avoid direct sunlight. The drying time is controlled within 2 - 3 hours, and turn the flower petals once every 30 minutes during this period to ensure that all parts of the flower petals are evenly exposed to the sun. Through drying, the moisture content of the flower petals is appropriately reduced, and certain changes occur in the cell structure, thereby increasing the toughness of the flower petals and facilitating subsequent processing operations. After testing, it is more appropriate that the moisture content of the dried flower petals is reduced to 70% - 75%. Put the processed items into a professional blender and knead gently to make the surface of the flower petals slightly damaged. That is, the proportion of the damaged area on the surface of the flower petal to the total area of a single flower petal is controlled between 5% - 15%, which is regarded as slight damage, and only the epidermal layer is damaged at the damaged part, and the internal cell structure remains basically intact. This slight damage helps the subsequent sugar solution to better penetrate into the interior of the flower petals, promoting the fermentation process, while maintaining the complete shape of the flower petals and the aesthetic appearance of the product. Select an appropriate amount of granulated sugar and stir well to make each flower petal stick with sugar grains. It is preferred to use granulated sugar with fine particles and high purity. Such granulated sugar has a fast dissolution rate, can be better mixed evenly with raw materials such as rose petals, making the texture of the fresh flower jam more delicate and the taste more pure. S2: Mix the processed roses and granulated sugar evenly according to the weight ratio of 1:0.5. Put the mixed raw materials into a container, and the container should be sterilized before use. S3: Put the mixed raw materials into a fermentation container. S4: Transfer the stirred mixture of flower petals and sugar to a clean ceramic or glass container. The container should have good airtightness and corrosion resistance. Through the above steps, we have obtained a uniformly mixed and fully soaked raw material mixture, which is ready for subsequent fermentation, processing or making tangerine peel enzyme drinks. S5: Place the container in a cool and light - shaded environment for natural fermentation. Control the fermentation temperature at 18 - 25°C. During the fermentation process, turn the mixture every 12 - 24 hours. Use clean tools when turning to ensure hygienic operation. The purpose of turning is to make the fermentation more uniform, promote the growth and reproduction of beneficial microorganisms, and produce unique flavor substances. The fermentation time is 7 - 10 days, and the specific time depends on factors such as environmental temperature and raw material ratio. To judge whether the fermentation is complete, observe the state of the fresh flower jam. When the color of the fresh flower jam becomes darker, the texture becomes thick, the aroma is strong and has a certain sour - sweet taste, it indicates that the fermentation is basically complete. However, the fermentation time should not be too long, otherwise the fresh flower jam may over - ferment, produce strange smells, and affect the quality, until the mixture produces a strong fermentation aroma and the texture becomes more delicate; S6: After the fermentation is completed, pack the rose fresh flower jam into a sealed container, such as a food - grade plastic bottle or a glass bottle. Before sealing, ensure that the inside of the container is clean and dry to avoid introducing impurities and moisture. Place the sealed container in a light - shaded and low - temperature environment for storage. Control the storage temperature at 0 - 5°C. The low - temperature environment can inhibit the growth and reproduction of microorganisms, extend the shelf life of the product, and at the same time keep the quality and flavor of the rose fresh flower jam stable.

[0023] In S1, the sun - dried flower slices are gently kneaded in a professional blender. The blender should have the function of adjustable rotation speed and stirring strength to ensure gentle treatment of the flower slices. Set the rotation speed of the blender at 30 - 50 revolutions per minute and the stirring time at 5 - 8 minutes.

[0024] In S1, add white sugar and stir well. Adjust the rotation speed to 80 - 100 revolutions per minute and stir for 10 - 15 minutes to fully dissolve the white sugar and evenly attach it to each flower slice, ensuring full mixing of the flower slices and sugar.

[0025] In S6, the rose fresh flower jam needs to be subjected to high - temperature sterilization treatment. The sterilization temperature is 85 - 90°C and the sterilization time is 15 - 20 minutes.

[0026] Example Three A method for making rose fresh flower jam; includes the following steps: The starter in S5 is a lactic acid bacteria starter or a yeast starter. Lactic acid bacteria can produce lactic acid, lower the pH value of the fresh flower jam, inhibit the growth of harmful microorganisms, and at the same time endow the fresh flower jam with a unique sour taste and flavor, making the taste more rich. The yeast starter will convert sugars into alcohol and carbon dioxide during the fermentation process. Alcohol can play a certain bactericidal role and also helps to form the special aroma of the fresh flower jam. The addition amount is 0.5 - 1 gram per 1000 grams of the raw material liquid. Use a precise weighing tool (such as an electronic balance) to accurately weigh the required amount of the starter, evenly sprinkle the weighed starter into the raw material liquid, and gently stir with a clean stirring rod to ensure that the starter is fully dissolved and dispersed in the raw material liquid.

[0027] The fermentation time in S5 is 5 - 7 days. In spring and autumn, it can be placed at room temperature indoors. When the temperature is too high in summer, it can be placed in a cool and ventilated place or in an air-conditioned room. When the temperature is too low in winter, it can be placed in a warm room but away from heat sources such as heaters. Specifically, it needs to be determined according to the fermentation situation and the changes of the raw material liquid, and ferment until the raw material liquid shows an obvious fermentation aroma.

[0028] In S6, there are other sterilization methods for the bottled enzyme drink. For example, pasteurization: Clean the sealed container filled with rose fresh flower jam to ensure no impurities remain. Prepare a large enough pot for heating water; Heat sterilization: Add an appropriate amount of water to the pot, heat the water to 60 - 80 °C, then put the container filled with rose fresh flower jam into the water, note that the water should cover the container, and keep the water temperature within this range for 30 - 60 minutes; High-temperature and high-pressure sterilization method, Container preparation: Fill the rose fresh flower jam into a heat-resistant and pressure-resistant sealed container, and the filling amount should not be too full, leaving a certain space to prevent the container from cracking due to pressure changes during sterilization. At the same time, during the sterilization process, it is necessary to strictly follow the operating specifications to ensure the sterilization effect and product quality.

[0029] Example Four A method for making rose fresh flower jam; includes the following steps: S1: Raw material preparation and treatment: Raw material preparation: Pick 5 kg of fresh Pingyin rose flowers early in the morning; Pretreatment: Pick out impurities and incomplete flower pieces to obtain about 4.8 kg of qualified flower pieces; Sun drying: Evenly spread the flower pieces on a stainless steel mesh sieve and sun dry them in a well-ventilated place avoiding direct sunlight for 2.5 hours, turning them over every 30 minutes during this period. After sun drying, the water content of the flower pieces is detected to be 72%; Gently knead: Put the sun-dried flower pieces into a blender with adjustable speed, set the speed to 40 revolutions per minute, and stir for 6 minutes. After detection, the proportion of the damaged area on the surface of the flower pieces is about 10%.

[0030] Sugar addition and stirring: Add 1.92 kg of white sugar according to the mass ratio of flower pieces to white sugar of 2.5:1, adjust the rotation speed of the blender to 90 revolutions per minute, and stir for 12 minutes; S2: Put the stirred mixture into a ceramic container, place it in a cool and dark place at a temperature of 20 °C for fermentation, turn it over every 18 hours, and ferment for 8 days. Appropriate amount of sugar or honey can be added for seasoning according to personal taste; S3: After fermentation is completed, fill the rose fresh flower jam into a glass bottle and seal it, then store it in a refrigerator at 3 °C; S4: Stick a label on the cooled product, mark information such as production date, shelf life, ingredients, etc., and store the labeled finished product in a cool and dry place, avoiding direct sunlight and high-temperature environment.

[0031] A rose fresh flower jam and its preparation method provided by the present invention ferment a mixture of rose flowers and white granulated sugar through a specific fermentation process. Only high-quality rose petals freshly picked in the early morning are used to ensure source safety. Through manual and careful removal of impurities and incomplete petals, the risk of foreign object contamination is eliminated. In terms of auxiliary materials selection, only high-quality white granulated sugar is used, and artificial additives are abandoned, fundamentally improving the product safety and allowing consumers to eat with confidence. The unique drying and fermentation process maximally retains the natural pigments of rose petals, making the finished rose fresh flower jam present a charming and pure rose red color without the addition of artificial pigments, with an attractive color and stimulating consumers' appetite.

[0032] The above shows and describes the basic principles, main features and advantages of the present invention. Those skilled in the art should understand that the present invention is not limited by the above embodiments. What is described in the above embodiments and the specification is only the principle of the present invention. Without departing from the spirit and scope of the present invention, the present invention will have various changes and improvements, and these changes and improvements all fall within the scope of the present invention claimed. The scope of protection claimed by the present invention is defined by the appended claims and their equivalents.

Claims

1. A rose fresh flower jam, characterized in that, The rose fresh flower jam is composed of the following raw materials and their mass percentages: 50%-60% of rose flowers, 40%-50% of granulated sugar.

2. The rose fresh flower jam according to claim 1, characterized in that, The rose fresh flower jam is composed of the following raw materials and their mass percentages: 56% of rose flowers and 44% of granulated sugar.

3. A rose fresh flower jam according to claim 1, characterized in that, The rose fresh flower jam is composed of the following raw materials and their mass percentages: 51% of rose flowers and 49% of granulated sugar.

4. A rose fresh flower jam according to claim 1, characterized in that, The rose fresh flower jam is composed of the following raw materials and their mass percentages: 58% of rose flowers and 42% of granulated sugar.

5. A method for making rose fresh flower jam, characterized in that, It includes the following steps: S1: After picking the rose flower slices, remove impurities such as flower stalks and stamens, and only keep the petals. First, pick out the impurities and incomplete flower slices, and place them on a clean wire sieve to dry in the sun to increase the toughness of the flower slices. The processed items are placed in a professional blender and gently kneaded to make the surface of the flower slices slightly damaged, that is, the proportion of the damaged area on the surface of the flower slice to the total area of a single flower slice is controlled between 5% and 15%, which is regarded as slight damage. Select an appropriate amount of granulated sugar, stir well to make each flower slice stick with sugar grains. S2: Mix the processed rose flowers and granulated sugar evenly according to the weight ratio of 1:0.5, and put the mixed raw materials into a container. S3: Put the mixed raw materials into a fermentation container. S4: Transfer the stirred mixture of flower slices and sugar to a clean ceramic or glass container, and the container should have good airtightness and corrosion resistance. S5: Place the container in a cool and dark environment for natural fermentation, control the fermentation temperature at 18-25°C. During the fermentation process, turn over the mixture once every 12-24 hours. When turning over, use clean tools to ensure the operation hygiene. The purpose of turning over is to make the fermentation more uniform, promote the growth and reproduction of beneficial microorganisms, and produce unique flavor substances. The fermentation time is 7-10 days until the mixture produces a strong fermentation aroma and the texture becomes more delicate. S6: After the fermentation is completed, fill the rose fresh flower jam into a sealed container, such as a food-grade plastic bottle or glass bottle. Before sealing, ensure that the inside of the container is clean and dry to avoid introducing impurities and moisture. Place the sealed container in a dark and low-temperature environment for storage, and control the storage temperature at 0-5°C. The low-temperature environment can inhibit the growth and reproduction of microorganisms, extend the shelf life of the product, and at the same time keep the quality and flavor of the rose fresh flower jam stable.

6. The manufacturing method of a rose fresh flower jam according to claim 5, characterized in that, In S1, the dried flower slices are put into a professional blender for gentle kneading. The blender should have the function of adjustable rotation speed and stirring strength to ensure gentle treatment of the flower slices. Set the rotation speed of the blender at 30-50 revolutions per minute and the stirring time at 5-8 minutes.

7. The manufacturing method of a rose fresh flower jam according to claim 5, characterized in that, In S1, add granulated sugar and stir well, adjust the rotation speed to 80-100 revolutions per minute, and stir for 10-15 minutes to make the granulated sugar fully dissolve and evenly adhere to each flower slice to ensure full mixing of the flower slices and sugar.

8. The manufacturing method of a rose fresh flower jam according to claim 5, characterized in that, In S6, the rose fresh flower jam needs to be subjected to high-temperature sterilization treatment. The sterilization temperature is 85-90°C and the sterilization time is 15-20 minutes.