CN101455327A - Rose paste and preparation technique thereof - Google Patents
Rose paste and preparation technique thereof Download PDFInfo
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- CN101455327A CN101455327A CNA2009100940035A CN200910094003A CN101455327A CN 101455327 A CN101455327 A CN 101455327A CN A2009100940035 A CNA2009100940035 A CN A2009100940035A CN 200910094003 A CN200910094003 A CN 200910094003A CN 101455327 A CN101455327 A CN 101455327A
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- 241000220317 Rosa Species 0.000 title claims abstract description 84
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 238000000034 method Methods 0.000 title description 2
- 108090000790 Enzymes Proteins 0.000 claims abstract description 28
- 102000004190 Enzymes Human genes 0.000 claims abstract description 28
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 28
- 229940088598 enzyme Drugs 0.000 claims abstract description 28
- 230000007062 hydrolysis Effects 0.000 claims abstract description 23
- 238000006460 hydrolysis reaction Methods 0.000 claims abstract description 23
- 238000000855 fermentation Methods 0.000 claims abstract description 20
- 230000004151 fermentation Effects 0.000 claims abstract description 20
- 235000015067 sauces Nutrition 0.000 claims abstract description 15
- 108010059892 Cellulase Proteins 0.000 claims abstract description 13
- 229940106157 cellulase Drugs 0.000 claims abstract description 13
- 108010038851 tannase Proteins 0.000 claims abstract description 13
- 230000000694 effects Effects 0.000 claims abstract description 12
- 239000000203 mixture Substances 0.000 claims abstract description 12
- 230000001954 sterilising effect Effects 0.000 claims abstract description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 11
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims abstract description 9
- 229940069338 potassium sorbate Drugs 0.000 claims abstract description 9
- 235000010241 potassium sorbate Nutrition 0.000 claims abstract description 9
- 239000004302 potassium sorbate Substances 0.000 claims abstract description 9
- 239000002002 slurry Substances 0.000 claims abstract description 9
- 235000012907 honey Nutrition 0.000 claims abstract description 8
- 239000006188 syrup Substances 0.000 claims abstract description 8
- 235000020357 syrup Nutrition 0.000 claims abstract description 8
- 238000010009 beating Methods 0.000 claims abstract description 4
- 235000013305 food Nutrition 0.000 claims description 13
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 10
- 238000005516 engineering process Methods 0.000 claims description 10
- 239000008103 glucose Substances 0.000 claims description 9
- 235000021552 granulated sugar Nutrition 0.000 claims description 9
- 238000013461 design Methods 0.000 claims description 8
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 8
- 241000196324 Embryophyta Species 0.000 claims description 7
- 238000004659 sterilization and disinfection Methods 0.000 claims description 7
- 229940023462 paste product Drugs 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 244000005700 microbiome Species 0.000 claims description 4
- 238000012545 processing Methods 0.000 claims description 4
- 238000009928 pasteurization Methods 0.000 claims description 2
- 238000004140 cleaning Methods 0.000 abstract description 4
- 238000010438 heat treatment Methods 0.000 abstract description 3
- 229930006000 Sucrose Natural products 0.000 abstract description 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 abstract description 2
- 238000001816 cooling Methods 0.000 abstract 2
- 238000002156 mixing Methods 0.000 abstract 2
- 239000008223 sterile water Substances 0.000 abstract 2
- 235000009754 Vitis X bourquina Nutrition 0.000 abstract 1
- 235000012333 Vitis X labruscana Nutrition 0.000 abstract 1
- 240000006365 Vitis vinifera Species 0.000 abstract 1
- 235000014787 Vitis vinifera Nutrition 0.000 abstract 1
- 230000003301 hydrolyzing effect Effects 0.000 abstract 1
- 238000004321 preservation Methods 0.000 abstract 1
- 239000003205 fragrance Substances 0.000 description 12
- 229920001864 tannin Polymers 0.000 description 9
- 235000018553 tannin Nutrition 0.000 description 9
- 239000001648 tannin Substances 0.000 description 9
- 235000015165 citric acid Nutrition 0.000 description 7
- 238000001802 infusion Methods 0.000 description 6
- 235000019606 astringent taste Nutrition 0.000 description 5
- LNTHITQWFMADLM-UHFFFAOYSA-N gallic acid Chemical compound OC(=O)C1=CC(O)=C(O)C(O)=C1 LNTHITQWFMADLM-UHFFFAOYSA-N 0.000 description 4
- 239000000463 material Substances 0.000 description 4
- 238000011160 research Methods 0.000 description 4
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- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 230000006378 damage Effects 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 229940074391 gallic acid Drugs 0.000 description 2
- 235000004515 gallic acid Nutrition 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 239000001814 pectin Substances 0.000 description 2
- 235000010987 pectin Nutrition 0.000 description 2
- 229920001277 pectin Polymers 0.000 description 2
- 239000000049 pigment Substances 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- UPLPHRJJTCUQAY-WIRWPRASSA-N 2,3-thioepoxy madol Chemical compound C([C@@H]1CC2)[C@@H]3S[C@@H]3C[C@]1(C)[C@@H]1[C@@H]2[C@@H]2CC[C@](C)(O)[C@@]2(C)CC1 UPLPHRJJTCUQAY-WIRWPRASSA-N 0.000 description 1
- 229920001817 Agar Polymers 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 235000000659 Rosa rugosa Nutrition 0.000 description 1
- 240000006066 Rosa rugosa Species 0.000 description 1
- 235000004789 Rosa xanthina Nutrition 0.000 description 1
- 241000109329 Rosa xanthina Species 0.000 description 1
- 241000220222 Rosaceae Species 0.000 description 1
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- 230000017531 blood circulation Effects 0.000 description 1
- 210000004027 cell Anatomy 0.000 description 1
- 210000000170 cell membrane Anatomy 0.000 description 1
- 210000002421 cell wall Anatomy 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 230000035603 choleresis Effects 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 235000019987 cider Nutrition 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
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- 238000011161 development Methods 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000004134 energy conservation Methods 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- JEIPFZHSYJVQDO-UHFFFAOYSA-N ferric oxide Chemical compound O=[Fe]O[Fe]=O JEIPFZHSYJVQDO-UHFFFAOYSA-N 0.000 description 1
- 208000001130 gallstones Diseases 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 208000019622 heart disease Diseases 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000003834 intracellular effect Effects 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 230000035800 maturation Effects 0.000 description 1
- 229910021645 metal ion Inorganic materials 0.000 description 1
- 239000005416 organic matter Substances 0.000 description 1
- 230000003204 osmotic effect Effects 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
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- Non-Alcoholic Beverages (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The present invention provides a rose sauce and the preparation process thereof. The rose sauce is produced by novel edible rose through the following steps: cleaning; beating; using 3% citric acid solution to adjust the pH value of slurry to 3.7 to 5.5; based on mass ratio, mixing a slurry obtained by 10 parts of fresh rose through the above-mentioned steps with 8 to 12 parts of white sugar, 4 to 8 parts of grape syrup, 1 part of honey, 0.01 parts of potassium sorbate, putting into a fermentation cylinder, heating to 65 DEG C-85 DEG C for sterilizing 10 to 30 minutes, cooling to 20 DEG C-50 DEG C; according to a proportionality that each g of fresh rose using 0.1-0.2u of cellulase and 0.2-1.0u of tannase , entirely dispersing and dissolving the two enzymes required by 10 parts of rose in 0.5 parts of sterile water; pouring the sterile water in the fermentation cylinder and mixing uniformly, hydrolyzing the mixture in the pot, wherein, the hydrolysis temperature is 20-50 DEG C, the hydrolysis time is 24-240 hours; and then heating to 90 DEG C, heat preservation 5 minutes to kill the enzymes activity, and then obtaining the products after cooling down to room temperature.
Description
Technical field
The present invention relates to a kind of fresh flower sauce and preparation technology thereof, be specifically related to a kind of rose paste of edible fresh-rose preparation and preparation method of this rose paste thereof of using, belong to field of food industry with the fresh flower preparation.
Background technology
Rose (Rosa rugosa Thunb) is a rose family gul, perennial evergreen or machaka, and bud is given birth to single flower for the top, and petal is bright-colored, and fragrance is strong, is the precious raw material of producing spices, making food.Rose originates in China, and cultivation history is remote in China, and all there is plantation all parts of the country at present.
Numerous medical books of Ancient Times in China " book on Chinese herbal medicine justice ", " food book on Chinese herbal medicine ", " book on Chinese herbal medicine is new again " etc. are all on the books to the medical value of rose.Modern scientific research learns, rose is the food medicine excellent flowers of holding concurrently, its warm in nature and, fragrance is sweet, has toxin-expelling and face nourishing, the promoting flow of qi and blood circulation, having one's ideas straightened out silt, soothing the liverly is amusing, promotes choleresis, helps digest, effect such as regulative mechanism.Along with to the edible rose composition Study deeply and the discovery of new function, the rose food with health care has become consumption fashion.Aspect rose food processing research, product form has rose sauce (also claiming rose candy), beverage, cider, fresh rose flower cake, Zhejiang rose vinegar etc.Wherein rose sauce is the most important product of rose food, and it not only has fragrance, also has medical value, and it is direct-edible product, is again to make the especially raw material of cake of other rose food.Traditional rose sauce preparation method is rose to be mixed with white granulated sugar knead, pack into terrine or Plastic Drum, and the maturation through 2～3 months is rose sauce.Its rose is not subjected to any destruction on fragrance and medical value, but in its product astringent taste is arranged.In recent years, the research and the making of rose sauce are still being carried out.For example: article " development of novel practical rose paste " (" food research and development " magazine of Wu Rongshu, Zhao Xiaofeng, Dong Wenming etc., 2005 03 phases, P125-127) a kind of manufacture craft and prescription of rose sauce have been discussed, with the fresh flower is raw material, with the fresh flower crushing and beating, mix with auxiliary materials such as sucrose, pectin, agar, citric acids, normal pressure heats concentrated and gets rose sauce again.The article " novel rose sauce Research on processing technology " (" food industry science and technology " of Hu Yayun, Wei Qin, Ma Xihan etc., 2005 01 phase P111-112,114) introduce its product batching and be roseleaf, white granulated sugar, citric acid, pectin, pure water, its technology also is normal pressure heating infusion, the infusion of rose in liquid glucose is for up to more than 30 minutes, and the highest infusion temperature reaches 105 ℃.The preparation method set forth in above-mentioned document system adopts the normal pressure infusion method of general fruit jam, and its deficiency is: the one, and the high temperature infusion makes a large amount of evaporation losses of aroma substance in the rose; The 2nd, nonvolatile functional component also is subjected to than havoc because of high temperature action; The 3rd, tannin contained in the rose is not made necessary technology handle, and tannin makes product present astringent taste.
Summary of the invention
Purpose of the present invention is to provide a kind of fragrance and medical value that had both kept rose, has removed the rose paste of astringent taste again.The fragrance of the more traditional rose sauce of its fragrance of products obtained therefrom is denseer, has kept bright-coloured color, fragrance and other functional component of rose itself preferably, need not to increase any pigment.And products obtained therefrom also will further strengthen medical value and the health care of rose.Another object of the present invention is to provide the preparation method of this rose paste.
The present invention is based on the inventor through rose is carried out analytical test, there is a certain amount of material tannin in discovery in rose, the astringent taste of rose sauce is the result that works of tannin just, and utilize tannase can remove the astringent taste of tannin, the tannin major part in the fresh flower is converted into gallic acid and glucose; Simultaneously, reasonably formula for a product and technology have avoided high temperature to concentrate that (technological temperature of the present invention is up to 90 ℃, and the traditional handicraft temperature is up to 105 ℃) to the destruction of fragrance and functional component, thus make rose sauce have better mouthfeel, the health care of product is better.
The technical scheme that realizes the object of the invention is:
This rose paste is with the product of new fresh-rose through obtaining after the following steps: clean; The making beating pulp; Regulate pH value to 3.7～5.5 of rose slurry with the citric acid solution of 3% (mass ratio); Press mass ratio, 10 parts of fresh-roses are mixed with 8～12 portions of white granulated sugars, 4～8 parts of glucose syrups, 1 part of honey, 0.01 part of potassium sorbate through fresh flower juice and the design of scattered small flowers and plants lobe that above-mentioned steps obtains, put into fermentation tank, be heated to 65 ℃～85 ℃ sterilizations with killing microorganisms, sterilizing time 10～30 minutes is cooled to 20 ℃～50 ℃ then; Use the ratio of the tannase of the cellulase of 0.1～0.2u and 0.2～1.0u in every g fresh-rose, two kinds of whole dispersing and dissolvings of enzyme that 10 parts of (by above-mentioned mass ratio) roses is required are in 0.5 part of sterilized water (quality); Pour this sterilized water into fermentation tank, the mixture in the fermentation tank is hydrolyzed, 20～50 ℃ of hydrolysis temperatures, hydrolysis time 24～240 hours; Be heated to 90 ℃ then, be incubated 5 minutes to kill the activity of enzyme; Promptly get the rose jam products.
The preparation technology of this rose paste comprises following processing step successively:
(A), get fresh roseleaf, clean up, break into pulpous state with beater;
(B), regulate pH value to 3.7～5.5 of rose slurry with the citric acid solution of 3% (mass ratio);
(C), press mass ratio, 10 parts of fresh-roses are mixed with 8～12 portions of white granulated sugars, 4～8 parts of glucose syrups, 1 part of honey, 0.01 part of potassium sorbate through fresh flower juice and the design of scattered small flowers and plants lobe that above-mentioned steps obtains;
(D), this mixture is put into fermentation tank, by pasteurization with killing microorganisms, 65～85 ℃ of sterilization temperatures, sterilizing time 10～30 minutes; Be cooled to 20 ℃～50 ℃ then;
(E), use the ratio of the tannase of the cellulase of 0.1～0.2u and 0.2～1.0u, 10 parts of two kinds of required whole dispersing and dissolvings of enzyme of (C mass ratio set by step) rose are made enzyme solutions in 0.5 part of (mass ratio) sterilized water in every g fresh-rose;
(F), the enzyme solutions that will dissolve in cellulase and tannase pours fermentation tank into and stirs, and the mixture in the fermentation tank is hydrolyzed 20～50 ℃ of hydrolysis temperatures, hydrolysis time 24～240 hours.
(G), be heated to 90 ℃ after the hydrolysis, be incubated 5 minutes, be cooled to room temperature and promptly obtain this rose paste product to kill the activity of enzyme.
The invention has the beneficial effects as follows:
The present invention because adopt cellulase and tannase to the cell of rose and in spending contained material tannin carry out compound action, produced following effect:
(1) hydrolysis by cellulase makes cell wall rupture, and breaking of cell membrane helps the stripping of intracellular organic matter, strengthened the release of pigment and fragrance matter, and product color is more bright-coloured, fragrance is denseer, and flavour is full pure.
(2) by cellulase to cellulosic hydrolysis in the rose, the part cellulose hydrolysis is soluble dietary fiber (SDF), SDF has the gall stone of preventing, gets rid of harmful metal ion in the body, prevents diabetes, reduces cholesterol, prevents effects such as hypertension and heart disease, increased medical value and the health care of rose.
(3) by tannase the tannin in the rose is hydrolyzed, makes tannin contained in the rose be converted into gallic acid and glucose, effectively reduce the content of tanning matter, have the effect that weakens or remove bitter taste.
(4) need not the constant-pressure and high-temperature infusion, not only energy-conservation but also avoided the high temperature of aroma substance and other medicinal ingredient to lose and destroy.
(5) rose paste of gained good quality also can be used for other rose food production, for the extensive exploitation of fresh rose flower food provides new technical scheme.
In addition, because sugared content is higher in the prescription design of product, high sugar has produced higher osmotic pressure, has added potassium sorbate simultaneously, and product has good keeping quality, through promptly can be used as merchandise sales after the packing.
The specific embodiment
In following examples, the umber of described material all by quality ratio.
Embodiment 1
Get 10 parts on the edible rose petal of fresh cleaning, break into pulpous state with beater, the pH value of regulating the rose slurry with 3% citric acid solution is 3.7, and fresh flower juice and design of scattered small flowers and plants lobe and 8 portions of white granulated sugars, 8 parts of glucose syrups and 1 part of honey, 0.01 part of potassium sorbate are mixed; This mixture is changed in the fermentation tank, under agitation be heated to 65 ℃ of sterilizations 30 minutes, be cooled to 20 ℃; Use the ratio of the tannase of the cellulase of 0.1u and 0.2u in every g fresh-rose, 10 parts of two kinds of required whole dispersing and dissolvings of enzyme of (C mass ratio set by step) rose are made enzyme solutions in 0.5 part of sterilized water (quality), enzyme solutions is added in the fermentation tank, stir; Hydrolysis is 240 hours under 20 ℃ of temperature, is heated to 90 ℃ after the hydrolysis and is incubated 5 minutes to kill the activity of enzyme, is cooled to normal temperature and promptly gets the rose paste product.Rose juice lovely luster after the hydrolysis gives off a strong fragrance, and flavour is full pure.Can sell with clean glass bottle or packaged with plastic container.
Embodiment 2
Get 10 parts on the edible rose petal of fresh cleaning, break into pulpous state with beater, the pH value of regulating the rose slurry with 3% citric acid solution is 4.6, and fresh flower juice and design of scattered small flowers and plants lobe and 10 portions of white granulated sugars, 6 parts of glucose syrups, 1 part of honey and 0.01 part of potassium sorbate are mixed; This mixture is changed in the fermentation tank, under agitation be heated to 75 ℃ of sterilizations 20 minutes, be cooled to 35 ℃; Use the ratio of the tannase of the cellulase of 0.15u and 0.6u in every g fresh-rose, 10 parts of two kinds of required whole dispersing and dissolvings of enzyme of (C mass ratio set by step) rose are made enzyme solutions in 0.5 part of sterilized water (quality), enzyme solutions is added in the fermentation tank, stir; Hydrolysis is 132 hours under 35 ℃ of temperature, is heated to 90 ℃ after the hydrolysis and is incubated 5 minutes to kill the activity of enzyme, is cooled to normal temperature and promptly gets the rose paste product.
Embodiment 3
Get 10 parts on the edible rose petal of fresh cleaning, break into pulpous state with beater, the pH value of regulating the rose slurry with 3% citric acid solution is 5.5, and fresh flower juice and design of scattered small flowers and plants lobe and 12 portions of white granulated sugars, 4 parts of glucose syrups, 1 part of honey, 0.01 part of potassium sorbate are mixed; This mixture is changed in the fermentation tank, under agitation be heated to 85 ℃ of sterilizations 10 minutes, be cooled to 50 ℃; Use the ratio of the tannase of the cellulase of 0.2u and 1.0u in every g fresh-rose, 10 parts of two kinds of required whole dispersing and dissolvings of enzyme of (C mass ratio set by step) rose are made enzyme solutions in 0.5 part of sterilized water (quality), enzyme solutions is added in the fermentation tank, stir; Hydrolysis is 24 hours under 50 ℃ of temperature, is heated to 90 ℃ after the hydrolysis and is incubated 5 minutes to kill the activity of enzyme, is cooled to normal temperature and promptly gets the rose paste product.
Claims (2)
1, a kind of rose paste is characterized in that: this rose paste is with the product of fresh food rose through obtaining after the following steps: clean; The making beating pulp; Regulate pH value to 3.7～5.5 of rose slurry with the citric acid solution of 3% (mass ratio); Press mass ratio, 10 parts of fresh-roses are mixed with 8～12 portions of white granulated sugars, 4～8 parts of glucose syrups, 1 part of honey, 0.01 part of potassium sorbate through fresh flower juice and the design of scattered small flowers and plants lobe that above-mentioned steps obtains, put into fermentation tank, be heated to 65 ℃～85 ℃ sterilizations with killing microorganisms, sterilizing time 10～30 minutes is cooled to 20 ℃～50 ℃ then; Use the ratio of the tannase of the cellulase of 0.1～0.2u and 0.2～1.0u in every g fresh-rose, 10 parts of two kinds of required whole dispersing and dissolvings of enzyme of (by above-mentioned mass ratio) rose are made enzyme solutions in 0.5 part of sterilized water (mass ratio); Pour enzyme solutions into fermentation tank and stir, the mixture in the fermentation tank is hydrolyzed 20～50 ℃ of hydrolysis temperatures, hydrolysis time 24～240 hours; Be heated to 90 ℃ after the hydrolysis, be incubated 5 minutes to kill the activity of enzyme; Promptly.
2, the preparation technology of the described rose paste of claim 1 is characterized in that: the preparation method of this rose sauce comprises following processing step successively:
(A), get fresh edible rose petal, clean up, break into pulpous state with beater;
(B), regulate pH value to 3.7～5.5 of rose slurry with the citric acid solution of 3% (mass ratio);
(C), press mass ratio, 10 parts of fresh-roses are mixed with 8～12 portions of white granulated sugars, 4～8 parts of glucose syrups, 1 part of honey, 0.01 part of potassium sorbate through fresh flower juice and the design of scattered small flowers and plants lobe that above-mentioned steps obtains;
(D), this mixture is put into fermentation tank, by pasteurization with killing microorganisms, 65～85 ℃ of sterilization temperatures, sterilizing time 10～30 minutes is cooled to 20 ℃～50 ℃ then;
(E), use the ratio of the tannase of the cellulase of 0.1～0.2u and 0.2～1.0u, 10 parts of two kinds of required whole dispersing and dissolvings of enzyme of (mass ratio among the step C) rose are made enzyme solutions in 0.5 part of (mass ratio) sterilized water in every g fresh-rose;
(F), the enzyme solutions that will dissolve in cellulase and tannase pours fermentation tank into, the mixture in the fermentation tank is hydrolyzed 20～50 ℃ of hydrolysis temperatures, hydrolysis time 24～240 hours;
(G), be heated to 90 ℃ after the hydrolysis, be incubated 5 minutes, be cooled to room temperature and promptly obtain this rose paste product to kill the activity of enzyme.
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| CN102204664A (en) * | 2011-05-10 | 2011-10-05 | 普绩 | Preparation process of fresh flower sauce |
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| CN102550903A (en) * | 2011-12-27 | 2012-07-11 | 广州合诚实业有限公司 | Rose jam and preparation method thereof |
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| CN104055060A (en) * | 2014-06-10 | 2014-09-24 | 湖南省农产品加工研究所 | Table rose sauce and preparation method thereof |
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Family Cites Families (2)
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| CN1257662A (en) * | 1998-12-23 | 2000-06-28 | 赵明 | Nutrient-enriched fresh rose flower paste |
| CN1166308C (en) * | 2002-01-10 | 2004-09-15 | 田永元 | Taste rose sauce and its prodn. method |
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