CN102125211A - Method for making rose sugar - Google Patents
Method for making rose sugar Download PDFInfo
- Publication number
- CN102125211A CN102125211A CN201110023473XA CN201110023473A CN102125211A CN 102125211 A CN102125211 A CN 102125211A CN 201110023473X A CN201110023473X A CN 201110023473XA CN 201110023473 A CN201110023473 A CN 201110023473A CN 102125211 A CN102125211 A CN 102125211A
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- rose
- white sugar
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- sugar
- fermentation
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Abstract
The invention discloses a method for making rose sugar, comprising the following steps of: grinding floral leaves of fresh thorn rose, mixing the ground floral leaves of fresh thorn rose with white sugar and stirring the mixture to be like flour, wherein the floral leaves of fresh thorn rose occupy 15-30% of the total weight after the mixing and the white sugar occupies 70-85%; placing the mixture in an airtight container to ferment at 20-30 DEG C within 20-30d, turning the fermented materials in the fermentation process to obtain rose sauce after the fermentation; and mixing and stirring the obtained rose sauce with white sugar to obtain the crystal-shaped rose sugar after even stirring, wherein the weight parts of the rose sauce and the white sugar are respectively 15-20 and 100. The method has a simple making process and the production cost is low; and the rose sugar has good and consistent taste, long shelf life and wide application range, is free of impurities, aromatic in mouth, easy to accept by eaters, convenient to store and suitable for food processing plants, workshops and common families, and can be used as the raw material of various foods by replacing white sugar.
Description
Technical field
The present invention be more particularly directed to a kind of preparation method of rose candy.
Background technology
Flos Rosae Davuricae has the characteristic of " fragrance of food is sweet and refreshing, makes us refreshing refreshing ", proprietary rose flavor band filling wheaten food on market, and as sugared cake, sugared steamed bun, Lantern Festival, sticking cake, moon cake, its way is that rose is added in the filling.Rose is to be extracted through multiple working procedure by the rose floral leaf, the manufacturing procedure complexity, and mouthfeel is general, owing to have not broken floral leaf, base of leaf in the rose, feels to exist foreign material to the people when edible, is difficult for the person of being eaten and accepts.In addition, the addition of rose is difficult to accurate grasp, causes the wheaten food mouthfeel inconsistent.
Summary of the invention
Technical problem to be solved by this invention is the preparation method that a kind of rose candy will be provided, use no-sundries in the rose candy that this method produces, mouthfeel is good, mouthfeel is consistent, inlet is fragrant, the person that easily is not eaten accepts, manufacture craft is simple, cost is low, applied range can replace white sugar to use as the raw material of numerous food.
The preparation method of a kind of rose candy that the present invention relates to, its step is as follows:
1, gets fresh Flos Rosae Davuricae floral leaf and pulverizing, Flos Rosae Davuricae floral leaf and white sugar after pulverizing are mixed into floury, according to mixing back gross weight meter Flos Rosae Davuricae floral leaf 15～30%, white sugar 70～85%;
2, put into airtight container after the stirring and ferment, fermentation temperature is 20～30 ℃, and fermentation time is 20-30 days, in the sweat fermentate is stirred, and makes rose paste after fermentation is finished;
3, the rose paste that makes is mixed stirring with white sugar,, promptly get the lenticular rose candy after stirring according to 15～20 parts of parts by weight meter rose pastes, 100 parts of white sugar.
The preparation method of above-mentioned rose candy, the number of times that stirs of fermentate is 1～3 time.
Advantage of the present invention is: this method manufacture craft is simple, and production cost is low; Use no-sundries in the rose candy that this method produces, mouthfeel is good, mouthfeel is consistent, inlet is fragrant, and the person that easily is not eaten accepts; Be convenient to store, long shelf-life, the storage temperature shelf-life in the time of ± 10 ℃ can reach 6 months; Applied range, alternative white sugar is as the raw material of numerous food, directly makes roseate moon cake, rose candy cake, rose candy steamed bun, rose Lantern Festival, the sticking cake of rose, roseate moon cake, rose candy etc., makes more convenient, both be applicable to food processing factory, workshop, also applicable average family uses.
The specific embodiment
Embodiment 1
The preparation method of a kind of rose candy involved in the present invention specifically may further comprise the steps:
1, gets fresh Flos Rosae Davuricae floral leaf 15kg and pulverizing, Flos Rosae Davuricae floral leaf and 85kg white sugar after pulverizing are mixed into floury;
2, put into airtight container after the stirring and ferment, fermentation temperature is 20～30 ℃, and fermentation time is 20 days, in the sweat fermentate is once stirred, and makes rose paste after fermentation is finished;
3, the rose paste that makes being mixed stirring with white sugar, is that 15 parts, white sugar are 100 parts according to parts by weight meter rose paste, get final product after stirring the lenticular rose candy.
Embodiment 2
The preparation method of a kind of rose candy involved in the present invention specifically may further comprise the steps:
1, gets fresh Flos Rosae Davuricae floral leaf 30kg and pulverizing, Flos Rosae Davuricae floral leaf and 70kg white sugar after pulverizing are mixed into floury;
2, put into airtight container after the stirring and ferment, fermentation temperature is 20～30 ℃, and fermentation time is 30 days, in the sweat fermentate is carried out three times and stirs, and makes rose paste after fermentation is finished;
3, the rose paste that makes being mixed stirring with white sugar, is that 20 parts, white sugar are 100 parts according to parts by weight meter rose paste, get final product after stirring the lenticular rose candy.
Embodiment 3
The preparation method of a kind of rose candy involved in the present invention specifically may further comprise the steps:
1, gets fresh Flos Rosae Davuricae floral leaf 20kg and pulverizing, Flos Rosae Davuricae floral leaf and 80kg white sugar after pulverizing are mixed into floury;
2, put into airtight container after the stirring and ferment, fermentation temperature is 20～30 ℃, and fermentation time is 25 days, in the sweat fermentate is carried out secondary and stirs, and makes rose paste after fermentation is finished;
3, the rose paste that makes being mixed stirring with white sugar, is that 18 parts, white sugar are 100 parts according to parts by weight meter rose paste, get final product after stirring the lenticular rose candy.
Claims (2)
1. the preparation method of a rose candy is characterized in that step is as follows:
(1) gets fresh Flos Rosae Davuricae floral leaf and pulverizing, Flos Rosae Davuricae floral leaf and white sugar after pulverizing are mixed into floury, according to mixing back gross weight meter Flos Rosae Davuricae floral leaf 15～30%, white sugar 70～85%;
(2) put into airtight container after the stirring and ferment, fermentation temperature is 20～30 ℃, and fermentation time is 20-30 days, in the sweat fermentate is stirred, and makes rose paste after fermentation is finished;
(3) rose paste that makes is mixed stirring with white sugar,, promptly get the lenticular rose candy after stirring according to 15～20 parts of parts by weight meter rose pastes, 100 parts of white sugar.
2. according to the preparation method of the described a kind of rose candy of claim 1, it is characterized in that: the number of times that stirs of fermentate is 1～3 time.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201110023473XA CN102125211A (en) | 2011-01-21 | 2011-01-21 | Method for making rose sugar |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201110023473XA CN102125211A (en) | 2011-01-21 | 2011-01-21 | Method for making rose sugar |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102125211A true CN102125211A (en) | 2011-07-20 |
Family
ID=44263668
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201110023473XA Pending CN102125211A (en) | 2011-01-21 | 2011-01-21 | Method for making rose sugar |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102125211A (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103652539A (en) * | 2013-12-25 | 2014-03-26 | 刘成 | Sugared rose |
| CN103689200A (en) * | 2013-12-16 | 2014-04-02 | 安宁八街高桥食用玫瑰专业合作社 | Method for preparing rose candy |
| CN103689189A (en) * | 2013-12-16 | 2014-04-02 | 安宁八街高桥食用玫瑰专业合作社 | Method for manufacturing acetic bacteria fermented rose candy |
| CN106260439A (en) * | 2015-10-19 | 2017-01-04 | 云南众爱生物科技有限公司 | A kind of rose candy chewable tablet and preparation method and application |
| CN106509746A (en) * | 2016-10-18 | 2017-03-22 | 楚雄云泉酱园有限责任公司 | Preparation technology of rose brassica juncea |
| CN107307389A (en) * | 2017-08-14 | 2017-11-03 | 小金县夹金山清多香野生资源开发有限责任公司 | A kind of rose edible pastes processing |
| CN111213829A (en) * | 2018-11-27 | 2020-06-02 | 金沙县秦纪煌食品有限责任公司 | Method for making rose yellow rice cake |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1430906A (en) * | 2002-01-10 | 2003-07-23 | 田永元 | Taste rose sauce and its prodn. method |
| CN1672547A (en) * | 2005-04-12 | 2005-09-28 | 黄菊声 | Rose candy and its making process |
| CN101455327A (en) * | 2009-01-04 | 2009-06-17 | 昆明理工大学 | Rose paste and preparation technique thereof |
| CN101536723A (en) * | 2009-04-28 | 2009-09-23 | 济南天源玫瑰制品开发有限公司 | Instant rose and preparation method thereof |
-
2011
- 2011-01-21 CN CN201110023473XA patent/CN102125211A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1430906A (en) * | 2002-01-10 | 2003-07-23 | 田永元 | Taste rose sauce and its prodn. method |
| CN1672547A (en) * | 2005-04-12 | 2005-09-28 | 黄菊声 | Rose candy and its making process |
| CN101455327A (en) * | 2009-01-04 | 2009-06-17 | 昆明理工大学 | Rose paste and preparation technique thereof |
| CN101536723A (en) * | 2009-04-28 | 2009-09-23 | 济南天源玫瑰制品开发有限公司 | Instant rose and preparation method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 《农村新技术》 20050905 陈孝德 玫瑰鲜花酱制作技术 第39页 1-2 , * |
| 陈孝德: "玫瑰鲜花酱制作技术", 《农村新技术》 * |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103689200A (en) * | 2013-12-16 | 2014-04-02 | 安宁八街高桥食用玫瑰专业合作社 | Method for preparing rose candy |
| CN103689189A (en) * | 2013-12-16 | 2014-04-02 | 安宁八街高桥食用玫瑰专业合作社 | Method for manufacturing acetic bacteria fermented rose candy |
| CN103652539A (en) * | 2013-12-25 | 2014-03-26 | 刘成 | Sugared rose |
| CN106260439A (en) * | 2015-10-19 | 2017-01-04 | 云南众爱生物科技有限公司 | A kind of rose candy chewable tablet and preparation method and application |
| CN106509746A (en) * | 2016-10-18 | 2017-03-22 | 楚雄云泉酱园有限责任公司 | Preparation technology of rose brassica juncea |
| CN107307389A (en) * | 2017-08-14 | 2017-11-03 | 小金县夹金山清多香野生资源开发有限责任公司 | A kind of rose edible pastes processing |
| CN111213829A (en) * | 2018-11-27 | 2020-06-02 | 金沙县秦纪煌食品有限责任公司 | Method for making rose yellow rice cake |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20110720 |