CN103181515A - Rosa rugosa Yuet Ku honey and preparation method thereof - Google Patents
Rosa rugosa Yuet Ku honey and preparation method thereof Download PDFInfo
- Publication number
- CN103181515A CN103181515A CN2013101158681A CN201310115868A CN103181515A CN 103181515 A CN103181515 A CN 103181515A CN 2013101158681 A CN2013101158681 A CN 2013101158681A CN 201310115868 A CN201310115868 A CN 201310115868A CN 103181515 A CN103181515 A CN 103181515A
- Authority
- CN
- China
- Prior art keywords
- honey
- yuet
- rose
- rosa rugosa
- percent
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Jellies, Jams, And Syrups (AREA)
Abstract
The invention discloses rosa rugosa Yuet Ku honey and the preparation method thereof. The rosa rugosa Yuet Ku honey comprises the following components by weight percentage: 52.39 to 92.33 percent of fresh honey, 0.68 to 6.80 percent of rosa rugosa Yuet Ku petals, 6.80 to 34.01 percent of water, 0.13 to 2.04 percent of pectin, and 0.06 to 4.76 percent of citric acid. The rosa rugosa Yuet Ku honey is prepared by that rosa rugosa Yuet Ku growth in Yongdeng county, Gansu province, is taken as a raw material to be mixed with honey, and meanwhile, the rosa rugosa Yuet Ku honey has the health caring effects of rose and honey, nutrient substances of rosa rugosa Yuet Ku honey can be completely absorbed by human body easily, and the industrial development of rosa rugosa Yuet Ku is prolonged.
Description
Technical field
The invention belongs to health product technology field, relate to a kind of bitter water rose nectar and preparation method thereof.
Background technology
Rose has another name called red rose, is rose family perennial evergreen or machaka, worldwide extensively plantation.Rose variety is various, and polyphyll rose, Damask Rose, Rosa centifolia, tea rose, Mo Hong, rose white, Bank's rose etc. are arranged.Rose all has cultivation in China various places, and the kind that relates to is more, and cenospecies is arranged, and mutation is also arranged, and wherein Yongdeng, Gansu, Pingyin, Shandong, Beijing Miaofeng Shan Mountain, Xinjiang are domestic main rose plant ground.Rose is the raw material of producing Rosa Damascana, attar of rose has very long history as spices among the people, and is comparatively general in Ancient Times in China and Europe, is a kind of very famous and precious spices, be widely used in the multiple bouquet type composition of allotment, be used for cosmetics and products such as perfumed soap, food, wine brewing and smoked tea.
Bitter water rose (Rosa stertata * Rosa rugosa Yuet Ku) is the Hybrid of Chinese rose and cognate rose, and the Gansu bitter water rose is the main rose variety of China, mainly plants in area, Yongdeng, Gansu.The Yongdeng County is famous " township of rose ", and the cultivation history in more than 200 year is arranged.The bitter water rose sweet and slightly bitter taste, gas perfume (or spice) is warm in nature, contains a small amount of ethereal oil and yellow crystal glucoside, quercitrin, tannin, gallic acid, pigment etc.Rose is a kind of flowers with very high edibility and medical value, Xie Yu and the blood stasis of blood of loosing of regulating the flow of vital energy, property of medicine temperature and not dry is dredged and impairment of yin not, can relax and send out liver and gall pulmonosplenic stagnation gas, the temperature liver blood arteries and veins that nourishes heart, can treat because of the chest side of body, abdominal distention, the circulation of vital energy in the wrong direction, n and V due to the obstruction of the circulation of vital energy retardance, liver and gall peratodynia, dysentery, the pectoralgia that angina pectoris, miocardial infarction, myocarditis cause and intercostal neuralgia, pulmonary tuberculosis dry cough spitting of blood etc.Rose and complete stool have convergence, can be used for women's menorrhalgia, leukorrhea with reddish discharge, and abdominal pain due to blood stasis, irregular menstruation and enteritis, diarrhea, the red half of intestines are hemorrhage etc.
Honey is to be formed through fully brewageing by the juice that honeybee herborization nectary is secreted, main component is carbohydrate, wherein 60%～80%, glucose and fructose that human body absorbs easily, it is a kind of wholefood, the taste sweetness, nutritious, contain plurality of inorganic salt and the vitamin close with human serum concentration, iron, calcium, copper, manganese, potassium, the trace element of multiple organic acid such as phosphorus and useful health, and fructose, glucose, amylase, oxidizing ferment, reductase etc., has nourishing, moisturize, detoxifcation, beauty face-whitening-nourishing, the effect that relaxes bowel is to the woman, children particularly old man has more excellent health functions.
Owing to the overall understanding to the rose nutritive value, its Related product is consumer's favor extremely in recent years, and for complying with the demand in market, the bitter water rose industry begins to development in pluralism.At present, the bitter water rose consumable products has only rosebud tea, rose jam etc., and kind is few, and added value of product is low.
Summary of the invention
In order to overcome defective of the prior art, solve the problems of the technologies described above, the invention provides a kind of bitter water rose nectar and preparation method thereof, utilize Yongdeng County, Gansu brackish water rose to be raw material, form with the honey allotment, have the rose nectar of rose and bee honey health-care effect simultaneously, its nutriment is absorbed by human body easily comprehensively, extends the bitter water rose industry development.
Its technical scheme is as follows:
A kind of bitter water rose nectar, its each constituent and quality percentage composition thereof are: fresh honey 52.39%-92.33%, bitter water rose petal 0.68%-6.80%, water 6.80%-34.01%, pectin 0.13%-2.04%, citric acid 0.06%-4.76%.
A kind of preparation method of bitter water rose nectar may further comprise the steps:
Water 6.80%-34.01%, pectin 0.13%-2.04% are mixed the back infusion or utilize the shearing dispersion machine to make it become the colloid that mixes by quality percentage composition of the present invention, heating, temperature control is between 20-100 ℃, add fresh honey 52.39%-92.33% by the quality percentage composition simultaneously, bitter water rose petal 0.68%-6.80%, citric acid 0.06%-4.76%, stir, can, adopting pasteurize, is to keep 20-60min under the 60-100 ℃ of condition in temperature after the exhaust.
Beneficial effect of the present invention: band acid during the method for the invention products obtained therefrom taste is sweet, have the natural fragrance of rose and local flavor again, lovely luster has effectively kept the color and luster of fresh rose flower, has good sense organ benefit; Having kept simultaneously the nutritional labeling of rose and honey itself again, is first-class excellent tonic product.
The specific embodiment
Below in conjunction with specific embodiment technical scheme of the present invention is done explanation in further detail.
Embodiment 1
A kind of preparation method of bitter water rose nectar, by the quality percentage composition water 6.80%, pectin 0.13% are mixed the back infusion or utilizes equipment such as shearing dispersion machine to make it become the one-tenth colloid that mixes, heating, temperature is controlled at 100 ℃, adds fresh honey 81.51% by the quality percentage composition simultaneously, bitter water rose petal 6.80%, citric acid 4.76% stirs, can, adopting pasteurize, is to keep 60min namely under 100 ℃ of conditions in temperature after the exhaust.
Embodiment 2
A kind of preparation method of bitter water rose nectar, by the quality percentage composition water 34.01%, pectin 2.04% are mixed the back infusion or utilizes equipment such as shearing dispersion machine to make it become the one-tenth colloid that mixes, heating, temperature is controlled at 100 ℃, adds fresh honey 63.21% by the quality percentage composition simultaneously, bitter water rose petal 0.68%, citric acid 0.06% stirs, can, adopting pasteurize, is to keep 40min namely under 100 ℃ of conditions in temperature after the exhaust.
Embodiment 3
A kind of preparation method of bitter water rose nectar, by the quality percentage composition water 15.38%, pectin 0.76% are mixed the back infusion or utilizes equipment such as shearing dispersion machine, make it become the one-tenth colloid that mixes, heating, temperature control is at 60 ℃, add fresh honey 79.26%, bitter water rose petal 3.84%, citric acid 0.76% by the quality percentage composition simultaneously, stir, pasteurize is adopted in can, is to keep 20min namely under 100 ℃ of conditions in temperature after the exhaust.Products obtained therefrom is sour-sweet moderate, and petal is evenly distributed, lovely luster, and bath back petal is unfolded natural shape, taste good.
Embodiment 4
A kind of preparation method of bitter water rose nectar, by the quality percentage composition water 24.64%, pectin 1.43% are mixed the back infusion or utilizes equipment such as shearing dispersion machine to make it become the one-tenth colloid that mixes, heating, temperature is controlled at 100 ℃, adds fresh honey 69.29% by the quality percentage composition simultaneously, bitter water rose petal 3.21%, citric acid 1.43% stirs, can, adopting pasteurize, is to keep 40min namely under 100 ℃ of conditions in temperature after the exhaust.
The above; only be the preferable specific embodiment of the present invention; protection scope of the present invention is not limited thereto; anyly be familiar with those skilled in the art in the technical scope that the present invention discloses, the simple change of the technical scheme that can obtain apparently or equivalence are replaced and are all fallen within the scope of protection of the present invention.
Claims (2)
1. a bitter water rose nectar is characterized in that, its each constituent and quality percentage composition thereof are: fresh honey 52.39%-92.33%, bitter water rose petal 0.68%-6.80%, water 6.80%-34.01%, pectin 0.13%-2.04%, citric acid 0.06%-4.76%.
2. the preparation method of the described bitter water rose nectar of claim 1 is characterized in that, may further comprise the steps:
Water 6.80%-34.01%, pectin 0.13%-2.04% are mixed the back infusion or utilize the shearing dispersion machine to make it become the colloid that mixes by the described quality percentage composition of claim 1, heating, temperature control is between 20-100 ℃, add fresh honey 52.39%-92.33% by the quality percentage composition simultaneously, bitter water rose petal 0.68%-6.80%, citric acid 0.06%-4.76%, stir, can, adopting pasteurize, is to keep 20-60min under the 60-100 ℃ of condition in temperature after the exhaust.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013101158681A CN103181515A (en) | 2013-03-27 | 2013-03-27 | Rosa rugosa Yuet Ku honey and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013101158681A CN103181515A (en) | 2013-03-27 | 2013-03-27 | Rosa rugosa Yuet Ku honey and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103181515A true CN103181515A (en) | 2013-07-03 |
Family
ID=48673175
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2013101158681A Pending CN103181515A (en) | 2013-03-27 | 2013-03-27 | Rosa rugosa Yuet Ku honey and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103181515A (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104489436A (en) * | 2015-01-08 | 2015-04-08 | 济南天源玫瑰制品开发有限公司 | Fresh flower rose paste and production method thereof |
| CN104920930A (en) * | 2015-06-23 | 2015-09-23 | 彭军 | Honey sauce and a preparation method thereof |
| CN106262408A (en) * | 2016-08-25 | 2017-01-04 | 砚山瑞成农工发展有限责任公司 | A kind of rose honey and manufacture method |
| CN106539020A (en) * | 2016-10-17 | 2017-03-29 | 林淑娴 | Jasmine nectar sauce and preparation method thereof |
| CN106805173A (en) * | 2017-01-23 | 2017-06-09 | 新疆戈壁果香农业开发有限公司 | Blackcurrant rose jam and preparation method thereof |
| CN107343639A (en) * | 2017-06-26 | 2017-11-14 | 甘肃农业大学 | A kind of apple honey containing bitter water rose and preparation method thereof |
| CN107495259A (en) * | 2017-10-23 | 2017-12-22 | 桐梓县德毓蜂业发展有限公司 | A kind of health care scoliid honey petal honey and preparation method thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1257662A (en) * | 1998-12-23 | 2000-06-28 | 赵明 | Nutrient-enriched fresh rose flower paste |
| CN1410003A (en) * | 2001-09-25 | 2003-04-16 | 王小叶 | Rose juice drink formulation |
| CN102178317A (en) * | 2011-04-13 | 2011-09-14 | 禹治云 | Rose beverage and preparation method thereof |
| CN102860513A (en) * | 2012-10-11 | 2013-01-09 | 甘肃农业大学 | Natural antioxidant oral liquid of Kushui rose |
| CN102919915A (en) * | 2011-08-09 | 2013-02-13 | 颜笑天 | Rose honey apple vinegar beverage and manufacturing method thereof |
-
2013
- 2013-03-27 CN CN2013101158681A patent/CN103181515A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1257662A (en) * | 1998-12-23 | 2000-06-28 | 赵明 | Nutrient-enriched fresh rose flower paste |
| CN1410003A (en) * | 2001-09-25 | 2003-04-16 | 王小叶 | Rose juice drink formulation |
| CN102178317A (en) * | 2011-04-13 | 2011-09-14 | 禹治云 | Rose beverage and preparation method thereof |
| CN102919915A (en) * | 2011-08-09 | 2013-02-13 | 颜笑天 | Rose honey apple vinegar beverage and manufacturing method thereof |
| CN102860513A (en) * | 2012-10-11 | 2013-01-09 | 甘肃农业大学 | Natural antioxidant oral liquid of Kushui rose |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104489436A (en) * | 2015-01-08 | 2015-04-08 | 济南天源玫瑰制品开发有限公司 | Fresh flower rose paste and production method thereof |
| CN104920930A (en) * | 2015-06-23 | 2015-09-23 | 彭军 | Honey sauce and a preparation method thereof |
| CN104920930B (en) * | 2015-06-23 | 2018-01-23 | 彭军 | A kind of honey sauce and preparation method thereof |
| CN106262408A (en) * | 2016-08-25 | 2017-01-04 | 砚山瑞成农工发展有限责任公司 | A kind of rose honey and manufacture method |
| CN106539020A (en) * | 2016-10-17 | 2017-03-29 | 林淑娴 | Jasmine nectar sauce and preparation method thereof |
| CN106805173A (en) * | 2017-01-23 | 2017-06-09 | 新疆戈壁果香农业开发有限公司 | Blackcurrant rose jam and preparation method thereof |
| CN107343639A (en) * | 2017-06-26 | 2017-11-14 | 甘肃农业大学 | A kind of apple honey containing bitter water rose and preparation method thereof |
| CN107495259A (en) * | 2017-10-23 | 2017-12-22 | 桐梓县德毓蜂业发展有限公司 | A kind of health care scoliid honey petal honey and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103181515A (en) | Rosa rugosa Yuet Ku honey and preparation method thereof | |
| CN106579210A (en) | Dahurian rose fruit flavored red ginseng fruit jam | |
| CN103444898A (en) | Dried bean curd with seafood flavor and preparation method thereof | |
| CN103960358B (en) | A kind of preparation method of Paeonia suffruticosa yogurt | |
| CN102894092A (en) | A series of walnut milk beverages and preparation process thereof | |
| CN102228254B (en) | Seabuckthorn nutrient food additive or seabuckthor flavonoids wheat germ tea, and preparation method thereof | |
| CN104757625A (en) | Dryness-moistening restlessness-relieving wine-flavor sesame paste and preparation method thereof | |
| CN106666396A (en) | Suaeda salsa compound nutritional noodles and preparation method thereof | |
| CN104041632A (en) | Beautification and health-protection tea and preparation method thereof | |
| CN103431394A (en) | Healthcare food and preparation method thereof | |
| CN104726320B (en) | A kind of fig honey vinegar and preparation method | |
| CN104720009A (en) | Peanut fish oil refreshing sauce and preparation method thereof | |
| CN104087492A (en) | Alcoholic drink mixed with fruit juice, and preparation method thereof | |
| CN103689350A (en) | Sweet-scented osmanthus and rice sugar and preparation method thereof | |
| CN102813101B (en) | Cortex Moutan jelly and preparation method thereof | |
| CN106173167A (en) | A kind of compound dried meat of black currant body-building fruit and preparation method thereof | |
| CN106665867A (en) | Syzygium samarangense flavored instant noodle cheese | |
| CN106259696A (en) | A kind of compound dried meat of cranberry body-building fruit and preparation method thereof | |
| CN106259687A (en) | A kind of compound dried meat of sweet Jambul body-building fruit and preparation method thereof | |
| CN106173166A (en) | A kind of compound dried meat of Fructus Myricae rubrae body-building fruit and preparation method thereof | |
| CN106070851A (en) | LIUPUCHA honey ointment | |
| CN105779247A (en) | Method for brewing quercus wutaishansea vinegar with agriophyllum squarrosum flavor | |
| CN108432913A (en) | A kind of antipyretic eliminating the phlegm green health tea beverage and preparation method thereof | |
| CN112869074A (en) | Purple Chinese yam and radix puerariae bean jelly and making method thereof | |
| CN110771764A (en) | Preparation method of jasmine flower-flavored vinegar beverage |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C12 | Rejection of a patent application after its publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20130703 |