CN103251028A - Novel rose jam and preparation method of rose jam - Google Patents
Novel rose jam and preparation method of rose jam Download PDFInfo
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- CN103251028A CN103251028A CN2013101364886A CN201310136488A CN103251028A CN 103251028 A CN103251028 A CN 103251028A CN 2013101364886 A CN2013101364886 A CN 2013101364886A CN 201310136488 A CN201310136488 A CN 201310136488A CN 103251028 A CN103251028 A CN 103251028A
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Abstract
The invention relates to a rose jam and a preparation method of the rose jam, belonging to the technical field of food. The rose jam is prepared from the following ingredients in parts by weight: 30-50 parts of dry roses, 150-170 parts of wine, 230-250 parts of saccharose, 70-90 parts of lemon juice, 3-5 parts of sodium carboxymethylcellulose, 3-5 parts of agar and 1500-1700 parts of water. Simultaneously, the invention also discloses a preparation process of the rose jam. The jam provided by the invention is hermosa pink, soft and delicate in taste, moderate in sweet and sour, and easy to coat, has natural and rich rose fragrance, not only keeps functional ingredients of the dry roses, but also has the nutritional ingredients of the wine additionally, as well as has the effects of maintaining beauty, keeping young and caring health.
Description
Technical field
The present invention relates to a kind of rose sauce and preparation method thereof, belong to food technology field.
Background technology
Rose claims the flower of pacing up and down again, and it is beautiful in colour, fragrance is pleasant, is the flowers that are loved by the people.China is the native place of rose, and long rose cultivation history is arranged, and China people just praise highly the generation extremely to U.S. and the health care thereof of rose since ancient times.Rose is the double excellent flowers of medicine food, has good edibility and health care, also is to produce the indispensable flowers of superior cosmetics.
The rose food of present exploitation, mainly concentrate on aspects such as rose flower wine, rose flower beverage, rose vinegar, rose tea, rose cake and rose jam, the product development of relevant rose sauce is less, do not see that with dried rose be raw material, adopt grape wine that it is restored the report of preparation rose sauce.
Chinese patent application 201010197941.0 discloses a kind of preparation method of rose sauce, and what it adopted is fresh roseleaf, with the peanut mixing of salt, liquor, stir-fry perfume (or spice), in the altar of packing into, seals and is prepared from two weeks.
Wu Rongshu etc. were published in " food research and development " 125 pages of the 26th the 3rd phases of volume in 2005 to the paper of 127 page titles for " development of novel edible rose flower sauce ", the preparation of its rose sauce is to adopt fresh roseleaf, is prepared from through homogeneous, allotment with sucrose, citric acid, vitamin C and some thickeners.
Li Ting etc. were published in " food science and technology " 135 pages of the 36th the 5th phases of volume in 2011 to the paper of 138 page titles for " development of brackish water rose slag jam ", the preparation raw material of mentioning its rose slag jam is respectively rose slag, white granulated sugar, citric acid, sodium carboxymethylcellulose, pectin and the Sodium Polyacrylate that extracts behind the essential oil, raw material through making beating, concentrate and technology such as allotment is prepared from.
It is raw material that the present invention selects dried rose, avoided the season limit of new fresh-rose in the rose sauce manufacturing process, with grape wine dried rose is restored simultaneously, the rose that has kept the rose nature to greatest extent simultaneously makes the rose sauce of preparation increase functional component vinous again.The preparation prescription of the relevant rose sauce of having reported and method are all different with patent of the present invention, and this invention is a kind of preparation method of novel rose sauce.
Summary of the invention
The objective of the invention is to, adopting dried rose is raw material, has avoided the seasonality restriction of fresh-rose; Select for use grape wine that dried rose is restored simultaneously, make the rose sauce of preparation keep bright-coloured rose, increased trophic function vinous for again rose sauce, for the deep processing of rose provides new thinking.
The component of rose sauce of the present invention is dried rose, grape wine, sucrose, lemon juice, sodium carboxymethylcellulose, agar and water.The weight proportion of each component is: dried rose 30-50 part, grape wine 150-170 part, sucrose 230-250 part, lemon juice 70-90 part, sodium carboxymethylcellulose 3-5 part, agar 3-5 part, water 1500-1700 part.
The preparation method of rose sauce may further comprise the steps:
(1) gets dried rose flower, peel outer bright-colored part petal, clean up, drain.
(2) select new lemon peeling, remove seed, squeeze the juice, obtain lemon juice.
(3) get the dried roseleaf of 30-50 weight portion, add the grape wine of 150-170 weight portion, heat down at 50 ℃ and restore 30min.
(4) with beater the roseleaf that restores is broken into pulpous state, the raw material that will pull an oar with colloid mill is further handled then, guarantees the rose uniform and smooth of pulverizing.
(5) get the 1500-1700 weight parts water, be divided into two parts, a copy of it softens the sodium carboxymethylcellulose of 3-5 weight portion and the agar immersion of 3-5 weight portion under 60 ℃ in 0.5% ratio, and another part is with the sucrose dissolved of 230-250 weight portion.
(6) get the lemon juice of 70-90 weight portion, rose is starched and step (5) makes sodium carboxymethylcellulose and agar solution mixing with step (4) preparation, little fire boils under continuous stirring, divide during this time to add sucrose solution for three times, wait to endure and reach at 40% o'clock to solid content and namely be prepared into rose sauce.
(7) bottling sealing, low temperature is preserved.
The specific embodiment
Below provide embodiment, the present invention will be further described.
Embodiment 1:
A kind of novel rose sauce, its component by following weight portion is formed, dried rose 30g, grape wine 150g, sucrose 230g, lemon juice 70g, sodium carboxymethylcellulose 3g, agar 3g, water 1500g.
The preparation method of rose sauce is as follows:
(1) gets dried rose flower, peel outer bright-colored part petal, clean up, drain.
(2) select new lemon peeling, remove seed, squeeze the juice, obtain lemon juice.
(3) get the dried roseleaf of 30g, add the grape wine of 150g, heat down at 50 ℃ and restore 30min.
(4) with beater the roseleaf that restores is broken into pulpous state, the raw material that will pull an oar with colloid mill is further handled then, guarantees the rose uniform and smooth of pulverizing.
(5) take by weighing the 1500g pure water, be divided into two parts, with 600g water 3g sodium carboxymethylcellulose and the immersion of 3g agar are softened down at 60 ℃, with the sucrose dissolved of another part 900g water with 240g.
(6) take by weighing the lemon juice of 70g, with the rose slurry that has made and sodium carboxymethylcellulose, agar solution mixing, little fire boils, and constantly stirs, divide during this time to add the sucrose solution dissolved for three times, wait to endure and reach at 40% o'clock to solid content and namely be prepared into rose sauce.
(7) bottling sealing, low temperature is preserved.
Embodiment 2:
A kind of novel rose sauce, its component by following weight portion is formed, dried rose 40g, grape wine 160g, sucrose 240g, lemon juice 80g, sodium carboxymethylcellulose 4g, agar 4g, water 1600g.
The preparation method of rose sauce is as follows:
(1) gets dried rose flower, peel outer bright-colored part petal, clean up, drain.
(2) select new lemon peeling, remove seed, squeeze the juice, obtain lemon juice.
(3) get the dried roseleaf of 40g, add the grape wine of 160g, heat down at 50 ℃ and restore 30min.
(4) with beater the roseleaf that restores is broken into pulpous state, the raw material that will pull an oar with colloid mill is further handled then, guarantees the rose uniform and smooth of pulverizing.
(5) take by weighing the 1600g pure water, be divided into two parts, with 800g water 4g sodium carboxymethylcellulose and the immersion of 4g agar are softened down at 60 ℃, with the sucrose dissolved of another part 800g water with 240g.
(6) take by weighing the lemon juice of 80g, with the rose slurry that has made and sodium carboxymethylcellulose, agar solution mixing, little fire boils, and constantly stirs, divide during this time to add the sucrose solution dissolved for three times, wait to endure and reach at 40% o'clock to solid content and namely be prepared into rose sauce.
(7) bottling sealing, low temperature is preserved.
Embodiment 3:
A kind of novel rose sauce, its component by following weight portion is formed, dried rose 50g, grape wine 170g, sucrose 250g, lemon juice 90g, sodium carboxymethylcellulose 5g, agar 5g, water 1700g.
The preparation method of rose sauce is as follows:
(1) gets dried rose flower, peel outer bright-colored part petal, clean up, drain.
(2) select new lemon peeling, remove seed, squeeze the juice, obtain lemon juice.
(3) get the dried roseleaf of 50g, add the grape wine of 170g, heat down at 50 ℃ and restore 30min.
(4) with beater the roseleaf that restores is broken into pulpous state, the raw material that will pull an oar with colloid mill is further handled then, guarantees the rose uniform and smooth of pulverizing.
(5) take by weighing the 1700g pure water, be divided into two parts, with 1000g water 5g sodium carboxymethylcellulose and the immersion of 5g agar are softened down at 60 ℃, with the sucrose dissolved of another part 700g water with 250g.
(6) take by weighing the lemon juice of 90g, with the rose slurry that has made and sodium carboxymethylcellulose, agar solution mixing, little fire boils, and constantly stirs, divide during this time to add the sucrose solution dissolved for three times, wait to endure and reach at 40% o'clock to solid content and namely be prepared into rose sauce.
(7) bottling sealing, low temperature is preserved.
Claims (3)
1. a rose sauce is characterized in that being made up of following raw material: dried rose, grape wine, sucrose, lemon juice, sodium carboxymethylcellulose, agar and water.
2. a kind of rose sauce according to claim 1 is characterized in that raw materials used weight proportion is: dried rose 30-50 part, grape wine 150-170 part, sucrose 230-250 part, lemon juice 70-90 part, sodium carboxymethylcellulose 3-5 part, agar 3-5 part, water 1500-1700 part.
3. according to the preparation method of the described a kind of rose sauce of claim 1, it is characterized in that this preparation method comprises the steps:
(1) gets dried rose flower, peel outer bright-colored part petal, clean up, drain.
(2) select new lemon peeling, remove seed, squeeze the juice, obtain lemon juice.
(3) get the dried roseleaf of 30-50 weight portion, add the grape wine of 150-170 weight portion, heat down at 50 ℃ and restore 30min.
(4) with beater the roseleaf that restores is broken into pulpous state, the raw material that will pull an oar with colloid mill is further handled then, guarantees the rose uniform and smooth of pulverizing.
(5) get the 1500-1700 weight parts water, be divided into two parts, a copy of it softens the sodium carboxymethylcellulose of 3-5 weight portion and the agar immersion of 3-5 weight portion under 60 ℃ in 0.5% ratio, and another part is with the sucrose dissolved of 230-250 weight portion.
(6) get the lemon juice of 70-90 weight portion, rose is starched and step (5) makes sodium carboxymethylcellulose and agar solution mixing with step (4) preparation, little fire boils under continuous stirring, divide during this time to add sucrose solution for three times, wait to endure and reach at 40% o'clock to solid content and namely be prepared into rose sauce.
(7) bottling sealing, low temperature is preserved.
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| CN201310136488.6A CN103251028B (en) | 2013-04-19 | 2013-04-19 | Rose jam and preparation method of rose jam |
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| CN201310136488.6A CN103251028B (en) | 2013-04-19 | 2013-04-19 | Rose jam and preparation method of rose jam |
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Cited By (16)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103876008A (en) * | 2014-03-03 | 2014-06-25 | 张静 | Rose and grape jam |
| 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 |
| CN104223026A (en) * | 2014-09-12 | 2014-12-24 | 济南玖玫玫瑰制品有限公司 | Rose sauce and preparation method thereof |
| CN106072243A (en) * | 2016-06-28 | 2016-11-09 | 滁州市百年食品有限公司 | A kind of looks improving and the skin nourishing fermented type rose slag compound nectar and preparation method thereof |
| CN106072242A (en) * | 2016-06-28 | 2016-11-09 | 滁州市百年食品有限公司 | A kind of slim fermented type rose slag compound nectar and preparation method thereof of reducing weight |
| CN106072259A (en) * | 2016-06-28 | 2016-11-09 | 滁州市百年食品有限公司 | A kind of antioxidation fermented type rose slag compound nectar and preparation method thereof |
| CN106072224A (en) * | 2016-06-28 | 2016-11-09 | 滁州市百年食品有限公司 | A kind of HAIMUER blood fat reducing fermented type rose slag compound nectar and preparation method thereof |
| CN106107771A (en) * | 2016-06-28 | 2016-11-16 | 滁州市百年食品有限公司 | A kind of fruit and vegerable intestine moistening fermented type rose slag compound nectar and preparation method thereof |
| CN106107768A (en) * | 2016-06-28 | 2016-11-16 | 滁州市百年食品有限公司 | A kind of coconut meat keeps fit fermented type rose slag compound nectar and preparation method thereof |
| CN106107770A (en) * | 2016-06-28 | 2016-11-16 | 滁州市百年食品有限公司 | A kind of Oryza glutinosa spleen invigorating fermented type rose slag compound nectar and preparation method thereof |
| CN107048398A (en) * | 2017-04-24 | 2017-08-18 | 菏泽瑞璞牡丹产业科技发展有限公司 | Peony makes application and method in tree peony liquid distilled from honeysuckle flowers or lotus leaves and peony sauce at the same time |
| CN107173759A (en) * | 2017-06-28 | 2017-09-19 | 济南紫金玫瑰股份有限公司 | A kind of lemon fresh flower rose paste and its preparation technology |
| CN107744122A (en) * | 2017-10-26 | 2018-03-02 | 李军 | One kind promoting blood circulation beauty treatment peach blossom sauce |
| CN108618110A (en) * | 2018-03-29 | 2018-10-09 | 成都众宜坊农业开发有限公司 | A kind of preparation method of red wine sauce |
| CN108783342A (en) * | 2018-06-12 | 2018-11-13 | 广州市糖匠食品有限公司 | A kind of rose paste and preparation method |
| CN109393430A (en) * | 2017-08-16 | 2019-03-01 | 上海茉笠品牌管理有限公司 | By the method for Jasmine flower slag preparation jasmine flower sauce |
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Cited By (19)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103876008A (en) * | 2014-03-03 | 2014-06-25 | 张静 | Rose and grape jam |
| 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 |
| CN104055060B (en) * | 2014-06-10 | 2016-02-03 | 湖南省农产品加工研究所 | One is gone with rice or bread with rose paste and preparation method thereof |
| CN104223026A (en) * | 2014-09-12 | 2014-12-24 | 济南玖玫玫瑰制品有限公司 | Rose sauce and preparation method thereof |
| CN104223026B (en) * | 2014-09-12 | 2016-01-13 | 济南玖玫玫瑰制品有限公司 | A kind of preparation method of rose paste |
| CN106072224A (en) * | 2016-06-28 | 2016-11-09 | 滁州市百年食品有限公司 | A kind of HAIMUER blood fat reducing fermented type rose slag compound nectar and preparation method thereof |
| CN106072242A (en) * | 2016-06-28 | 2016-11-09 | 滁州市百年食品有限公司 | A kind of slim fermented type rose slag compound nectar and preparation method thereof of reducing weight |
| CN106072259A (en) * | 2016-06-28 | 2016-11-09 | 滁州市百年食品有限公司 | A kind of antioxidation fermented type rose slag compound nectar and preparation method thereof |
| CN106072243A (en) * | 2016-06-28 | 2016-11-09 | 滁州市百年食品有限公司 | A kind of looks improving and the skin nourishing fermented type rose slag compound nectar and preparation method thereof |
| CN106107771A (en) * | 2016-06-28 | 2016-11-16 | 滁州市百年食品有限公司 | A kind of fruit and vegerable intestine moistening fermented type rose slag compound nectar and preparation method thereof |
| CN106107768A (en) * | 2016-06-28 | 2016-11-16 | 滁州市百年食品有限公司 | A kind of coconut meat keeps fit fermented type rose slag compound nectar and preparation method thereof |
| CN106107770A (en) * | 2016-06-28 | 2016-11-16 | 滁州市百年食品有限公司 | A kind of Oryza glutinosa spleen invigorating fermented type rose slag compound nectar and preparation method thereof |
| CN107048398A (en) * | 2017-04-24 | 2017-08-18 | 菏泽瑞璞牡丹产业科技发展有限公司 | Peony makes application and method in tree peony liquid distilled from honeysuckle flowers or lotus leaves and peony sauce at the same time |
| CN107048398B (en) * | 2017-04-24 | 2020-12-11 | 菏泽瑞璞牡丹产业科技发展有限公司 | Application of peony in simultaneous making of peony dew and peony sauce and method |
| CN107173759A (en) * | 2017-06-28 | 2017-09-19 | 济南紫金玫瑰股份有限公司 | A kind of lemon fresh flower rose paste and its preparation technology |
| CN109393430A (en) * | 2017-08-16 | 2019-03-01 | 上海茉笠品牌管理有限公司 | By the method for Jasmine flower slag preparation jasmine flower sauce |
| CN107744122A (en) * | 2017-10-26 | 2018-03-02 | 李军 | One kind promoting blood circulation beauty treatment peach blossom sauce |
| CN108618110A (en) * | 2018-03-29 | 2018-10-09 | 成都众宜坊农业开发有限公司 | A kind of preparation method of red wine sauce |
| CN108783342A (en) * | 2018-06-12 | 2018-11-13 | 广州市糖匠食品有限公司 | A kind of rose paste and preparation method |
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Effective date of registration: 20201229 Address after: Room 1509, no.2712, National Science and Technology Development Zone, Zhengzhou east ring, Henan Province Patentee after: Henan baolaijian Bioengineering Co.,Ltd. Address before: 461000 No. 88 Bayi Road, Henan, Xuchang Patentee before: XUCHANG University |