CN103798486A - Rose sugar and its preparation method - Google Patents
Rose sugar and its preparation method Download PDFInfo
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- CN103798486A CN103798486A CN201210446878.9A CN201210446878A CN103798486A CN 103798486 A CN103798486 A CN 103798486A CN 201210446878 A CN201210446878 A CN 201210446878A CN 103798486 A CN103798486 A CN 103798486A
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Abstract
The invention relates to rose sugar, which is prepared from 25-35 grams of rose, 60-70 grams of cane sugar and 2-3 grams of citric acid by material preparation, mixing, crushing, boiling and cooling for molding. The rose sugar not only has a unique flavor of the rose, also can warm menstruation, enrich blood, soothe nerves and nourish qi, is suitable for children and the elderly, and especially suitable for consistency of young women's physique, and is a healthy natural tonic.
Description
Technical field
The present invention relates to a kind of rose sugar and preparation method thereof, belong to the technical field of food processing.
Background technology
At present, in food industry both at home and abroad, sugared is wide in variety, a feast for the eyes, occupies very large component on food products market, but its most function singleness, sugariness is large and additive is many, can not meet people health care's needs.
Rose has vital energy regualting and blood circulation-promoting, soothing liver-qi stagnation, goes internal heat, improves endocrine, eliminates tired effect, and long-term taking, can enhance vigour, keep hale and hearty, can also regulating the qi flowing in the channels blood, conditioning female pathology problem, not Kids Only and the elderly, especially young woman's natural nourishing product.In the market, without any a kind of sugar using rose as raw material.
Summary of the invention
The invention provides the rose sugar that a kind of delicious food, health, sugariness are moderate, do not add anyone and make chemical substance.
To achieve these goals, it is to be made up of the raw material of following weight parts: 25～35 grams of sugar, 60～70 grams of sucrose, 2～3 grams of citric acids.
Its preparation method is: choose fresh rose, select deflorate stamen and calyx, by roseleaf wash clean, drain excessive moisture; Mix with sucrose, citric acid processing clean roseleaf, roll 10～15 minutes; Mixture after rolling, with the temperature infusion of 50～60 ℃ 20～30 minutes, is fully melted to it, obtain rose syrup; Cooling 1～1.5 hour, obtain the rose sugar of moulding.
Rose sugar of the present invention, take rose as main component, only adds sucrose and lemon, healthy, delicious, not only there is the peculiar flavour of rose, can also enrich blood, calm the nerves and foster the spirit of nobility by Wen Jing, not Kids Only and the elderly, is more harmonious with young woman's physique, is healthy natural invigorant.
The specific embodiment
Embodiment 1
A kind of delicious, healthy, sugariness is moderate, do not add anyone makes chemical substance, the rose sugar of can Wen Jing enriching blood, calming the nerves and foster the spirit of nobility, it is to be made up of the raw material of following weight parts: 25 grams of sugar, 70 grams of sucrose, 2 grams of citric acids.
Embodiment 2
A kind of delicious, healthy, sugariness is moderate, do not add anyone makes chemical substance, the rose sugar of can Wen Jing enriching blood, calming the nerves and foster the spirit of nobility, it is to be made up of the raw material of following weight parts: 3 grams of 35 grams of sugar, sucrose 65, citric acid.
Claims (2)
1. a rose sugar, is characterized in that it is made up of following raw material: 25～35 grams of sugar, 60～70 grams of sucrose, 2～3 grams of citric acids.
2. according to a kind of rose sugar described in claim 1, it is characterized in that its preparation method is:
1) get the raw materials ready: choose fresh rose, select deflorate stamen and calyx, by roseleaf wash clean, drain excessive moisture;
2) mix: mix with sucrose, citric acid processing clean roseleaf;
3) roll: said mixture is rolled 10～15 minutes to powdering;
4) infusion: the mixture after rolling, with the temperature infusion of 50～60 ℃ 20～30 minutes, is fully melted to it, obtain rose syrup;
5) cooling: by 4) in cooling 1～1.5 hour of gained rose syrup, obtain the rose sugar of moulding.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210446878.9A CN103798486A (en) | 2012-11-11 | 2012-11-11 | Rose sugar and its preparation method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210446878.9A CN103798486A (en) | 2012-11-11 | 2012-11-11 | Rose sugar and its preparation method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103798486A true CN103798486A (en) | 2014-05-21 |
Family
ID=50696259
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201210446878.9A Pending CN103798486A (en) | 2012-11-11 | 2012-11-11 | Rose sugar and its preparation method |
Country Status (1)
| Country | Link |
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| CN (1) | CN103798486A (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104472984A (en) * | 2014-12-24 | 2015-04-01 | 樊丹敏 | High-sugar rose primary syrup preparation method and product |
| CN104585435A (en) * | 2015-01-26 | 2015-05-06 | 吴燕 | Rose-Chinese hawthorn leaf-mint tea |
| CN104585436A (en) * | 2015-01-26 | 2015-05-06 | 吴燕 | Rose-salix leaf-mint tea |
| CN104585431A (en) * | 2015-01-26 | 2015-05-06 | 吴燕 | Rose-persimmon leaf-mint tea |
| CN104605098A (en) * | 2015-01-22 | 2015-05-13 | 陈富强 | Fragrant bamboo leaf and agastache rugosus tea |
| CN106962577A (en) * | 2017-03-03 | 2017-07-21 | 福建公元食品有限公司 | A kind of hard candy of the flowers volatile oil containing rose and preparation method thereof |
| CN109965064A (en) * | 2019-04-26 | 2019-07-05 | 禹城市恒溢生物科技有限公司 | Molasses product and preparation method thereof suitable for saqima adhesive |
-
2012
- 2012-11-11 CN CN201210446878.9A patent/CN103798486A/en active Pending
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104472984A (en) * | 2014-12-24 | 2015-04-01 | 樊丹敏 | High-sugar rose primary syrup preparation method and product |
| CN104472984B (en) * | 2014-12-24 | 2017-11-03 | 樊丹敏 | The preparation method and its product of high sugar rose magma |
| CN104605098A (en) * | 2015-01-22 | 2015-05-13 | 陈富强 | Fragrant bamboo leaf and agastache rugosus tea |
| CN104585435A (en) * | 2015-01-26 | 2015-05-06 | 吴燕 | Rose-Chinese hawthorn leaf-mint tea |
| CN104585436A (en) * | 2015-01-26 | 2015-05-06 | 吴燕 | Rose-salix leaf-mint tea |
| CN104585431A (en) * | 2015-01-26 | 2015-05-06 | 吴燕 | Rose-persimmon leaf-mint tea |
| CN106962577A (en) * | 2017-03-03 | 2017-07-21 | 福建公元食品有限公司 | A kind of hard candy of the flowers volatile oil containing rose and preparation method thereof |
| CN109965064A (en) * | 2019-04-26 | 2019-07-05 | 禹城市恒溢生物科技有限公司 | Molasses product and preparation method thereof suitable for saqima adhesive |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140521 |