CN104000169A - 一种玫瑰花酱配方 - Google Patents
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- 241000220317 Rosa Species 0.000 title claims abstract description 73
- 235000015067 sauces Nutrition 0.000 title abstract 5
- 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 66
- 239000002994 raw material Substances 0.000 claims abstract description 32
- 235000012907 honey Nutrition 0.000 claims abstract description 25
- 239000000843 powder Substances 0.000 claims abstract description 23
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 23
- 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 22
- 229920001817 Agar Polymers 0.000 claims abstract description 22
- YIKYNHJUKRTCJL-UHFFFAOYSA-N Ethyl maltol Chemical compound CCC=1OC=CC(=O)C=1O YIKYNHJUKRTCJL-UHFFFAOYSA-N 0.000 claims abstract description 22
- 239000008272 agar Substances 0.000 claims abstract description 22
- 229940093503 ethyl maltol Drugs 0.000 claims abstract description 22
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 22
- 239000001814 pectin Substances 0.000 claims abstract description 22
- 229920001277 pectin Polymers 0.000 claims abstract description 22
- 235000010987 pectin Nutrition 0.000 claims abstract description 22
- 229940069338 potassium sorbate Drugs 0.000 claims abstract description 22
- 235000010241 potassium sorbate Nutrition 0.000 claims abstract description 22
- 239000004302 potassium sorbate Substances 0.000 claims abstract description 22
- 235000009499 Vanilla fragrans Nutrition 0.000 claims abstract description 10
- 244000263375 Vanilla tahitensis Species 0.000 claims abstract description 10
- 235000012036 Vanilla tahitensis Nutrition 0.000 claims abstract description 10
- 235000019219 chocolate Nutrition 0.000 claims abstract description 10
- 239000006071 cream Substances 0.000 claims description 9
- 150000003839 salts Chemical class 0.000 claims description 6
- 239000000796 flavoring agent Substances 0.000 claims description 3
- 235000019634 flavors Nutrition 0.000 claims description 3
- 235000019605 sweet taste sensations Nutrition 0.000 claims description 3
- 238000005457 optimization Methods 0.000 claims description 2
- 235000013305 food Nutrition 0.000 abstract description 6
- 230000009286 beneficial effect Effects 0.000 abstract description 3
- 239000003814 drug Substances 0.000 abstract description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 1
- 235000001497 healthy food Nutrition 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 abstract 1
- 239000011780 sodium chloride Substances 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 206010013935 Dysmenorrhoea Diseases 0.000 description 2
- 241000959718 Rosa arvensis Species 0.000 description 2
- 235000004097 Rosa arvensis Nutrition 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 208000017667 Chronic Disease Diseases 0.000 description 1
- 206010040849 Skin fissures Diseases 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 206010006451 bronchitis Diseases 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 239000002537 cosmetic Substances 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 230000002124 endocrine Effects 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000010354 integration Effects 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 210000003141 lower extremity Anatomy 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 239000004576 sand Substances 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Polymers & Plastics (AREA)
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- Confectionery (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
本发明属于药食同源食品技术领域,尤其是涉及一种玫瑰花酱配方。近年来以玫瑰花为原料的玫瑰花酱开始在市面上出现,但是玫瑰花酱稳定性不好,随储存时间玫瑰花酱颜色发生褐变是一个难点,而且口味比较单一。本发明包括下述原料:玫瑰花180-220g、白砂糖280-310g、柠檬酸0.1-0.5g、果胶5-10g、琼脂粉15-23g、山梨酸钾0.1-1g、乙基麦芽酚0.1-0.5g、蜂蜜15-50g、咖啡粉5-12g、奶精45-55g、巧克力浆70-100g、香草香精3-8g、食盐18-23g、余量为水,上述原料总量为1000g。本发明保留了玫瑰花中多种有益成分,且口感良好,是一种天然健康的食品。
Description
技术领域
本发明属于药食同源食品技术领域,尤其是涉及一种玫瑰花酱配方。
背景技术
本发明所采用的原料是产自新疆和田的玫瑰。和田玫瑰喜阳光,耐旱,耐涝,也能耐寒冷,适宜生长在较肥沃的沙质土壤中。一年只开一次花,生长慢,产量低。经采摘后直接进入密闭标准化生产,充分保留天然玫瑰成分,花香扑鼻,余味悠远。和田玫瑰是药食兼用的花卉,具有很好的食用价值和保健功能,也是生产高级化妆品不可缺少的花卉。
玫瑰花酱是一种营养丰富的食品,具有滋补肝脾功能。对胃病、腰腿痛、风湿关节炎、支气管炎等10多种慢性疾病有辅助疗效。同时也是健美食品,长期食用能防止皮肤干裂、老化,有滋润皮肤功效。可开窍,除淤血,是治疗妇科病的有效药物,活血散瘀,治疗痛经效果显著。玫瑰花酱可以直接吃,也可以冲水喝,有香身美体,调节内分泌,治疗痛经等妇科病。
近年来以玫瑰花为原料的玫瑰花酱开始在市面上出现,但都是以手工或者家庭小作坊方式制作,对于工业化生产玫瑰花酱来说,玫瑰花酱稳定性不好,随储存时间玫瑰花酱颜色发生褐变是一个难点,而且配方中糖类添加剂成分比较多,约占60%-70%,甜度比较高,口味比较单一,供消费者的选择比较少。
发明内容
本发明的目的是提供一种玫瑰花酱配方,它是在工业化生产前期对新鲜的玫瑰花进行护色,最大程度的保留玫瑰花自然的玫瑰红色;同时,采用不同种类的口味剂对玫瑰花酱进行调配,扩充玫瑰花酱的种类,使消费者的选择面更为广泛。
本发明的技术方案是:
本玫瑰花酱配方包括下述配比量的原料:玫瑰花180-220g、白砂糖280-310g、柠檬酸0.1-0.5g、果胶5-10g、琼脂粉15-23g、山梨酸钾0.1-1g、乙基麦芽酚0.1-0.5g、蜂蜜15-50g、咖啡粉5-12g、奶精45-55g、巧克力浆70-100g、香草香精3-8g、食盐18-23g、余量为水,上述原料总量为1000g。
在上述的玫瑰花酱配方中,本配方包括下述优化配比量的原料:
(a)原味玫瑰花酱:玫瑰花200g,白砂糖300g,柠檬酸0.2g,果胶10g,琼脂粉18g,山梨酸钾0.5g,乙基麦芽酚0.2g,蜂蜜20g,其余为水,上述原料总量为1000g;
(b)咖啡味玫瑰花酱:玫瑰花200g,白砂糖300g,柠檬酸0.2g,果胶10g,琼脂粉18g,山梨酸钾0.5g,乙基麦芽酚0.2g,蜂蜜20g,咖啡粉10g,奶精50g,其余为水,上述原料总量为1000g;
(c)巧克力味玫瑰花酱:玫瑰花200g,白砂糖300g,柠檬酸0.2g,果胶10g,琼脂粉18g,乙基麦芽酚0.2g,山梨酸钾0.5g,蜂蜜20g,巧克力浆80g,其余为水,上述原料总量为1000g;
(d)香草味玫瑰花酱:玫瑰花200g,白砂糖300g,柠檬酸0.2g,果胶10g,琼脂粉18g,乙基麦芽酚0.2g,山梨酸钾0.5g,蜂蜜20g,香草香精5g,其余为水,上述原料总量为1000g;
(e)咸甜味玫瑰花酱:玫瑰花200g,白砂糖300g,柠檬酸0.2g,果胶10g,琼脂粉18g,乙基麦芽酚0.2g,山梨酸钾0.5g,蜂蜜20g,食盐20g,奶精50g,其余为水,上述原料总量为1000g;
(f)蜜糖味玫瑰花酱:玫瑰花200g,白砂糖300g,柠檬酸0.2g,果胶10g,琼脂粉18g,乙基麦芽酚0.2g,山梨酸钾0.5g,蜂蜜30g,其余为水,上述原料总量为1000g。
本发明的有益效果为:
采用本配方所制作的玫瑰花酱,保留了玫瑰花中多种有益成分,且口感良好,是一种天然健康的食品。本配方最大程度的保留玫瑰花自然的玫瑰红色;同时,采用不同种类的口味剂对玫瑰花酱进行调配,扩充玫瑰花酱的种类,使消费者的选择面更为广泛。
具体实施方式:
本发明的配方包括下述配比量的原料:玫瑰花180-220g、白砂糖280-310g、柠檬酸0.1-0.5g、果胶5-10g、琼脂粉15-23g、山梨酸钾0.1-1g、乙基麦芽酚0.1-0.5g、蜂蜜15-50g、咖啡粉5-12g、奶精45-55g、巧克力浆70-100g、香草香精3-8g、食盐18-23g、余量为水,上述原料总量为1000g。
本发明优化配比量的原料:(a)原味玫瑰花酱:玫瑰花200g,白砂糖300g,柠檬酸0.2g,果胶10g,琼脂粉18g,山梨酸钾0.5g,乙基麦芽酚0.2g,蜂蜜20g,其余为水,上述原料总量为1000g;
(b)咖啡味玫瑰花酱:玫瑰花200g,白砂糖300g,柠檬酸0.2g,果胶10g,琼脂粉18g,山梨酸钾0.5g,乙基麦芽酚0.2g,蜂蜜20g,咖啡粉10g,奶精50g,其余为水,上述原料总量为1000g;
(c)巧克力味玫瑰花酱:玫瑰花200g,白砂糖300g,柠檬酸0.2g,果胶10g,琼脂粉18g,乙基麦芽酚0.2g,山梨酸钾0.5g,蜂蜜20g,巧克力浆80g,其余为水,上述原料总量为1000g;
(d)香草味玫瑰花酱:玫瑰花200g,白砂糖300g,柠檬酸0.2g,果胶10g,琼脂粉18g,乙基麦芽酚0.2g,山梨酸钾0.5g,蜂蜜20g,香草香精5g,其余为水,上述原料总量为1000g;
(e)咸甜味玫瑰花酱:玫瑰花200g,白砂糖300g,柠檬酸0.2g,果胶10g,琼脂粉18g,乙基麦芽酚0.2g,山梨酸钾0.5g,蜂蜜20g,食盐20g,奶精50g,其余为水,上述原料总量为1000g;
(f)蜜糖味玫瑰花酱:玫瑰花200g,白砂糖300g,柠檬酸0.2g,果胶10g,琼脂粉18g,乙基麦芽酚0.2g,山梨酸钾0.5g,蜂蜜30g,其余为水,上述原料总量为1000g。
Claims (2)
1.一种玫瑰花酱配方,其特征在于包括下述配比量的原料:玫瑰花180-220g、白砂糖280-310g、柠檬酸0.1-0.5g、果胶5-10g、琼脂粉15-23g、山梨酸钾0.1-1g、乙基麦芽酚0.1-0.5g、蜂蜜15-50g、咖啡粉5-12g、奶精45-55g、巧克力浆70-100g、香草香精3-8g、食盐18-23g、余量为水,上述原料总量为1000g。
2.根据权利要求1 所述的玫瑰花酱配方,其特征在于,本配方包括下述优化配比量的原料:
(a)原味玫瑰花酱:玫瑰花200g,白砂糖300g,柠檬酸0.2g,果胶10g,琼脂粉18g,山梨酸钾0.5g,乙基麦芽酚0.2g,蜂蜜20g,其余为水,上述原料总量为1000g;
(b)咖啡味玫瑰花酱:玫瑰花200g,白砂糖300g,柠檬酸0.2g,果胶10g,琼脂粉18g,山梨酸钾0.5g,乙基麦芽酚0.2g,蜂蜜20g,咖啡粉10g,奶精50g,其余为水,上述原料总量为1000g;
(c)巧克力味玫瑰花酱:玫瑰花200g,白砂糖300g,柠檬酸0.2g,果胶10g,琼脂粉18g,乙基麦芽酚0.2g,山梨酸钾0.5g,蜂蜜20g,巧克力浆80g,其余为水,上述原料总量为1000g;
(d)香草味玫瑰花酱:玫瑰花200g,白砂糖300g,柠檬酸0.2g,果胶10g,琼脂粉18g,乙基麦芽酚0.2g,山梨酸钾0.5g,蜂蜜20g,香草香精5g,其余为水,上述原料总量为1000g;
(e)咸甜味玫瑰花酱:玫瑰花200g,白砂糖300g,柠檬酸0.2g,果胶10g,琼脂粉18g,乙基麦芽酚0.2g,山梨酸钾0.5g,蜂蜜20g,食盐20g,奶精50g,其余为水,上述原料总量为1000g;
(f)蜜糖味玫瑰花酱:玫瑰花200g,白砂糖300g,柠檬酸0.2g,果胶10g,琼脂粉18g,乙基麦芽酚0.2g,山梨酸钾0.5g,蜂蜜30g,其余为水,上述原料总量为1000g。
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CN104223026A (zh) * | 2014-09-12 | 2014-12-24 | 济南玖玫玫瑰制品有限公司 | 一种玫瑰酱及其制备方法 |
CN106858485A (zh) * | 2017-03-23 | 2017-06-20 | 四川农业大学 | 茉莉花酱的制备方法 |
CN111728028A (zh) * | 2020-06-10 | 2020-10-02 | 江苏华桑食品科技有限公司 | 一种含有玫瑰花酱发酵饮料的制备方法 |
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CN104223026A (zh) * | 2014-09-12 | 2014-12-24 | 济南玖玫玫瑰制品有限公司 | 一种玫瑰酱及其制备方法 |
CN104223026B (zh) * | 2014-09-12 | 2016-01-13 | 济南玖玫玫瑰制品有限公司 | 一种玫瑰酱的制备方法 |
CN106858485A (zh) * | 2017-03-23 | 2017-06-20 | 四川农业大学 | 茉莉花酱的制备方法 |
CN111728028A (zh) * | 2020-06-10 | 2020-10-02 | 江苏华桑食品科技有限公司 | 一种含有玫瑰花酱发酵饮料的制备方法 |
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