CN104397310A - Preparation method of rose hip - Google Patents

Preparation method of rose hip Download PDF

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Publication number
CN104397310A
CN104397310A CN201410691857.2A CN201410691857A CN104397310A CN 104397310 A CN104397310 A CN 104397310A CN 201410691857 A CN201410691857 A CN 201410691857A CN 104397310 A CN104397310 A CN 104397310A
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CN
China
Prior art keywords
boiling
rose
sugaring
rose hip
base
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Pending
Application number
CN201410691857.2A
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Chinese (zh)
Inventor
赵慧
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赵慧
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Publication date
Application filed by 赵慧 filed Critical 赵慧
Priority to CN201410691857.2A priority Critical patent/CN104397310A/en
Publication of CN104397310A publication Critical patent/CN104397310A/en
Pending legal-status Critical Current

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Abstract

The invention discloses a preparation method of rose hip and belongs to the field of processing of food. The preparation method of rose hip is characterized by utilizing the preparation processes of selecting materials, breaking the tops, poaching, blanching, sugaring, boiling, sugaring again, boiling again, stirring rose flowers, cooling and packing. The preparation method of rose hip has the benefits that the rose hip is yellow green and ellipsoidal and is jointly prepared from olive fruits and rose; the rose hip is bright in color, thick in sweet flavor, has rose fragrance and is delicious; the rose hip is rich in calcium and vitamin C; the growth and development of bone are facilitated; the rose hip has the effects of clearing heat and removing toxicity, appetizing and promoting salivation, clearing away the lung-heat and relieving sore-throat, regulating qi and relieving depression; by frequently taking the rose hip in winter and spring, the effect of wetting whistle can be achieved; the rose hip can also be used for preventing upper respiratory infection and is especially suitable for patients with diseases such as swollen sore throat, cough polydipsia, stomachache due to emotional depression and the hyperactive liver-qi attacking the stomach, pyogenic infections and the like.

Description

A kind of preparation method of fructus rosae
Technical field
The present invention relates to a kind of processing method of food, especially relate to a kind of preparation method of fructus rosae.
Background technology
Olive, has another name called Chinese olive, because gaining the name for eating raw when fruit is still dark green.Olive fruit is rich in calcareous and vitamin C, the large benefit of Yu Renyou.Fruit is long and narrow, pericarp bottle green, has gray speck, and meat is careful, crisp sweet, without astringent taste.Olive pulp contains abundant nutrients, and eat useful health raw, particularly calcic is more, helpful to children's skeleton development.New fresh olive can separate the poison of gas poisoning, alcoholism and fish crab, have clearing heat and detoxicating, reduce phlegm, disappear long-pending effect.Winter-spring season, the normal food olive of ordering has the merit wet one's whistle, and can prevent the infection of the upper respiratory tract.For cough with lung heat, spitting of blood quite useful, the effect of stimulating the circulation of the blood and cause the muscles and joints to relax in addition.
Rose, edible fruit, sugar-free, is rich in Vitamin C, is usually used in vanilla tea, jam, jelly, fruit juice and bread etc., and its flower is mainly used in food and refines essence attar of rose, attar of rose than etc. weight gold value high, therefore rose has the title of " golden flower ".Rose sweet and slightly bitter taste, warm in nature, the most obvious effect is regulated the flow of vital energy Xie Yu, scattered silt of invigorating blood circulation and menstruction regulating and pain relieving exactly.The property of medicine of rose as mild as a dove, temperature can be supported the conscience blood vessels of people, strongly fragrant gas in Shu Fati, play calmness, pacifies, antidepressant effect.Women in the moon premenstrual or intermenstrual period often understand the agitation in some mood, drink rose and can play regulating action.Work and life stress large in, also can drink rose more, pacify, set the mind at rest.
Fresh olive fruit growth cycle is short, cannot supply in the four seasons, for being processed into the comprehensive utilization that fructus rosae can realize olive raw material, instant, and being convenient to store, improving its economic worth.
Summary of the invention
The object of the invention is to solve olive growth cycle short, the problem that cannot supply in the four seasons, provides a kind of preparation method of fructus rosae.
The present invention solves the technical scheme that its technical problem takes:
A preparation method for fructus rosae, is characterized in that: the processing process adopting head → rinsing → blanching → sugaring → boiling → sugaring again → boiling again → mix rose → cooling → packaging of selecting materials → break, and concrete operation step is:
(1) select materials: select medium, thin skin, thick meat, yellow olive base is raw material, first fruit base is struck gently to fine fisssure;
(2) rinsing: olive base is put into clear water and soaks 8-10 hour, sloughs salinity, removes saline taste;
(3) blanching: pull fruit base out draining, then put into boiling water pot and boil 45 minutes, pulp is eased back, and except impurity elimination taste, then puts into clear water and rinse well;
(4) sugaring: the olive base after boiling is put into concentration be 35% Fructus Hordei Germinatus liquid glucose flood 20-24 hour after trip out, put into the Fructus Hordei Germinatus liquid glucose relaying continuous dipping 20-24 hour that concentration is 55% again, finally add appropriate maltose and honey again, uniform mixing, sugaring 2-3 days, treat that pulp is swollen and send to ninety percent, can pan boiling system be entered;
(5) boiling: pour in pot by fruit base together with liquid glucose, heating is boiled, then add appropriate rock sugar and lemon yellow food coloring, together pour in cylinder, sugaring 16-18 hour, treat that pulp fully sends out foot, again enter pan boiling system, and add appropriate extract of licorice root; During boiling, constantly shoveled mix with slice, treating that liquid glucose is concentrated can draw wire, and when light is played on fruit base surface, admixes the salty roseleaf extracted juice and chop up equably;
(6) pack: fruit base is poured out, after cooling, carry out packaging be finished product.
Beneficial effect: product of the present invention is yellow green ellipticity is made altogether by olive fruit and rose to form, bright in colour, dense sweet in the delicate fragrance of rose, tasty; This product is rich in calcareous and vitamin C, not only contributes to growing of bone, also have clearing heat and detoxicating, appetizing is promoted the production of body fluid, effect of removing heat from the lung and relieving sorethroat, the Xie Yu that regulates the flow of vital energy.Winter-spring season is often eaten, and can reach the effect wet one's whistle, and can also prevent the infection of the upper respiratory tract, is specially adapted to the condition subject such as abscess of throat, cough polydipsia, stomachache due to emotional depression and the hyperactive liver-qi attacking the stomach, pyogenic infections and eats.
Detailed description of the invention
Embodiment 1 :
A preparation method for fructus rosae, concrete operation step is:
(1) select materials: select medium, thin skin, thick meat, yellow olive base is raw material, first fruit base is struck to fine fisssure stand-by gently;
(2) rinsing: olive base is put into clear water and soaks 6-7 hour, sloughs salinity, removes saline taste;
(3) blanching: pull fruit base out draining, then put into boiling water pot and boil 1-2 hour, pulp is eased back, and except impurity elimination taste, then puts into clear water and rinse well;
(4) sugaring: the olive base after boiling is put into concentration be 45% rock sugar liquid dipping trip out after 10 hours, put into again concentration be 60% rock sugar liquid continue dipping 10 hours, finally add appropriate Radix Glycyrrhizae and xylitol again, uniform mixing, sugaring 24 hours, treat that pulp is swollen and send to eighty per cant, can pan boiling system be entered;
(5) boiling: pour in pot by fruit base together with liquid glucose, heating is boiled, then add appropriate cloves and lemon yellow food coloring, together pour in cylinder, sugaring 20 hours, treats that pulp fully sends out foot, again enters pan boiling system, and adds appropriate citric acid; During boiling, constantly shoveled mix with slice, treating that liquid glucose is concentrated can draw wire, and when light is played on fruit base surface, admixes the salty roseleaf extracted juice and chop up equably;
(6) pack: fruit base is poured out, after cooling, carry out packaging be finished product.
Embodiment 2 :
A preparation method for fructus rosae, concrete operation step is:
(1) select materials: select medium, thin skin, thick meat, yellow olive base is raw material, first fruit base is struck to fine fisssure stand-by gently;
(2) rinsing: olive base is put into clear water and soak 15 hours, sloughs salinity, removes saline taste;
(3) blanching: pull fruit base out draining, then put into boiling water pot and boil 65-70 minute, pulp is eased back, and except impurity elimination taste, then puts into clear water and rinse well;
(4) sugaring: the olive base after boiling is put into concentration be 52% albumen liquid glucose dipping trip out after 15 hours, put into again concentration be 68% albumen liquid glucose relaying continue dipping 15 hours, finally add appropriate Radix Glycyrrhizae and petit grain oil again, uniform mixing, sugaring 30-32 hour, treat that pulp is swollen and send to ninety percent, can pan boiling system be entered;
(5) boiling: pour in pot by fruit base together with liquid glucose, heating is boiled, then add appropriate lemon extract and lemon yellow food coloring, together pour in cylinder, sugaring 22 hours, treats that pulp fully sends out foot, again enters pan boiling system, and adds appropriate osmanthus concrete; During boiling, constantly shoveled mix with slice, treating that liquid glucose is concentrated can draw wire, and when light is played on fruit base surface, admixes the salty roseleaf extracted juice and chop up equably;
(6) pack: fruit base is poured out, after cooling, carry out packaging be finished product.
The part that the present invention does not relate to prior art that maybe can adopt all same as the prior art is realized.

Claims (1)

1. a preparation method for fructus rosae, is characterized in that: the processing process adopting head → rinsing → blanching → sugaring → boiling → sugaring again → boiling again → mix rose → cooling → packaging of selecting materials → break, and concrete operation step is:
(1) select materials: select medium, thin skin, thick meat, yellow olive base is raw material, first fruit base is struck to fine fisssure stand-by gently;
(2) rinsing: olive base is put into clear water and soaks 8-10 hour, sloughs salinity, removes saline taste;
(3) blanching: pull fruit base out draining, then put into boiling water pot and boil 45 minutes, pulp is eased back, and except impurity elimination taste, then puts into clear water and rinse well;
(4) sugaring: the olive base after boiling is put into concentration be 35% Fructus Hordei Germinatus liquid glucose flood 20-24 hour after trip out, put into the Fructus Hordei Germinatus liquid glucose relaying continuous dipping 20-24 hour that concentration is 55% again, finally add appropriate maltose and honey again, uniform mixing, sugaring 2-3 days, treat that pulp is swollen and send to ninety percent, can pan boiling system be entered;
(5) boiling: pour in pot by fruit base together with liquid glucose, heating is boiled, then add appropriate rock sugar and lemon yellow food coloring, together pour in cylinder, sugaring 16-18 hour, treat that pulp fully sends out foot, again enter pan boiling system, and add appropriate extract of licorice root; During boiling, constantly shoveled mix with slice, treating that liquid glucose is concentrated can draw wire, and when light is played on fruit base surface, admixes the salty roseleaf extracted juice and chop up equably;
(6) pack: fruit base is poured out, after cooling, carry out packaging be finished product.
CN201410691857.2A 2014-11-27 2014-11-27 Preparation method of rose hip Pending CN104397310A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201410691857.2A CN104397310A (en) 2014-11-27 2014-11-27 Preparation method of rose hip

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201410691857.2A CN104397310A (en) 2014-11-27 2014-11-27 Preparation method of rose hip

Publications (1)

Publication Number Publication Date
CN104397310A true CN104397310A (en) 2015-03-11

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CN201410691857.2A Pending CN104397310A (en) 2014-11-27 2014-11-27 Preparation method of rose hip

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Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105166260A (en) * 2015-08-09 2015-12-23 胡世龙 Fruity haw production technology
CN105230947A (en) * 2015-10-23 2016-01-13 曾庆明 Method for manufacturing honeydew haws
CN106615529A (en) * 2016-09-23 2017-05-10 安徽智联管理咨询有限公司 Preparation method for candied black olives

Non-Patent Citations (3)

* Cited by examiner, † Cited by third party
Title
张文玉等编: "《果脯蜜饯制品519例》", 30 April 2003, 科学技术文献出版社 *
章银良主编: "《休闲食品加工技术与配方》", 30 September 2011, 中国纺织出版社 *
边用福编著: "《新编果脯凉果加工技术大全》", 31 May 2001, 中国农业大学出版社 *

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105166260A (en) * 2015-08-09 2015-12-23 胡世龙 Fruity haw production technology
CN105230947A (en) * 2015-10-23 2016-01-13 曾庆明 Method for manufacturing honeydew haws
CN106615529A (en) * 2016-09-23 2017-05-10 安徽智联管理咨询有限公司 Preparation method for candied black olives

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Application publication date: 20150311

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