CN104543657A - Method for preparing rose sauce - Google Patents
Method for preparing rose sauce Download PDFInfo
- Publication number
- CN104543657A CN104543657A CN201310486755.2A CN201310486755A CN104543657A CN 104543657 A CN104543657 A CN 104543657A CN 201310486755 A CN201310486755 A CN 201310486755A CN 104543657 A CN104543657 A CN 104543657A
- Authority
- CN
- China
- Prior art keywords
- parts
- rose
- juice
- honey
- xylitol
- 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
- 241000220317 Rosa Species 0.000 title claims abstract description 35
- 235000015067 sauces Nutrition 0.000 title abstract 6
- 238000000034 method Methods 0.000 title abstract 3
- 235000012907 honey Nutrition 0.000 claims abstract description 16
- 235000000346 sugar Nutrition 0.000 claims abstract description 15
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims abstract description 13
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims abstract description 13
- 235000010447 xylitol Nutrition 0.000 claims abstract description 13
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims abstract description 13
- 229960002675 xylitol Drugs 0.000 claims abstract description 13
- 239000000811 xylitol Substances 0.000 claims abstract description 13
- 235000015203 fruit juice Nutrition 0.000 claims abstract description 10
- 239000000843 powder Substances 0.000 claims abstract description 8
- 235000007215 black sesame Nutrition 0.000 claims abstract description 5
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 4
- 239000000706 filtrate Substances 0.000 claims abstract description 4
- 238000002360 preparation method Methods 0.000 claims description 11
- 235000013372 meat Nutrition 0.000 claims description 10
- 210000000582 semen Anatomy 0.000 claims description 10
- 239000002994 raw material Substances 0.000 claims description 6
- 235000013944 peach juice Nutrition 0.000 claims description 5
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 3
- 238000002386 leaching Methods 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 238000004537 pulping Methods 0.000 claims description 3
- 235000015120 cherry juice Nutrition 0.000 claims description 2
- 235000019674 grape juice Nutrition 0.000 claims description 2
- 235000013948 strawberry juice Nutrition 0.000 claims description 2
- 235000009508 confectionery Nutrition 0.000 abstract description 3
- 239000004615 ingredient Substances 0.000 abstract description 2
- 235000008935 nutritious Nutrition 0.000 abstract description 2
- 238000002156 mixing Methods 0.000 abstract 2
- 238000010009 beating Methods 0.000 abstract 1
- 238000004140 cleaning Methods 0.000 abstract 1
- 238000001035 drying Methods 0.000 abstract 1
- 238000000855 fermentation Methods 0.000 abstract 1
- 230000004151 fermentation Effects 0.000 abstract 1
- 238000001914 filtration Methods 0.000 abstract 1
- 238000005406 washing Methods 0.000 abstract 1
- 235000019640 taste Nutrition 0.000 description 5
- 244000144730 Amygdalus persica Species 0.000 description 4
- 235000006040 Prunus persica var persica Nutrition 0.000 description 4
- 235000013305 food Nutrition 0.000 description 2
- 206010013935 Dysmenorrhoea Diseases 0.000 description 1
- 208000007882 Gastritis Diseases 0.000 description 1
- 210000001015 abdomen Anatomy 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000011148 porous material Substances 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
Classifications
-
- 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
- A23L21/15—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable juices
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
- A23L29/37—Sugar alcohols
-
- 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
Abstract
The present invention discloses a method for preparing rose sauce. The method includes the following steps: cleaning fresh rose petals, drying, carrying out a microwave treatment at 20-30 DEG C for 10-20 min, beating to obtain a pulp; removing peel and core, washing, mixing with plum flesh, juicing and filtering and obtaining a filtrate; grounding black sesame seeds into a fine powder; uniformly mixing the rose pulp, the fruit juice, brown sugar, honey, xylitol, the black sesame powder, carrying out fermentation, and obtaining the rose sauce. According to the present invention, the processing steps are simple and easy to operate. The addition of fruit ingredients in the rose sauce makes the rose sauce sweet and sour, better mouth feel, more nutritious. The usage of the xylitol, the honey and the brown sugar insteading of part of brawn sugar makes the rose sauce has agreeable sweetness and more health.
Description
Technical field
The present invention relates to a kind of preparation method of rose goods, be specifically related to a kind of preparation method of rose paste of features good taste, belong to food processing technology field.
Background technology
Rose is warm in nature and mellow and full, salty recognize have fire falls, stimulate circulation and metabolism, effects such as gas of shaking of refreshing oneself, Long-Time Service, all helpful for overall spirit, complexion and skin quality.Rose paste is pickled by the petal of rose sugar, and rose paste can dissolve belly extravasated blood, and pain often eats, and gives vent to anger in mouth, and what pore came out is all Rose Essentielle, is natural food.Rose paste can treat gastritis, resuscitation with aromatics, treatment gynaecological disease, dysmenorrhoea etc. of releiving.
Current rose paste raw material is only rose, and taste is more single.
Summary of the invention
The object of this invention is to provide a kind of preparation method of rose paste, this rose paste is agreeably sweet, nutritious, and mouthfeel is good.
The present invention is achieved by the following measures:
A preparation method for rose paste, is characterized in that: be made up of the raw material of following weight portion: roseleaf 30-40 part, brown sugar 20-30 part, honey 10-20 part, xylitol 10-20 part, fruit juice 5-10 part, Semen sesami nigrum 1-5 part, plum meat 1-5 part; Comprise the following steps:
(1) fresh roseleaf is cleaned, dried, at 20-30 DEG C of microwave treatment 10-20min, then make pulping;
(2) by fresh peeling and corning of fruits, stoning, clean, mix with plum meat, be squeezed into juice, cross leaching filtrate;
(3) Semen sesami nigrum is worn into fine powder;
(4) rose pulp of step (1), the fruit juice of step (2), brown sugar, honey, xylitol, black sesame powder are mixed, ferment, obtain rose paste.
In above-mentioned formula, be preferably made up of the raw material of following weight portion: roseleaf 35 parts, 25 parts, brown sugar, honey 15 parts, xylitol 15 parts, fruit juice 6 parts, Semen sesami nigrum 2 parts, plum meat 2 parts.
In above-mentioned formula, described fruit juice is grape juice, cherry juice, strawberry juice or peach juice.
Step of the present invention is simple, is easy to operation, adds fruit ingredient, make rose paste sweet and sour taste in rose paste, and mouthfeel is better, and nutrition is abundanter, uses xylitol, honey to replace part brown sugar, makes rose paste agreeably sweet, more healthy.
Detailed description of the invention
In order to better explain the present invention, enumerate following specific embodiment below.In following embodiment, added raw material is all with parts by weight.
embodiment 1
Honey peach taste rose paste formula of the present invention is: roseleaf 35 parts, 25 parts, brown sugar, honey 15 parts, xylitol 15 parts, peach juice 6 parts, Semen sesami nigrum 2 parts, plum meat 2 parts.
Preparation method is:
(1) fresh roseleaf is cleaned, dried, at 25 DEG C of microwave treatment 10min, then make pulping;
(2) by peach peeling, stoning, clean, mix with plum meat, be squeezed into juice, cross leaching filtrate;
(3) Semen sesami nigrum is worn into fine powder;
(4) rose pulp of step (1), the fruit juice of step (2), brown sugar, honey, xylitol, black sesame powder are mixed, ferment, obtain rose paste.
embodiment 2
Honey peach taste rose paste formula of the present invention is: roseleaf 30 parts, 30 parts, brown sugar, honey 10 parts, xylitol 20 parts, peach juice 5 parts, Semen sesami nigrum 5 parts, plum meat 1 part.Preparation method is with embodiment 1.
embodiment 3
Honey peach taste rose paste formula of the present invention is: roseleaf 40 parts, 20 parts, brown sugar, honey 20 parts, xylitol 10 parts, peach juice 10 parts, Semen sesami nigrum 1 part, plum meat 5 parts.Preparation method is with embodiment 1.
Claims (3)
1. a preparation method for rose paste, is characterized in that: be made up of the raw material of following weight portion: roseleaf 30-40 part, brown sugar 20-30 part, honey 10-20 part, xylitol 10-20 part, fruit juice 5-10 part, Semen sesami nigrum 1-5 part, plum meat 1-5 part; Comprise the following steps:
(1) fresh roseleaf is cleaned, dried, at 20-30 DEG C of microwave treatment 10-20min, then make pulping;
(2) by fresh peeling and corning of fruits, stoning, clean, mix with plum meat, be squeezed into juice, cross leaching filtrate;
(3) Semen sesami nigrum is worn into fine powder;
(4) rose pulp of step (1), the fruit juice of step (2), brown sugar, honey, xylitol, black sesame powder are mixed, ferment, obtain rose paste.
2. preparation method according to claim 1, is characterized in that: be made up of the raw material of following weight portion: roseleaf 35 parts, 25 parts, brown sugar, honey 15 parts, xylitol 15 parts, fruit juice 6 parts, Semen sesami nigrum 2 parts, plum meat 2 parts.
3. preparation method according to claim 1, is characterized in that: described fruit juice is grape juice, cherry juice, strawberry juice or peach juice.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310486755.2A CN104543657A (en) | 2013-10-17 | 2013-10-17 | Method for preparing rose sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310486755.2A CN104543657A (en) | 2013-10-17 | 2013-10-17 | Method for preparing rose sauce |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104543657A true CN104543657A (en) | 2015-04-29 |
Family
ID=53061581
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310486755.2A Pending CN104543657A (en) | 2013-10-17 | 2013-10-17 | Method for preparing rose sauce |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104543657A (en) |
Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105614196A (en) * | 2015-06-26 | 2016-06-01 | 郑义存 | Rose peach jam |
| CN106072241A (en) * | 2016-06-28 | 2016-11-09 | 滁州市百年食品有限公司 | A kind of pear heat clearing away fermented type rose slag compound nectar and preparation method thereof |
| CN106072244A (en) * | 2016-06-28 | 2016-11-09 | 滁州市百年食品有限公司 | A kind of Semen Sesami Nigrum hair care fermented type rose slag compound nectar and preparation method thereof |
| CN106107773A (en) * | 2016-06-28 | 2016-11-16 | 滁州市百年食品有限公司 | A kind of Poria is calmed the nerves fermented type rose slag compound nectar and preparation method thereof |
| CN106107772A (en) * | 2016-06-28 | 2016-11-16 | 滁州市百年食品有限公司 | A kind of Hylocereus undatus defying age fermented type rose slag compound nectar and preparation method thereof |
| CN106107793A (en) * | 2016-06-28 | 2016-11-16 | 滁州市百年食品有限公司 | A kind of matcha milk fermented type rose slag compound nectar and preparation method thereof |
| CN106107769A (en) * | 2016-06-28 | 2016-11-16 | 滁州市百年食品有限公司 | A kind of Ziziphi Spinosae nourishing the liver fermented type rose slag compound nectar and preparation method thereof |
| CN106136160A (en) * | 2016-06-30 | 2016-11-23 | 贵州务川永惠蜂业科技有限公司 | A kind of Mel flowers and fruits beans and preparation method thereof |
| CN106136159A (en) * | 2016-06-28 | 2016-11-23 | 滁州市百年食品有限公司 | A kind of squid tonifying-Yin and nourishing-stomach fermented type rose slag compound nectar and preparation method thereof |
| CN106165852A (en) * | 2016-06-28 | 2016-11-30 | 滁州市百年食品有限公司 | A kind of Rhizoma Steudnerae Henryanae is regulated the flow of vital energy fermented type rose slag compound nectar and preparation method thereof |
| CN106174278A (en) * | 2016-07-23 | 2016-12-07 | 邓启文 | A kind of blue or green Fructus Jujubae fruit jam and preparation method thereof |
| CN106235167A (en) * | 2016-07-23 | 2016-12-21 | 邓启文 | One is suitable to edible blue or green Fructus Jujubae fruit jam of women and preparation method thereof |
| CN108771198A (en) * | 2018-05-22 | 2018-11-09 | 贵州胖四娘食品有限公司 | A kind of production method of rose paste |
-
2013
- 2013-10-17 CN CN201310486755.2A patent/CN104543657A/en active Pending
Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105614196A (en) * | 2015-06-26 | 2016-06-01 | 郑义存 | Rose peach jam |
| CN106107769A (en) * | 2016-06-28 | 2016-11-16 | 滁州市百年食品有限公司 | A kind of Ziziphi Spinosae nourishing the liver fermented type rose slag compound nectar and preparation method thereof |
| CN106072244A (en) * | 2016-06-28 | 2016-11-09 | 滁州市百年食品有限公司 | A kind of Semen Sesami Nigrum hair care fermented type rose slag compound nectar and preparation method thereof |
| CN106107773A (en) * | 2016-06-28 | 2016-11-16 | 滁州市百年食品有限公司 | A kind of Poria is calmed the nerves fermented type rose slag compound nectar and preparation method thereof |
| CN106107772A (en) * | 2016-06-28 | 2016-11-16 | 滁州市百年食品有限公司 | A kind of Hylocereus undatus defying age fermented type rose slag compound nectar and preparation method thereof |
| CN106107793A (en) * | 2016-06-28 | 2016-11-16 | 滁州市百年食品有限公司 | A kind of matcha milk fermented type rose slag compound nectar and preparation method thereof |
| CN106072241A (en) * | 2016-06-28 | 2016-11-09 | 滁州市百年食品有限公司 | A kind of pear heat clearing away fermented type rose slag compound nectar and preparation method thereof |
| CN106136159A (en) * | 2016-06-28 | 2016-11-23 | 滁州市百年食品有限公司 | A kind of squid tonifying-Yin and nourishing-stomach fermented type rose slag compound nectar and preparation method thereof |
| CN106165852A (en) * | 2016-06-28 | 2016-11-30 | 滁州市百年食品有限公司 | A kind of Rhizoma Steudnerae Henryanae is regulated the flow of vital energy fermented type rose slag compound nectar and preparation method thereof |
| CN106136160A (en) * | 2016-06-30 | 2016-11-23 | 贵州务川永惠蜂业科技有限公司 | A kind of Mel flowers and fruits beans and preparation method thereof |
| CN106174278A (en) * | 2016-07-23 | 2016-12-07 | 邓启文 | A kind of blue or green Fructus Jujubae fruit jam and preparation method thereof |
| CN106235167A (en) * | 2016-07-23 | 2016-12-21 | 邓启文 | One is suitable to edible blue or green Fructus Jujubae fruit jam of women and preparation method thereof |
| CN108771198A (en) * | 2018-05-22 | 2018-11-09 | 贵州胖四娘食品有限公司 | A kind of production method of rose paste |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20150429 |