CN105053963A - Rosa xanthina Lindl flower jam and preparation method thereof - Google Patents
Rosa xanthina Lindl flower jam and preparation method thereof Download PDFInfo
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- CN105053963A CN105053963A CN201510359559.8A CN201510359559A CN105053963A CN 105053963 A CN105053963 A CN 105053963A CN 201510359559 A CN201510359559 A CN 201510359559A CN 105053963 A CN105053963 A CN 105053963A
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- yellow rose
- yellow
- granulated sugar
- white granulated
- petal
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Abstract
The invention relates to a Rosa xanthina Lindl flower jam and a preparation method thereof, and belongs to the technical field of foods. Rosa xanthina Lindl and white granulated sugar are adopted as raw materials in the invention. The method comprises the steps of picking, raw material selection and processing. The Rosa xanthina Lindl is processed to form the jam in the invention, so abundant beneficial trace elements and vitamins contained in the Rosa xanthina Lindl are effectively guaranteed, and the jam can be widely eaten, is convenient to use, can be used as a food seasoning to make cakes, biscuits, candies, fructose, preserved fruits, sweet dumplings and breads, or can be used as a seasoning to make sweet foods at home, and can also be drunk after being diluted with water.
Description
Technical field
The invention belongs to food technology field, be specifically related to a kind of yellow rose sauce and preparation method thereof.
Background technology
Yellow rose has another name called Ma Ruzi, for the wild machaka of the rose family, be distributed widely in mountain area and the hilly country of northern China, the flower of yellow rose, really, leaf and Gen Pi etc. all can be used as medicine, the sweet property of taste acid is put down, function is strengthening spleen and nourishing blood, to regulate the flow of vital energy menstruation regulating, indigestion can be treated, abdominal pain and distension, stomachache or menoxenia, since ancient times, among the people just have the custom eaten rose hip reality raw and make wine with it, modern study shows, containing abundant flavones in yellow rose fruit, saponin and plant SOD and trace element useful in a large number and multivitamin, yellow rose can strengthen the scavenging action to active oxygen, alleviate or block lipid peroxidation, thus there is effect that is anti-ageing and prevention cardiovascular pathological changes, and yellow rose fruit safety, belong to nontoxic level plant, therefore can as edible or medicine resource.But so far, there were some refinements to effective ingredient in yellow rose blade to report, were made into sauce with yellow rose, and made edible range wider, more convenient, also do not have.
Summary of the invention
The object of the invention is for solving the yellow rose edible range existed in prior art narrow, inconvenient problem with use, provides a kind of yellow rose sauce and preparation method thereof.
For solving the problems of the technologies described above, the technical solution adopted in the present invention is:
A kind of yellow rose sauce, with the yellow rose of weight portion, white granulated sugar for raw material.
Prepare a method for above-mentioned yellow rose sauce, it is characterized in that comprising the following steps:
A. pluck: plucking florescence late April is the colored shape of 7-15 days little and the yellow of single-lobe or white petal;
B. raw material is selected: the petal roguing of step a) being plucked on smooth sieve, stays fresh, clean petal;
C. process: time of processing is the same day of plucking, by step b) the fresh clean petal clear water chosen eluriates, and it is empty that to drench obtained yellow rose of anhydrating for subsequent use;
D. by step c) obtained yellow rose puts into stainless mixer, again according to yellow rose: the ratio of white granulated sugar=1:3 also puts into mixer white granulated sugar, open mixer, after white granulated sugar and yellow rose are stirred, take out and put into after ceramic cylinder pickles 14-21 days, evenly stir once up and down, pickle after fermentation in 14-21 days again, more evenly stir once up and down, ceramic cylinder is sealed, pickle 6 months, obtained lurid yellow rose sauce.
Compared with prior art, yellow rose is made sauce by the present invention, effectively ensure that in yellow rose containing abundant trace element useful in a large number and multivitamin, edible range is wide, use also very convenient, as making cake, biscuit, candy, fructose, preserved fruit, Lantern Festival, the food flavor of Bread and Pastries or the flavor enhancement as family manufacture confectionery, also can wash by water and drinking.
Detailed description of the invention
Embodiment 1:
A kind of yellow rose sauce, with the yellow rose of weight portion, white granulated sugar for raw material.
Prepare a method for above-mentioned yellow rose sauce, comprise the following steps:
A. pluck: plucking florescence late April is the colored shape of 7 days little and the yellow of single-lobe or white petal;
B. raw material is selected: the petal roguing of step a) being plucked on smooth sieve, stays fresh, clean petal;
C. process: time of processing is the same day of plucking, by step b) the fresh clean petal clear water chosen eluriates, and it is empty that to drench obtained yellow rose of anhydrating for subsequent use;
D. by step c) obtained yellow rose puts into stainless mixer, again according to yellow rose: the ratio of white granulated sugar=1:3 also puts into mixer white granulated sugar, open mixer, after white granulated sugar and yellow rose are stirred, take out and put into after ceramic cylinder pickles 14 days, evenly stir once up and down, pickle after fermentation in 14 days again, more evenly stir once up and down, ceramic cylinder is sealed, pickle 6 months, obtained lurid yellow rose sauce.
Embodiment 2:
A kind of yellow rose sauce, with the yellow rose of weight portion, white granulated sugar for raw material.
Prepare a method for above-mentioned yellow rose sauce, comprise the following steps:
A. pluck: plucking florescence late April is the colored shape of 15 days little and the yellow of single-lobe or white petal;
B. raw material is selected: the petal roguing of step a) being plucked on smooth sieve, stays fresh, clean petal;
C. process: time of processing is the same day of plucking, by step b) the fresh clean petal clear water chosen eluriates, and it is empty that to drench obtained yellow rose of anhydrating for subsequent use;
D. by step c) obtained yellow rose puts into stainless mixer, again according to yellow rose: the ratio of white granulated sugar=1:3 also puts into mixer white granulated sugar, open mixer, after white granulated sugar and yellow rose are stirred, take out and put into after ceramic cylinder pickles 21 days, evenly stir once up and down, pickle after fermentation in 21 days again, more evenly stir once up and down, ceramic cylinder is sealed, pickle 6 months, obtained lurid yellow rose sauce.
Embodiment 3:
A kind of yellow rose sauce, with the yellow rose of weight portion, white granulated sugar for raw material.
Prepare a method for above-mentioned yellow rose sauce, comprise the following steps:
A. pluck: plucking florescence late April is the colored shape of 10 days little and the yellow of single-lobe or white petal;
B. raw material is selected: the petal roguing of step a) being plucked on smooth sieve, stays fresh, clean petal;
C. process: time of processing is the same day of plucking, by step b) the fresh clean petal clear water chosen eluriates, and it is empty that to drench obtained yellow rose of anhydrating for subsequent use;
D. by step c) obtained yellow rose puts into stainless mixer, again according to yellow rose: the ratio of white granulated sugar=1:3 also puts into mixer white granulated sugar, open mixer, after white granulated sugar and yellow rose are stirred, take out and put into after ceramic cylinder pickles 18 days, evenly stir once up and down, pickle after fermentation in 18 days again, more evenly stir once up and down, ceramic cylinder is sealed, pickle 6 months, obtained lurid yellow rose sauce.
Claims (2)
1. a yellow rose sauce, is characterized in that: with the yellow rose of weight portion, white granulated sugar for raw material.
2. prepare a method for yellow rose sauce described in claim 1, it is characterized in that comprising the following steps:
A. pluck: plucking florescence late April is the colored shape of 7-15 days little and the yellow of single-lobe or white petal;
B. raw material is selected: the petal roguing of step a) being plucked on smooth sieve, stays fresh, clean petal;
C. process: time of processing is the same day of plucking, by step b) the fresh clean petal clear water chosen eluriates, and it is empty that to drench obtained yellow rose of anhydrating for subsequent use;
D. by step c) obtained yellow rose puts into stainless mixer, again according to yellow rose: the ratio of white granulated sugar=1:3 also puts into mixer white granulated sugar, open mixer, after white granulated sugar and yellow rose are stirred, take out and put into after ceramic cylinder pickles 14-21 days, evenly stir once up and down, pickle after fermentation in 14-21 days again, more evenly stir once up and down, ceramic cylinder is sealed, pickle 6 months, obtained lurid yellow rose sauce.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510359559.8A CN105053963A (en) | 2015-06-25 | 2015-06-25 | Rosa xanthina Lindl flower jam and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510359559.8A CN105053963A (en) | 2015-06-25 | 2015-06-25 | Rosa xanthina Lindl flower jam and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105053963A true CN105053963A (en) | 2015-11-18 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510359559.8A Pending CN105053963A (en) | 2015-06-25 | 2015-06-25 | Rosa xanthina Lindl flower jam and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108552518A (en) * | 2018-03-26 | 2018-09-21 | 安徽师范大学 | A kind of probiotics flower sauce and its production method |
Citations (5)
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|---|---|---|---|---|
| JP2004175015A (en) * | 2002-11-28 | 2004-06-24 | Sumitomo Electric Fine Polymer Inc | Fluoroplastic coating material and cooking vessel comprising the fluoroplastic coating material |
| CN101455327A (en) * | 2009-01-04 | 2009-06-17 | 昆明理工大学 | Rose paste and preparation technique thereof |
| CN102423028A (en) * | 2011-12-20 | 2012-04-25 | 大连创达技术交易市场有限公司 | 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 |
| CN104431950A (en) * | 2013-09-17 | 2015-03-25 | 任炳奇 | Rose sauce production process |
-
2015
- 2015-06-25 CN CN201510359559.8A patent/CN105053963A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2004175015A (en) * | 2002-11-28 | 2004-06-24 | Sumitomo Electric Fine Polymer Inc | Fluoroplastic coating material and cooking vessel comprising the fluoroplastic coating material |
| CN101455327A (en) * | 2009-01-04 | 2009-06-17 | 昆明理工大学 | Rose paste and preparation technique thereof |
| CN102423028A (en) * | 2011-12-20 | 2012-04-25 | 大连创达技术交易市场有限公司 | Rose paste and preparation method thereof |
| CN104431950A (en) * | 2013-09-17 | 2015-03-25 | 任炳奇 | Rose sauce production process |
| 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 |
Non-Patent Citations (1)
| Title |
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| 王高荣主编: "《鲜花美人》", 31 May 2006, 科学技术文献出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108552518A (en) * | 2018-03-26 | 2018-09-21 | 安徽师范大学 | A kind of probiotics flower sauce and its production method |
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| C06 | Publication | ||
| PB01 | Publication | ||
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| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20151118 |