CN105831704A - Brown-sugar rose flower paste and producing method thereof - Google Patents
Brown-sugar rose flower paste and producing method thereof Download PDFInfo
- Publication number
- CN105831704A CN105831704A CN201610215600.9A CN201610215600A CN105831704A CN 105831704 A CN105831704 A CN 105831704A CN 201610215600 A CN201610215600 A CN 201610215600A CN 105831704 A CN105831704 A CN 105831704A
- Authority
- CN
- China
- Prior art keywords
- sugar
- rose
- brown sugar
- brown
- petal
- 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.)
- Granted
Links
- 241000220317 Rosa Species 0.000 title claims abstract description 58
- 238000000034 method Methods 0.000 title abstract description 14
- 235000000346 sugar Nutrition 0.000 claims abstract description 88
- 239000011435 rock Substances 0.000 claims abstract description 25
- 230000001954 sterilising effect Effects 0.000 claims abstract description 23
- 244000181025 Rosa gallica Species 0.000 claims abstract description 22
- 235000000533 Rosa gallica Nutrition 0.000 claims abstract description 22
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 14
- 238000010438 heat treatment Methods 0.000 claims abstract description 11
- 239000006188 syrup Substances 0.000 claims abstract description 11
- 235000020357 syrup Nutrition 0.000 claims abstract description 11
- 238000004519 manufacturing process Methods 0.000 claims description 14
- 238000000855 fermentation Methods 0.000 claims description 7
- 230000004151 fermentation Effects 0.000 claims description 7
- 235000015067 sauces Nutrition 0.000 claims description 6
- 241000894006 Bacteria Species 0.000 claims description 2
- 239000011573 trace mineral Substances 0.000 abstract description 7
- 235000013619 trace mineral Nutrition 0.000 abstract description 7
- 229910052500 inorganic mineral Inorganic materials 0.000 abstract description 5
- 235000010755 mineral Nutrition 0.000 abstract description 5
- 239000011707 mineral Substances 0.000 abstract description 5
- 229930091371 Fructose Natural products 0.000 abstract description 4
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 abstract description 4
- 239000005715 Fructose Substances 0.000 abstract description 4
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 abstract description 4
- 240000000111 Saccharum officinarum Species 0.000 abstract description 4
- 235000007201 Saccharum officinarum Nutrition 0.000 abstract description 4
- 239000000835 fiber Substances 0.000 abstract description 4
- 235000001727 glucose Nutrition 0.000 abstract description 4
- 239000008103 glucose Substances 0.000 abstract description 4
- 235000013379 molasses Nutrition 0.000 abstract description 4
- 235000013343 vitamin Nutrition 0.000 abstract description 4
- 239000011782 vitamin Substances 0.000 abstract description 4
- 229940088594 vitamin Drugs 0.000 abstract description 4
- 229930003231 vitamin Natural products 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 239000000796 flavoring agent Substances 0.000 abstract 1
- 235000019634 flavors Nutrition 0.000 abstract 1
- 238000004898 kneading Methods 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 7
- 239000002994 raw material Substances 0.000 description 5
- 239000008280 blood Substances 0.000 description 4
- 210000004369 blood Anatomy 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 4
- 210000004185 liver Anatomy 0.000 description 4
- 238000009835 boiling Methods 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 230000035515 penetration Effects 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 230000001228 trophic effect Effects 0.000 description 3
- 150000003722 vitamin derivatives Chemical class 0.000 description 3
- 229930014669 anthocyanidin Natural products 0.000 description 2
- 150000001452 anthocyanidin derivatives Chemical class 0.000 description 2
- 235000008758 anthocyanidins Nutrition 0.000 description 2
- 206010003246 arthritis Diseases 0.000 description 2
- 230000013872 defecation Effects 0.000 description 2
- 238000001514 detection method Methods 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 235000021552 granulated sugar Nutrition 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 230000001737 promoting effect Effects 0.000 description 2
- 235000013599 spices Nutrition 0.000 description 2
- 210000000952 spleen Anatomy 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- 206010000087 Abdominal pain upper Diseases 0.000 description 1
- 206010007247 Carbuncle Diseases 0.000 description 1
- 208000017667 Chronic Disease Diseases 0.000 description 1
- 241000255925 Diptera Species 0.000 description 1
- 208000037093 Menstruation Disturbances Diseases 0.000 description 1
- 206010027339 Menstruation irregular Diseases 0.000 description 1
- 206010038743 Restlessness Diseases 0.000 description 1
- 206010040849 Skin fissures Diseases 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 239000003905 agrochemical Substances 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 210000000481 breast Anatomy 0.000 description 1
- 206010006451 bronchitis Diseases 0.000 description 1
- 210000000038 chest Anatomy 0.000 description 1
- 230000004087 circulation Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000005474 detonation Methods 0.000 description 1
- 208000028659 discharge Diseases 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 208000001848 dysentery Diseases 0.000 description 1
- 239000003337 fertilizer Substances 0.000 description 1
- 208000014674 injury Diseases 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 201000005630 leukorrhea Diseases 0.000 description 1
- 230000005906 menstruation Effects 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 230000008736 traumatic injury Effects 0.000 description 1
- 230000007306 turnover Effects 0.000 description 1
- 206010046901 vaginal discharge Diseases 0.000 description 1
- 239000000341 volatile oil Substances 0.000 description 1
Classifications
-
- 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
Landscapes
- Confectionery (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
Brown-sugar rose flower paste and a producing method thereof are disclosed. The brown-sugar rose flower paste comprises 0.8-1.2 kg of double-petal edible red rose petals, 1.5-2.0 kg of brown sugar and 0.18-0.22 kg of yellow rock sugar. The method includes adding the double-petal edible red rose petals into a jar, adding the brown sugar, kneading with even force for 45 min, performing a fermenting process, heating the yellow rock sugar and the water to melt the yellow rock sugar, mixing the syrup and the fermented double-petal edible red rose petals, performing primary sterilization, and sterilizing at a high temperature under high pressure to obtain the brown-sugar rose flower paste. Fructose of sugarcane, raw sugar, glucose, molasses, vitamins and mineral trace elements are added into the brown-sugar rose flower paste. The time from a step of picking the rose petals to a step of adding the rose petals to the jar is not more than 8 h, thus effectively ensuring nutrition fibers and water of the petals. The brown sugar is soaked with the original water of the petals, thus maintaining the original taste and flavor and maintaining nutrients as much as possible.
Description
Technical field
The technique that the present invention relates to flower sauce, specifically a kind of brown sugar rose paste and production method thereof.
Background technology
Rose paste is Bai Nationality In Yunnan Traditional health care food.Rose paste has the strong function of liver and spleen of nourishing, to stomachache, waist-leg
Bitterly, the multiple chronic disease such as rheumathritis, bronchitis has auxiliary curative effect.Also it is body-building food simultaneously, is eaten for a long time and can prevent
Only chapped skin, aging, has skin care effect.
Rose paste on market depends on white granulated sugar anticorrosion, and white granulated sugar is the sugar of defecation, in defecation process the most also
Having taken away mineral matter and the trace element of 98 percent, our technique is with the original sugar of brown sugar, uses pure manual, green
Boil of look natural forms, and the fructose in sugarcane body, also has raw sugar, glucose, molasses and vitamin and mineral matter trace unit
Element carries out a kind of unit sugar crystallized, and does not has any interpolation to also retains the various natural components useful to health during boiling
And trace element.
On market use petal the most all through frost, dried, so post-production need add
Water, essential oil, spices, protect pigment etc. so that it is petal will not separate with sugar expresses the harmonious of appearance, but the trace unit of the inside in fact
Element and nutritional labeling run off already, and we it is first necessary to be season flower, and enter jar fermenter from plucking to the requirement of petal
Must complete within 8 hours, so could effectively ensure trophic fiber and the moisture of petal, we use petal former exactly
Beginning moisture carrys out penetration brown sugar part so that it is genuine, to the greatest extent institute can their nutriment of reservation.
Rose paste with rose as raw material starts to occur on the market in recent years, but is all little with craft or family
Workshop mode makes, and for industrialized production rose paste, rose paste stability is bad, with storing time rose paste
Color generation brown stain is a difficult point.And conventional industrialized production rose paste, the rose raw material of use is after fresh rose is plucked
Add sugar cure again through airing or through high temperature sterilization, or fresh petal plucks what post-drying preserved.These PROCESS FOR TREATMENT
Its color and fragrance are destroyed the biggest by rose.Color becomes brown from the most bright-coloured rose, loses the rose of color
Flower, the activity of its anthocyanidin is greatly reduced, and has a strong impact on its nutritive value.And through above-mentioned PROCESS FOR TREATMENT, the perfume (or spice) of rose
Gas also loses bigger.
Summary of the invention
It is an object of the invention to provide a kind of brown sugar rose paste and production method thereof, to solve with the change of the time of storage
Rose paste color generation brown stain；Bright-coloured rose is damaged by industrialized production, and rose is become brown from redness, loses
Going the rose of color, the activity of its anthocyanidin is greatly reduced, and has a strong impact on the first-class problem of its nutritive value.
For achieving the above object, the present invention provides following technical scheme:
A kind of brown sugar rose paste, is eaten red rose petal 0.8-1.2 kg, brown sugar 1.5-2.0 kg and old rock sugar by polyphyll
0.18-0.22 kg forms.
As the further scheme of the present invention: eaten red rose petal 1.0 kg, brown sugar 1.8 kg and old rock sugar by polyphyll
0.2 kg composition.
The production method of a kind of brown sugar rose paste, concretely comprises the following steps:
(1) polyphyll eats red rose petal and enters jar fermenter and must complete all process steps within 8 hours from plucking to, will select
Good polyphyll eats red rose petal and enters cylinder, then is poured into by brown sugar, and then all power rubs 45min, just enters cylinder fermentation, ferments
Technique；
(2) in zymotechnique and the cycle in step (1): period 1, ferment 15 days in 23 ± 2 DEG C of temperature ranges；Second round,
Ferment 28 days in 20 ± 2 DEG C of temperature ranges；Period 3, ferment 45 days in 16.5 ± 1.5 DEG C of temperature ranges；
(3) carrying out heating every change by old rock sugar and water, make old rock sugar fully be integrated with water, old rock sugar becomes syrup；
(4) syrup in step (3) is joined the polyphyll fermented in step (2) and eat red rose petal, be sufficiently stirred for making
It mixes, and carries out heating just sterilization the most again, obtains just being sterilized brown sugar rose paste；
(5) by after the brown sugar rose paste bottling of just sterilization in step (4), it is sealed against high temperature high pressure sterilizing, obtains brown sugar rose
Rare flower sauce.
As the further method of the present invention: first sterilization conditions in step (4), temperature is set as 80 DEG C, when temperature heats
After 80 DEG C, keep temperature constant 5 minutes, then allow it naturally cool down.
As the further method of the present invention: in step (5), high temperature high pressure sterilizing condition is, temperature is at 121-125 DEG C of model
Enclosing, sterilization time is 20-30 min.
Step (2) zymotechnique technology requires: fermentation period all must turn over cylinder and stirs each time, omnidistance must be aseptic
Operation, product harmful bacteria planting number will be increased if any a bit error, will cause product expansions, detonation, go bad, spoiled.
The technology of brown sugar requires: our technique is with the original sugar of brown sugar, use pure manual, green natural to boil and
Become, the fructose in sugarcane body, also have raw sugar, glucose, molasses and vitamin and mineral trace element to carry out crystallizing
A kind of unit sugar, does not has any interpolation to also retains the various natural components useful to health and trace element during boiling.
Rose technology requires: rose is plucked after the residual detection of strict agriculture is qualified, then selects excellent through professional equipment
The harmful substances such as matter petal, and manual detection noresidue, such as mosquito, agricultural chemicals, chemical fertilizer, will complete a food without adding,
Needing not rely on chemical substance to complete anticorrosion and guaranteeing the quality, be necessary for from source strictly control, we are to the requirement of petal first
Must be season flower, and enter jar fermenter must complete within 8 hours from plucking to, so could effectively ensure petal
Trophic fiber and moisture, we use the original moisture of petal to carry out penetration brown sugar part exactly so that it is genuine, to the greatest extent the guarantor of institute's energy
Stay their nutriment.
Brown sugar effect:
Dispel cold warm stomach, anti-aging, beauty treatment, nourishing the liver, help health, enrich blood, promoting blood circulation and removing blood stasis, fat-reducing.
Rose effect:
Sweet and slightly bitter taste, slightly warm in nature, return liver, spleen, stomach warp；Fragrance row dissipates；There is liver soothing and depression relief, effect of regulating menstruation by adjusting the flow of blood；Cure mainly chest
Diaphragm is full vexed, and gastral cavilty, side of body rib, swollen breasts, irregular menstruation, leukorrhea with reddish discharge, dysentery, traumatic injury, wandering arthritis, carbuncle swell；Profit gas,
Promoting circulation of blood, control wandering arthritis, dissipate tired pain relieving.
Compared with prior art, the invention has the beneficial effects as follows:
The fructose in sugarcane body, raw sugar, glucose, molasses and vitamin and mineral trace element is also had to carry out crystallizing
A kind of unit sugar, does not has any interpolation to also retains the various natural components useful to health and trace element during boiling；
Rose enters jar fermenter and completed within 8 hours from plucking to, the effective trophic fiber ensureing petal and moisture, Wo Menyong
The original moisture of petal takes penetration brown sugar so that it is genuine, to the greatest extent institute can their nutriment of reservation.
Detailed description of the invention
Below in conjunction with the embodiment of the present invention, the technical scheme in the embodiment of the present invention is clearly and completely described,
Obviously, described embodiment is only a part of embodiment of the present invention rather than whole embodiments.Based in the present invention
Embodiment, the every other embodiment that those of ordinary skill in the art are obtained under not making creative work premise, all
Belong to the scope of protection of the invention.
Embodiment 1
A kind of brown sugar rose paste, its raw material is that polyphyll eats red rose petal 0.8kg, brown sugar 1.5kg, old rock sugar 0.18kg.
The production method of a kind of brown sugar rose paste, concretely comprises the following steps:
(1) polyphyll of select being eaten red rose petal and enter cylinder, then poured into by brown sugar, then all power rubs 45min, just enters cylinder
Fermentation, carries out zymotechnique.
(2) in zymotechnique and the cycle in step (1): period 1, ferment 15 days in 23 ± 2 DEG C of temperature ranges；Second
In the cycle, ferment 28 days in 20 ± 2 DEG C of temperature ranges；Period 3, ferment 45 days in 16.5 ± 1.5 DEG C of temperature ranges；
(3) carrying out heating every change by old rock sugar and water, make old rock sugar fully be integrated with water, old rock sugar becomes syrup；
(4) syrup in step (3) is joined the polyphyll fermented in step (2) and eat red rose petal, be sufficiently stirred for making
It mixes, and carries out heating just sterilization the most again, obtains just being sterilized brown sugar rose paste, and temperature is set as 80 DEG C, works as temperature
After being heated to 80 DEG C, keep temperature constant 5 minutes, then allow it naturally cool down.
(5) by after the brown sugar rose paste bottling of just sterilization in step (4), it is sealed against high temperature high pressure sterilizing, brown sugar rose
Rare flower sauce, temperature is set as 121 DEG C, and the time is set as 20 min.
Embodiment 2
A kind of brown sugar rose paste, its raw material is that polyphyll eats red rose petal 1.0 kg, brown sugar 1.8kg, old rock sugar 0.2 kg.
The production method of a kind of brown sugar rose paste, concretely comprises the following steps:
(1) polyphyll of select being eaten red rose petal and enter cylinder, then poured into by brown sugar, then all power rubs 45min, just enters cylinder
Fermentation, carries out zymotechnique；
(2) in zymotechnique and the cycle in step (1): period 1, ferment 15 days in 23 ± 2 DEG C of temperature ranges；Second round,
Ferment 28 days in 20 ± 2 DEG C of temperature ranges；Period 3, ferment 45 days in 16.5 ± 1.5 DEG C of temperature ranges；
(3) carrying out heating every change by old rock sugar and water, make old rock sugar fully be integrated with water, old rock sugar becomes syrup；
(4) syrup in step (3) is joined the polyphyll fermented in step (2) and eat red rose petal, be sufficiently stirred for making
It mixes, and carries out heating just sterilization the most again, and temperature is set as 80 DEG C, after temperature is heated to 80 DEG C, keeps temperature permanent
Fixed 5 minutes, it is then allowed naturally to cool down；
(5) by after the brown sugar rose paste bottling of just sterilization in step (4), it is sealed against high temperature high pressure sterilizing, brown sugar rose
Sauce, temperature is set as 123 DEG C, and the time is set as 25 min.
Embodiment 3
A kind of brown sugar rose paste, its raw material is that polyphyll eats red rose petal 1.2 kg, brown sugar 2.0 kg, old rock sugar 0.22
kg。
The production method of a kind of brown sugar rose paste, concretely comprises the following steps:
(1) polyphyll of select being eaten red rose petal and enter cylinder, then poured into by brown sugar, then all power rubs 45min, just enters cylinder
Fermentation, carries out zymotechnique；
(2) in zymotechnique and the cycle in step (1): period 1, ferment 15 days in 23 ± 2 DEG C of temperature ranges；Second round,
Ferment 28 days in 20 ± 2 DEG C of temperature ranges；Period 3, ferment 45 days in 16.5 ± 1.5 DEG C of temperature ranges；
(3) carrying out heating every change by old rock sugar and water, make old rock sugar fully be integrated with water, old rock sugar becomes syrup；
(4) syrup in step (3) is joined the polyphyll fermented in step (2) and eat red rose petal, be sufficiently stirred for making
It mixes, and carries out heating just sterilization the most again, and temperature is set as 80 DEG C, after temperature is heated to 80 DEG C, keeps temperature permanent
Fixed 5 minutes, it is then allowed naturally to cool down；
(5) by after the brown sugar rose paste bottling of just sterilization in step (4), it is sealed against high temperature high pressure sterilizing, brown sugar rose
Sauce, temperature is set as 125 DEG C, and the time is set as 30 min.
It is obvious to a person skilled in the art that the invention is not restricted to the details of above-mentioned one exemplary embodiment, Er Qie
In the case of the spirit or essential attributes of the present invention, it is possible to realize the present invention in other specific forms.Therefore, no matter
From the point of view of which point, all should regard embodiment as exemplary, and be nonrestrictive, the scope of the present invention is by appended power
Profit requires rather than described above limits, it is intended that all by fall in the implication of equivalency and scope of claim
Change is included in the present invention.
Although moreover, it will be appreciated that this specification is been described by according to embodiment, but the most each embodiment only wraps
Containing an independent technical scheme, this narrating mode of specification is only that for clarity sake those skilled in the art should
Specification can also be formed those skilled in the art through appropriately combined as an entirety, the technical scheme in each embodiment
May be appreciated other embodiments.
Claims (5)
1. a brown sugar rose paste, it is characterised in that eaten red rose petal 0.8-1.2 kg, brown sugar 1.5-2.0 by polyphyll
Kg and old rock sugar 0.18-0.22 kg forms.
A kind of brown sugar rose paste the most according to claim 1, it is characterised in that eaten red rose petal 1.0 by polyphyll
Kg, brown sugar 1.8 kg form with old rock sugar 0.2 kg.
The production method of a kind of brown sugar rose paste the most according to claim 1 and 2, it is characterised in that concretely comprise the following steps:
(1) polyphyll eats red rose petal and enters jar fermenter and must complete within 8 hours, by the polyphyll of select from plucking to
Edible red rose petal enters cylinder, then is poured into by brown sugar, and then all power rubs 45min, just enters cylinder fermentation, carries out zymotechnique；
Zymotechnique and cycle in step (1): period 1, ferment 15 days in 23 ± 2 DEG C of temperature ranges；Second round,
Fermentation 28 days in 20 ± 2 DEG C of temperature ranges；Period 3, ferment 45 days in 16.5 ± 1.5 DEG C of temperature ranges；
(3) carrying out heating every change by old rock sugar and water, make old rock sugar fully be integrated with water, old rock sugar becomes syrup；
(4) syrup in step (3) is joined the polyphyll fermented in step (2) and eat red rose petal, be sufficiently stirred for making
It mixes, and carries out heating just sterilization the most again, obtains just being sterilized brown sugar rose paste；
(5) by after the brown sugar rose paste bottling of just sterilization in step (4), it is sealed against high temperature high pressure sterilizing, obtains brown sugar rose
Rare flower sauce.
The production method of a kind of brown sugar rose paste the most according to claim 3, it is characterised in that just kill in step (4)
Bacterium condition, temperature is set as 80 DEG C, after temperature is heated to 80 DEG C, keeps temperature constant 5 minutes, then allows it naturally cool down.
The production method of a kind of brown sugar rose paste the most according to claim 3, it is characterised in that high temperature in step (5)
High pressure sterilization condition: temperature is 121-125 DEG C of scope, and sterilization time is 20-30 min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610215600.9A CN105831704B (en) | 2016-04-08 | 2016-04-08 | A kind of brown sugar rose paste and its production method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610215600.9A CN105831704B (en) | 2016-04-08 | 2016-04-08 | A kind of brown sugar rose paste and its production method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN105831704A true CN105831704A (en) | 2016-08-10 |
| CN105831704B CN105831704B (en) | 2019-01-04 |
Family
ID=56597050
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610215600.9A Expired - Fee Related CN105831704B (en) | 2016-04-08 | 2016-04-08 | A kind of brown sugar rose paste and its production method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105831704B (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106262930A (en) * | 2016-08-30 | 2017-01-04 | 柳州职业技术学院 | A kind of rose enzyme using brown sugar and preparation method thereof |
| CN106900961A (en) * | 2016-12-31 | 2017-06-30 | 安徽明珍堂养生品有限公司 | A kind of rose brown sugar block health food |
| CN107164568A (en) * | 2017-05-31 | 2017-09-15 | 吴书和 | A kind of method that syrup is extracted from fresh flower |
| CN108651972A (en) * | 2018-05-16 | 2018-10-16 | 贵州胖四娘食品有限公司 | A kind of fermentation rose paste and preparation method thereof |
| CN111802637A (en) * | 2020-07-28 | 2020-10-23 | 庐江县璟泰玫瑰花种植有限责任公司 | Rose flower sauce and preparation method thereof |
| CN112369593A (en) * | 2020-11-13 | 2021-02-19 | 北京味食源食品科技有限责任公司 | Peach blossom-flavored seasoning and preparation method and application thereof |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102266041A (en) * | 2010-06-01 | 2011-12-07 | 李林军 | Preparation method of rose paste |
| CN103445137A (en) * | 2013-09-24 | 2013-12-18 | 上海海融食品工业有限公司 | Production technology of rose paste |
| KR20140090751A (en) * | 2013-01-10 | 2014-07-18 | 배준서 | Unit using high nutritional famous dressing (or source) rose petals and barley net manufacturing methods and compositions thereof. |
| CN104000061A (en) * | 2014-05-03 | 2014-08-27 | 新疆和田阳光沙漠玫瑰有限公司 | Method for preparing rose sauce |
| CN104543947A (en) * | 2013-10-17 | 2015-04-29 | 刘效菡 | Rose jam with strawberry flavor |
| CN104738366A (en) * | 2013-12-26 | 2015-07-01 | 青岛休闲食品有限公司 | Manufacturing method of characteristic rose jam |
| CN104921091A (en) * | 2015-07-16 | 2015-09-23 | 王斌 | Manufacturing method for rose wine |
-
2016
- 2016-04-08 CN CN201610215600.9A patent/CN105831704B/en not_active Expired - Fee Related
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102266041A (en) * | 2010-06-01 | 2011-12-07 | 李林军 | Preparation method of rose paste |
| KR20140090751A (en) * | 2013-01-10 | 2014-07-18 | 배준서 | Unit using high nutritional famous dressing (or source) rose petals and barley net manufacturing methods and compositions thereof. |
| CN103445137A (en) * | 2013-09-24 | 2013-12-18 | 上海海融食品工业有限公司 | Production technology of rose paste |
| CN104543947A (en) * | 2013-10-17 | 2015-04-29 | 刘效菡 | Rose jam with strawberry flavor |
| CN104738366A (en) * | 2013-12-26 | 2015-07-01 | 青岛休闲食品有限公司 | Manufacturing method of characteristic rose jam |
| CN104000061A (en) * | 2014-05-03 | 2014-08-27 | 新疆和田阳光沙漠玫瑰有限公司 | Method for preparing rose sauce |
| CN104921091A (en) * | 2015-07-16 | 2015-09-23 | 王斌 | Manufacturing method for rose wine |
Non-Patent Citations (1)
| Title |
|---|
| 《农产品加工》 * |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106262930A (en) * | 2016-08-30 | 2017-01-04 | 柳州职业技术学院 | A kind of rose enzyme using brown sugar and preparation method thereof |
| CN106900961A (en) * | 2016-12-31 | 2017-06-30 | 安徽明珍堂养生品有限公司 | A kind of rose brown sugar block health food |
| CN107164568A (en) * | 2017-05-31 | 2017-09-15 | 吴书和 | A kind of method that syrup is extracted from fresh flower |
| CN108651972A (en) * | 2018-05-16 | 2018-10-16 | 贵州胖四娘食品有限公司 | A kind of fermentation rose paste and preparation method thereof |
| CN111802637A (en) * | 2020-07-28 | 2020-10-23 | 庐江县璟泰玫瑰花种植有限责任公司 | Rose flower sauce and preparation method thereof |
| CN112369593A (en) * | 2020-11-13 | 2021-02-19 | 北京味食源食品科技有限责任公司 | Peach blossom-flavored seasoning and preparation method and application thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN105831704B (en) | 2019-01-04 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105831704A (en) | Brown-sugar rose flower paste and producing method thereof | |
| CN103315325A (en) | Spiced beef and its preparation method | |
| CN103766678A (en) | Method for manufacturing health-care pumpkin jellies | |
| CN104877876A (en) | Mulberry black rice wine and making method thereof | |
| CN103385463A (en) | Dry pulp segment product of fresh Siraitia grosvenorii fruits and processing technology thereof | |
| CN109043436A (en) | A kind of yellow acid soup and preparation method thereof | |
| CN105132246A (en) | Organic pawpaw wine and making method thereof | |
| CN108251265A (en) | A kind of brewing method of lipid-loweringing vinegar | |
| CN103627593A (en) | Wine yeast and method for producing rice wine by using same | |
| CN105410634A (en) | Nutritional sweet osmanthus fermented glutinous rice and processing method thereof | |
| CN104522448A (en) | Nostoc sphaeroides-containing health jelly and preparation method thereof | |
| CN103931702B (en) | A kind of Flos Papaveris rhoeadis's cream biscuit and preparation method thereof | |
| CN105907575A (en) | Passion fruit Hakka mother wine and preparation method thereof | |
| CN105861261A (en) | Preparation method of guava and persimmon vinegar | |
| CN105942363A (en) | Tomato jam | |
| CN105767806A (en) | Carrot flavored drink preparation method | |
| CN107418819A (en) | The brewing method of mangosteen indigo fruit yellow rice wine | |
| CN106754041A (en) | A kind of mushroom ma onion wine and preparation method thereof | |
| CN105942382A (en) | Pineapple jam | |
| CN106213445A (en) | A kind of Folium Pini soy sauce and preparation method thereof | |
| CN106281911A (en) | A kind of Fructus Rhodomyrti blue berry composite health care beverage wine and preparation technology thereof | |
| CN106281888A (en) | A kind of Fructus Canarii albi blue berry composite health care beverage wine and preparation technology thereof | |
| CN105754803A (en) | Ground-sealed sweet osmanthus and celery yellow rice wine | |
| KR20230161560A (en) | Manufacturing method of onion juice with improved nutritional content and preference | |
| CN103844248A (en) | Nutritional tomato puree and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20190104 Termination date: 20190408 |
|
| CF01 | Termination of patent right due to non-payment of annual fee |