CN107080234A - A kind of deep processing manufacture craft of rose-juice and its accessory substance - Google Patents
A kind of deep processing manufacture craft of rose-juice and its accessory substance Download PDFInfo
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- CN107080234A CN107080234A CN201610085956.5A CN201610085956A CN107080234A CN 107080234 A CN107080234 A CN 107080234A CN 201610085956 A CN201610085956 A CN 201610085956A CN 107080234 A CN107080234 A CN 107080234A
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- rose
- juice
- food
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Abstract
A kind of deep processing manufacture craft of rose-juice and its accessory substance.The invention provides a kind of rose-juice and its deep process of byproduct.Make rose as basic raw-food material, more easily can apply in food industry.This rose-juice and its byproduct are obtained using fresh food rose by following steps：Harvesting, cephalophorum removing separation, mashing, separating and filtering.Product is rose (Yunnan ink red rose), fructose syrup, citric acid, malic acid, sodium phytate using raw material.This product is that it is produced as the processing base-material in food industry with the maximum difference of other rose pastes, so we farthest save the bright-coloured beautiful color of rose and strong fragrant fragrance in preparation, and reduces the addition of other materials as far as possible.Simultaneously by the separation into solid content after sauce and flower sauce Normal juice, two products are obtained, are applied to respectively in different field of food.
Description
Technical field：Food service industry
The content of the invention：
The invention provides a kind of rose-juice and its deep process of byproduct.Make rose as basic raw-food material, can be more easily
Apply in food industry.This rose-juice and its byproduct are obtained using fresh food rose by following steps：Harvesting, cephalophorum removing separation,
Mashing, separating and filtering.Product is rose (Yunnan ink red rose), fructose syrup, citric acid, malic acid, sodium phytate using raw material.This production
Product are that it is produced as the processing base-material in food industry with the maximum difference of other rose pastes, so we farthest preserve in preparation
Rose bright-coloured beautiful color and strong fragrant fragrance, and the addition of other materials is reduced as far as possible.Simultaneously by into solid content after sauce and flower sauce Normal juice
Separation, obtain two products, apply to respectively in different field of food.
Raw material explanation：
The selection of rose：Different rose flower varieties, color and composition have differences, and this product is from the black red rose in Yunnan, because its flower is big, production
Amount is high, and flower meat is abundant, and anthocyanidin content is more other, and edible rose is higher, and the products taste worked it out is salubrious, is suitable as industrial mass production
Raw material.
Product benefit analysis：
By improving the pickling process and separating treatment of flower sauce, two raw-food materials more preferably utilized are obtained.Obtain spending juice without by sterilization process,
Microorganism can be controlled below 1000, preferably maintain the local flavor of fresh flower.Flower juice colour stable, bright-coloured simultaneously, has been sufficiently reserved rose
Original color.Obtain spending dry nutritious, bright-colored, the obscure color worked it out different from traditional flower sauce, what mouthfeel was also pickled compared with white sugar
It is more salubrious, it is sour-sweet moderate.Simultaneously half-dried spend dry effectively reduces cost of transportation so that rose integrally eats cost and declined.Be conducive to rose
The development of industry.
Obtain spending juice can be directly as raw material, addition dairy products, in the industry such as beverage.Spend dry can be decorated in food and edible.Meanwhile, production
The other three dispensing citric acid of product, malic acid, in the food industry not using limiting, effectively reduces rose processing to original with fructose syrup
The limitation of material.Had a wide range of applications in food service industry.
Invention main points：The formula of rose paste, has any different with traditional handicraft, at the same eliminate in processing technology It is not necessary to composition, with most simple
Technique go to reach the protection best to rose Development and Production.
Processing pretreatment：Two compositions of flower sauce are separated, are conducive to industrial centralized production, food enterprise is taken what one needs when producing,
It is cost-effective.
Embodiment：
Specific processing technology：
1st, the preparation of flower sauce
Harvesting is collected：In the morning 7：00-10：The rose flower of the 00 fresh opening of harvesting, it is desirable to which rose is in half-open goblet shape.
Cephalophorum removing：Staff wears the gloves of sterilization, clothes, mouth mask and cap, and the holder of flower is extractd, the close petal of gained is trembled
It is dynamic, petal is loosed off, is added in the tank that flower sauce is pickled.
Mashing：Fructose syrup and citric acid, malic acid are mixed according to 400: 1: 1 ratio, by mixing molasses and petal according to 2: 1 ratio
Example is mixed, and is eventually adding one thousandth sodium phytate, is stirred continuously petal, syrup is fully mixed with petal.
The mixture being stirred, --- --- -- flower sauce, is compacted, covers tightly, stores.
2nd, the dry processing with flower juice is spent
Flower sauce is pickled 2-3 weeks, after moisture is leached completely in petal, carries out spending the dry separation with flower juice.
The flower sauce pickled is poured into and separated in food drier, obtains spending juice and spends dry two parts.Flower juice seals stored under refrigeration with aseptic tank,
Hua Gan packagings are preserved.
Claims (2)
1. claim：
Product is rose (Yunnan ink red rose), fructose syrup, citric acid, malic acid, sodium phytate using raw material.
2. the fresh rose flower paste pickled is separated, it is characterized in that：The flower juice separated is in kermesinus, transparent, with natural scents.Isolate
The solid content come spends dry bright in luster, and crispy, quality is abundant.Control of microorganisms is in below 1000CFU/ml simultaneously.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610085956.5A CN107080234A (en) | 2016-02-15 | 2016-02-15 | A kind of deep processing manufacture craft of rose-juice and its accessory substance |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610085956.5A CN107080234A (en) | 2016-02-15 | 2016-02-15 | A kind of deep processing manufacture craft of rose-juice and its accessory substance |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107080234A true CN107080234A (en) | 2017-08-22 |
Family
ID=59614430
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610085956.5A Pending CN107080234A (en) | 2016-02-15 | 2016-02-15 | A kind of deep processing manufacture craft of rose-juice and its accessory substance |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107080234A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111194869A (en) * | 2018-11-19 | 2020-05-26 | 内蒙古伊利实业集团股份有限公司 | Food with rose color |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101455327A (en) * | 2009-01-04 | 2009-06-17 | 昆明理工大学 | Rose paste and preparation technique thereof |
| CN102697027A (en) * | 2012-06-26 | 2012-10-03 | 杭州博多工贸有限公司 | Fresh flower paste and preparation method 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 |
| CN104921091A (en) * | 2015-07-16 | 2015-09-23 | 王斌 | Manufacturing method for rose wine |
-
2016
- 2016-02-15 CN CN201610085956.5A patent/CN107080234A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101455327A (en) * | 2009-01-04 | 2009-06-17 | 昆明理工大学 | Rose paste and preparation technique thereof |
| CN102697027A (en) * | 2012-06-26 | 2012-10-03 | 杭州博多工贸有限公司 | Fresh flower paste and preparation method 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 |
| CN104921091A (en) * | 2015-07-16 | 2015-09-23 | 王斌 | Manufacturing method for rose wine |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111194869A (en) * | 2018-11-19 | 2020-05-26 | 内蒙古伊利实业集团股份有限公司 | Food with rose color |
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| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| DD01 | Delivery of document by public notice | ||
| DD01 | Delivery of document by public notice |
Addressee: Huang Jiachen Document name: Notification of Passing Examination on Formalities |
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| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20170822 |