CN107307389A - A kind of rose edible pastes processing - Google Patents
A kind of rose edible pastes processing Download PDFInfo
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- CN107307389A CN107307389A CN201710691869.9A CN201710691869A CN107307389A CN 107307389 A CN107307389 A CN 107307389A CN 201710691869 A CN201710691869 A CN 201710691869A CN 107307389 A CN107307389 A CN 107307389A
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- rose
- roseleaf
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- fermentation
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- 241000220317 Rosa Species 0.000 title claims abstract description 129
- 235000015067 sauces Nutrition 0.000 claims abstract description 59
- 229930006000 Sucrose Natural products 0.000 claims abstract description 49
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 49
- 238000000855 fermentation Methods 0.000 claims abstract description 45
- 230000004151 fermentation Effects 0.000 claims abstract description 45
- 235000012907 honey Nutrition 0.000 claims abstract description 26
- 238000003756 stirring Methods 0.000 claims abstract description 21
- 238000003306 harvesting Methods 0.000 claims abstract description 11
- 238000004519 manufacturing process Methods 0.000 claims abstract description 6
- 150000003839 salts Chemical class 0.000 claims description 30
- 235000020097 white wine Nutrition 0.000 claims description 26
- 235000005979 Citrus limon Nutrition 0.000 claims description 20
- 235000020438 lemon syrup Nutrition 0.000 claims description 20
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 15
- 244000248349 Citrus limon Species 0.000 claims description 13
- 244000131522 Citrus pyriformis Species 0.000 claims description 7
- 238000010438 heat treatment Methods 0.000 claims description 4
- 238000002844 melting Methods 0.000 claims description 4
- 230000008018 melting Effects 0.000 claims description 4
- 239000000796 flavoring agent Substances 0.000 abstract description 27
- 235000019634 flavors Nutrition 0.000 abstract description 27
- 239000003795 chemical substances by application Substances 0.000 abstract description 7
- 239000000126 substance Substances 0.000 abstract description 7
- 238000000034 method Methods 0.000 abstract description 5
- 235000013305 food Nutrition 0.000 abstract description 3
- 125000003118 aryl group Chemical group 0.000 abstract description 2
- 239000002932 luster Substances 0.000 description 16
- 230000001954 sterilising effect Effects 0.000 description 11
- 238000004659 sterilization and disinfection Methods 0.000 description 11
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 9
- 235000019606 astringent taste Nutrition 0.000 description 8
- 238000001035 drying Methods 0.000 description 8
- 238000005260 corrosion Methods 0.000 description 7
- 230000000694 effects Effects 0.000 description 7
- 239000002352 surface water Substances 0.000 description 7
- 241000894006 Bacteria Species 0.000 description 6
- 230000007797 corrosion Effects 0.000 description 5
- 239000003205 fragrance Substances 0.000 description 5
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 4
- 235000002639 sodium chloride Nutrition 0.000 description 4
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 3
- 239000000654 additive Substances 0.000 description 3
- 230000000996 additive effect Effects 0.000 description 3
- 230000006378 damage Effects 0.000 description 3
- 239000011975 tartaric acid Substances 0.000 description 3
- 235000002906 tartaric acid Nutrition 0.000 description 3
- 235000019640 taste Nutrition 0.000 description 3
- 235000021110 pickles Nutrition 0.000 description 2
- 241001164374 Calyx Species 0.000 description 1
- 230000003187 abdominal effect Effects 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 239000011148 porous material Substances 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- 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
- A23L21/20—Products from apiculture, e.g. royal jelly or pollen; Substitutes therefor
- A23L21/25—Honey; Honey substitutes
-
- 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
-
- 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
- A23L29/015—Inorganic compounds
-
- 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
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/358—Inorganic compounds
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- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
-
- 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
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- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Molecular Biology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The present invention relates to food production technique, and in particular to a kind of rose edible pastes processing, including below scheme:（1）Dry：The rose that harvesting is obtained only retains roseleaf, and roseleaf is dried more than 24 hours, removes surface moisture；（2）Fermentation：Stir, seal after adding white sugar through dry roseleaf, the fermentation through three months and above time obtains sauce at the beginning of rose；（3）Modulation：Honey is added in sauce at the beginning of rose to be modulated.The present invention is pickled fermented using white sugar progress, more naturally, without other chemical addition agents, is unlikely to deteriorate in fermentation process, and obtained rose paste local flavor is more aromatic.
Description
Technical field
The present invention relates to food production technique, and in particular to a kind of rose edible pastes processing.
Background technology
Rose paste can dissolve abdominal congestion, and pain is often edible, outlet in mouth, and what pore came out is all rose
The fragrance of a flower, is natural food.Rose paste is to pickle the petal sugar of rose.Fresh flower beard and hair is educated fully, and valve is thick, color
Dense, cleaning, in the prior art after harvest flowers, the holder of rose is separated with petal, is divested after holder, calyx, you can carried out
Pickle, and fermentation process is the most key in the manufacture craft of rose paste, after rose paste is fermented, taste needs easily with sour and astringent
Solve.
The content of the invention
It is an object of the invention to provide a kind of rose edible pastes processing, solve existing rose paste fermentation quality it is not good,
The problem of having a poor flavour.
To solve above-mentioned technical problem, the present invention uses following technical scheme：A kind of rose edible pastes processing, including with
Lower flow:
（1）Dry：The rose that harvesting is obtained only retains roseleaf, and roseleaf is dried more than 24 hours, removes table
Face moisture；
（2）Fermentation：Stir, seal, the fermentation through three months and above time after adding white sugar through dry roseleaf
Obtain rose just sauce；
（3）Modulation：Honey is added in sauce at the beginning of rose to be modulated.
Rose is first removed into surface moisture by drying more than 24 hours, it is to avoid occur to go bad during the fermentation, then will
Stir, seal after adding white sugar through dry roseleaf, it is pickled fermented using white sugar progress, more naturally, without other
Chemical addition agent, sauce at the beginning of the fermentation through three months and above time obtains rose, the rose now obtained just sauce quality more preferably, rose
Rare petal maintains the color and luster of rose without putrefactive phenomenon, stronger, but now the first sauce local flavor of rose is not enough, slightly astringent taste,
Therefore add honey and be modulated finally obtained rose paste, improve local flavor, cause the shelf-life longer while adding honey.
Preferably, calculating by weight, described roseleaf is 1 part, and described white sugar is 2~3 parts.By this ratio
Example, the color and luster of the first sauce of obtained rose is more nearly the color of fresh roseleaf, more gorgeous.
Preferably, adding 0.01~0.1 part of salt after adding white sugar through dry roseleaf.Salt causes in roseleaf
Rose-juice outflow, the local flavor of the first sauce of increase rose, while play sterilization, corrosion-resistant is acted on.
Preferably, adding white wine after adding white sugar, salt through dry roseleaf, calculate by weight, it is described
White wine be 0.02~0.05 part.Sterilization can be played a part of by adding white wine, while 0.02~0.05 part of white wine can be played
The effect of Titian, and it is dense to be unlikely to alcohol smell.
Preferably, it is described stir during, temperature control is in 5~15 DEG C, described fermentation process, temperature
Control is at 15~25 DEG C.Be stirred under 5~15 DEG C of cryogenic conditions, can the less destruction to rose cell, it is less to rose
The destruction of rare active ingredient；In fermentation process, temperature control is at 15~25 DEG C, it is to avoid high temperature causes to rot, and also avoids low temperature from making
Obtain attenuation degree inadequate.
Preferably, in described fermentation process, being stirred after adding white sugar through dry roseleaf, adding lemon
Sealed after lemon syrup, described lemon syrup is made using following manufacture craft：Lemon juice first is extruded from lemon, then will be white
Sugar is added to lemon juice and stirred, then lemon syrup is made by 40~60 DEG C of heating and meltings.Lemon syrup is added, on the one hand
The presence of citric acid further can prevent harmful bacteria from growing, on the other hand, further induce the fragrance of rose.
Preferably, in the manufacture craft of described lemon syrup, calculating by weight, described lemon juice is 1 part,
Described white sugar is 25~35 parts.Lemon juice should not be too many, in case tartaric acid, influences rose paste mouthfeel.
Compared with prior art, the present invention can at least produce a kind of following beneficial effect：The present invention is salted down using white sugar
System fermentation, more naturally, without other chemical addition agents, is unlikely to deteriorate in fermentation process, and obtained rose paste local flavor is more
It is aromatic；Rose paste color produced by the present invention is more gorgeous；The present invention promotes rose-juice to flow out using salt, increases local flavor；This
Invention adds white wine, sterilization, Titian；The present invention is stirred under cryogenic, strictly controls fermentation temperature, less effective to rose
The destruction of composition, it is ensured that avoid rotting while attenuation degree；The present invention, which adds lemon syrup, prevents harmful bacteria from growing, another
Aspect, further induces the fragrance of rose.
Embodiment
In order to make the purpose , technical scheme and advantage of the present invention be clearer, with reference to embodiments, to the present invention
It is further elaborated.It should be appreciated that the specific embodiments described herein are merely illustrative of the present invention, it is not used to
Limit the present invention.
Embodiment 1：
A kind of rose edible pastes processing, including below scheme:
（1）Dry：The rose that harvesting is obtained only retains roseleaf, and roseleaf is dried 25 hours, removes surface water
Point；
（2）Fermentation：Stir, seal, the fermentation through three months and above time after adding white sugar through dry roseleaf
Obtain rose just sauce；Calculate by weight, described roseleaf is 1 part, described white sugar is 2 parts, in this ratio, is obtained
The color and luster of the first sauce of rose be more nearly the color of fresh roseleaf, it is more gorgeous.
（3）Modulation：Honey is added in sauce at the beginning of rose to be modulated.
Rose is first removed into surface moisture by drying 25 hours, it is to avoid occur to go bad during the fermentation, then will be through dry
Dry roseleaf stirs after adding white sugar, seals, pickled fermented using white sugar progress, more naturally, without other chemistry
Additive, sauce at the beginning of the fermentation through three months and above time obtains rose, the rose now obtained just sauce quality more preferably, rose
Valve maintains the color and luster of rose without putrefactive phenomenon, stronger, but now the first sauce local flavor of rose is not enough, slightly astringent taste, therefore
Add honey and be modulated finally obtained rose paste, improve local flavor, cause the shelf-life longer while adding honey.
Embodiment 2：
：A kind of rose edible pastes processing, including below scheme:
（1）Dry：The rose that harvesting is obtained only retains roseleaf, and roseleaf is dried 26 hours, removes surface water
Point；
（2）Fermentation：Stir, seal, the hair through three months and above time after adding white sugar, salt through dry roseleaf
Ferment obtains rose just sauce；Calculate by weight, described roseleaf is 1 part, described white sugar is 3 parts, and 0.01 part of salt is pressed
This ratio, the color and luster of the first sauce of obtained rose is more nearly the color of fresh roseleaf, more gorgeous.
（3）Modulation：Honey is added in sauce at the beginning of rose to be modulated.
Rose is first removed into surface moisture by drying 26 hours, it is to avoid occur to go bad during the fermentation, then will be through dry
Dry roseleaf stirs after adding white sugar, salt, seals, pickled fermented using white sugar progress, more naturally, without other changes
Additive is learned, salt causes the rose-juice in roseleaf to flow out, the local flavor of the first sauce of increase rose, while playing sterilization, anti-corrosion
Effect.Sauce at the beginning of fermentation through three months and above time obtains rose, the rose now obtained just sauce quality more preferably, rose
Valve maintains the color and luster of rose without putrefactive phenomenon, stronger, but now the first sauce local flavor of rose is not enough, slightly astringent taste, therefore
Add honey and be modulated finally obtained rose paste, improve local flavor, cause the shelf-life longer while adding honey.
Embodiment 3：
A kind of rose edible pastes processing, including below scheme:
（1）Dry：The rose that harvesting is obtained only retains roseleaf, and roseleaf is dried 26 hours, removes surface water
Point；
（2）Fermentation：Stir, seal, the hair through three months and above time after adding white sugar, salt through dry roseleaf
Ferment obtains rose just sauce；Calculate by weight, described roseleaf is 1 part, described white sugar is 2.5 parts, 0.1 part of salt,
In this ratio, the color and luster of the first sauce of obtained rose is more nearly the color of fresh roseleaf, more gorgeous.
（3）Modulation：Honey is added in sauce at the beginning of rose to be modulated.
Rose is first removed into surface moisture by drying 26 hours, it is to avoid occur to go bad during the fermentation, then will be through dry
Dry roseleaf stirs after adding white sugar, salt, seals, pickled fermented using white sugar progress, more naturally, without other changes
Additive is learned, salt causes the rose-juice in roseleaf to flow out, the local flavor of the first sauce of increase rose, while playing sterilization, anti-corrosion
Effect.Sauce at the beginning of fermentation through three months and above time obtains rose, the rose now obtained just sauce quality more preferably, rose
Valve maintains the color and luster of rose without putrefactive phenomenon, stronger, but now the first sauce local flavor of rose is not enough, slightly astringent taste, therefore
Add honey and be modulated finally obtained rose paste, improve local flavor, cause the shelf-life longer while adding honey.
Embodiment 4：
A kind of rose edible pastes processing, including below scheme:
（1）Dry：The rose that harvesting is obtained only retains roseleaf, and roseleaf is dried 26 hours, removes surface water
Point；
（2）Fermentation：Stir, seal after adding white sugar, salt, white wine through dry roseleaf, through three months and during the above
Between fermentation obtain rose just sauce；Calculate by weight, described roseleaf is 1 part, described white sugar is 2.5 parts, salt
0.05 part, white wine is 0.05 part, and sterilization can be played a part of by adding white wine, in this ratio, and the color and luster of the first sauce of obtained rose is more
The color of the nearly fresh roseleaf of adjunction, it is more gorgeous.
（3）Modulation：Honey is added in sauce at the beginning of rose to be modulated.
Rose is first removed into surface moisture by drying 26 hours, it is to avoid occur to go bad during the fermentation, then will be through dry
Dry roseleaf stirs after adding white sugar, salt, white wine, seals, pickled fermented using white sugar progress, more naturally, nothing
Other chemical addition agents, salt causes the rose-juice in roseleaf to flow out, the local flavor of the first sauce of increase rose, is killed while playing
Bacterium, corrosion-resistant effect.Sauce at the beginning of fermentation through three months and above time obtains rose, the first sauce quality of the rose now obtained is more
Good, roseleaf maintains the color and luster of rose without putrefactive phenomenon, stronger, but now the first sauce local flavor of rose is not enough, slightly
Astringent taste, therefore addition honey is modulated finally obtained rose paste, improves local flavor, causes the shelf-life longer while adding honey.
Embodiment 5：
A kind of rose edible pastes processing, including below scheme:
（1）Dry：The rose that harvesting is obtained only retains roseleaf, and roseleaf is dried 26 hours, removes surface water
Point；
（2）Fermentation：Stir, seal after adding white sugar, salt, white wine through dry roseleaf, through three months and during the above
Between fermentation obtain rose just sauce；Calculate by weight, described roseleaf is 1 part, described white sugar is 2.5 parts, salt
0.05 part, white wine is 0.02 part, and sterilization can be played a part of by adding white wine, in this ratio, and the color and luster of the first sauce of obtained rose is more
The color of the nearly fresh roseleaf of adjunction, it is more gorgeous.
（3）Modulation：Honey is added in sauce at the beginning of rose to be modulated.
Rose is first removed into surface moisture by drying 26 hours, it is to avoid occur to go bad during the fermentation, then will be through dry
Dry roseleaf stirs after adding white sugar, salt, white wine, seals, pickled fermented using white sugar progress, more naturally, nothing
Other chemical addition agents, salt causes the rose-juice in roseleaf to flow out, the local flavor of the first sauce of increase rose, is killed while playing
Bacterium, corrosion-resistant effect.0.02 part of white wine can play a part of Titian, and it is dense to be unlikely to alcohol smell.Through three months and with
The fermentation of upper time obtains rose just sauce, and more preferably, roseleaf is maintained the first sauce quality of the rose now obtained without putrefactive phenomenon
The color and luster of rose, it is stronger, but now rose just sauce local flavor is not enough, slightly astringent taste, therefore add honey and be modulated most
Obtained rose paste, improves local flavor eventually, causes the shelf-life longer while adding honey.
Embodiment 6：
A kind of rose edible pastes processing, including below scheme:
（1）Dry：The rose that harvesting is obtained only retains roseleaf, and roseleaf is dried 26 hours, removes surface water
Point；Lemon syrup is made simultaneously：Lemon juice first is extruded from lemon, then white sugar is added to lemon juice stirred, then by 40
Lemon syrup is made in DEG C heating and melting.Calculate by weight, described lemon juice is 1 part, described white sugar is 25 parts.Lemon
Juice should not be too many, in case tartaric acid, influences rose paste mouthfeel.
（2）Fermentation：Stir, seal, through three after adding white sugar, salt, white wine, lemon syrup through dry roseleaf
The fermentation of individual month and above time obtain rose just sauce；Calculate by weight, described roseleaf is 1 part, and described is white
Sugar is 2.5 parts, 0.05 part of salt, and white wine is 0.02 part, and sterilization can be played a part of by adding white wine, in this ratio, obtained rose
The color and luster of first sauce is more nearly the color of fresh roseleaf, more gorgeous.
（3）Modulation：Honey is added in sauce at the beginning of rose to be modulated.
Rose is first removed into surface moisture by drying 26 hours, it is to avoid occur to go bad during the fermentation, then will be through dry
Dry roseleaf stirs after adding white sugar, salt, white wine, lemon syrup, seals, pickled fermented using white sugar progress, more
Plus it is natural, without other chemical addition agents, salt causes the rose-juice in roseleaf to flow out, the local flavor of the first sauce of increase rose, together
When play sterilization, corrosion-resistant effect.Lemon syrup is added, the presence of one side citric acid further can prevent harmful bacteria from growing
It is raw, on the other hand, further induce the fragrance of rose.0.02 part of white wine can play a part of Titian, and be unlikely to alcohol
Taste is dense.Sauce at the beginning of fermentation through three months and above time obtains rose, the rose now obtained just sauce quality more preferably, rose
Valve maintains the color and luster of rose without putrefactive phenomenon, stronger, but now the first sauce local flavor of rose is not enough, slightly astringent taste, therefore
Add honey and be modulated finally obtained rose paste, improve local flavor, cause the shelf-life longer while adding honey.
Optimum embodiment：
A kind of rose edible pastes processing, including below scheme:
（1）Dry：The rose that harvesting is obtained only retains roseleaf, and roseleaf is dried 26 hours, removes surface water
Point；Lemon syrup is made simultaneously：Lemon juice first is extruded from lemon, then white sugar is added to lemon juice stirred, then by 60
Lemon syrup is made in DEG C heating and melting.Calculate by weight, described lemon juice is 1 part, described white sugar is 35 parts.Lemon
Juice should not be too many, in case tartaric acid, influences rose paste mouthfeel.
（2）Fermentation：Stir, seal, through three after adding white sugar, salt, white wine, lemon syrup through dry roseleaf
The fermentation of individual month and above time obtain rose just sauce；Calculate by weight, described roseleaf is 1 part, and described is white
Sugar is 2.5 parts, 0.05 part of salt, and white wine is 0.02 part, and sterilization can be played a part of by adding white wine, in this ratio, obtained rose
The color and luster of first sauce is more nearly the color of fresh roseleaf, more gorgeous.
（3）Modulation：Honey is added in sauce at the beginning of rose to be modulated.
Rose is first removed into surface moisture by drying 26 hours, it is to avoid occur to go bad during the fermentation, then will be through dry
Dry roseleaf stirs after adding white sugar, salt, white wine, lemon syrup, seals, pickled fermented using white sugar progress, more
Plus it is natural, without other chemical addition agents, salt causes the rose-juice in roseleaf to flow out, the local flavor of the first sauce of increase rose, together
When play sterilization, corrosion-resistant effect.Lemon syrup is added, the presence of one side citric acid further can prevent harmful bacteria from growing
It is raw, on the other hand, further induce the fragrance of rose.0.02 part of white wine can play a part of Titian, and be unlikely to alcohol
Taste is dense.Sauce at the beginning of fermentation through three months and above time obtains rose, the rose now obtained just sauce quality more preferably, rose
Valve maintains the color and luster of rose without putrefactive phenomenon, stronger, but now the first sauce local flavor of rose is not enough, slightly astringent taste, therefore
Add honey and be modulated finally obtained rose paste, improve local flavor, cause the shelf-life longer while adding honey.
Multiple explanatory embodiments spoken of in this manual, refer to combining the specific method bag that the embodiment is described
Include at least one embodiment that the application generality is described.It is not certain that statement of the same race, which occur, in multiple places in the description
Refer to same embodiment.Furthermore, it is understood that when describing a method with reference to any one embodiment, what is advocated is to combine
Other embodiment realizes that this method is fallen within the scope of the present invention.
Claims (7)
1. a kind of rose edible pastes processing, it is characterised in that：Including below scheme:
（1）Dry：The rose that harvesting is obtained only retains roseleaf, and roseleaf is dried more than 24 hours, removes table
Face moisture；
（2）Fermentation：Stir, seal, the fermentation through three months and above time after adding white sugar through dry roseleaf
Obtain rose just sauce；
（3）Modulation：Honey is added in sauce at the beginning of rose to be modulated.
2. a kind of rose edible pastes processing according to claim 1, it is characterised in that：Calculate by weight, it is described
Roseleaf is 1 part, and described white sugar is 2~3 parts.
3. a kind of rose edible pastes processing according to claim 2, it is characterised in that：Added through dry roseleaf white
0.01~0.1 part of salt is added after sugar.
4. a kind of rose edible pastes processing according to claim 3, it is characterised in that：Added through dry roseleaf white
White wine is added after sugar, salt, is calculated by weight, described white wine is 0.02~0.05 part.
5. a kind of rose edible pastes processing according to claim 1, it is characterised in that：It is described stir during,
Temperature control is in 5~15 DEG C, described fermentation process, and temperature control is at 15~25 DEG C.
6. a kind of rose edible pastes processing according to claim 1, it is characterised in that：In described fermentation process, through dry
Dry roseleaf stirs after adding white sugar, is sealed after adding lemon syrup, described lemon syrup use with
Lower manufacture craft is made：Lemon juice first is extruded from lemon, then white sugar is added to lemon juice stirred, then by 40~60 DEG C
Lemon syrup is made in heating and melting.
7. a kind of rose edible pastes processing according to claim 6, it is characterised in that：The making work of described lemon syrup
In skill, calculate by weight, described lemon juice is 1 part, described white sugar is 25~35 parts.
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| CN107950993A (en) * | 2017-12-31 | 2018-04-24 | 西双版纳天恩生物科技开发有限公司 | A kind of fermented type rose paste and its processing method |
| CN108606306A (en) * | 2018-05-22 | 2018-10-02 | 贵州胖四娘食品有限公司 | A kind of preparation method of low sugar rose paste |
| 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 |
| 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 |
| CN109007770A (en) * | 2018-08-07 | 2018-12-18 | 赵南南 | A kind of taste rose sauce 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 |
| CN112006269A (en) * | 2020-09-27 | 2020-12-01 | 珠海市一品生物科技有限公司 | Preparation method of small yellow ginger sauce |
| CN113951480A (en) * | 2021-10-29 | 2022-01-21 | 济南紫金玫瑰股份有限公司 | Fresh-keeping rose sauce |
| CN115316419A (en) * | 2020-10-15 | 2022-11-11 | 高鹏 | Fresh flower cake stuffing and preparation process thereof |
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107950993A (en) * | 2017-12-31 | 2018-04-24 | 西双版纳天恩生物科技开发有限公司 | A kind of fermented type rose paste and its processing method |
| 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 |
| CN108606306A (en) * | 2018-05-22 | 2018-10-02 | 贵州胖四娘食品有限公司 | A kind of preparation method of low sugar rose paste |
| 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 |
| CN109007770A (en) * | 2018-08-07 | 2018-12-18 | 赵南南 | A kind of taste rose sauce 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 |
| CN112006269A (en) * | 2020-09-27 | 2020-12-01 | 珠海市一品生物科技有限公司 | Preparation method of small yellow ginger sauce |
| CN115316419A (en) * | 2020-10-15 | 2022-11-11 | 高鹏 | Fresh flower cake stuffing and preparation process thereof |
| CN113951480A (en) * | 2021-10-29 | 2022-01-21 | 济南紫金玫瑰股份有限公司 | Fresh-keeping rose sauce |
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