CN108112925A - A kind of rose paste and preparation method thereof - Google Patents
A kind of rose paste and preparation method thereof Download PDFInfo
- Publication number
- CN108112925A CN108112925A CN201711334154.4A CN201711334154A CN108112925A CN 108112925 A CN108112925 A CN 108112925A CN 201711334154 A CN201711334154 A CN 201711334154A CN 108112925 A CN108112925 A CN 108112925A
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- CN
- China
- Prior art keywords
- roseleaf
- rose paste
- sugar
- water
- lemon
- 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 38
- 238000002360 preparation method Methods 0.000 title description 3
- 241000218093 Phedimus aizoon Species 0.000 claims abstract description 17
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 16
- 235000005979 Citrus limon Nutrition 0.000 claims abstract description 13
- 244000131522 Citrus pyriformis Species 0.000 claims abstract description 13
- 150000003839 salts Chemical class 0.000 claims abstract description 13
- 238000001802 infusion Methods 0.000 claims description 9
- 238000009835 boiling Methods 0.000 claims description 8
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 7
- 238000004519 manufacturing process Methods 0.000 claims description 3
- 235000021110 pickles Nutrition 0.000 claims description 3
- 238000005554 pickling Methods 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 230000000845 anti-microbial effect Effects 0.000 abstract description 4
- 239000003755 preservative agent Substances 0.000 abstract description 4
- 230000002335 preservative effect Effects 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 description 8
- 230000035764 nutrition Effects 0.000 description 8
- 230000000694 effects Effects 0.000 description 3
- 208000007882 Gastritis Diseases 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 230000007423 decrease Effects 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 206010013935 Dysmenorrhoea Diseases 0.000 description 1
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 230000003187 abdominal effect Effects 0.000 description 1
- 230000000202 analgesic effect Effects 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 238000005260 corrosion Methods 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 230000023597 hemostasis Effects 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 230000000144 pharmacologic effect Effects 0.000 description 1
- 239000011148 porous material Substances 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 238000002560 therapeutic procedure Methods 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
- A23L21/12—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable 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
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Botany (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Agricultural Chemicals And Associated Chemicals (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Abstract
A kind of rose paste, including following components in parts by weight：120 150g of roseleaf, 5 8g of salt, 350 400g of sugar, 50 80g of lemon, 80 100g of aizoon stonecrop, 500 600g of water.The rose paste of the present invention has Antimicrobial preservative, the advantages of putting long.
Description
Technical field
The invention belongs to food technology fields, are exactly a kind of rose pastes and preparation method thereof.
Background technology
Rose paste be the petal sugar of rose is salted down made of.Rose paste can dissolve abdominal congestion, pain, through often feeding
With outlet in mouth, what pore came out is all Rose Essentielle, is natural food.Gruel can be done to eat, directly bath or
A rose ball is done with orly frying together with apple silk, treats gastritis, resuscitation with aromatics treats gynaecological disease, dysmenorrhoea of releiving etc., meets year
It celebrates a festival and can also be used to the Self-made rose rice dumpling and roseate moon cake.The diseases such as stomach cold, superficial gastritis adhere to edible 20-30 grams daily,
It is expected to alleviate in 1 year.
But existing rose paste is generally all difficult to put long, if do not eaten up after opening, in a few days often with regard to mouldy change
Matter, for Antimicrobial preservative, people are often placed on refrigeration in refrigerator, but the time has grown the nutrition of rose paste and can lose, and mouthfeel
It is all deteriorated with taste.
The content of the invention
The technical problem to be solved in the present invention is to provide a kind of Antimicrobial preservative, the rose paste that can be put long.
In order to achieve the above objectives, the present invention adopts the following technical scheme that：
A kind of rose paste, including following components in parts by weight：
Roseleaf 120-150g, salt 5-8g, sugar 350-400g, lemon 50-80g, aizoon stonecrop 80-100g, water 500-
600g。
Preferably, above-mentioned rose paste is made of following components in parts by weight：Roseleaf 130g, salt 6g, sugar 360g,
Lemon 60g, aizoon stonecrop 85g, water 520g.
Preferably, above-mentioned rose paste is made of following components in parts by weight：Roseleaf 140g, salt 7g, sugar 380g,
Lemon 70g, aizoon stonecrop 90g, water 550g.
As another purpose of this law invention, a kind of above-mentioned rose paste production method is：
First, roseleaf 120-150g is won, is placed in basin, for use；
2nd, spread on roseleaf with light salt 5-8g, the 200-250 that discharges water impregnates for a moment, cleans up and controls moisture；
3rd, add in 180-200g sugar roseleaf pickle 3-4 it is small when；
4th, lemon 50-80g and aizoon stonecrop 80-100g is taken to mix, firmly squeezes out inspissated juice；
5th, the roseleaf after pickling is poured into pot, adds in inspissated juice and 100-125g boilings；
6th, add in remaining all sugar and water after boiling, infusion to oneself like stickiness, infusion 30-35 minutes with
On；
7th, the rose paste after infusion is put into the good container of sterilizing.
The beneficial effects of the invention are as follows：First, due to adding in aizoon stonecrop inspissated juice in component so that rose paste energy antibacterial
Anti-corrosion can be put long at normal temperatures, and taste and nutrition will not decline；2nd, the rose paste sour and sweet palatability made, sauce body are thin
Greasy, sticky appropriateness.
Specific embodiment
With reference to specific embodiment, the present invention will be further described, so that those skilled in the art can be better
The solution present invention, but be not intended to limit the present invention.
A kind of rose paste is made of following components in parts by weight：
Roseleaf 120-150g, salt 5-8g, sugar 350-400g, lemon 50-80g, aizoon stonecrop 80-100g, water 500-
600g。
In the aizoon stonecrop that the present invention adds in, pharmacological property and effect are：Nature and flavor：It is mild-natured, it is sweet in flavor, slightly sour.Effect：Detumescence,
Analgesic therapy.Hemostasis, stagnation resolvation.
The production method of the rose paste of the present embodiment is：
First, roseleaf 120-150g is won, is placed in basin, for use；
2nd, spread on roseleaf with light salt 5-8g, the 200-250 that discharges water impregnates for a moment, cleans up and controls moisture；
3rd, add in 180-200g sugar roseleaf pickle 3-4 it is small when；
4th, lemon 50-80g and aizoon stonecrop 80-100g is taken to mix, firmly squeezes out inspissated juice；
5th, the roseleaf after pickling is poured into pot, adds in inspissated juice and 100-125g boilings；
6th, add in remaining all sugar and water after boiling, infusion to oneself like stickiness, infusion 30-35 minutes with
On；
7th, the rose paste after infusion is put into the good container of sterilizing.
Embodiment 1：
A kind of rose paste is made of following components in parts by weight：Roseleaf 130g, salt 6g, sugar 360g, lemon
60g, aizoon stonecrop 85g, water 520g.
Embodiment 2：
A kind of rose paste is made of following components in parts by weight：Roseleaf 140g, salt 7g, sugar 380g, lemon
70g, aizoon stonecrop 90g, water 550g.
In order to further illustrate the effect of rose paste of the present invention, now to rose paste put time and boiling deutostoma at normal temperatures
Taste and nutrition change experiment are (as table 1)：
| Standing time | 1-10 days | 10-20 days | 20-30 days | 30-40 days | 40 days or more |
| Taste changes | It is unchanged | It is unchanged | It is unchanged | It is unchanged | Become bitter, become and turn sour |
| Nutrition change | It is unchanged | It is unchanged | It is unchanged | It is unchanged | Substantially without nutrition |
Table 1
As a comparison, when being added without aizoon stonecrop in rose paste component, taste and nutrition change after time and boiling are put
(as table 2) as shown in the table：
| Standing time | 1-5 days | 5-10 days | 10 days or more |
| Taste changes | It is unchanged | Become bitter | Become bitter, become and turn sour |
| Nutrition change | It is unchanged | It is rotten | It rots completely |
Table 2
As can be seen from Table 1 and Table 2, rose paste of the invention due to adding in aizoon stonecrop medicine concentrate in component, makes
Rose paste energy Antimicrobial preservative is obtained, can be put long at normal temperatures, and taste and nutrition will not decline.
The foregoing is only a preferred embodiment of the present invention, but the present invention is not limited to this, for this field
Technical staff for, the invention may be variously modified and varied.Within the spirit and principles of the invention, that is made appoints
What modification, equivalent substitution, improvement etc., should all be included in the protection scope of the present invention.
Claims (4)
1. a kind of rose paste, it is characterised in that：Including following components in parts by weight：
Roseleaf 120-150g, salt 5-8g, sugar 350-400g, lemon 50-80g, aizoon stonecrop 80-100g, water 500-600g.
2. a kind of rose paste according to claim 1, it is characterised in that：The rose paste by it is following in parts by weight
Component forms：Roseleaf 130g, salt 6g, sugar 360g, lemon 60g, aizoon stonecrop 85g, water 520g.
3. a kind of rose paste according to claim 1, it is characterised in that：The rose paste by it is following in parts by weight
Component forms：Roseleaf 140g, salt 7g, sugar 380g, lemon 70g, aizoon stonecrop 90g, water 550g.
4. a kind of production method of rose paste according to claim 1 is：
First, roseleaf 120-150g is won, is placed in basin, for use；
2nd, spread on roseleaf with light salt 5-8g, the 200-250 that discharges water impregnates for a moment, cleans up and controls moisture；
3rd, add in 180-200g sugar roseleaf pickle 3-4 it is small when；
4th, lemon 50-80g and aizoon stonecrop 80-100g is taken to mix, firmly squeezes out inspissated juice；
5th, the roseleaf after pickling is poured into pot, adds in inspissated juice and 100-125g boilings；
6th, add in remaining all sugar and water after boiling, infusion to oneself like stickiness, infusion 30-35 minutes or more；
7th, the rose paste after infusion is put into the good container of sterilizing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711334154.4A CN108112925A (en) | 2017-12-12 | 2017-12-12 | A kind of rose paste and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711334154.4A CN108112925A (en) | 2017-12-12 | 2017-12-12 | A kind of rose paste and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108112925A true CN108112925A (en) | 2018-06-05 |
Family
ID=62229507
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711334154.4A Pending CN108112925A (en) | 2017-12-12 | 2017-12-12 | A kind of rose paste and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108112925A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108740902A (en) * | 2018-08-07 | 2018-11-06 | 赵南南 | A kind of rose paste and preparation method thereof |
| CN108812774A (en) * | 2018-08-07 | 2018-11-16 | 赵南南 | A kind of rose cookie and its production method containing taste rose sauce |
| CN108835170A (en) * | 2018-08-07 | 2018-11-20 | 赵南南 | A kind of rose cookie and preparation method thereof |
| CN109007770A (en) * | 2018-08-07 | 2018-12-18 | 赵南南 | A kind of taste rose sauce and preparation method thereof |
-
2017
- 2017-12-12 CN CN201711334154.4A patent/CN108112925A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108740902A (en) * | 2018-08-07 | 2018-11-06 | 赵南南 | A kind of rose paste and preparation method thereof |
| CN108812774A (en) * | 2018-08-07 | 2018-11-16 | 赵南南 | A kind of rose cookie and its production method containing taste rose sauce |
| CN108835170A (en) * | 2018-08-07 | 2018-11-20 | 赵南南 | A kind of rose cookie and preparation method thereof |
| CN109007770A (en) * | 2018-08-07 | 2018-12-18 | 赵南南 | A kind of taste rose sauce and preparation method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20180605 |
|
| WD01 | Invention patent application deemed withdrawn after publication |