CN108606306A - A kind of preparation method of low sugar rose paste - Google Patents
A kind of preparation method of low sugar rose paste Download PDFInfo
- Publication number
- CN108606306A CN108606306A CN201810495067.5A CN201810495067A CN108606306A CN 108606306 A CN108606306 A CN 108606306A CN 201810495067 A CN201810495067 A CN 201810495067A CN 108606306 A CN108606306 A CN 108606306A
- Authority
- CN
- China
- Prior art keywords
- rose
- preparation
- low sugar
- rose paste
- paste
- 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 61
- 238000002360 preparation method Methods 0.000 title claims abstract description 20
- 239000000463 material Substances 0.000 claims abstract description 44
- 239000000796 flavoring agent Substances 0.000 claims abstract description 19
- 238000000855 fermentation Methods 0.000 claims abstract description 17
- 230000004151 fermentation Effects 0.000 claims abstract description 17
- 235000013355 food flavoring agent Nutrition 0.000 claims abstract description 16
- 238000005096 rolling process Methods 0.000 claims abstract description 8
- 238000003756 stirring Methods 0.000 claims abstract description 8
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 45
- 241000894006 Bacteria Species 0.000 claims description 16
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 16
- VMHLLURERBWHNL-UHFFFAOYSA-M Sodium acetate Chemical compound [Na+].CC([O-])=O VMHLLURERBWHNL-UHFFFAOYSA-M 0.000 claims description 14
- 239000003795 chemical substances by application Substances 0.000 claims description 14
- 229940061631 citric acid acetate Drugs 0.000 claims description 14
- 239000001632 sodium acetate Substances 0.000 claims description 14
- 235000017281 sodium acetate Nutrition 0.000 claims description 14
- 241001441745 Sepia esculenta Species 0.000 claims description 9
- 239000004310 lactic acid Substances 0.000 claims description 8
- 235000014655 lactic acid Nutrition 0.000 claims description 8
- 238000002156 mixing Methods 0.000 claims description 8
- 244000228451 Stevia rebaudiana Species 0.000 claims description 7
- 235000006092 Stevia rebaudiana Nutrition 0.000 claims description 7
- UEDUENGHJMELGK-HYDKPPNVSA-N Stevioside Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O UEDUENGHJMELGK-HYDKPPNVSA-N 0.000 claims description 7
- 239000002994 raw material Substances 0.000 claims description 7
- 229940013618 stevioside Drugs 0.000 claims description 7
- OHHNJQXIOPOJSC-UHFFFAOYSA-N stevioside Natural products CC1(CCCC2(C)C3(C)CCC4(CC3(CCC12C)CC4=C)OC5OC(CO)C(O)C(O)C5OC6OC(CO)C(O)C(O)C6O)C(=O)OC7OC(CO)C(O)C(O)C7O OHHNJQXIOPOJSC-UHFFFAOYSA-N 0.000 claims description 7
- 235000019202 steviosides Nutrition 0.000 claims description 7
- 230000017260 vegetative to reproductive phase transition of meristem Effects 0.000 claims description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 7
- 239000000052 vinegar Substances 0.000 claims 2
- 235000021419 vinegar Nutrition 0.000 claims 2
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims 1
- 241000220324 Pyrus Species 0.000 claims 1
- 125000003158 alcohol group Chemical group 0.000 claims 1
- 235000021017 pears Nutrition 0.000 claims 1
- 238000009346 row intercropping Methods 0.000 claims 1
- 229910052708 sodium Inorganic materials 0.000 claims 1
- 239000011734 sodium Substances 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 4
- 235000019640 taste Nutrition 0.000 abstract description 4
- 125000003118 aryl group Chemical group 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 150000001720 carbohydrates Chemical class 0.000 abstract description 2
- 235000014633 carbohydrates Nutrition 0.000 abstract description 2
- 238000001035 drying Methods 0.000 abstract 1
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 21
- 238000009342 intercropping Methods 0.000 description 6
- 238000000034 method Methods 0.000 description 4
- 239000002932 luster Substances 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 239000004480 active ingredient Substances 0.000 description 2
- 230000006378 damage Effects 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 235000019987 cider Nutrition 0.000 description 1
- 239000000356 contaminant Substances 0.000 description 1
- 230000000593 degrading effect Effects 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000001408 fungistatic effect Effects 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 229920002521 macromolecule Polymers 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 230000002633 protecting effect Effects 0.000 description 1
- 238000009938 salting Methods 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000009923 sugaring Methods 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 201000008827 tuberculosis Diseases 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
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01G—HORTICULTURE; CULTIVATION OF VEGETABLES, FLOWERS, RICE, FRUIT, VINES, HOPS OR SEAWEED; FORESTRY; WATERING
- A01G17/00—Cultivation of hops, vines, fruit trees, or like trees
- A01G17/005—Cultivation methods
-
- 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
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/24—Synthetic spices, flavouring agents or condiments prepared by fermentation
-
- 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
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Biotechnology (AREA)
- Botany (AREA)
- Environmental Sciences (AREA)
- Seasonings (AREA)
- Breeding Of Plants And Reproduction By Means Of Culturing (AREA)
- Cosmetics (AREA)
Abstract
The invention belongs to rose paste preparing technical fields, especially a kind of preparation method of low sugar rose paste, pick fresh rose, petal is obtained after removal flower pedicle, petal is uniformly mixed with auxiliary material, is sent into rolling machine, by gently rub rub again gently rub in the way of rub, fermentation process is carried out again, and flavoring agent is added after obtained fermentation material drying, stirs evenly；Rose paste carbohydrate content content of the present invention is few, unique in taste, aromatic flavour, more prominent compared to traditional rose paste health-care effect, is also easier to digest and assimilate, and color, smell, taste, shape is further promoted, and is suitble to many people edible.
Description
Technical field
Rose paste preparing technical field of the present invention, especially a kind of preparation method of low sugar rose paste.
Background technology
Rose category rosaceous plant, pattern is bright-coloured, fragrance is strong, is the important source material for producing fragrance, food, at present
There are the products such as rose tea, cider, rose beverage, rose paste in the market in state；The production method of wherein traditional rose paste
It is that sugaring is marinated in roseleaf, the rose paste color and luster that this method processes is dark brown, loses roseleaf original
Some color and lusters and form, salting period is also longer, and sugar content is higher, is unsuitable for easily fatting habitus, patients with diabetes mellitus；Therefore it is
The development of rose paste industry, the present inventor is pushed by studying for a long period of time and exploring to develop a kind of low sugar rose paste, compensate for
The type of rose paste in the market.
Invention content
In order to solve the above technical problems existing in the prior art, the present invention provides a kind of preparations of low sugar rose paste
Method includes the following steps：
Fresh rose is picked, petal is obtained after removing flower pedicle, petal is uniformly mixed with auxiliary material, is sent into rolling machine
In, it is 35~45 DEG C that temperature is rubbed in control, and rubs 5~10min in the way of gently rubbing by gently rubbing-rubbing-again, and obtained material adds
It is 20~50% that water, which adjusts moisture content of material, adds the fermenting agent of its weight 1~3%, after mixing, it is placed in 30~
Fermentation process 12 under the conditions of 40 DEG C~for 24 hours, obtained fermentation material dries and removes 1/3~2/4 moisture, its weight 3~5% is added
Flavoring agent, stir evenly.
By the way that Ping Yin Rose and golden cuttlefish are carried out intercropping, interplanting mode is 1~1.5m of spacing in the rows, line-spacing for 2~
2.5m waits for that Ping Yin Rose Post flowering is won and obtains fresh rose.
Described to win the time be that Ping Yin Rose is bloomed after 1~2d, and environment temperature is 15~25 DEG C, morning 8：00~9：00 phase
Between win.
The dosage of the auxiliary material is the 1~10% of petal weight.
The auxiliary material raw material is made of citric acid and sodium acetate.
The weight ratio of the citric acid and sodium acetate is 1：(2~5).
The gentle pressure is 150~200N, and it is 400~600N to rub pressure again.
The fermenting agent is formulated by lactic acid bacteria and acetic acid bacteria according to equal mass ratioes.
The flavoring agent is made of stevioside and sorbierite.
The STEVIA REBAUDIANA and the weight ratio of sorbierite are 1：(2~4).
Advantageous effect
The present invention is used to be rubbed by mixing roseleaf and auxiliary material, and using it is soft-rub-soft side again
Formula so that roseleaf tissue is leached by destruction appropriate to improve the active ingredient in petal；By rubbing process
Middle addition citric acid and sodium acetate, can improve and rub percentage of damage, shortening is when rubbing at the characteristics of on the one hand can utilizing its particle
Between, on the other hand, there is fungistatic effect, prevent living contaminants, the color and luster of roseleaf can especially be protected, and
The two is shared to be more than the protecting effect of color and luster and is used alone；
The rose that the present invention uses interplants Ping Yin Rose and golden cuttlefish for Ping Yin Rose, relative to tradition
Ping Yin Rose is individually planted, and incidence reduces 60~80%, and has obtained the raising of roseleaf sweet taste, and bitter taste reduces, changes
It has been apt to the quality of Ping Yin Rose, has reduced the usage amount of flavoring agent in rose paste manufacturing process, reduce cost；In addition, golden cuttlefish
Also increase production 10~15% per acre.
By the way that lactic acid bacteria and acetic acid bacteria, and the control of combining with fermentation parameter are added during the fermentation so that rose material
In active ingredient change under the action of microorganism, and then promote aromatic substance generation, improve the flavor of rose paste；
Moreover it is possible to the macromolecular substances in rose of further degrading, and then it is conducive to absorption of human body, improve the health-care effect of rose.
The novel rose paste carbohydrate content content of the present invention is few, unique in taste, aromatic flavour, compared to traditional rose paste health care
Effect is more prominent, is also easier to digest and assimilate, and color, smell, taste, shape is further promoted, and is suitble to many people
It is edible.
Specific implementation mode
Tuberculosis specific embodiment is limited technical scheme of the present invention is further below, but claimed
Range describes made by being not only limited to.
Embodiment 1
A kind of preparation method of low sugar rose paste, includes the following steps：
Fresh rose is picked, petal is obtained after removing flower pedicle, petal is uniformly mixed with auxiliary material, is sent into rolling machine
In, it is 35 DEG C that temperature is rubbed in control, and rubs 5min in the way of gently rubbing by gently rubbing-rubbing-again, and obtained material adds water to adjust object
Expect that moisture is 20%, adds the fermenting agent of its weight 1%, after mixing, fermentation process under the conditions of being placed in 30 DEG C
12h, obtained fermentation material dry and remove 1/3 moisture, and the flavoring agent of its weight 3% is added, stirs evenly.
By the way that Ping Yin Rose and golden cuttlefish are carried out intercropping, interplanting mode is spacing in the rows 1m, and line-spacing 2m waits for Pingyin rose
Rare Post flowering, which is won, obtains fresh rose.
Described to win the time be that Ping Yin Rose is bloomed after 1d, and environment temperature is 15 DEG C, morning 8：00~9：It is won during 00
.
The dosage of the auxiliary material is the 1% of petal weight.
The auxiliary material raw material is made of citric acid and sodium acetate.
The weight ratio of the citric acid and sodium acetate is 1：2.
The gentle pressure is 150N, and it is 400N to rub pressure again.
The fermenting agent is formulated by lactic acid bacteria and acetic acid bacteria according to equal mass ratioes.
The flavoring agent is made of stevioside and sorbierite.
The STEVIA REBAUDIANA and the weight ratio of sorbierite are 1：2.
Embodiment 2
A kind of preparation method of low sugar rose paste, includes the following steps：
Fresh rose is picked, petal is obtained after removing flower pedicle, petal is uniformly mixed with auxiliary material, is sent into rolling machine
In, it is 45 DEG C that temperature is rubbed in control, and rubs 10min in the way of gently rubbing by gently rubbing-rubbing-again, and obtained material adds water to adjust
Moisture content of material is 50%, adds the fermenting agent of its weight 3%, after mixing, under the conditions of being placed in 40 DEG C at fermentation
For 24 hours, obtained fermentation material dries and removes 2/4 moisture to reason, and the flavoring agent of its weight 5% is added, stirs evenly.
By the way that Ping Yin Rose and golden cuttlefish are carried out intercropping, interplanting mode is spacing in the rows 1.5m, and line-spacing 2.5m waits putting down
Cloudy rose Post flowering, which is won, obtains fresh rose.
Described to win the time be that Ping Yin Rose is bloomed after 2d, and environment temperature is 25 DEG C, morning 8：00~9：It is won during 00
.
The dosage of the auxiliary material is the 10% of petal weight.
The auxiliary material raw material is made of citric acid and sodium acetate.
The weight ratio of the citric acid and sodium acetate is 1：5.
The gentle pressure is 200N, and it is 600N to rub pressure again.
The fermenting agent is formulated by lactic acid bacteria and acetic acid bacteria according to equal mass ratioes.
The flavoring agent is made of stevioside and sorbierite.
The STEVIA REBAUDIANA and the weight ratio of sorbierite are 1：4.
Embodiment 3
A kind of preparation method of low sugar rose paste, includes the following steps：
Fresh rose is picked, petal is obtained after removing flower pedicle, petal is uniformly mixed with auxiliary material, is sent into rolling machine
In, it is 35 DEG C that temperature is rubbed in control, and rubs 10min in the way of gently rubbing by gently rubbing-rubbing-again, and obtained material adds water to adjust
Moisture content of material is 20%, adds the fermenting agent of its weight 3%, after mixing, under the conditions of being placed in 30 DEG C at fermentation
For 24 hours, obtained fermentation material dries and removes 1/3 moisture to reason, and the flavoring agent of its weight 5% is added, stirs evenly.
By the way that Ping Yin Rose and golden cuttlefish are carried out intercropping, interplanting mode is spacing in the rows 1m, and line-spacing 2.5m waits for Pingyin
Rose Post flowering, which is won, obtains fresh rose.
Described to win the time be that Ping Yin Rose is bloomed after 1d, and environment temperature is 17 DEG C, morning 8：00~9：It is won during 00
.
The dosage of the auxiliary material is the 3% of petal weight.
The auxiliary material raw material is made of citric acid and sodium acetate.
The weight ratio of the citric acid and sodium acetate is 1：2.
The gentle pressure is 150N, and it is 600N to rub pressure again.
The fermenting agent is formulated by lactic acid bacteria and acetic acid bacteria according to equal mass ratioes.
The flavoring agent is made of stevioside and sorbierite.
The STEVIA REBAUDIANA and the weight ratio of sorbierite are 1：2.
Embodiment 4
A kind of preparation method of low sugar rose paste, includes the following steps：
Fresh rose is picked, petal is obtained after removing flower pedicle, petal is uniformly mixed with auxiliary material, is sent into rolling machine
In, it is 45 DEG C that temperature is rubbed in control, and rubs 5min in the way of gently rubbing by gently rubbing-rubbing-again, and obtained material adds water to adjust object
Expect that moisture is 20~50%, adds the fermenting agent of its weight 3%, after mixing, ferment under the conditions of being placed in 30 DEG C
For 24 hours, obtained fermentation material dries and removes 1/3 moisture, and the flavoring agent of its weight 5% is added, stirs evenly for processing.
By the way that Ping Yin Rose and golden cuttlefish are carried out intercropping, interplanting mode is spacing in the rows 1.5m, and line-spacing 2m waits for Pingyin
Rose Post flowering, which is won, obtains fresh rose.
Described to win the time be that Ping Yin Rose is bloomed after 2d, and environment temperature is 23 DEG C, morning 8：00~9：It is won during 00
.
The dosage of the auxiliary material is the 7% of petal weight.
The auxiliary material raw material is made of citric acid and sodium acetate.
The weight ratio of the citric acid and sodium acetate is 1：4.
The gentle pressure is 200N, and it is 400N to rub pressure again.
The fermenting agent is formulated by lactic acid bacteria and acetic acid bacteria according to equal mass ratioes.
The flavoring agent is made of stevioside and sorbierite.
The STEVIA REBAUDIANA and the weight ratio of sorbierite are 1：3.
Embodiment 5
A kind of preparation method of low sugar rose paste, includes the following steps：
Fresh rose is picked, petal is obtained after removing flower pedicle, petal is uniformly mixed with auxiliary material, is sent into rolling machine
In, it is 42 DEG C that temperature is rubbed in control, and rubs 6min in the way of gently rubbing by gently rubbing-rubbing-again, and obtained material adds water to adjust object
Expect that moisture is 40%, the fermenting agent of its weight 1.5% is added, after mixing, under the conditions of being placed in 37 DEG C at fermentation
18h is managed, obtained fermentation material dries and removes 1/3 moisture, the flavoring agent of its weight 3% is added, stirs evenly.
By the way that Ping Yin Rose and golden cuttlefish are carried out intercropping, interplanting mode is spacing in the rows 1.3m, and line-spacing 2.2m waits putting down
Cloudy rose Post flowering, which is won, obtains fresh rose.
Described to win the time be that Ping Yin Rose is bloomed after 2d, and environment temperature is 18 DEG C, morning 8：00~9：It is won during 00
.
The dosage of the auxiliary material is the 6% of petal weight.
The auxiliary material raw material is made of citric acid and sodium acetate.
The weight ratio of the citric acid and sodium acetate is 1：3.
The gentle pressure is 175N, and it is 480N to rub pressure again.
The fermenting agent is formulated by lactic acid bacteria and acetic acid bacteria according to equal mass ratioes.
The flavoring agent is made of stevioside and sorbierite.
The STEVIA REBAUDIANA and the weight ratio of sorbierite are 1：3.
It is important to point out that, above example and test example are only limitted to do further technical scheme of the present invention herein
Elaboration and understanding, should not be understood as it is further to technical scheme of the present invention limited, what those skilled in the art made
The innovation and creation of non-protruding essential characteristics and marked improvement still fall within the protection category of the present invention.
Claims (10)
1. a kind of preparation method of low sugar rose paste, which is characterized in that include the following steps：Fresh rose is picked, is removed
Petal is obtained after flower pedicle, petal is uniformly mixed with auxiliary material, is sent into rolling machine, and it is 35~45 DEG C that temperature is rubbed in control, and is pressed
According to-rubbing-is gently rubbed again, the mode gently rubbed rubs 5~10min, and obtained material adds water adjustment moisture content of material to be 20~50%,
The fermenting agent of its weight 1~3% is added, after mixing, fermentation process 12 under the conditions of being placed in 30~40 DEG C~for 24 hours, it obtains
To fermentation material dry and remove 1/3~2/4 moisture, the flavoring agent of its weight 3~5% is added, stirs evenly.
2. the preparation method of low sugar rose paste as described in claim 1, which is characterized in that by by Ping Yin Rose and golden cuttlefish into
Row intercropping, interplanting mode are 1~1.5m of spacing in the rows, and line-spacing is 2~2.5m, and it is fresh to wait for that Ping Yin Rose Post flowering wins acquisition
Rose.
3. the preparation method of low sugar rose paste as claimed in claim 2, which is characterized in that described to win the time and opened for Ping Yin Rose
After spending 1~2d, environment temperature is 15~25 DEG C, morning 8：00~9：It is won during 00.
4. the preparation method of low sugar rose paste as described in claim 1, which is characterized in that the dosage of the auxiliary material is petal weight
1~10%.
5. the preparation method of low sugar rose paste as described in claim 1, which is characterized in that the auxiliary material raw material is by citric acid and vinegar
Sour sodium composition.
6. the preparation method of low sugar rose paste as claimed in claim 4, which is characterized in that the weight of the citric acid and sodium acetate
Than being 1：(2~5).
7. the preparation method of the low rose paste of low sugar as described in claim 1, which is characterized in that the gentle pressure is 150~
200N, it is 400~600N to rub pressure again.
8. the preparation method of low sugar rose paste as described in claim 1, which is characterized in that the fermenting agent is by lactic acid bacteria and vinegar
Sour bacterium is formulated according to equal mass ratioes.
9. the preparation method of the low rose paste of low sugar as described in claim 1, which is characterized in that the flavoring agent is by stevioside and mountain
Pears alcohol forms.
10. the preparation method of low sugar rose paste as claimed in claim 9, which is characterized in that the weight of the STEVIA REBAUDIANA and sorbierite
Amount is than being 1：(2~4).
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810495067.5A CN108606306A (en) | 2018-05-22 | 2018-05-22 | A kind of preparation method of low sugar rose paste |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810495067.5A CN108606306A (en) | 2018-05-22 | 2018-05-22 | A kind of preparation method of low sugar rose paste |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108606306A true CN108606306A (en) | 2018-10-02 |
Family
ID=63663987
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810495067.5A Pending CN108606306A (en) | 2018-05-22 | 2018-05-22 | A kind of preparation method of low sugar rose paste |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108606306A (en) |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101536723A (en) * | 2009-04-28 | 2009-09-23 | 济南天源玫瑰制品开发有限公司 | Instant rose and preparation method thereof |
| CN102007955A (en) * | 2010-11-15 | 2011-04-13 | 高厚基 | Flower cake stuffing and preparation process 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 |
| CN105010914A (en) * | 2015-06-04 | 2015-11-04 | 安徽小菜一碟食品有限公司 | Fermented bitter rose hawthorn jam and preparation method thereof |
| CN107307389A (en) * | 2017-08-14 | 2017-11-03 | 小金县夹金山清多香野生资源开发有限责任公司 | A kind of rose edible pastes processing |
-
2018
- 2018-05-22 CN CN201810495067.5A patent/CN108606306A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101536723A (en) * | 2009-04-28 | 2009-09-23 | 济南天源玫瑰制品开发有限公司 | Instant rose and preparation method thereof |
| CN102007955A (en) * | 2010-11-15 | 2011-04-13 | 高厚基 | Flower cake stuffing and preparation process 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 |
| CN105010914A (en) * | 2015-06-04 | 2015-11-04 | 安徽小菜一碟食品有限公司 | Fermented bitter rose hawthorn jam and preparation method thereof |
| CN104921091A (en) * | 2015-07-16 | 2015-09-23 | 王斌 | Manufacturing method for rose wine |
| CN107307389A (en) * | 2017-08-14 | 2017-11-03 | 小金县夹金山清多香野生资源开发有限责任公司 | A kind of rose edible pastes processing |
Non-Patent Citations (1)
| Title |
|---|
| 李美凤 等: "低糖玫瑰花酱的研制", 《轻工科技》 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104286247B (en) | A kind of preparation method of detoxification ginkgo leave tea | |
| TW201124090A (en) | Powdery malted rice extract composition | |
| CN102640833B (en) | Method for making preserved arrowhead by segmental sugar osmosis by microwave | |
| CN103783192A (en) | Processing method of compound pearl barley black tea | |
| CN108935904A (en) | A kind of processing method of persimmon piece preserved fruit | |
| DE60211632T2 (en) | Use of Cyclotetrasaccharides to Increase the "Active-Oxygen Eliminating Activity" | |
| KR20200076157A (en) | Composition for improving, treating or preventing intestinal function or inflammarory bowel disease comprising fermented rice as an active ingredient | |
| KR20140062904A (en) | Germination and fermentation method of manufacturing of coffee beans | |
| KR101432214B1 (en) | Manufacturing Method for Venegar Using Epicarp of Ginkgo | |
| KR100816789B1 (en) | Aged garlic and manufacturing method thereof | |
| CN108606306A (en) | A kind of preparation method of low sugar rose paste | |
| CN108041220A (en) | A kind of weight reducing health protection tea and preparation method thereof | |
| KR101689800B1 (en) | Manufacturing method of a coffee bean comprising germinating step and fermenting step | |
| CN111149897A (en) | Method for preparing tea substitute from paper mulberry and application of tea substitute | |
| CN105010966A (en) | Lung moistening flour and preparation method thereof | |
| KR100533779B1 (en) | Preparation of dried persimmon by using red ginseng extracts | |
| CN110050938A (en) | A kind of tea fresh keeping pulvis and its application method | |
| JP3779740B2 (en) | Agents for preventing and treating obesity from rice | |
| KR102325848B1 (en) | Manufacturing method for fermented species composition of rubus coreanus | |
| KR102553175B1 (en) | Preparation method of fermented wild-simulated ginseng | |
| KR102599866B1 (en) | Manufacturing Method of Chestnut inner Shell Tea | |
| CN106244411A (en) | A kind of preparation method of health Dictyophare phalloidea vinegar | |
| KR102229679B1 (en) | Foaming tablet comprising Palmyra Palm, Ginseng and Artichoke and manufacturing method thereof | |
| KR20180070037A (en) | Fermented Coffee comprising natural materials of peanut sprout and a manufacturing method thereof | |
| KR101093210B1 (en) | Method for preparation of matured dried persimmon using enzyme |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20181002 |