CN108618116A - A kind of low sugar rose paste and preparation method thereof - Google Patents
A kind of low sugar rose paste and preparation method thereof Download PDFInfo
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- CN108618116A CN108618116A CN201810469682.9A CN201810469682A CN108618116A CN 108618116 A CN108618116 A CN 108618116A CN 201810469682 A CN201810469682 A CN 201810469682A CN 108618116 A CN108618116 A CN 108618116A
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- 241000220317 Rosa Species 0.000 title claims abstract description 124
- 235000000346 sugar Nutrition 0.000 title claims abstract description 42
- 238000002360 preparation method Methods 0.000 title claims abstract description 15
- 239000007864 aqueous solution Substances 0.000 claims abstract description 19
- TUSDEZXZIZRFGC-UHFFFAOYSA-N 1-O-galloyl-3,6-(R)-HHDP-beta-D-glucose Natural products OC1C(O2)COC(=O)C3=CC(O)=C(O)C(O)=C3C3=C(O)C(O)=C(O)C=C3C(=O)OC1C(O)C2OC(=O)C1=CC(O)=C(O)C(O)=C1 TUSDEZXZIZRFGC-UHFFFAOYSA-N 0.000 claims abstract description 18
- 108090000790 Enzymes Proteins 0.000 claims abstract description 18
- 102000004190 Enzymes Human genes 0.000 claims abstract description 18
- 239000001263 FEMA 3042 Substances 0.000 claims abstract description 18
- LRBQNJMCXXYXIU-PPKXGCFTSA-N Penta-digallate-beta-D-glucose Natural products OC1=C(O)C(O)=CC(C(=O)OC=2C(=C(O)C=C(C=2)C(=O)OC[C@@H]2[C@H]([C@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)O2)OC(=O)C=2C=C(OC(=O)C=3C=C(O)C(O)=C(O)C=3)C(O)=C(O)C=2)O)=C1 LRBQNJMCXXYXIU-PPKXGCFTSA-N 0.000 claims abstract description 18
- 239000002994 raw material Substances 0.000 claims abstract description 18
- LRBQNJMCXXYXIU-NRMVVENXSA-N tannic acid Chemical compound OC1=C(O)C(O)=CC(C(=O)OC=2C(=C(O)C=C(C=2)C(=O)OC[C@@H]2[C@H]([C@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)O2)OC(=O)C=2C=C(OC(=O)C=3C=C(O)C(O)=C(O)C=3)C(O)=C(O)C=2)O)=C1 LRBQNJMCXXYXIU-NRMVVENXSA-N 0.000 claims abstract description 18
- 229940033123 tannic acid Drugs 0.000 claims abstract description 18
- 235000015523 tannic acid Nutrition 0.000 claims abstract description 18
- 229920002258 tannic acid Polymers 0.000 claims abstract description 18
- 150000003839 salts Chemical class 0.000 claims abstract description 13
- 229930006000 Sucrose Natural products 0.000 claims abstract description 10
- 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 10
- 239000005720 sucrose Substances 0.000 claims abstract description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 18
- 238000010438 heat treatment Methods 0.000 claims description 12
- 239000000203 mixture Substances 0.000 claims description 12
- 239000006185 dispersion Substances 0.000 claims description 11
- 238000000034 method Methods 0.000 claims description 9
- 239000000428 dust Substances 0.000 claims description 8
- 239000003205 fragrance Substances 0.000 claims description 8
- 239000012535 impurity Substances 0.000 claims description 8
- 238000003756 stirring Methods 0.000 claims description 8
- 239000007921 spray Substances 0.000 claims description 7
- 239000000796 flavoring agent Substances 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 3
- 235000013355 food flavoring agent Nutrition 0.000 claims description 3
- 239000008132 rose water Substances 0.000 claims description 3
- 239000003381 stabilizer Substances 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 2
- 230000008569 process Effects 0.000 claims description 2
- 239000012467 final product Substances 0.000 claims 1
- 235000019606 astringent taste Nutrition 0.000 abstract description 7
- 239000004615 ingredient Substances 0.000 abstract description 5
- 235000009508 confectionery Nutrition 0.000 abstract description 4
- 235000013305 food Nutrition 0.000 abstract description 4
- 238000004519 manufacturing process Methods 0.000 abstract description 3
- 229920001864 tannin Polymers 0.000 abstract description 3
- 235000018553 tannin Nutrition 0.000 abstract description 3
- 239000001648 tannin Substances 0.000 abstract description 3
- 241001122767 Theaceae Species 0.000 abstract description 2
- 229930014669 anthocyanidin Natural products 0.000 description 3
- 150000001453 anthocyanidins Chemical class 0.000 description 3
- 235000008758 anthocyanidins Nutrition 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 235000010208 anthocyanin Nutrition 0.000 description 2
- 239000004410 anthocyanin Substances 0.000 description 2
- 229930002877 anthocyanin Natural products 0.000 description 2
- 150000004636 anthocyanins Chemical class 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 239000000049 pigment Substances 0.000 description 2
- -1 polyphenol compound Chemical class 0.000 description 2
- 239000000341 volatile oil Substances 0.000 description 2
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 description 1
- SHZGCJCMOBCMKK-UHFFFAOYSA-N D-mannomethylose Natural products CC1OC(O)C(O)C(O)C1O SHZGCJCMOBCMKK-UHFFFAOYSA-N 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- SHZGCJCMOBCMKK-JFNONXLTSA-N L-rhamnopyranose Chemical compound C[C@@H]1OC(O)[C@H](O)[C@H](O)[C@H]1O SHZGCJCMOBCMKK-JFNONXLTSA-N 0.000 description 1
- PNNNRSAQSRJVSB-UHFFFAOYSA-N L-rhamnose Natural products CC(O)C(O)C(O)C(O)C=O PNNNRSAQSRJVSB-UHFFFAOYSA-N 0.000 description 1
- 239000004383 Steviol glycoside Substances 0.000 description 1
- 230000003213 activating effect Effects 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- PYMYPHUHKUWMLA-WDCZJNDASA-N arabinose Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)C=O PYMYPHUHKUWMLA-WDCZJNDASA-N 0.000 description 1
- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 description 1
- 239000010692 aromatic oil Substances 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 239000002537 cosmetic Substances 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 230000002500 effect on skin Effects 0.000 description 1
- 230000004438 eyesight Effects 0.000 description 1
- 239000003337 fertilizer Substances 0.000 description 1
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N flavone Chemical group O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 229930182478 glucoside Natural products 0.000 description 1
- 150000008131 glucosides Chemical class 0.000 description 1
- 229930182470 glycoside Natural products 0.000 description 1
- 150000002338 glycosides Chemical class 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 208000019622 heart disease Diseases 0.000 description 1
- 239000006210 lotion Substances 0.000 description 1
- 235000012680 lutein Nutrition 0.000 description 1
- 239000001656 lutein Substances 0.000 description 1
- KBPHJBAIARWVSC-RGZFRNHPSA-N lutein Chemical compound C([C@H](O)CC=1C)C(C)(C)C=1\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\[C@H]1C(C)=C[C@H](O)CC1(C)C KBPHJBAIARWVSC-RGZFRNHPSA-N 0.000 description 1
- 229960005375 lutein Drugs 0.000 description 1
- ORAKUVXRZWMARG-WZLJTJAWSA-N lutein Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CCCC1(C)C)C=CC=C(/C)C=CC2C(=CC(O)CC2(C)C)C ORAKUVXRZWMARG-WZLJTJAWSA-N 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000001151 other effect Effects 0.000 description 1
- 238000005502 peroxidation Methods 0.000 description 1
- 235000021110 pickles Nutrition 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 230000035755 proliferation Effects 0.000 description 1
- 150000003254 radicals Chemical class 0.000 description 1
- 235000010413 sodium alginate Nutrition 0.000 description 1
- 239000000661 sodium alginate Substances 0.000 description 1
- 229940005550 sodium alginate Drugs 0.000 description 1
- 208000010110 spontaneous platelet aggregation Diseases 0.000 description 1
- 229930182488 steviol glycoside Natural products 0.000 description 1
- 235000019411 steviol glycoside Nutrition 0.000 description 1
- 150000008144 steviol glycosides Chemical class 0.000 description 1
- 235000019202 steviosides Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 108010038851 tannase Proteins 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
- 230000008542 thermal sensitivity Effects 0.000 description 1
- ANRHNWWPFJCPAZ-UHFFFAOYSA-M thionine Chemical compound [Cl-].C1=CC(N)=CC2=[S+]C3=CC(N)=CC=C3N=C21 ANRHNWWPFJCPAZ-UHFFFAOYSA-M 0.000 description 1
- KBPHJBAIARWVSC-XQIHNALSSA-N trans-lutein Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CC(O)CC1(C)C)C=CC=C(/C)C=CC2C(=CC(O)CC2(C)C)C KBPHJBAIARWVSC-XQIHNALSSA-N 0.000 description 1
- FJHBOVDFOQMZRV-XQIHNALSSA-N xanthophyll Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CC(O)CC1(C)C)C=CC=C(/C)C=CC2C=C(C)C(O)CC2(C)C FJHBOVDFOQMZRV-XQIHNALSSA-N 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
- 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
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention belongs to food processing field, it is related to a kind of low sugar rose paste and preparation method thereof.The low sugar rose paste of the present invention is handled raw material using tannic acid enzyme aqueous solution in the manufacturing process of rose paste using fresh rose as raw material, decomposes the tannin in rose, is reduced astringent taste and is generated；Raw material is rubbed after being mixed with sucrose using salt, the beneficiating ingredient in raw material is made fully to diffuse out, and logical too small amount of salt promotes the sweet tea sense of raw material.The low sugar rose paste of the present invention, delicate mouthfeel is sweet and dilitious, and sugar content is low, is that a kind of sugar content is low suitable for the edible of the high crowd of various crowds, especially three, no astringent taste, smell and all preferable low sugar rose paste of mouthfeel.
Description
Technical field
The invention belongs to food processing field, it is related to a kind of low sugar rose paste and preparation method thereof.
Background technology
Rose various colors, pigment belong to polyphenol compound, it is China's official approval with health-care efficacy
Food, the content of anthocyanidin is very high in rose, and the anthocyanidin of free state is seldom shown under natural conditions, mainly with glucosides shape
Formula exists, and cyanine usually forms pattern with one or more glucose, rhamnose, galactolipin, arabinose etc. by glycosidic bond
Glycosides.Anthocyanin is a kind of compound that anthocyanidin is combined into sugar with glycosidic bond, is flavonoids --- based on flavones core
A substance in a red compounds of group can be presented, it is applied to remove in human body due to its unique functionality
Free radical, proliferation lutein, antitumor, anticancer, anti-inflammatory, anti-lipid peroxidation and platelet aggregation prevent diabetes, subtract
Fertilizer, protection eyesight etc.；Anthocyanin is safe and nontoxic as a kind of natural pigment, and has many healthcare functions to human body, by
Applied to industries such as food, health products, cosmetics, medicine.Rose paste is a kind of the petal sugar of rose to salt down manufactured guarantor
Health food, rose paste is rich in a variety of nutrition and profit skin, caring skin, anti-aging and other effects.
Currently, the processing technology of China's routine rose paste is to pickle the petal of rose with sugar, sugared additional proportion
Four times or so of roseleaf weight used are usually added into largely in the process in manufacturing for current rose jam products
Sugar to promote beneficiating ingredient in roseleaf to dissolve out, and covers the astringent taste of rose, improves mouthfeel.Due to containing in rose paste
A large amount of sugars cause rose paste to be not suitable for often edible, it is edible to be especially not suitable for three high crowds.
Therefore, it is low to find a kind of sugar content, no astringent taste, smell and all preferable low sugar rose paste of mouthfeel are the task of top priority.
Invention content
In order to solve the above technical problems existing in the prior art, a kind of low sugar rose paste of present invention offer and its preparation
Method is achieved particular by following scheme：
A kind of preparation method of low sugar rose paste, includes the following steps：
(1) it is raw material to select fresh rose；
(2) surface dust and other impurities on rose surface are washed away；
(3) thorn and stem that rose may carry are removed, rose is dispersed into single sheet；
(4) tannic acid enzyme aqueous solution is uniformly sprayed on the rose after dispersion, stands 3-5h；
(5) salt of 3-5%, the sucrose of 8-12% are added into the rose after standing, rubs 3-5h repeatedly, 5- is added
10% water stands 1-3h；
(6) water of 50-80% is added in the mixture after the completion of being stood to step (5), 6-8h is heated at 35-50 DEG C,
It keeps keeping stirring in heating process, until rose paste becomes transparent, and while overflowing fragrance stops heating, waits for that it naturally cools to room
Temperature to get.
Preferably, the rose is the mixture of roseleaf, rose leaf, rosebud.Further preferably, described
Roseleaf, rose leaf, rosebud ratio be (6-10):(1-2):(2-3).The beneficiating ingredients such as volatile oil in roseleaf
Content is higher, and eating mouth feel is preferable；Rose floral leaf energy beautifying face and moistering lotion, clearing and activating the channels and collaterals soften blood vessel, high for cardiovascular and cerebrovascular
There are significant curative effect in blood pressure, heart disease and gynaecology；Pollen and aromatic-oil content are higher in rosebud, and nutritive value is preferable, but mouth
Feel poor.For the rose paste worked it out under preferred proportion other than with the unique flavour of roseleaf, nutritive value is also higher.
Preferably, the tannic acid enzyme aqueous solution is the tannic acid enzyme aqueous solution of a concentration of 0.1-1%.Tannic acid enzyme aqueous solution can divide
Solve rose in tannin ingredient, reduce the astringent taste of rose, make rose paste in the case of relatively low sugar content still have compared with
Good flavour and mouthfeel.
Preferably, the step (4), it is 18-26% first to dry the rose after dispersion to rose water content, then is sprayed
Spill tannic acid enzyme aqueous solution.It is further preferred that the drying, is dried at 5 DEG C or less.First rose is dried,
Tannic acid enzyme aqueous solution is sprayed again, tannase aqueous solution can be made fully to be rapidly absorbed into rose, is dried at 5 DEG C or less
The volatile oil and thermal sensitivity benefit materials in rose can be protected to the greatest extent.
Preferably, the step (6), while the water of 50-80% is added into the mixture after the completion of step (5) standing
It is additionally added stabilizer.Stabilizer, which is added, can promote the overall stability of rose paste, and make the mouthfeel of rose paste more preferably.
Preferably, the step (6) after the completion of cooling, is added flavoring agent, is stirred for uniformly.It is added and adjusts after the completion of cooling
Taste agent, can be excessively high and ineffective due to temperature to avoid flavoring agent, influences final flavor effect.
Compared with prior art, the technique effect of the invention is embodied in：The low sugar rose paste of the present invention, with fresh
Rose is raw material, is handled raw material using tannic acid enzyme aqueous solution in the manufacturing process of rose paste, is decomposed in rose
Tannin, reduce astringent taste generate；Raw material is rubbed after being mixed with sucrose using salt, keeps the beneficiating ingredient in raw material abundant
It diffuses out, and logical too small amount of salt promotes the sweet tea sense of raw material.The low sugar rose paste of the present invention, delicate mouthfeel is sweet and dilitious,
Sugar content is low, is that a kind of sugar content is low, no astringent taste, smell and mouthfeel are all suitable for the edible of the high crowd of various crowds, especially three
Preferable low sugar rose paste.
Specific implementation mode
It is limited with reference to specific embodiment technical scheme of the present invention is further, but claimed
Range describes made by being not only limited to.
Embodiment 1
A kind of low sugar rose paste, is prepared via a method which：
(1) it is raw material to select fresh rose 15kg；
(2) surface dust and other impurities on rose surface are washed away；
(3) thorn and stem that rose may carry are removed, rose is dispersed into single sheet；
(4) the tannic acid enzyme aqueous solution that uniform spray concentration is 0.55% on the rose after dispersion stands 4h；
(5) 4% salt, 10% sucrose are added into the rose after standing, rubs 4h repeatedly, is added 7.5%
Water stands 2h；
(6) 65% water is added in the mixture after the completion of being stood to step (5), 7h is heated at 42.5 DEG C, it is heated
It keeps keeping stirring in journey, until rose paste becomes transparent, and while overflowing fragrance stops heating, waits for its cooled to room temperature, i.e.,
.
Embodiment 2
A kind of low sugar rose paste, is prepared via a method which：
(1) it is raw material to select fresh rose 15kg；
(2) surface dust and other impurities on rose surface are washed away；
(3) thorn and stem that rose may carry are removed, rose is dispersed into single sheet；
(4) the tannic acid enzyme aqueous solution that uniform spray concentration is 0.1% on the rose after dispersion stands 5h；
(5) 3% salt, 8% sucrose are added into the rose after standing, rubs 5h repeatedly, 5% water is added,
Stand 3h；
(6) 50% water is added in the mixture after the completion of being stood to step (5), 8h, heating process are heated at 35 DEG C
Middle holding is kept stirring, until rose paste becomes transparent, and while overflowing fragrance stops heating, wait for its cooled to room temperature to get.
Embodiment 3
A kind of low sugar rose paste, is prepared via a method which：
(1) it is raw material to select fresh rose 15kg；
(2) surface dust and other impurities on rose surface are washed away；
(3) thorn and stem that rose may carry are removed, rose is dispersed into single sheet；
(4) the tannic acid enzyme aqueous solution that uniform spray concentration is 1% on the rose after dispersion stands 3h；
(5) 5% salt, 12% sucrose are added into the rose after standing, rubs 3h repeatedly, is added 10%
Water stands 1h；
(6) 80% water is added in the mixture after the completion of being stood to step (5), 6h, heating process are heated at 50 DEG C
Middle holding is kept stirring, until rose paste becomes transparent, and while overflowing fragrance stops heating, wait for its cooled to room temperature to get.
Embodiment 4
A kind of low sugar rose paste, is prepared via a method which：
(1) it is raw material to select fresh roseleaf 8kg, rose leaf 1.5kg, rosebud 2.5kg；
(2) surface dust and other impurities on rose surface are washed away；
(3) thorn and stem that rose may carry are removed, rose is dispersed into single sheet；
(4) the tannic acid enzyme aqueous solution that uniform spray concentration is 0.55% on the rose after dispersion stands 4h；
(5) 4% salt, 10% sucrose are added into the rose after standing, rubs 4h repeatedly, is added 7.5%
Water stands 2h；
(6) 65% water is added in the mixture after the completion of being stood to step (5), 7h is heated at 42.5 DEG C, it is heated
It keeps keeping stirring in journey, until rose paste becomes transparent, and while overflowing fragrance stops heating, waits for its cooled to room temperature, i.e.,
.
Embodiment 5
A kind of low sugar rose paste, is prepared via a method which：
(1) it is raw material to select fresh rose 15kg；
(2) surface dust and other impurities on rose surface are washed away；
(3) thorn and stem that rose may carry are removed, rose is dispersed into single sheet；
(4) it is 22% to dry the rose after dispersion to rose water content at 5 DEG C or less, to the rose after dispersion
The tannic acid enzyme aqueous solution that upper uniform spray concentration is 0.55%, stands 4h；
(5) 4% salt, 10% sucrose are added into the rose after standing, rubs 4h repeatedly, is added 7.5%
Water stands 2h；
(6) 65% water is added in the mixture after the completion of being stood to step (5), 7h is heated at 42.5 DEG C, it is heated
It keeps keeping stirring in journey, until rose paste becomes transparent, and while overflowing fragrance stops heating, waits for its cooled to room temperature, i.e.,
.
Embodiment 6
A kind of low sugar rose paste, is prepared via a method which：
(1) it is raw material to select fresh rose 15kg；
(2) surface dust and other impurities on rose surface are washed away；
(3) thorn and stem that rose may carry are removed, rose is dispersed into single sheet；
(4) the tannic acid enzyme aqueous solution that uniform spray concentration is 0.55% on the rose after dispersion stands 4h；
(5) 4% salt, 10% sucrose are added into the rose after standing, rubs 4h repeatedly, is added 7.5%
Water stands 2h；
(6) to step (5) stand after the completion of mixture in be added 65% water, 3% sodium alginate, 2% apple
Acid, 2% citric acid, 4% steviol glycoside heat 7h at 42.5 DEG C, keep keeping stirring in heating process, until rose paste
Stop heating when becoming transparent, and overflowing fragrance, wait for its cooled to room temperature to get.
The obtained rose pastes of embodiment 1-6 and commercially available rose paste are compared.
It is compared with commercially available rose paste, the sugar content of the low sugar rose paste obtained by embodiment 1-6 greatly reduces, more to human body
Favorably.
Finally it is pointed out that above example is only the more representational example of the present invention.Obviously, technology of the invention
Scheme is not limited to above-described embodiment, and acceptable there are many deformations.Those skilled in the art can be from disclosed by the invention
All deformations that content is directly exported or associated, are considered as protection scope of the present invention.
Claims (9)
1. a kind of preparation method of low sugar rose paste, which is characterized in that include the following steps：
(1) it is raw material to select fresh rose；
(2) surface dust and other impurities on rose surface are washed away；
(3) thorn and stem that rose may carry are removed, rose is dispersed into single sheet；
(4) tannic acid enzyme aqueous solution is uniformly sprayed on the rose after dispersion, stands 3-5h；
(5) salt of 3-5%, the sucrose of 8-12% are added into the rose after standing, rubs 3-5h repeatedly, 5-10% is added
Water, stand 1-3h；
(6) water of 50-80% is added in the mixture after the completion of being stood to step (5), 6-8h is heated at 35-50 DEG C, heats
It keeps keeping stirring in the process, until rose paste becomes transparent, and while overflowing fragrance, stops heating, waits for its cooled to room temperature,
To obtain the final product.
2. the preparation method of low sugar rose paste according to claim 1, which is characterized in that the rose is rose
The mixture of valve, rose leaf, rosebud.
3. the preparation method of low sugar rose paste according to claim 2, which is characterized in that the roseleaf, rose leaf,
The ratio of rosebud is (6-10):(1-2):(2-3).
4. the preparation method of low sugar rose paste according to claim 1, which is characterized in that the tannic acid enzyme aqueous solution is dense
Degree is the tannic acid enzyme aqueous solution of 0.1-1%.
5. the preparation method of low sugar rose paste according to claim 1, which is characterized in that the step (4), it first will dispersion
It is 18-26% that rose afterwards, which is dried to rose water content, then sprays tannic acid enzyme aqueous solution.
6. the preparation method of low sugar rose paste according to claim 5, which is characterized in that the drying is at 5 DEG C or less
It is dried.
7. the preparation method of low sugar rose paste according to claim 1, which is characterized in that the step (6), to step
(5) stabilizer is additionally added while the water of 50-80% is added in the mixture after the completion of standing.
8. the preparation method of low sugar rose paste according to claim 1, which is characterized in that the step (6) is cooling to complete
Afterwards, flavoring agent is added, is stirred for uniformly.
9. the low sugar rose paste being prepared by the preparation method of the low sugar rose paste described in claim 1-8.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN112890184A (en) * | 2021-03-25 | 2021-06-04 | 王恩斌 | Processing technology of edible rose low-sugar stuffing |
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