CN108713716B - Processing method of natural composite semi-solid rose flower sauce and natural composite semi-solid rose flower sauce - Google Patents
Processing method of natural composite semi-solid rose flower sauce and natural composite semi-solid rose flower sauce Download PDFInfo
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- CN108713716B CN108713716B CN201810540917.9A CN201810540917A CN108713716B CN 108713716 B CN108713716 B CN 108713716B CN 201810540917 A CN201810540917 A CN 201810540917A CN 108713716 B CN108713716 B CN 108713716B
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- A—HUMAN NECESSITIES
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- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention provides a processing method of natural composite semi-solid rose jam, belonging to the technical field of food processing, and the processing method comprises the following steps: 1) mixing rose and concentrated grape juice at a ratio of 1: (1-3) mixing and grinding the materials into thick liquid according to the mass ratio, and sealing and storing the thick liquid for 1-2 months to obtain rose jam; 2) mixing the rose jam with apricot pulp and red grape skin in a ratio of (4-6): (4-6): (1-2) mixing and grinding the materials according to the mass ratio to obtain composite rose jam slurry; 3) and (3) placing the composite rose flower sauce slurry and a dehydrating agent in a sealed cabinet, and drying and forming to obtain the natural composite semi-solid rose flower sauce. The natural composite semi-solid rose jam obtained by the invention is rich in grape polyphenol, and has certain toughness and good chewing feeling; the taste is sour, sweet and palatable; the product has bright and dry surface, and is convenient for packaging, carrying and eating.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a processing method of natural composite semi-solid rose flower sauce and the natural composite semi-solid rose flower sauce.
Background
The rose is a shrub (Rosa rugosa) of Rosa in rosaceae in plant taxonomy, is a general name of a series of large and gorgeous flowers in Rosa in daily life, and can also be called a Chinese rose or a rose.
The fresh rose flower contains volatile oil, quercetin, bitter substance, tannin, gallic acid, carotene, haematochrome, etc. Rose is pungent and sweet in flavor and slightly warm in nature. Regulate qi, relieve depression, resolve dampness, regulate middle warmer, promote blood circulation, and dissipate blood stasis. Can be used for treating incoordination between liver and stomach, abdominal pain, chest distress, emesis, anorexia, or diarrhea; menoxenia, traumatic injury, blood stasis, swelling and pain; bleeding due to blood stasis, hematemesis, hemoptysis; abscess or acute mastitis.
Fresh rose can be steamed into aromatic oil for eating and cosmetics; the petals can be used for preparing stuffing, rose sauce, rose wine, rose beverage, etc.; the dried flower buds can be used as tea and medicine.
The fresh rose contains volatile oil with fragrant smell, and mainly comprises citronellol, nerol, eugenol, phenethyl alcohol, nonanol, benzyl alcohol, linalool and phenethyl acetate. The rose fragrance can stimulate the brain anterior leaves to release endorphin and enkephalin, can relieve anxiety, relieve pressure reduction, relax emotion and help sleep; has effects in relieving inflammation, killing bacteria, regulating endocrine organs and hormone secretion, promoting cell metabolism and cell regeneration, nourishing skin, and delaying aging.
The Xinjiang rose has a history of more than 2000 years after being planted, is mainly planted in a Hetian area, has a history of nearly thousands of years when being made and eaten by local people, is a traditional delicious food and also can be regarded as a health-care food, has various health-care effects of nourishing and invigorating the liver and spleen, has an auxiliary curative effect on various 10 chronic diseases such as stomach diseases, lumbocrural pain, rheumatoid arthritis, bronchitis and the like, can open orifices, remove blood stasis, regulate internal secretion, promote blood circulation to dissipate blood stasis and treat dysmenorrhea, is an effective medicament for treating gynecological diseases, is a beauty food, can prevent skin chapping and aging after being eaten for a long time, and has a unique effect of moistening the skin.
Xinjiang traditional rose flower manufacturing method comprises the steps of cleaning fresh rose flowers, adding honey and granulated sugar, grinding into a paste shape, putting the paste into a ceramic pot or a glass bottle, sealing, and sun-drying for 20-30 days to obtain the rose flower paste. The product has sweet taste and rich rose fragrance, and can be stored and eaten for more than one year. At present, Xinjiang rose jam is mainly produced by family workshops and small factories, because the commercially available rose jam is prepared by mixing and grinding fresh rose and white granulated sugar, the product is yellow brown to dark brown, the sugar content can reach 65-75%, the rose jam has sweet and greasy taste and single flavor, is a sticky massecuite-shaped product, adopts a bottling mode mostly, is not easy to process into a portable instant product, cannot adapt to the demand change of modern consumers for nutritional and healthy food, and restricts the market expansion of the traditional rose jam product.
Disclosure of Invention
In view of the above, the present invention aims to provide a processing method of a natural composite semi-solid rose jam and the natural composite semi-solid rose jam, wherein the processing method adds apricot flesh rich in natural pectic substances and organic acids and red grape skin rich in polyphenol substances into the rose jam, so that the rose jam is easy to form, has beautiful product color and luster, smooth and dry surface, has natural strong rose fragrance, good toughness and chewing feeling, and is convenient to carry and instant.
In order to achieve the above object, the present invention provides the following technical solutions: a processing method of natural composite semi-solid rose jam comprises the following steps: 1) mixing rose and concentrated grape juice at a ratio of 1: (2-3) mixing and grinding into slurry according to the mass ratio, and hermetically storing for 1-2 months at-10-5 ℃ to obtain rose jam; 2) adding (4-6) the rose jam, the apricot flesh and the red grape skin into the mixture: (4-6): (1-2) mixing and grinding the materials according to the mass ratio to obtain composite rose jam slurry; 3) and (3) placing the composite rose paste slurry and a dehydrating agent in a sealed cabinet, and drying and molding at 0-30 ℃ for 5-10 days to obtain the natural composite semi-solid rose paste.
Preferably, the concentrated grape juice in step 1) has a solids content of > 60%.
Preferably, the concentration method of the concentrated grape juice in step 1) is vacuum concentration or non-thermal concentration.
Preferably, the apricot pulp in the step 2) is pulp of fresh apricots after juicing.
Preferably, the particle size of the composite rose jam slurry in the step 2) is 0.1-1 mm.
Preferably, the mass ratio of the composite rose jam slurry to the dehydrating agent in the step 3) is 1: (1-2).
Preferably, the red grape peel is the peel of a fresh wine-making red grape variety after juicing and seed removal.
The invention also provides the natural composite semi-solid rose jam obtained by the processing method.
Preferably, the water content of the natural composite semi-solid rose jam is less than or equal to 12 percent, and the water activity is less than or equal to 0.7.
Preferably, the natural compound semi-solid rose flower paste is in a strip shape or a sheet shape, and the natural compound semi-solid rose flower paste is packaged in a sealing way.
The processing method of the natural composite semi-solid rose flower sauce provided by the invention comprises the steps of preparing fresh roses into rose flower sauce, after-ripening, mixing the rose flower sauce, apricot flesh and red grape skin, grinding into thick liquid, placing the mixture and a dehydrating agent into the same sealed cabinet, absorbing water vapor volatilized from the composite rose flower sauce by using the dehydrating agent at normal temperature or low temperature until the rose flower sauce is dried to be in a semi-solid state, and forming to obtain a finished product. According to the invention, the natural pectin-rich apricot flesh and the red grape skin rich in polyphenol substances are added into the rose jam, so that the rose jam is easy to form, and the rose jam has beautiful color and luster and smooth and dry surface; the normal temperature and low temperature drying reduces the loss of rose fragrance components in the drying process, and the prepared product has natural strong rose fragrance, good toughness and chewing feeling, is convenient to carry and is convenient and instant.
According to the invention, the apricot flesh rich in natural pectic substances and the red grape skin rich in polyphenol substances are added into the rose flower sauce, so that the rose flower sauce is easy to form after a part of water is removed, the surface of the product is bright and dry, and the rose flower sauce is convenient to package, carry and eat.
After the wine brewing red grape is crushed and juiced, the loss of polyphenol substances and haematochrome in grape skins is little, most of the polyphenols and the haematochrome are contained in the grape skins, and the water content of the red grape skins is reduced to 50-60%. Because the invention adds the apricot flesh and the grape skin which are subjected to juice removal; can avoid bringing excessive water into the rose jam, reduce the dehydration load in the drying process of the rose jam, shorten the drying time, improve the production efficiency, and also can avoid the fermentation and the deterioration caused by overhigh water content in the drying process.
In addition, the grape skin of the wine brewing red grape is rich in polyphenols, has extremely strong free radical scavenging and antioxidant activities, and has the effects of resisting arteriosclerosis, resisting variation, resisting cancer, resisting allergy, preventing hypertension, protecting skin health, beautifying and the like. The grape skin of the wine-making red grapes is added into the rose jam, so that the content of polyphenol substances in the compound rose jam is effectively increased, and the biological activity of the compound rose jam is improved.
According to the invention, the rich pectin and cellulose in the apricot pulp can reduce the sugar content and the edible sweet and greasy feeling of the rose jam, and a certain toughness and a good chewing feeling are formed. In addition, the organic acid and various flavor substances contained in the apricot flesh and the grape skin can improve the taste and flavor of the compound rose jam.
In addition, the dehydrating agent is used for removing the water in the compound rose jam under the closed condition of 0-30 ℃, the drying temperature of 0-30 ℃ furthest retains the fragrance components of the rose jam, and the loss of the fragrance components of the rose jam caused by high-temperature drying is avoided.
Detailed Description
The invention provides a processing method of natural composite semi-solid rose jam, which comprises the following steps: 1) mixing rose and concentrated grape juice at a ratio of 1: (2-3) mixing and grinding into slurry according to the mass ratio, and hermetically storing for 1-2 months at-10-5 ℃ to obtain rose jam; 2) adding (4-6) the rose jam, the apricot flesh and the red grape skin into the mixture: (4-6): (1-2) mixing and grinding the materials according to the mass ratio to obtain composite rose jam slurry; 3) and (3) placing the composite rose paste slurry and a dehydrating agent in a sealed cabinet, and drying and molding at 0-30 ℃ for 5-10 days to obtain the natural composite semi-solid rose paste.
In the invention, the rose and the concentrated grape juice are mixed, ground into slurry and sealed for storage to obtain the rose jam. In the invention, the mass ratio of the rose to the concentrated grape juice is 1: (2-3), preferably 1: (2.2-2.8), more preferably 1: 2.5. The rose is preferably a fresh rose which is opened in the day of picking, and can also be a frozen rose which is frozen quickly after the fresh rose which is opened in the day of picking. In the present invention, the solid content of the concentrated grape juice is preferably > 60%. In the invention, the concentrated grape juice is obtained by crushing, juicing and concentrating fresh grapes; in the present invention, the method of concentration is preferably vacuum concentration or non-thermal concentration. The invention mixes the rose and the concentrated grape juice and then grinds the mixture into thick liquid; the refining method and equipment are not particularly limited in the invention, and the refining method and equipment conventional in the field can be adopted. In the invention, the grain size of the rose pulp obtained after the mixed refining is preferably 1-3 mm, and more preferably 2 mm. The rose jam is obtained by sealing and storing the obtained rose pulp after pulping. In the present invention, the sealed storage is preferably sealed barreling or sealed bagging. In the invention, the time for sealed storage is 1-2 months, preferably 35-55 d, and more preferably 40-50 d; in the invention, the temperature of the sealed storage is-10-5 ℃, preferably-8-3 ℃, and more preferably-4-1 ℃. The rose jam disclosed by the invention has the advantages that the sugar and the water are uniformly distributed, and the water activity of the rose jam is preferably less than or equal to 0.7, and more preferably 0.5-0.7.
After obtaining the rose jam, the apricot flesh and the red grape skin are mixed and ground to obtain the composite rose jam slurry. In the invention, the mass ratio of the rose jam to the apricot pulp to the red grape skin is (4-6): (4-6): (1-2), preferably (4.5-5.5): (4.5-5.5): (1-2). The method of mixing is not particularly limited as long as mixing can be achieved. The present invention performs milling after the mixing. The method and equipment for grinding are not particularly limited, and the grinding method and equipment conventional in the field can be adopted. The grinding time is not particularly limited, and the particle size of the composite rose jam slurry obtained after grinding is preferably 0.1-1 mm, and more preferably 0.3-0.7 mm, based on the particle size of the composite rose jam slurry obtained after grinding.
According to the invention, apricot belongs to plant fruits of apricot of Rosaceae, the apricot fruit is rich in nutrition, contains 10g/100g of sugar, 0.2-2.6 g/100g of total acid, 0.5-1.2 g/100g of pectin, 74mg/100g of tannin, carotenoid, multiple vitamins and mineral elements and the like, and is considered by traditional Chinese medicine to be suitable for patients with acute and chronic tracheitis cough, lung cancer, nasopharyngeal cancer and breast cancer and patients after radiotherapy and chemotherapy. The sugar content of the squeezed apricot flesh is below 3g/100g, the pectin content is 2-3.5 g/100g, the total acid content is 0.5-1 g/100g, and the apricot flesh is in a thick sauce shape rich in dietary fibers and with the water content of less than 60%. In the invention, the apricot flesh is preferably fresh apricot pulp after juicing or frozen and stored apricot flesh; the squeezed fresh apricot flesh is rich in pectin and cellulose, and when the squeezed fresh apricot flesh is added into the rose flower sauce, the sugar content and the sweet and greasy feeling of the rose flower sauce can be reduced, and the natural composite semi-solid rose flower sauce has certain toughness and good chewing feeling; the organic acid in the apricot flesh can make the rose jam more sour, sweet and palatable. The invention adopts the pulp of the squeezed fresh apricot, can avoid bringing excessive water into the rose jam, reduces the drying load in the drying process of the rose jam, shortens the drying time, and can also avoid fermentation and deterioration caused by overhigh water content in the drying process.
In the invention, the red grape peel is the peel of a fresh wine red grape variety after juicing and seed removal. In the present invention, the red grape variety for wine brewing is preferably cabernet sauvignon, Merlot, French blue, Hila, Hepino or Cailong. The grape skin of the red grape variety for wine brewing is rich in grape polyphenol substances including anthocyanin (anthocyanin), flavonoid, flavonol, catechin, proanthocyanidin, resveratrol and the like, the grape polyphenol has strong capacity of eliminating free radicals, the oxidation resistance of the grape polyphenol is 50 times of that of VE and 20 times of Vc, and the grape polyphenol also has the functions of resisting arteriosclerosis, resisting variation, resisting cancer, resisting allergy, preventing hypertension, protecting skin, beautifying and the like. The polyphenols of the grapes mainly exist in grape skins, and after the wine-making red grapes are crushed and juiced, the polyphenols and the haematochrome in the grape skins are rarely lost and are mostly contained in the grape skins, but the water content is reduced to 50-60%. The grape skin of the wine-making red grapes is added into the rose jam, so that the effect of reducing blood sugar can be achieved, the content of polyphenols can be increased, and the biological activity of the rose jam can be improved; the grape skin is rich in dietary fiber, so that the sugar content of the product can be reduced by adding the grape skin into the rose jam, the dietary fiber content of the rose jam is increased, and the product can also have certain toughness and good chewing feeling; the wine-making red grape skin is rich in anthocyanin, and the anthocyanin is dissolved out in the process of mixing and grinding the wine-making red grape skin with the rose sauce, so that the rose sauce is bright and red in color and luster, and the appearance quality of the product is improved; the juiced red grape skin has low water content, the dehydration load of the compound rose jam can be obviously reduced, and the production efficiency is improved.
After the composite rose flower sauce slurry is obtained, the composite rose flower sauce slurry and a dehydrating agent are placed in a sealed cabinet for drying and forming to obtain the natural composite semi-solid rose flower sauce. In the present invention, the desiccant is preferably one or more of silica gel, calcium sulfate, calcium chloride and sodium sulfate. In the specific implementation process of the invention, the dehydrating agent is preferably silica gel, calcium sulfate, calcium chloride or sodium sulfate. In the invention, the drying and forming temperature is 0-30 ℃, preferably 5-25 ℃; the drying and forming time is preferably 5-10 d, and more preferably 6-9 d.
In the present invention, the dry forming is performed in a sealed cabinet. In the invention, the sealing cabinet is preferably an airtight cabinet structure, and the sealing cabinet is preferably provided with an airtight cabinet door, wherein a plurality of airing discs are preferably vertically arranged in the sealing cabinet, and the number of the airing discs is preferably 10-30; the airing plate is preferably placed on the separation frame. In the invention, the vertical distance between the adjacent airing plates is preferably 8-12 cm, and more preferably 10 cm. In the invention, the length of the airing plate is preferably 50-100 cm, and the width of the airing plate is preferably 50-100 cm; the airing plate in the invention is preferably a plastic plate or a stainless steel plate. In the invention, the composite rose jam slurry and the dehydrating agent are placed on the airing disc, and the preferred airing disc for containing the composite rose jam slurry and the dehydrating agent is formed by mixing the following components in a ratio of 1: (1-2) placing at intervals in proportion; in the invention, the mass of the compound rose jam slurry or the dehydrating agent contained in each airing tray is preferably 3-10 kg, the compound rose jam slurry is preferably paved in the airing tray, and the paving thickness is preferably 0.5-2.0 cm, and more preferably 1-1.5 cm. In the specific implementation process of the invention, preferably, a layer of plastic film is laid on the airing tray, and then the composite rose jam slurry is laid on the plastic film. In the invention, the plastic film is made of polyethylene, polypropylene, polystyrene or polyethylene terephthalate. The plastic film can facilitate the collection and the cutting of the natural composite semi-solid rose jam.
After the natural composite semi-solid rose paste is obtained, the method preferably further comprises the steps of cutting and packaging. In the invention, the natural composite semi-solid rose paste is preferably cut into long or sheet shapes with consistent specifications; it can also be divided into other shapes. After the cutting, the invention preferably carries out sealed packaging on the cut product to obtain the natural composite semi-solid rose jam finished product.
The invention also provides the natural composite semi-solid rose jam obtained by the processing method. In the invention, the water content of the natural composite semi-solid rose paste is preferably less than or equal to 12 percent, and more preferably less than or equal to 10 percent; in the invention, the water activity of the natural composite semi-solid rose jam is preferably less than or equal to 0.7, and more preferably 0.5-0.7. In the present invention, the natural complex semi-solid rose paste is preferably cut into a bar type or a sheet type, and the natural complex semi-solid rose paste is preferably hermetically packaged. The natural composite semi-solid rose flower sauce provided by the invention has certain toughness and good chewiness, has strong rose fragrance, moderate sweet and sour taste, and is convenient to carry and eat.
The following examples are provided to describe the processing method of a natural composite semi-solid rose flower paste and the natural composite semi-solid rose flower paste in detail, but they should not be construed as limiting the scope of the present invention.
Example 1
And (3) rose: fresh rose petals picked on the same day in the open day are quickly transported back after being picked.
Concentrating grape juice: fresh grapes are crushed, squeezed and concentrated in vacuum to obtain concentrated grape juice, and the solid content is 65%.
Apricot meat: the fresh apricot flesh after juicing.
Red grape skin: fresh wine red grape cabernet sauvignon is juiced, and the peel of grape seeds is removed.
a. Mixing flos Rosae Rugosae and concentrated succus Vitis Viniferae at a ratio of 1:2, pulping to obtain flos Rosae Rugosae sauce, barreling, and storing at-4 deg.C for 1 month to uniformly distribute sugar and water.
B. The rose jam, the apricot flesh and the red grape skin are mixed and ground according to the mass ratio of 5:5:1 to obtain the composite rose jam slurry with the granularity of 0.8 mm.
c. Spreading a polypropylene plastic film on a plastic airing tray, spreading the ground natural composite semi-solid rose paste slurry on the plastic film, spreading the slurry by 2cm at 8kg per tray, and placing the slurry and the airing tray containing calcium chloride in the same sealing cabinet at intervals according to the proportion of 1:2 for sealing.
d. Absorbing water vapor volatilized from the rose jam by using a dehydrating agent at 10 ℃ for 6 days until the rose jam is dried to be in a semisolid state, and forming.
e. Taking the rose paste in the semi-solid state from the airing tray, cutting, shaping and packaging.
The natural composite semi-solid rose jam has the water content of less than 10 percent and the water activity of 0.6, is dry and not sticky, and has good flexibility and good chewing feeling; the taste is sour, sweet and palatable; the product surface is bright and dry.
Example 2
And (3) rose: fresh rose petals picked on the same day in the open day are quickly transported back after being picked.
Concentrating grape juice: fresh grapes are crushed, squeezed and concentrated in vacuum to obtain concentrated grape juice, and the solid content is 60%.
Apricot meat: the fresh apricot flesh after juicing.
Red grape skin: crushing fresh red grape of wine brewing Merlot, juicing, and removing pericarp of grape seed.
a. Mixing flos Rosae Rugosae and concentrated succus Vitis Viniferae at a ratio of 1:2.5, grinding into slurry, bottling, and storing at 0 deg.C for 45 days to uniformly distribute sugar and water.
B. Mixing and grinding rose flower sauce, apricot flesh and red grape skin according to the mass ratio of 6:4:1.5 to obtain composite rose flower sauce pulp with the granularity of 0.5 mm.
c. Spreading a polyethylene plastic film on a plastic airing plate, spreading the ground natural composite semi-solid rose paste slurry on the plastic film, spreading the slurry by 1.5cm and 6 kg/plate, and placing the slurry and the airing plate containing sodium sulfate in the same sealing cabinet at intervals according to the proportion of 1:1 for sealing.
d. Absorbing water vapor volatilized from flos Rosae Rugosae sauce with dehydrating agent at 20 deg.C for 5 days until the flos Rosae Rugosae sauce is dried to semisolid state, and molding.
e. Taking the rose paste in the semi-solid state from the airing tray, cutting, shaping and packaging.
The natural composite semi-solid rose jam has the water content of less than 12 percent and the water activity of 0.7, is dry and not sticky, and has good flexibility and good chewing feeling; the taste is sour, sweet and palatable; the product surface is bright and dry.
Example 3
And (3) rose: fresh rose petals picked on the same day in the open day are quickly transported back after being picked.
Concentrating grape juice: fresh grapes are crushed, squeezed and concentrated by non-heating power to obtain concentrated grape juice, and the solid content is 70%.
Apricot meat: the fresh apricot flesh after juicing.
Red grape skin: fresh wine making red grape French blue is crushed, squeezed and grape seed removed to obtain grape peel.
a. Mixing flos Rosae Rugosae and concentrated succus Vitis Viniferae at a ratio of 1:3, pulping to obtain flos Rosae Rugosae sauce, bagging, and storing at-5 deg.C for 1 month to uniformly distribute sugar and water.
B. The rose jam, the apricot flesh and the red grape skin are mixed and ground according to the mass ratio of 4:5:2 to obtain the composite rose jam slurry with the granularity of 0.4 mm.
c. Firstly, laying a polystyrene plastic film on a plastic airing disk, spreading the ground natural composite semi-solid rose paste slurry on the plastic film, spreading the slurry on the plastic film by 0.6cm at a ratio of 4kg per disk, and placing the slurry and the airing disk containing calcium sulfate in the same sealing cabinet at intervals according to a ratio of 1:2 for sealing.
d. Absorbing water vapor volatilized from the rose jam by using a dehydrating agent at 5 ℃ for 10 days until the rose jam is dried to be in a semisolid state, and forming.
e. Taking the semisolid rose jam from the airing tray, cutting the rose jam into long strips and packaging.
The natural composite semi-solid rose jam has the water content of less than 11 percent and the water activity of 0.7, is dry and not sticky, and has good flexibility and good chewing feeling; the taste is sour, sweet and palatable; the product surface is bright and dry.
Example 4
And (3) rose: fresh rose petals picked on the same day in the open day are quickly transported back after being picked.
Concentrating grape juice: fresh grapes are crushed, squeezed and concentrated in vacuum to obtain concentrated grape juice, and the solid content is 62%.
Apricot meat: the fresh apricot flesh after juicing.
Red grape skin: fresh wine red grape cabernet sauvignon is juiced, and the peel of grape seeds is removed.
a. Mixing flos Rosae Rugosae and concentrated succus Vitis Viniferae at a ratio of 1:3, pulping to obtain flos Rosae Rugosae sauce, barreling, and storing at-2 deg.C for 55 days to uniformly distribute sugar and water.
b. The rose jam, the apricot flesh and the red grape skin are mixed and ground according to the mass ratio of 6:5:1 to obtain the composite rose jam slurry with the granularity of 0.3 mm.
c. Spreading polyethylene glycol terephthalate plastic film on a plastic airing plate, spreading the ground natural composite semi-solid rose paste slurry on the plastic film, spreading the slurry by 2cm and 8 kg/plate, and placing the slurry and the airing plate containing calcium sulfate in the same sealing cabinet at intervals according to the proportion of 1:1.5 for sealing.
d. Absorbing water vapor volatilized from the rose jam by using a dehydrating agent at 8 ℃ for 7 days until the rose jam is dried to be in a semisolid state, and forming.
e. Taking the rose paste in the semi-solid state from the airing tray, cutting, shaping and packaging.
The natural composite semi-solid rose jam has the water content of less than 10 percent and the water activity of 0.6, is dry and not sticky, and has good flexibility and good chewing feeling; the taste is sour, sweet and palatable; the product surface is bright and dry.
According to the embodiment, the natural composite semi-solid rose jam obtained by the processing method provided by the invention has certain toughness and good chewing feeling; the taste is sour, sweet and palatable; the product has bright and dry surface, and is convenient for packaging, carrying and eating.
The foregoing is only a preferred embodiment of the present invention, and it should be noted that, for those skilled in the art, various modifications and decorations can be made without departing from the principle of the present invention, and these modifications and decorations should also be regarded as the protection scope of the present invention.
Claims (5)
1. A processing method of natural composite semi-solid rose jam comprises the following steps:
1) mixing rose and concentrated grape juice at a ratio of 1: (2-3) mixing and grinding into slurry according to the mass ratio, and hermetically storing for 1-2 months at-10-5 ℃ to obtain rose jam;
2) adding (4-6) the rose jam, the apricot flesh and the red grape skin into the mixture: (4-6): (1-2) mixing and grinding the materials according to the mass ratio to obtain composite rose jam slurry; the apricot flesh is pulp of fresh apricots after juicing; the red grape peel is the peel of a fresh wine-making red grape variety after crushing, juicing and seed removal;
3) placing the composite rose paste slurry and a dehydrating agent in a sealed cabinet, and drying and molding at 0-30 ℃ for 5-10 days to obtain natural composite semi-solid rose paste; the mass ratio of the composite rose jam slurry to the dehydrating agent is 1: (1-2); the composite rose jam slurry and the dehydrating agent in the sealed cabinet are placed on an airing disc, and the airing disc for containing the composite rose jam slurry and the dehydrating agent is arranged according to the weight ratio of 1: (1-2) placing at intervals in proportion;
the solid content of the concentrated grape juice in the step 1) is more than 60 percent;
the concentration method of the concentrated grape juice in the step 1) is vacuum concentration or non-thermal concentration.
2. The processing method according to claim 1, wherein the particle size of the composite rose jam slurry in the step 2) is 0.1-1 mm.
3. A natural composite semi-solid rose jam obtained by the processing method of any one of claims 1 to 2.
4. The natural composite semi-solid rose flower paste according to claim 3, wherein the natural composite semi-solid rose flower paste has a water content of 12% or less and a water activity of 0.7 or less.
5. The natural complex semi-solid rose paste according to claim 3 or 4, wherein the natural complex semi-solid rose paste is in the form of a bar or a sheet, and the natural complex semi-solid rose paste is hermetically packaged.
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| CN104543632A (en) * | 2013-10-17 | 2015-04-29 | 刘效菡 | Rose jam with grape flavor |
| CN106616584A (en) * | 2016-10-12 | 2017-05-10 | 内蒙古天奇生物科技有限公司 | Drying method of carrot powder |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104543632A (en) * | 2013-10-17 | 2015-04-29 | 刘效菡 | Rose jam with grape flavor |
| CN106616584A (en) * | 2016-10-12 | 2017-05-10 | 内蒙古天奇生物科技有限公司 | Drying method of carrot powder |
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