CN108740902A - A kind of rose paste and preparation method thereof - Google Patents
A kind of rose paste and preparation method thereof Download PDFInfo
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- CN108740902A CN108740902A CN201810893265.7A CN201810893265A CN108740902A CN 108740902 A CN108740902 A CN 108740902A CN 201810893265 A CN201810893265 A CN 201810893265A CN 108740902 A CN108740902 A CN 108740902A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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Abstract
The present invention provides a kind of rose pastes, including following parts by weight raw material：18-22 parts of roseleaf, 45-55 parts of brown sugar, 5-15 parts of white granulated sugar, 3-5 parts of salt, 2-4 parts of honey, 6-10 parts of aizoon stonecrop, 6-10 parts of buckwheat, 6-10 parts of lotus nut starch, 6-10 parts of red date powder, 8-12 parts of cornstarch malt sugar, 1-3 parts of potassium sorbate, 1-3 parts of grape pip, 3-5 parts of blueberry, 4-6 parts of sweet osmanthus, 0.5-1.5 parts of pectase powder, 100-110 parts of water.The present invention also provides a kind of preparation methods of rose paste.The advantage of the invention is that：(1) reasonable recipe, scientific formulation, good mouthfeel have and enrich comprehensive nutrition, multivitamin, protein can be provided for human body, is met needed for the daily multiple functions of human body；Also, since aizoon stonecrop inspissated juice being added in component, enables rose paste Antimicrobial preservative, can put long at normal temperatures.
Description
Technical field
The present invention relates to rose processed food fields more particularly to a kind of rose paste and preparation method thereof.
Background technology
Rose paste be the petal sugar of rose is salted down made of.Fresh flower beard and hair educate fully, valve is thick, color is dense, clean, picking
After fresh flower, it is laid in the interior of shady and cool ventilation, is often stirred, prevents fever rotten, by placement in 1,2 day, the flower of rose
Support is detached with petal, after divesting holder, calyx, you can pickled.The sugar of marinated rose paste can with pure red white sugar.
Ratio is by flower, sugar 1：4.Pingyin rose paste starts from the Ming Dynasty, and " Yongfu building " in the city of the late Qing Dynasty Pingyin, " Chong Hualou " and " increase contain and " are raw
The rose paste of production is in addition to personal making rose local flavor food, in market sale.But current rose paste nutritional ingredient is not
Foot has a single function, and the shelf-life is shorter, it is difficult to meet the needs of market.
Accordingly, it is badly in need of that a kind of rich in nutrition content, function be more, rose paste of long shelf-life and preparation method thereof at present.
Invention content
Technical problem to be solved by the present invention lies in providing, a kind of rich in nutrition content, function be more, rose of long shelf-life
Rare sauce and preparation method thereof.
The present invention solves above-mentioned technical problem using following technical scheme：
A kind of rose paste includes the raw material of following parts by weight：18-22 parts of roseleaf, 45-55 parts of brown sugar, white granulated sugar
5-15 parts, 3-5 parts of salt, 2-4 parts of honey, 6-10 parts of aizoon stonecrop, 6-10 parts of buckwheat, 6-10 parts of lotus nut starch, red date powder 6-10
Part, 8-12 parts of cornstarch malt sugar, 1-3 parts of potassium sorbate, 1-3 parts of grape pip, 3-5 parts of blueberry, 4-6 parts of sweet osmanthus, pectase
0.5-1.5 parts of powder, 100-110 parts of water；Wherein, the preparation method of cornstarch malt sugar is as follows：
A. according to (8-9)：1 ratio will choose niblet and will be uniformly mixed in highland barley grain, then with crusher in crushing to particle；
B. according to 1：Particle is added to the water by the ratio of (1.5-2) carries out immersion 18-20h, is endured at 120-140 DEG C later
1-2h is boiled, and the volatile ingredient in king's rice, highland barley is made to be taken out of with steam distillation, solubility after infusion in gains is solid
Shape object stops infusion when reaching 70-75%, it is filtered through 130-140 mesh screens to get to pure malt sugar liquid；
C. pure malt sugar liquid is put into sugar-cooker, infusion 3-4h is to get to a concentration of of concentration at a temperature of 110-125 DEG C
The cornstarch malt sugar of 93%-97%.
One of preferred embodiment as the present invention, includes the raw material of following parts by weight：20 parts of roseleaf, brown sugar 50
Part, 10 parts of white granulated sugar, 4 parts of salt, 3 parts of honey, 8 parts of aizoon stonecrop, 8 parts of buckwheat, 8 parts of lotus nut starch, 8 parts of red date powder, corn shallow lake
Dilute 10 parts of pulverized sugar, 2 parts of potassium sorbate, 2 parts of grape pip, 4 parts of blueberry, 5 parts of sweet osmanthus, 1 part of pectase powder, 105 parts of water.
One of preferred embodiment as the present invention, includes the raw material of following parts by weight：19 parts of roseleaf, brown sugar 48
Part, 8 parts of white granulated sugar, 3.5 parts of salt, 2.5 parts of honey, 7 parts of aizoon stonecrop, 7 parts of buckwheat, 7 parts of lotus nut starch, 7 parts of red date powder, corn
9 parts of starch malt sugar, 1.5 parts of potassium sorbate, 1.5 parts of grape pip, 3.5 parts of blueberry, 4.5 parts of sweet osmanthus, 0.8 part of pectase powder, water
103 parts.
One of preferred embodiment as the present invention, includes the raw material of following parts by weight：21 parts of roseleaf, brown sugar 52
Part, 12 parts of white granulated sugar, 4.5 parts of salt, 3.5 parts of honey, 9 parts of aizoon stonecrop, 9 parts of buckwheat, 9 parts of lotus nut starch, 9 parts of red date powder are beautiful
11 parts of rice starch malt sugar, 2.5 parts of potassium sorbate, 2.5 parts of grape pip, 4.5 parts of blueberry, 5.5 parts of sweet osmanthus, 1.3 parts of pectase powder,
108 parts of water.
One of preferred embodiment as the present invention, the preparation method of the roseleaf is as follows：Before at the morning 8, picking
The just open band such as cup-shaped reveals rose flower；Then, the rose of picking is removed bud, blade, then bud, blade will be removed
Flower afterwards is stacked 2-3 days naturally, it is allowed slightly to generate heat, and petal is just detached from holder, and finally petal is winnowed with a dustpan out with dustpan.
One of preferred embodiment as the present invention, in the preparation method of the cornstarch malt sugar, is surveyed with Abbe refractometer
Measure after infusion soluble solid content, i.e. soluble solid content in cornstarch malt sugar in gains.
One of preferred embodiment as the present invention, the pectase powder is referred specifically to before pineapple, pawpaw, blueberry, rickshaw
Sub- shell is raw material, and be concentrated by ultrafiltration and Freeze Drying Technique it is refined made of ferment pulvis.
A kind of preparation method of rose paste, includes the following steps：
(1) it before at the morning 8, picks the just open band such as cup-shaped and reveals rose flower；Then, the rose of picking is removed
Bud, blade, then stacked the flower after bud, blade is removed 2-3 days naturally, allow it slightly to generate heat, petal is just de- with holder
From finally petal is winnowed with a dustpan out with dustpan；
(2) rose obtained in brown sugar, white granulated sugar, salt, honey and step (1) is weighed according to above-mentioned parts by weight
Valve, and be put into the Porcelain Jar after disinfection, roseleaf, brown sugar, white granulated sugar, salt, honey are rubbed to sticky paste in Porcelain Jar,
Again with food fresh keeping membrane sealing preserve marinated 15-20 days it is spare；
(3) according to above-mentioned parts by weight, aizoon stonecrop, blueberry are mixed, and firmly squeeze out inspissated juice；
(4) roseleaf after being pickled in step (2) is poured into pot, inspissated juice and 50-80 made from step (3) is added
Part water carries out boiling；After boiling, buckwheat, lotus nut starch, red date powder, the corn starch sugar of above-mentioned parts by weight are added in pot
Dilute, potassium sorbate, grape pip, sweet osmanthus and remaining weight number water, when boiling to 30-35min, add pectase powder continuation
Steam 9-11min；
(5) rose paste after will be cooked put into the container after sterilizing to get.
The present invention compared with prior art the advantages of be：
(1) reasonable recipe, scientific formulation, good mouthfeel have and enrich comprehensive nutrition, and a variety of dimension lifes can be provided for human body
Element, protein, meet needed for the daily multiple functions of human body；Also, since aizoon stonecrop inspissated juice being added in component so that rose
Rare sauce energy Antimicrobial preservative, can put long at normal temperatures, and taste and nutrition will not decline；
(2) pectase powder is added in instant component so that this product is conducive to improvement stomach simultaneously, beauty is supported
It is face, activating cell, anti-aging, anti-oxidant, it is more suitable for female group；
(3) using cornstarch malt sugar as the sugar source of a part in instant component, keep the rose paste worked it out sugared
It is point moderate, mouthfeel is agreeably sweet, sauce body is fine and smooth, eliminate the crystallization brought in the prior art because sugar is excessively high, lamination；
(4) simple for process, easy to operate, and nutritional ingredient is not destroyed, it can accomplish scale production, be worthy to be popularized and answer
With.
Specific implementation mode
It elaborates below to the embodiment of the present invention, the present embodiment is carried out lower based on the technical solution of the present invention
Implement, gives detailed embodiment and specific operating process, but protection scope of the present invention is not limited to following implementation
Example.
Embodiment 1
A kind of rose paste of the present embodiment, includes the raw material of following parts by weight：18 parts of roseleaf, 45 parts of brown sugar, in vain
5 parts of granulated sugar, 3 parts of salt, 2 parts of honey, 6 parts of aizoon stonecrop, 6 parts of buckwheat, 6 parts of lotus nut starch, 6 parts of red date powder, cornstarch malt sugar 8
Part, 1 part of potassium sorbate, 1 part of grape pip, 3 parts of blueberry, 4 parts of sweet osmanthus, 0.5 part of pectase powder, 100 parts of water；Wherein, the fruit
Vegetable ferment powder is referred specifically to using pineapple, pawpaw, blueberry, semen pulicariae shell as raw material, and with ultrafiltration concentration and Freeze Drying Technique essence
Ferment pulvis made of system.
The preparation method of the cornstarch malt sugar is as follows：
A. according to 8：1 ratio will choose niblet and will be uniformly mixed in highland barley grain, then with crusher in crushing to particle；
B. according to 1：Particle is added to the water by 1.5 ratio carries out immersion 18h, and the infusion 1h at 120 DEG C, makes king later
Volatile ingredient in rice, highland barley is taken out of with steam distillation；With gains (cornstarch after Abbe refractometer measurement infusion
Malt sugar) in soluble solid content, the soluble solid after the infusion in gains stops infusion when reaching 70%, by it
It is filtered to get to pure malt sugar liquid through 130 mesh screens；
C. pure malt sugar liquid is put into sugar-cooker, infusion 3h is to get to a concentration of the 93% of concentration 110 DEG C at a temperature of
Cornstarch malt sugar.
The preparation method of the roseleaf is as follows：
Before at the morning 8, picks the just open band such as cup-shaped and reveal rose flower；Then, the rose of picking is removed flower
Flower bud, blade, then stacked the flower after bud, blade is removed naturally 2 days, allow it slightly to generate heat, petal is just detached from holder, most
Petal is winnowed with a dustpan out with dustpan afterwards.
Embodiment 2
A kind of rose paste of the present embodiment, includes the raw material of following parts by weight：22 parts of roseleaf, 55 parts of brown sugar, in vain
15 parts of granulated sugar, 5 parts of salt, 4 parts of honey, 10 parts of aizoon stonecrop, 10 parts of buckwheat, 10 parts of lotus nut starch, 10 parts of red date powder, cornstarch
12 parts of malt sugar, 3 parts of potassium sorbate, 3 parts of grape pip, 5 parts of blueberry, 6 parts of sweet osmanthus, 1.5 parts of pectase powder, 110 parts of water；Wherein,
The pectase powder is referred specifically to using pineapple, pawpaw, blueberry, semen pulicariae shell as raw material, and to be concentrated by ultrafiltration and be freeze-dried
Ferment pulvis made of technology is refined.
The preparation method of the cornstarch malt sugar is as follows：
A. according to 9：1 ratio will choose niblet and will be uniformly mixed in highland barley grain, then with crusher in crushing to particle；
B. according to 1：Particle is added to the water by 2 ratio carries out immersion 20h, later the infusion 2h at 140 DEG C, make king rice,
Volatile ingredient in highland barley is taken out of with steam distillation；With gains (corn starch sugar after Abbe refractometer measurement infusion
It is dilute) in soluble solid content, the soluble solid after the infusion in gains stops infusion when reaching 75%, passed through
The filtering of 140 mesh screens is to get to pure malt sugar liquid；
C. pure malt sugar liquid is put into sugar-cooker, infusion 4h is to get to a concentration of the 97% of concentration 125 DEG C at a temperature of
Cornstarch malt sugar.
The preparation method of the roseleaf is as follows：
Before at the morning 8, picks the just open band such as cup-shaped and reveal rose flower；Then, the rose of picking is removed flower
Flower bud, blade, then stacked the flower after bud, blade is removed naturally 3 days, allow it slightly to generate heat, petal is just detached from holder, most
Petal is winnowed with a dustpan out with dustpan afterwards.
Embodiment 3
A kind of rose paste of the present embodiment, includes the raw material of following parts by weight：20 parts of roseleaf, 50 parts of brown sugar, in vain
10 parts of granulated sugar, 4 parts of salt, 3 parts of honey, 8 parts of aizoon stonecrop, 8 parts of buckwheat, 8 parts of lotus nut starch, 8 parts of red date powder, cornstarch malt sugar
10 parts, 2 parts of potassium sorbate, 2 parts of grape pip, 4 parts of blueberry, 5 parts of sweet osmanthus, 1 part of pectase powder, 105 parts of water；Wherein, the fruit
Vegetable ferment powder is referred specifically to using pineapple, pawpaw, blueberry, semen pulicariae shell as raw material, and with ultrafiltration concentration and Freeze Drying Technique essence
Ferment pulvis made of system.
The preparation method of the cornstarch malt sugar is as follows：
A. according to 8.5：1 ratio will choose niblet and will be uniformly mixed in highland barley grain, then with crusher in crushing to particle；
B. according to 1：Particle is added to the water by 1.8 ratio carries out immersion 19h, and the infusion 1.5h at 130 DEG C, makes king later
Volatile ingredient in rice, highland barley is taken out of with steam distillation；With gains (cornstarch after Abbe refractometer measurement infusion
Malt sugar) in soluble solid content, the soluble solid after the infusion in gains stops infusion when reaching 73%, by it
It is filtered to get to pure malt sugar liquid through 135 mesh screens；
C. pure malt sugar liquid is put into sugar-cooker, infusion 3.5h is to get to a concentration of the 95% of concentration at a temperature of 120 DEG C
Cornstarch malt sugar.
The preparation method of the roseleaf is as follows：
Before at the morning 8, picks the just open band such as cup-shaped and reveal rose flower；Then, the rose of picking is removed flower
Flower bud, blade, then stacked the flower after bud, blade is removed naturally 2.5 days, allow it slightly to generate heat, petal is just detached from holder,
Finally petal is winnowed with a dustpan out with dustpan.
Embodiment 4
A kind of rose paste of the present embodiment, includes the raw material of following parts by weight：19 parts of roseleaf, 48 parts of brown sugar, in vain
8 parts of granulated sugar, 3.5 parts of salt, 2.5 parts of honey, 7 parts of aizoon stonecrop, 7 parts of buckwheat, 7 parts of lotus nut starch, 7 parts of red date powder, cornstarch
9 parts of malt sugar, 1.5 parts of potassium sorbate, 1.5 parts of grape pip, 3.5 parts of blueberry, 4.5 parts of sweet osmanthus, 0.8 part of pectase powder, water 103
Part；Wherein, the pectase powder is referred specifically to using pineapple, pawpaw, blueberry, semen pulicariae shell as raw material, and be concentrated by ultrafiltration and
Ferment pulvis made of Freeze Drying Technique is refined.
The preparation method of the cornstarch malt sugar is as follows：
A. according to 8.2：1 ratio will choose niblet and will be uniformly mixed in highland barley grain, then with crusher in crushing to particle；
B. according to 1：Particle is added to the water by 1.6 ratio carries out immersion 18.5h, and the infusion 1.2h at 125 DEG C, makes later
Volatile ingredient in king's rice, highland barley is taken out of with steam distillation；(corn forms sediment gains after measuring infusion with Abbe refractometer
Pulverized sugar is dilute) in soluble solid content, the soluble solid after the infusion in gains stops infusion when reaching 71%, will
It is filtered through 132 mesh screens to get to pure malt sugar liquid；
C. pure malt sugar liquid is put into sugar-cooker, infusion 3.2h is to get to a concentration of the 94% of concentration at a temperature of 115 DEG C
Cornstarch malt sugar.
The preparation method of the roseleaf is as follows：
Before at the morning 8, picks the just open band such as cup-shaped and reveal rose flower；Then, the rose of picking is removed flower
Flower bud, blade, then stacked the flower after bud, blade is removed naturally 2.2 days, allow it slightly to generate heat, petal is just detached from holder,
Finally petal is winnowed with a dustpan out with dustpan.
Embodiment 5
A kind of rose paste of the present embodiment, includes the raw material of following parts by weight：21 parts of roseleaf, 52 parts of brown sugar, in vain
12 parts of granulated sugar, 4.5 parts of salt, 3.5 parts of honey, 9 parts of aizoon stonecrop, 9 parts of buckwheat, 9 parts of lotus nut starch, 9 parts of red date powder, cornstarch
11 parts of malt sugar, 2.5 parts of potassium sorbate, 2.5 parts of grape pip, 4.5 parts of blueberry, 5.5 parts of sweet osmanthus, 1.3 parts of pectase powder, water 108
Part；Wherein, the pectase powder is referred specifically to using pineapple, pawpaw, blueberry, semen pulicariae shell as raw material, and be concentrated by ultrafiltration and
Ferment pulvis made of Freeze Drying Technique is refined.
The preparation method of the cornstarch malt sugar is as follows：
A. according to 8.8：1 ratio will choose niblet and will be uniformly mixed in highland barley grain, then with crusher in crushing to particle；
B. according to 1：Particle is added to the water by 1.9 ratio carries out immersion 19.5h, and the infusion 1.8h at 135 DEG C, makes later
Volatile ingredient in king's rice, highland barley is taken out of with steam distillation；(corn forms sediment gains after measuring infusion with Abbe refractometer
Pulverized sugar is dilute) in soluble solid content, the soluble solid after the infusion in gains stops infusion when reaching 74%, will
It is filtered through 138 mesh screens to get to pure malt sugar liquid；
C. pure malt sugar liquid is put into sugar-cooker, infusion 3.8h is to get to a concentration of the 96% of concentration at a temperature of 124 DEG C
Cornstarch malt sugar.
The preparation method of the roseleaf is as follows：
Before at the morning 8, picks the just open band such as cup-shaped and reveal rose flower；Then, the rose of picking is removed flower
Flower bud, blade, then stacked the flower after bud, blade is removed naturally 2.8 days, allow it slightly to generate heat, petal is just detached from holder,
Finally petal is winnowed with a dustpan out with dustpan.
Embodiment 6
The preparation method of rose paste, includes the following steps in a kind of above-described embodiment of the present embodiment：
(1) it before at the morning 8, picks the just open band such as cup-shaped and reveals rose flower；Then, the rose of picking is removed
Bud, blade, then stacked the flower after bud, blade is removed naturally 2 days, allow it slightly to generate heat, petal is just detached from holder,
Finally petal is winnowed with a dustpan out with dustpan；
(2) rose obtained in brown sugar, white granulated sugar, salt, honey and step (1) is weighed according to above-described embodiment parts by weight
Rare petal, and be put into the Porcelain Jar after disinfection, roseleaf, brown sugar, white granulated sugar, salt, honey are rubbed to sticky in Porcelain Jar
Paste, then with food fresh keeping membrane sealing preserve marinated 15 days it is spare；
(3) according to above-described embodiment parts by weight, aizoon stonecrop, blueberry are mixed, and firmly squeeze out inspissated juice；
(4) roseleaf after being pickled in step (2) is poured into pot, inspissated juice made from step (3) and 50 parts is added
Water carries out boiling；After boiling, buckwheat, lotus nut starch, red date powder, the corn starch sugar of above-mentioned parts by weight are added in pot
Dilute, potassium sorbate, grape pip, sweet osmanthus and remaining weight number water, when boiling to 30min, add pectase powder and continue to steam
9min；
(5) rose paste after will be cooked put into the container after sterilizing to get.
Embodiment 7
The preparation method of rose paste, includes the following steps in a kind of above-described embodiment of the present embodiment：
(1) it before at the morning 8, picks the just open band such as cup-shaped and reveals rose flower；Then, the rose of picking is removed
Bud, blade, then stacked the flower after bud, blade is removed naturally 3 days, allow it slightly to generate heat, petal is just detached from holder,
Finally petal is winnowed with a dustpan out with dustpan；
(2) rose obtained in brown sugar, white granulated sugar, salt, honey and step (1) is weighed according to above-described embodiment parts by weight
Rare petal, and be put into the Porcelain Jar after disinfection, roseleaf, brown sugar, white granulated sugar, salt, honey are rubbed to sticky in Porcelain Jar
Paste, then with food fresh keeping membrane sealing preserve marinated 20 days it is spare；
(3) according to above-described embodiment parts by weight, aizoon stonecrop, blueberry are mixed, and firmly squeeze out inspissated juice；
(4) roseleaf after being pickled in step (2) is poured into pot, inspissated juice made from step (3) and 80 parts is added
Water carries out boiling；After boiling, buckwheat, lotus nut starch, red date powder, the corn starch sugar of above-mentioned parts by weight are added in pot
Dilute, potassium sorbate, grape pip, sweet osmanthus and remaining weight number water, when boiling to 35min, add pectase powder and continue to steam
11min；
(5) rose paste after will be cooked put into the container after sterilizing to get.
Embodiment 8
The preparation method of rose paste, includes the following steps in a kind of above-described embodiment of the present embodiment：
(1) it before at the morning 8, picks the just open band such as cup-shaped and reveals rose flower；Then, the rose of picking is removed
Bud, blade, then stacked the flower after bud, blade is removed naturally 2.5 days, allow it slightly to generate heat, petal is just de- with holder
From finally petal is winnowed with a dustpan out with dustpan；
(2) rose obtained in brown sugar, white granulated sugar, salt, honey and step (1) is weighed according to above-described embodiment parts by weight
Rare petal, and be put into the Porcelain Jar after disinfection, roseleaf, brown sugar, white granulated sugar, salt, honey are rubbed to sticky in Porcelain Jar
Paste, then with food fresh keeping membrane sealing preserve marinated 18 days it is spare；
(3) according to above-described embodiment parts by weight, aizoon stonecrop, blueberry are mixed, and firmly squeeze out inspissated juice；
(4) roseleaf after being pickled in step (2) is poured into pot, inspissated juice made from step (3) and 65 parts is added
Water carries out boiling；After boiling, buckwheat, lotus nut starch, red date powder, the corn starch sugar of above-mentioned parts by weight are added in pot
Dilute, potassium sorbate, grape pip, sweet osmanthus and remaining weight number water, when boiling to 32min, add pectase powder and continue to steam
10min；
(5) rose paste after will be cooked put into the container after sterilizing to get.
The foregoing is merely illustrative of the preferred embodiments of the present invention, is not intended to limit the invention, all essences in the present invention
All any modification, equivalent and improvement etc., should all be included in the protection scope of the present invention made by within refreshing and principle.
Claims (8)
1. a kind of rose paste, which is characterized in that include the raw material of following parts by weight：18-22 parts of roseleaf, brown sugar 45-55
Part, 5-15 parts of white granulated sugar, 3-5 parts of salt, 2-4 parts of honey, 6-10 parts of aizoon stonecrop is 6-10 parts of buckwheat, 6-10 parts of lotus nut starch, red
6-10 parts of date powder, 8-12 parts of cornstarch malt sugar, 1-3 parts of potassium sorbate, 1-3 parts of grape pip, 3-5 parts of blueberry, 4-6 parts of sweet osmanthus,
0.5-1.5 parts of pectase powder, 100-110 parts of water；Wherein, the preparation method of cornstarch malt sugar is as follows：
A. according to (8-9)：1 ratio will choose niblet and will be uniformly mixed in highland barley grain, then with crusher in crushing to particle；
B. according to 1：Particle is added to the water by the ratio of (1.5-2) carries out immersion 18-20h, later the infusion 1- at 120-140 DEG C
2h makes the volatile ingredient in king's rice, highland barley be taken out of with steam distillation, soluble solid after infusion in gains
Stop infusion when reaching 70-75%, it is filtered through 130-140 mesh screens to get to pure malt sugar liquid；
C. pure malt sugar liquid is put into sugar-cooker, infusion 3-4h is to get to a concentration of of concentration at a temperature of 110-125 DEG C
The cornstarch malt sugar of 93%-97%.
2. rose paste according to claim 1, which is characterized in that include the raw material of following parts by weight：Roseleaf 20
Part, 50 parts of brown sugar, 10 parts of white granulated sugar, 4 parts of salt, 3 parts of honey, 8 parts of aizoon stonecrop, 8 parts of buckwheat, 8 parts of lotus nut starch, red date powder 8
Part, 10 parts of cornstarch malt sugar, 2 parts of potassium sorbate, 2 parts of grape pip, 4 parts of blueberry, 5 parts of sweet osmanthus, 1 part of pectase powder, water 105
Part.
3. rose paste according to claim 1, which is characterized in that include the raw material of following parts by weight：Roseleaf 19
Part, 48 parts of brown sugar, 8 parts of white granulated sugar, 3.5 parts of salt, 2.5 parts of honey, 7 parts of aizoon stonecrop, 7 parts of buckwheat, 7 parts of lotus nut starch, jujube
7 parts of powder, 9 parts of cornstarch malt sugar, 1.5 parts of potassium sorbate, 1.5 parts of grape pip, 3.5 parts of blueberry, 4.5 parts of sweet osmanthus, pectase
0.8 part of powder, 103 parts of water.
4. rose paste according to claim 1, which is characterized in that include the raw material of following parts by weight：Roseleaf 21
Part, 52 parts of brown sugar, 12 parts of white granulated sugar, 4.5 parts of salt, 3.5 parts of honey, 9 parts of aizoon stonecrop, 9 parts of buckwheat, 9 parts of lotus nut starch, jujube
9 parts of powder, 11 parts of cornstarch malt sugar, 2.5 parts of potassium sorbate, 2.5 parts of grape pip, 4.5 parts of blueberry, 5.5 parts of sweet osmanthus, pectase
1.3 parts of powder, 108 parts of water.
5. according to any rose pastes of claim 1-4, which is characterized in that the preparation method of the roseleaf is as follows：
Before at the morning 8, picks the just open band such as cup-shaped and reveal rose flower；Then, the rose of picking is removed bud, blade,
The flower after bud, blade will be removed again to stack 2-3 days naturally, allows it slightly to generate heat, petal is just detached from holder, will finally be spent
Valve is winnowed with a dustpan out with dustpan.
6. according to any rose pastes of claim 1-4, which is characterized in that the preparation method of the cornstarch malt sugar
In, with soluble solid content, i.e., soluble solid in cornstarch malt sugar in gains after Abbe refractometer measurement infusion
Object content.
7. according to any rose pastes of claim 1-4, which is characterized in that the pectase powder refer specifically to pineapple,
Pawpaw, blueberry, semen pulicariae shell are raw material, and be concentrated by ultrafiltration and Freeze Drying Technique it is refined made of ferment pulvis.
8. a kind of preparation method of rose paste as described in claim 1-7 is any, which is characterized in that include the following steps：
(1) it before at the morning 8, picks the just open band such as cup-shaped and reveals rose flower；Then, the rose of picking is removed flower
Flower bud, blade, then stacked the flower after bud, blade is removed 2-3 days naturally, allow it slightly to generate heat, petal is just detached from holder,
Finally petal is winnowed with a dustpan out with dustpan；
(2) roseleaf obtained in brown sugar, white granulated sugar, salt, honey and step (1) is weighed according to above-mentioned parts by weight, and
It is put into the Porcelain Jar after disinfection, rubs roseleaf, brown sugar, white granulated sugar, salt, honey to sticky paste in Porcelain Jar, then use
Food fresh keeping membrane sealing preserve marinated 15-20 days it is spare；
(3) according to above-mentioned parts by weight, aizoon stonecrop, blueberry are mixed, and firmly squeeze out inspissated juice；
(4) roseleaf after being pickled in step (2) is poured into pot, inspissated juice and 50-80 parts of water made from step (3) is added
Carry out boiling；After boiling, added in pot the buckwheats of above-mentioned parts by weight, lotus nut starch, red date powder, cornstarch malt sugar,
Potassium sorbate, grape pip, sweet osmanthus and remaining weight number water, when boiling to 30-35min, add pectase powder and continue to steam
9-11min；
(5) rose paste after will be cooked put into the container after sterilizing to get.
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| CN102007955A (en) * | 2010-11-15 | 2011-04-13 | 高厚基 | Flower cake stuffing and preparation process thereof |
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| CN102423028A (en) * | 2011-12-20 | 2012-04-25 | 大连创达技术交易市场有限公司 | Rose paste and preparation method thereof |
| CN105475980A (en) * | 2015-12-18 | 2016-04-13 | 林淑丽 | Anti-aging rose sauce and preparation method thereof |
| CN107242527A (en) * | 2017-05-22 | 2017-10-13 | 李克生 | It is a kind of to be applied to edible rose paste of the elderly and preparation method thereof |
| CN108112925A (en) * | 2017-12-12 | 2018-06-05 | 孝感市亦泓家居创意设计有限公司 | A kind of rose paste and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102007955A (en) * | 2010-11-15 | 2011-04-13 | 高厚基 | Flower cake stuffing and preparation process thereof |
| CN102178209A (en) * | 2011-04-15 | 2011-09-14 | 乌鲁木齐东方正弘农业科技有限公司 | Uigur rose sauce and making method thereof |
| CN102423028A (en) * | 2011-12-20 | 2012-04-25 | 大连创达技术交易市场有限公司 | Rose paste and preparation method thereof |
| CN105475980A (en) * | 2015-12-18 | 2016-04-13 | 林淑丽 | Anti-aging rose sauce and preparation method thereof |
| CN107242527A (en) * | 2017-05-22 | 2017-10-13 | 李克生 | It is a kind of to be applied to edible rose paste of the elderly and preparation method thereof |
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Application publication date: 20181106 |