CN108740973A - A kind of pure natural rose paste and preparation method thereof - Google Patents
A kind of pure natural rose paste and preparation method thereof Download PDFInfo
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- CN108740973A CN108740973A CN201810468122.1A CN201810468122A CN108740973A CN 108740973 A CN108740973 A CN 108740973A CN 201810468122 A CN201810468122 A CN 201810468122A CN 108740973 A CN108740973 A CN 108740973A
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- rose
- rose paste
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- 241000220317 Rosa Species 0.000 title claims abstract description 121
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Natural products OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 110
- 240000000111 Saccharum officinarum Species 0.000 claims abstract description 60
- 235000007201 Saccharum officinarum Nutrition 0.000 claims abstract description 60
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 49
- 235000006040 Prunus persica var persica Nutrition 0.000 claims abstract description 45
- 241000205585 Aquilegia canadensis Species 0.000 claims abstract description 38
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims abstract description 36
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims abstract description 36
- 239000001630 malic acid Substances 0.000 claims abstract description 36
- 235000011090 malic acid Nutrition 0.000 claims abstract description 36
- 244000144730 Amygdalus persica Species 0.000 claims description 35
- 239000001771 mentha piperita Substances 0.000 claims description 32
- 238000003756 stirring Methods 0.000 claims description 29
- 239000004615 ingredient Substances 0.000 claims description 23
- 210000002966 serum Anatomy 0.000 claims description 20
- 239000000203 mixture Substances 0.000 claims description 14
- 238000000034 method Methods 0.000 claims description 13
- 239000003205 fragrance Substances 0.000 claims description 10
- 239000000843 powder Substances 0.000 claims description 10
- 238000001802 infusion Methods 0.000 claims description 9
- 230000032683 aging Effects 0.000 claims description 6
- 235000015165 citric acid Nutrition 0.000 claims description 6
- 239000000463 material Substances 0.000 claims description 6
- 230000008569 process Effects 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 4
- 239000002002 slurry Substances 0.000 claims description 4
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 claims description 2
- 229910052737 gold Inorganic materials 0.000 claims description 2
- 239000010931 gold Substances 0.000 claims description 2
- 238000010438 heat treatment Methods 0.000 claims description 2
- 229910052709 silver Inorganic materials 0.000 claims description 2
- 239000004332 silver Substances 0.000 claims description 2
- 240000005809 Prunus persica Species 0.000 abstract description 10
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- 239000003755 preservative agent Substances 0.000 abstract description 6
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- LXNHXLLTXMVWPM-UHFFFAOYSA-N pyridoxine Chemical compound CC1=NC=C(CO)C(CO)=C1O LXNHXLLTXMVWPM-UHFFFAOYSA-N 0.000 description 2
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- 239000000341 volatile oil Substances 0.000 description 2
- NOOLISFMXDJSKH-UTLUCORTSA-N (+)-Neomenthol Chemical compound CC(C)[C@@H]1CC[C@@H](C)C[C@@H]1O NOOLISFMXDJSKH-UTLUCORTSA-N 0.000 description 1
- MTCFGRXMJLQNBG-REOHCLBHSA-N (2S)-2-Amino-3-hydroxypropansäure Chemical compound OC[C@H](N)C(O)=O MTCFGRXMJLQNBG-REOHCLBHSA-N 0.000 description 1
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 description 1
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- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-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
- NOOLISFMXDJSKH-UHFFFAOYSA-N DL-menthol Natural products CC(C)C1CCC(C)CC1O NOOLISFMXDJSKH-UHFFFAOYSA-N 0.000 description 1
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- 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
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 description 1
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- WHUUTDBJXJRKMK-VKHMYHEASA-N L-glutamic acid Chemical compound OC(=O)[C@@H](N)CCC(O)=O WHUUTDBJXJRKMK-VKHMYHEASA-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
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- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 1
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- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 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
- 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
- 210000004369 blood Anatomy 0.000 description 1
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- 230000003197 catalytic effect Effects 0.000 description 1
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- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000002500 effect on skin Effects 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 201000005884 exanthem Diseases 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
- 235000015203 fruit juice Nutrition 0.000 description 1
- 210000000232 gallbladder Anatomy 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
- 235000013922 glutamic acid Nutrition 0.000 description 1
- 239000004220 glutamic acid Substances 0.000 description 1
- 229930182470 glycoside Natural products 0.000 description 1
- 150000002338 glycosides Chemical class 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 230000002045 lasting effect Effects 0.000 description 1
- 238000002386 leaching Methods 0.000 description 1
- 239000002932 luster 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
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- LUEWUZLMQUOBSB-GFVSVBBRSA-N mannan Chemical class O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](O[C@H]3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-GFVSVBBRSA-N 0.000 description 1
- 229940041616 menthol Drugs 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 210000000214 mouth Anatomy 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 238000005502 peroxidation Methods 0.000 description 1
- 230000000144 pharmacologic effect Effects 0.000 description 1
- 235000021110 pickles Nutrition 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 239000002574 poison Substances 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 239000004302 potassium sorbate Substances 0.000 description 1
- 235000010241 potassium sorbate Nutrition 0.000 description 1
- 229940069338 potassium sorbate Drugs 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 230000035755 proliferation Effects 0.000 description 1
- RADKZDMFGJYCBB-UHFFFAOYSA-N pyridoxal hydrochloride Natural products CC1=NC=C(CO)C(C=O)=C1O RADKZDMFGJYCBB-UHFFFAOYSA-N 0.000 description 1
- 150000003254 radicals Chemical class 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 235000004400 serine Nutrition 0.000 description 1
- WXMKPNITSTVMEF-UHFFFAOYSA-M sodium benzoate Chemical compound [Na+].[O-]C(=O)C1=CC=CC=C1 WXMKPNITSTVMEF-UHFFFAOYSA-M 0.000 description 1
- 239000004299 sodium benzoate Substances 0.000 description 1
- 235000010234 sodium benzoate Nutrition 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 208000010110 spontaneous platelet aggregation Diseases 0.000 description 1
- 210000003802 sputum Anatomy 0.000 description 1
- 208000024794 sputum Diseases 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 239000000375 suspending agent Substances 0.000 description 1
- 230000008542 thermal sensitivity Effects 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 239000002562 thickening agent Substances 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
- 239000003053 toxin Substances 0.000 description 1
- 231100000765 toxin Toxicity 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
- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 235000019164 vitamin B2 Nutrition 0.000 description 1
- 239000011716 vitamin B2 Substances 0.000 description 1
- 235000019158 vitamin B6 Nutrition 0.000 description 1
- 239000011726 vitamin B6 Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 229940011671 vitamin b6 Drugs 0.000 description 1
- 238000010792 warming Methods 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
- 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
-
- 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
Abstract
The invention belongs to food processing field, it is related to a kind of pure natural rose paste and preparation method thereof.The pure natural rose paste of the present invention adds honeysuckle, peppermint using new fresh-rose as raw material in the manufacturing process of rose paste, improves the health-care effect and its flavor of rose paste；Sugar and water are replaced with sugarcane inspissated juice, reduces the dosage of sugar, and further improves the nutritive value of rose paste；Peach gum is added to promote the stability of rose paste；Citric acid is added and malic acid is seasoned, increases the mouthfeel of rose paste, also extends the shelf-life of rose paste, pure natural rose paste of the invention, mouthfeel is smooth, fragrant aroma, and taste is fragrant and sweet, it is harmless without using chemical preservative, it is a kind of natural green food.
Description
Technical field
The invention belongs to food processing field, it is related to a kind of pure natural 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 during manufacturing in order to fresh-keeping in rose jam products
Sugared and chemically synthesized preservative, such as potassium sorbate, sodium benzoate.A large amount of sugar is not suitable for consumer's large amounts of food, and
The health of human body can largely be impacted using chemically synthesized preservative.
Therefore, a large amount of sugar and chemically synthesized preservative need not be added by finding one kind, also can lasting fresh-keeping rose
Rare sauce is the task of top priority.
Invention content
In order to solve the above technical problems existing in the prior art, a kind of pure natural rose paste of present invention offer and its system
Preparation Method is achieved particular by following scheme：
A kind of pure natural rose paste, material composition are in parts by weight：250-350 parts of rose, 25-30 parts of honeysuckle,
5-15 parts of dried peppermint leaf, 12-16 parts of peach gum, 0.5-2 parts of citric acid, 1-3 parts of malic acid, 450-550 parts of sugarcane inspissated juice.It is preferred that
, the material composition is in parts by weight：300 parts of rose, 27.5 parts of honeysuckle, 10 parts of dried peppermint leaf, 14 parts of peach gum, lemon
1.25 parts of lemon acid, 2 parts of malic acid, 500 parts of sugarcane inspissated juice.
Preferably, the rose is roseleaf.The beneficiating ingredients content such as volatile oil is higher in roseleaf, and eats
With good in taste.
Preferably, it is original 10-30% that the sugarcane inspissated juice, which is using volume is concentrated into after fresh sugarcane directly squeezing,
And obtain, it is not added with any other ingredient.Sugar-cane juice has higher sugar content and nutritive value, but not concentrated sugarcane
Juice concentration is relatively low, is unfavorable for leaching the beneficiating ingredient in each raw material, therefore sugar-cane juice is concentrated, can preferably leach each original
Beneficiating ingredient in material.
The peach gum is dry peach gum powder.Dry peach gum powder can be evenly be dispersed in rose paste, to promote rose paste
Overall stability.
The preparation method of the pure natural rose paste, includes the following steps：
(1) rose, honeysuckle, dried peppermint leaf, peach gum, citric acid, malic acid, sugarcane inspissated juice are weighed, by honeysuckle, thin
Lotus leaf is added in sugarcane inspissated juice, and infusion 3-5h makes beneficiating ingredient and sugarcane inspissated juice in honeysuckle, dried peppermint leaf be sufficiently mixed,
Obtain mixed serum；
(2) well-done mixed serum will be endured and is cooled to 40-50 DEG C, rose is added thereto, is stirred repeatedly at 30-50 DEG C
Peach gum is added in 1-2h thereto, stirs evenly；
(3) mixture after stirring evenly is heated into 3-5h at 50-60 DEG C, until rose paste becomes transparent, and overflows perfume (or spice)
Stop heating when taste, wait for its cooled to room temperature, citric acid and malic acid is added, stirs evenly；
(4) rose paste after citric acid and malic acid will be added to be fitted into terrine, seal, be aged 3-15d to get.
Preferably, the step (1), after honeysuckle, dried peppermint leaf are broken into slurry, adds in sugarcane inspissated juice.By gold and silver
Flower, dried peppermint leaf break into slurry and are conducive to wherein beneficiating ingredient dissolution, and promote the mouthfeel of rose paste.
Preferably, the step (2), the rose that will be weighed are placed in 0-5 DEG C of environment cooling 30-60min, then
It is brought rapidly up to 35-45 DEG C, 1-5 times repeatedly, adds in mixed serum.It is brought rapidly up after rose is cooled down to 35-45 DEG C,
Clasmatosis in rose, beneficiating ingredient can be made to be easier to dissolve out, cooling temperature is too low to cause rose withered rapidly, have
Beneficial ingredient loses in advance, and the excessively high thermal sensitivity beneficiating ingredient that can cause in rose of warming temperature and volatile oil material damage.
Preferably, in the ageing process, vacuum state is kept.Vacuum state can effectively reduce microorganism in rose paste
Activity.
Preferably, in the ageing process, every 3-5d, rose paste is once stirred.Rose paste is aged,
It can make wherein beneficiating ingredient fully release and conversion under the catalytic action of enzyme, and periodically rose paste is stirred and can be made
Rose paste is aged evenly.
Honeysuckle：Honeysuckle is known as clearing heat and detoxicating good medicine from ancient times.The sweet cold air fragrance of its property, clear heat with drugs of sweet flavour and cold nature is without hindering
Stomach, fragrance reaches thoroughly again can eliminating evil.Honeysuckle can dispelling wind-heat, also kind removing summer-heat blood poison is used for various febrile diseases, such as body heat, hair
The diseases such as rash, macular eruption, heat toxin sore carbuncle, abscess of throat, equal significant effect.In addition, honeysuckle also has broad-spectrum antibacterial action, it can be with
Press down, kill a variety of harmful bacterias.
Peppermint：Peppermint contains menthol, the substance can fresh breath and have a variety of pharmacological properties, abdominal pain can be alleviated, gall-bladder is asked
Topic also has antisepsis and sterilization, diuresis, resolving sputum, stomach invigorating and aid digestion and other effects such as spasm.
Peach gum：Peach gum is to be secreted and air-dry solid matter in the tree in the barks such as rosaceous plant peach or mountain peach,
It is made of heteroglycan such as araban, arabian mannans, peach gum is natural emulsifier, thickener, suspending agent, gluing
Agent, film forming agent, glazing agent, stabilizer.
Sugarcane inspissated juice：The nutritive value of sugarcane is very high, it contains asparatate, glutamic acid, serine, alanine etc.
A variety of amino acid for being conducive to human body and vitamin B1, vitamin B2, vitamin B6 and vitamin C etc..The iron content of sugarcane
Amount occupies " champion " throne in various fruit.Sugarcane is concentrated again after being squeezed into juice, will not destroy the above nutritional ingredient.
Citric acid：Citric acid is a kind of important organic acid, and citric acid has the tart flavour of mild frankness, and with good anti-
Oxidation effectiveness is good acid and antioxidant, moreover it is possible to sterilize and promote appetite.
Malic acid：Malic acid is the important composition of fruit juice, and having acidity compared with citric acid, (tart flavour compares citric acid greatly
Strong 20%) but taste is soft (have higher buffer index), has peat-reek, does not damage oral cavity and tooth, advantageous in metabolism
In Amino Acid Absorption, the advantages such as fat are not accumulated.Malic acid can be in addition to adjusting acidity, moreover it is possible to suppress growth of microorganism, inhibit enzyme
Promote brown stain, moreover it is possible to so that pectin is generated gelatification, promote the overall stability of rose paste.
Compared with prior art, the technique effect of the invention is embodied in：The pure natural rose paste of the present invention, with fresh
Rose is raw material, and honeysuckle, peppermint are added in the manufacturing process of rose paste, improve rose paste health-care effect and its
Flavor；Sugar and water are replaced with sugarcane inspissated juice, reduces the dosage of sugar, and further improves the nutritive value of rose paste；
Peach gum is added to promote the stability of rose paste；Citric acid is added and malic acid is seasoned, increases the mouthfeel of rose paste, also
The shelf-life of rose paste is extended, pure natural rose paste of the invention, mouthfeel is smooth, and fragrant aroma, taste is fragrant and sweet, without using change
Preservative is learned, it is harmless, it is a kind of natural green food.
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 pure natural rose paste, is prepared via a method which：
(1) weigh rose 300g, honeysuckle 27.5g, dried peppermint leaf 10g, peach gum 14g, citric acid 1.25g, malic acid 2g,
Sugarcane inspissated juice 500g, by honeysuckle, dried peppermint leaf be added sugarcane inspissated juice in, infusion 4h, make in honeysuckle, dried peppermint leaf beneficial at
Divide and be sufficiently mixed with sugarcane inspissated juice, obtains mixed serum；
(2) well-done mixed serum will be endured and is cooled to 45 DEG C, rose is added thereto, 1.5h is stirred repeatedly at 40 DEG C,
Peach gum is added thereto, stirs evenly；
(3) mixture after stirring evenly is heated into 4h at 55 DEG C, until rose paste becomes transparent, and while overflowing fragrance stops
It only heats, waits for its cooled to room temperature, citric acid and malic acid is added, stirs evenly；
(4) rose paste after citric acid and malic acid will be added to be fitted into terrine, seal, be aged 9d to get.
The rose is roseleaf.
The sugarcane inspissated juice is to be concentrated into volume after directly squeezing using fresh sugarcane to obtain for original 20%, not
Add any other ingredient.
The peach gum is dry peach gum powder.
Embodiment 2
A kind of pure natural rose paste, is prepared via a method which：
(1) rose 250g, honeysuckle 25g, dried peppermint leaf 5g, peach gum 12g, citric acid 0.5g, malic acid 1g, sugarcane are weighed
Inspissated juice 550g honeysuckle, dried peppermint leaf is added in sugarcane inspissated juice, infusion 3h, make in honeysuckle, dried peppermint leaf beneficiating ingredient with
Sugarcane inspissated juice is sufficiently mixed, and obtains mixed serum；
(2) well-done mixed serum will be endured and is cooled to 40 DEG C, rose is added thereto, 2h is stirred repeatedly at 30 DEG C, to
Peach gum is wherein added, stirs evenly；
(3) mixture after stirring evenly is heated into 5h at 50 DEG C, until rose paste becomes transparent, and while overflowing fragrance stops
It only heats, waits for its cooled to room temperature, citric acid and malic acid is added, stirs evenly；
(4) rose paste after citric acid and malic acid will be added to be fitted into terrine, seal, be aged 3d to get.
The rose is roseleaf.
The sugarcane inspissated juice is to be concentrated into volume after directly squeezing using fresh sugarcane to obtain for original 10%, not
Add any other ingredient.
The peach gum is dry peach gum powder.
Embodiment 3
A kind of pure natural rose paste, is prepared via a method which：
(1) rose 350g, honeysuckle 30g, dried peppermint leaf 15g, peach gum 16g, citric acid 2g, malic acid 3g, sugarcane are weighed
Inspissated juice 450g honeysuckle, dried peppermint leaf is added in sugarcane inspissated juice, infusion 5h, make in honeysuckle, dried peppermint leaf beneficiating ingredient with
Sugarcane inspissated juice is sufficiently mixed, and obtains mixed serum；
(2) well-done mixed serum will be endured and is cooled to 50 DEG C, rose is added thereto, 1h is stirred repeatedly at 50 DEG C, to
Peach gum is wherein added, stirs evenly；
(3) mixture after stirring evenly is heated into 3h at 60 DEG C, until rose paste becomes transparent, and while overflowing fragrance stops
It only heats, waits for its cooled to room temperature, citric acid and malic acid is added, stirs evenly；
(4) rose paste after citric acid and malic acid will be added to be fitted into terrine, seal, be aged 15d to get.
The rose is roseleaf.
The sugarcane inspissated juice is to be concentrated into volume after directly squeezing using fresh sugarcane to obtain for original 30%, not
Add any other ingredient.
The peach gum is dry peach gum powder.
Embodiment 4
A kind of pure natural rose paste, is prepared via a method which：
(1) weigh rose 300g, honeysuckle 27.5g, dried peppermint leaf 10g, peach gum 14g, citric acid 1.25g, malic acid 2g,
Sugarcane inspissated juice 500g after honeysuckle, dried peppermint leaf are broken into slurry, is added in sugarcane inspissated juice, infusion 4h, makes honeysuckle, thin
Beneficiating ingredient is sufficiently mixed with sugarcane inspissated juice in lotus leaf, obtains mixed serum；
(2) well-done mixed serum will be endured and is cooled to 45 DEG C, rose is added thereto, 1.5h is stirred repeatedly at 40 DEG C,
Peach gum is added thereto, stirs evenly；
(3) mixture after stirring evenly is heated into 4h at 55 DEG C, until rose paste becomes transparent, and while overflowing fragrance stops
It only heats, waits for its cooled to room temperature, citric acid and malic acid is added, stirs evenly；
(4) rose paste after citric acid and malic acid will be added to be fitted into terrine, seal, be aged 9d to get.
The rose is roseleaf.
The sugarcane inspissated juice is to be concentrated into volume after directly squeezing using fresh sugarcane to obtain for original 20%, not
Add any other ingredient.
The peach gum is dry peach gum powder.
Embodiment 5
A kind of pure natural rose paste, is prepared via a method which：
(1) weigh rose 300g, honeysuckle 27.5g, dried peppermint leaf 10g, peach gum 14g, citric acid 1.25g, malic acid 2g,
Sugarcane inspissated juice 500g, by honeysuckle, dried peppermint leaf be added sugarcane inspissated juice in, infusion 4h, make in honeysuckle, dried peppermint leaf beneficial at
Divide and be sufficiently mixed with sugarcane inspissated juice, obtains mixed serum；
(2) rose that will be weighed is placed in 3 DEG C of environment cooling 45min, is then brought rapidly up to 40 DEG C, and repeatedly 3
It is secondary, well-done mixed serum will be endured and be cooled to 45 DEG C, rose is added thereto, stirs 1.5h at 40 DEG C repeatedly, added thereto
Enter peach gum, stirs evenly；
(3) mixture after stirring evenly is heated into 4h at 55 DEG C, until rose paste becomes transparent, and while overflowing fragrance stops
It only heats, waits for its cooled to room temperature, citric acid and malic acid is added, stirs evenly；
(4) rose paste after citric acid and malic acid will be added to be fitted into terrine, seal, be aged 9d to get.
The rose is roseleaf.
The sugarcane inspissated juice is to be concentrated into volume after directly squeezing using fresh sugarcane to obtain for original 20%, not
Add any other ingredient.
The peach gum is dry peach gum powder.
Embodiment 6
A kind of pure natural rose paste, is prepared via a method which：
(1) weigh rose 300g, honeysuckle 27.5g, dried peppermint leaf 10g, peach gum 14g, citric acid 1.25g, malic acid 2g,
Sugarcane inspissated juice 500g, by honeysuckle, dried peppermint leaf be added sugarcane inspissated juice in, infusion 4h, make in honeysuckle, dried peppermint leaf beneficial at
Divide and be sufficiently mixed with sugarcane inspissated juice, obtains mixed serum；
(2) well-done mixed serum will be endured and is cooled to 45 DEG C, rose is added thereto, 1.5h is stirred repeatedly at 40 DEG C,
Peach gum is added thereto, stirs evenly；
(3) mixture after stirring evenly is heated into 4h at 55 DEG C, until rose paste becomes transparent, and while overflowing fragrance stops
It only heats, waits for its cooled to room temperature, citric acid and malic acid is added, stirs evenly；
(4) citric acid will be added to be fitted into terrine with the rose paste after malic acid, vacuumizes, seal, vacuum is aged 9d, i.e.,
?.
The rose is roseleaf.
The sugarcane inspissated juice is to be concentrated into volume after directly squeezing using fresh sugarcane to obtain for original 20%, not
Add any other ingredient.
The peach gum is dry peach gum powder.
Embodiment 7
A kind of pure natural rose paste, is prepared via a method which：
(1) weigh rose 300g, honeysuckle 27.5g, dried peppermint leaf 10g, peach gum 14g, citric acid 1.25g, malic acid 2g,
Sugarcane inspissated juice 500g, by honeysuckle, dried peppermint leaf be added sugarcane inspissated juice in, infusion 4h, make in honeysuckle, dried peppermint leaf beneficial at
Divide and be sufficiently mixed with sugarcane inspissated juice, obtains mixed serum；
(2) well-done mixed serum will be endured and is cooled to 45 DEG C, rose is added thereto, 1.5h is stirred repeatedly at 40 DEG C,
Peach gum is added thereto, stirs evenly；
(3) mixture after stirring evenly is heated into 4h at 55 DEG C, until rose paste becomes transparent, and while overflowing fragrance stops
It only heats, waits for its cooled to room temperature, citric acid and malic acid is added, stirs evenly；
(4) citric acid will be added to be fitted into terrine with the rose paste after malic acid, sealing, ageing 9d, in ageing process, often
Every 4d, to rose paste carry out primary stirring to get.
The rose is roseleaf.
The sugarcane inspissated juice is to be concentrated into volume after directly squeezing using fresh sugarcane to obtain for original 20%, not
Add any other ingredient.
The peach gum is dry peach gum powder.
The obtained rose pastes of embodiment 1-7 and commercially available rose paste are compared.
Rose paste obtained by embodiment 1-7 is performed well in color and luster, flavour, smell, tissue morphology etc., in market
On can meet the taste and health requirements of most consumers.And the shelf-life of the rose paste of all embodiments is 70
It is very nearly the same with the commercially available rose paste shelf-life for being added to chemical preservative more than it.
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 (10)
1. a kind of pure natural rose paste, which is characterized in that material composition is in parts by weight：250-350 parts of rose, honeysuckle
25-30 parts, 5-15 parts of dried peppermint leaf, 12-16 parts of peach gum, 0.5-2 parts of citric acid, 1-3 parts of malic acid, sugarcane inspissated juice 450-550
Part.
2. pure natural rose paste according to claim 1, which is characterized in that the material composition is in parts by weight：
300 parts of rose, 27.5 parts of honeysuckle, 10 parts of dried peppermint leaf, 14 parts of peach gum, 1.25 parts of citric acid, 2 parts of malic acid, sugarcane concentration
500 parts of juice.
3. pure natural rose paste according to claim 1, which is characterized in that the rose is roseleaf.
4. pure natural rose paste according to claim 1, which is characterized in that the sugarcane inspissated juice is to use fresh sugarcane
Directly volume is concentrated into after squeezing to obtain for original 10-30%, be not added with any other ingredient.
5. pure natural rose paste according to claim 1, which is characterized in that the peach gum is dry peach gum powder.
6. according to the preparation method of the pure natural rose paste of claim 1-5 any one of them, which is characterized in that including following step
Suddenly：
(1) rose, honeysuckle, dried peppermint leaf, peach gum, citric acid, malic acid, sugarcane inspissated juice are weighed, by honeysuckle, dried peppermint leaf
It is added in sugarcane inspissated juice, infusion 3-5h makes beneficiating ingredient and sugarcane inspissated juice in honeysuckle, dried peppermint leaf be sufficiently mixed, obtains
Mixed serum；
(2) well-done mixed serum will be endured and is cooled to 40-50 DEG C, rose is added thereto, 1- is stirred repeatedly at 30-50 DEG C
Peach gum is added in 2h thereto, stirs evenly；
(3) mixture after stirring evenly is heated into 3-5h at 50-60 DEG C, until rose paste becomes transparent, and when overflowing fragrance
Stop heating, wait for its cooled to room temperature, citric acid and malic acid is added, stirs evenly；
(4) rose paste after citric acid and malic acid will be added to be fitted into terrine, seal, be aged 3-15d to get.
7. the preparation method of pure natural rose paste according to claim 6, which is characterized in that the step (1), by gold and silver
After flower, dried peppermint leaf break into slurry, add in sugarcane inspissated juice.
8. the preparation method of pure natural rose paste according to claim 6, which is characterized in that the step (2) will weigh
Rose, be placed in 0-5 DEG C of environment cooling 30-60min, be then brought rapidly up to 35-45 DEG C, 1-5 times repeatedly, add
In mixed serum.
9. the preparation method of pure natural rose paste according to claim 6, which is characterized in that in the ageing process, protect
Hold vacuum state.
10. the preparation method of pure natural rose paste according to claim 6, which is characterized in that in the ageing process, often
Every 3-5d, rose paste is once stirred.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN110742165A (en) * | 2019-11-21 | 2020-02-04 | 衡阳市港佳华食品有限责任公司 | Rose flavored soft sweet and preparation method thereof |
| CN112841605A (en) * | 2021-01-23 | 2021-05-28 | 仲恺农业工程学院 | Chinese chestnut chicken flavor sauce containing peach gum polysaccharide and preparation method thereof |
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| CN102204664A (en) * | 2011-05-10 | 2011-10-05 | 普绩 | Preparation process of fresh flower sauce |
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| CN102204664A (en) * | 2011-05-10 | 2011-10-05 | 普绩 | Preparation process of fresh flower sauce |
| CN102669517A (en) * | 2012-06-08 | 2012-09-19 | 天津市鹏帆呈食品有限公司 | Novel multifunctional jam |
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| CN110742165A (en) * | 2019-11-21 | 2020-02-04 | 衡阳市港佳华食品有限责任公司 | Rose flavored soft sweet and preparation method thereof |
| CN112841605A (en) * | 2021-01-23 | 2021-05-28 | 仲恺农业工程学院 | Chinese chestnut chicken flavor sauce containing peach gum polysaccharide and preparation method thereof |
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