CN109007770A - A kind of taste rose sauce and preparation method thereof - Google Patents
A kind of taste rose sauce and preparation method thereof Download PDFInfo
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- CN109007770A CN109007770A CN201810892683.4A CN201810892683A CN109007770A CN 109007770 A CN109007770 A CN 109007770A CN 201810892683 A CN201810892683 A CN 201810892683A CN 109007770 A CN109007770 A CN 109007770A
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- 238000002360 preparation method Methods 0.000 title claims abstract description 27
- 235000015067 sauces Nutrition 0.000 title claims abstract description 26
- GUBGYTABKSRVRQ-PICCSMPSSA-N D-Maltose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims abstract description 102
- 239000000843 powder Substances 0.000 claims abstract description 46
- 229920002261 Corn starch Polymers 0.000 claims abstract description 41
- 239000008120 corn starch Substances 0.000 claims abstract description 41
- 229940099112 cornstarch Drugs 0.000 claims abstract description 41
- 235000000346 sugar Nutrition 0.000 claims abstract description 36
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 31
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- 244000131522 Citrus pyriformis Species 0.000 claims abstract description 26
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- 244000046052 Phaseolus vulgaris Species 0.000 claims abstract description 19
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- 229920002472 Starch Polymers 0.000 claims abstract description 19
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- 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 claims abstract description 18
- 235000010241 potassium sorbate Nutrition 0.000 claims abstract description 18
- 229940069338 potassium sorbate Drugs 0.000 claims abstract description 18
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- 235000009566 rice Nutrition 0.000 claims description 7
- 238000001256 steam distillation Methods 0.000 claims description 7
- 235000013305 food Nutrition 0.000 claims description 6
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- 239000012528 membrane Substances 0.000 claims description 5
- 238000005554 pickling Methods 0.000 claims description 5
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- 238000007789 sealing Methods 0.000 claims description 5
- 230000001954 sterilising effect Effects 0.000 claims description 5
- 238000004659 sterilization and disinfection Methods 0.000 claims description 5
- 238000000108 ultra-filtration Methods 0.000 claims description 5
- 238000004108 freeze drying Methods 0.000 claims description 4
- 238000005259 measurement Methods 0.000 claims description 4
- 241000196324 Embryophyta Species 0.000 claims 1
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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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
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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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Mycology (AREA)
- Botany (AREA)
- Molecular Biology (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Jellies, Jams, And Syrups (AREA)
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Abstract
The present invention provides a kind of taste rose sauces, including following parts by weight raw material: 24-28 parts of roseleaf, 30-40 parts of brown sugar, 6-10 parts of white granulated sugar, 4.2-4.8 parts of salt, 5-7 parts of honey, 7-9 parts of aizoon stonecrop, 7-9 parts of buckwheat, 7-9 parts of lotus root starch, 7-9 parts of bean powder, 15-20 parts of cornstarch malt sugar, 2-4 parts of potassium sorbate, 4-6 parts of grape pip, 6-8 parts of lemon, 7-9 parts of sweet osmanthus, 1.6-2.0 parts of pectase powder, 102-108 parts of water.The present invention also provides a kind of preparation methods of taste rose sauce.The present invention has the advantages that (1) reasonable recipe, formula science, mouthfeel is good, raciness, has and enriches 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 temperature.
Description
Technical field
The present invention relates to rose processed food fields more particularly to a kind of taste rose sauce and preparation method thereof.
Background technique
Rose paste be the petal sugar of rose is salted down made of.Fresh flower beard and hair educate sufficiently, 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 separated with petal, after stripping holder, calyx, can be pickled.The sugar of marinated rose paste is ok 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 production 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 more a kind of rich in nutrition content, function, taste rose sauce of long shelf-life and its preparation side at present
Method.
Summary of the invention
Technical problem to be solved by the present invention lies in providing, a kind of rich in nutrition content, function be more, wind of long shelf-life
Taste rose paste and preparation method thereof.
The present invention solves above-mentioned technical problem using following technical scheme:
A kind of taste rose sauce, the raw material including following parts by weight: 24-28 parts of roseleaf, 30-40 parts of brown sugar, white
6-10 parts of granulated sugar, 4.2-4.8 parts of salt, 5-7 parts of honey, 7-9 parts of aizoon stonecrop, 7-9 parts of buckwheat, 7-9 parts of lotus root starch, bean powder 7-9
Part, 15-20 parts of cornstarch malt sugar, 2-4 parts of potassium sorbate, 4-6 parts of grape pip, 6-8 parts of lemon, 7-9 parts of sweet osmanthus, pectase
1.6-2.0 parts of powder, 102-108 parts of water；Wherein, cornstarch malt sugar the preparation method is as follows:
A. according to (8-9): 1 ratio will choose niblet and be uniformly mixed in highland barley grain, then be crushed to particle with crusher；
B. according to 1:(1.5-2) ratio particle be added to the water carry out immersion 18-20h, endured at 120-140 DEG C later
1-2h is boiled, and takes king's rice, the volatile component in highland barley with steam distillation out of, solubility after infusion in gains is solid
Shape object stops infusion when reaching 70-75%, it is arrived pure malt sugar liquid through 130-140 mesh net filtration；
C. pure malt sugar liquid is put into sugar-cooker, infusion 3-4h is at a temperature of 110-125 DEG C to get the concentration to concentration
The cornstarch malt sugar of 93%-97%.
As one of preferred embodiment of the invention, the raw material including following parts by weight: 26 parts of roseleaf, brown sugar 35
Part, 8 parts of white granulated sugar, 4.5 parts of salt, 6 parts of honey, 8 parts of aizoon stonecrop, 8 parts of buckwheat, 8 parts of lotus root starch, 8 parts of bean powder, corn starch sugar
Dilute 18 parts, 3 parts of potassium sorbate, 5 parts of grape pip, 7 parts of lemon, 8 parts of sweet osmanthus, 1.8 parts of pectase powder, 105 parts of water.
As one of preferred embodiment of the invention, the raw material including following parts by weight: 25 parts of roseleaf, brown sugar 33
Part, 7 parts of white granulated sugar, 4.4 parts of salt, 5.5 parts of honey, 7.5 parts of aizoon stonecrop, 7.5 parts of buckwheat, 7.5 parts of lotus root starch, 7.5 parts of bean powder,
16 parts of cornstarch malt sugar, 2.5 parts of potassium sorbate, 4.5 parts of grape pip, 6.5 parts of lemon, 7.5 parts of sweet osmanthus, pectase powder 1.7
Part, 103 parts of water.
As one of preferred embodiment of the invention, the raw material including following parts by weight: 27 parts of roseleaf, brown sugar 38
Part, 9 parts of white granulated sugar, 4.6 parts of salt, 6.5 parts of honey, 8.5 parts of aizoon stonecrop, 8.5 parts of buckwheat, 8.5 parts of lotus root starch, 8.5 parts of bean powder,
19 parts of cornstarch malt sugar, 3.5 parts of potassium sorbate, 5.5 parts of grape pip, 7.5 parts of lemon, 8.5 parts of sweet osmanthus, pectase powder 1.9
Part, 107 parts of water.
As one of preferred embodiment of the 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.
As one of preferred embodiment of the invention, in the preparation method of the cornstarch malt sugar, surveyed with Abbe refractometer
Measure after infusion soluble solid content, i.e. soluble solid content in cornstarch malt sugar in gains.
As one of preferred embodiment of the invention, the pectase powder is referred specifically to before pineapple, pawpaw, lemon, rickshaw
Sub- shell is raw material, and with ultrafiltration concentration and the refined ferment pulvis of Freeze Drying Technique.
A kind of preparation method of taste rose sauce, includes the following steps:
(1) before at the morning 8, the just open band dew rose flower such as cup-shaped is picked；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,
It is spare with food fresh keeping membrane sealing preservation marinated 15-20 days again；
(3) according to above-mentioned parts by weight, aizoon stonecrop, lemon are mixed, and firmly squeeze out inspissated juice；
(4) roseleaf after pickling in step (2) is poured into pot, inspissated juice and 60-70 made from step (3) is added
Part water carries out boiling；After boiling, added in pot the buckwheats of above-mentioned parts by weight, lotus root starch, bean powder, cornstarch malt sugar,
Potassium sorbate, grape pip, sweet osmanthus and remaining weight number water add pectase powder when boiling to 30-35min and continue to 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, formula science, mouthfeel is good, raciness, has and enriches comprehensive nutrition, can provide for human body more
Kind vitamin, protein, meet needed for the daily multiple functions of human body；Also, since aizoon stonecrop inspissated juice being added in component,
Enable rose paste Antimicrobial preservative, can put long at normal temperature, 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) make the taste rose worked it out using cornstarch malt sugar as the sugar source of a part in instant component
Sauce sugar is moderate, mouthfeel is agreeably sweet, sauce body is fine and smooth, eliminates in the prior art because the excessively high bring crystallization of sugar, layering are existing
As；
(4) simple process, easy to operate, and nutritional ingredient is not destroyed, it can be realized large-scale production, be worthy to be popularized and answer
With.
Specific embodiment
It elaborates below to the embodiment of the present invention, the present embodiment carries out under the premise of the technical scheme of the present invention
Implement, the detailed implementation method and specific operation process are given, but protection scope of the present invention is not limited to following implementation
Example.
Embodiment 1
A kind of taste rose sauce of the present embodiment, the raw material including following parts by weight: 24 parts of roseleaf, brown sugar 30
Part, 6 parts of white granulated sugar, 4.2 parts of salt, 5 parts of honey, 7 parts of aizoon stonecrop, 7 parts of buckwheat, 7 parts of lotus root starch, 7 parts of bean powder, corn starch sugar
Dilute 15 parts, 2 parts of potassium sorbate, 4 parts of grape pip, 6 parts of lemon, 7 parts of sweet osmanthus, 1.6 parts of pectase powder, 102 parts of water；Wherein, institute
It states pectase powder to refer specifically to using pineapple, pawpaw, lemon, semen pulicariae shell as raw material, and to be concentrated by ultrafiltration and be freeze-dried skill
The refined ferment pulvis of art.
The cornstarch malt sugar the preparation method is as follows:
A. niblet will be chosen according to the ratio of 8:1 to be uniformly mixed in highland barley grain, then be crushed to particle with crusher；
B. particle is added to the water according to the ratio of 1:1.5 and carries out immersion 18h, the infusion 1h at 120 DEG C, makes king later
Volatile component 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
Through 130 mesh net filtrations to get arrive pure malt sugar liquid；
C. pure malt sugar liquid is put into sugar-cooker, infusion 3h is 93% to get the concentration for arriving concentration at a temperature of 110 DEG C
Cornstarch malt sugar.
The preparation method of the roseleaf is as follows:
Before at the morning 8, the just open band dew rose flower such as cup-shaped is picked；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 taste rose sauce of the present embodiment, the raw material including following parts by weight: 28 parts of roseleaf, brown sugar 40
Part, 10 parts of white granulated sugar, 4.8 parts of salt, 7 parts of honey, 9 parts of aizoon stonecrop, 9 parts of buckwheat, 9 parts of lotus root starch, 9 parts of bean powder, cornstarch
20 parts of malt sugar, 4 parts of potassium sorbate, 6 parts of grape pip, 8 parts of lemon, 9 parts of sweet osmanthus, 2.0 parts of pectase powder, 108 parts of water；Wherein,
The pectase powder is referred specifically to using pineapple, pawpaw, lemon, semen pulicariae shell as raw material, and to be concentrated by ultrafiltration and be freeze-dried
The refined ferment pulvis of technology.
The cornstarch malt sugar the preparation method is as follows:
A. niblet will be chosen according to the ratio of 9:1 to be uniformly mixed in highland barley grain, then be crushed to particle with crusher；
B. particle is added to the water according to the ratio of 1:2 and carries out immersion 20h, later the infusion 2h at 140 DEG C, make king rice,
Volatile component 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
140 mesh net filtrations to get arrive pure malt sugar liquid；
C. pure malt sugar liquid is put into sugar-cooker, infusion 4h is 97% to get the concentration for arriving concentration at a temperature of 125 DEG C
Cornstarch malt sugar.
The preparation method of the roseleaf is as follows:
Before at the morning 8, the just open band dew rose flower such as cup-shaped is picked；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 taste rose sauce of the present embodiment, the raw material including following parts by weight: 26 parts of roseleaf, brown sugar 35
Part, 8 parts of white granulated sugar, 4.5 parts of salt, 6 parts of honey, 8 parts of aizoon stonecrop, 8 parts of buckwheat, 8 parts of lotus root starch, 8 parts of bean powder, corn starch sugar
Dilute 18 parts, 3 parts of potassium sorbate, 5 parts of grape pip, 7 parts of lemon, 8 parts of sweet osmanthus, 1.8 parts of pectase powder, 105 parts of water；Wherein, institute
It states pectase powder to refer specifically to using pineapple, pawpaw, lemon, semen pulicariae shell as raw material, and to be concentrated by ultrafiltration and be freeze-dried skill
The refined ferment pulvis of art.
The cornstarch malt sugar the preparation method is as follows:
A. niblet will be chosen according to the ratio of 8.5:1 to be uniformly mixed in highland barley grain, then be crushed to particle with crusher；
B. particle is added to the water according to the ratio of 1:1.8 and carries out immersion 19h, the infusion 1.5h at 130 DEG C, makes king later
Volatile component 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
Through 135 mesh net filtrations to get arrive pure malt sugar liquid；
C. pure malt sugar liquid is put into sugar-cooker, infusion 3.5h is 95% to get the concentration for arriving 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, the just open band dew rose flower such as cup-shaped is picked；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 taste rose sauce of the present embodiment, the raw material including following parts by weight: 25 parts of roseleaf, brown sugar 33
Part, 7 parts of white granulated sugar, 4.4 parts of salt, 5.5 parts of honey, 7.5 parts of aizoon stonecrop, 7.5 parts of buckwheat, 7.5 parts of lotus root starch, 7.5 parts of bean powder,
16 parts of cornstarch malt sugar, 2.5 parts of potassium sorbate, 4.5 parts of grape pip, 6.5 parts of lemon, 7.5 parts of sweet osmanthus, pectase powder 1.7
Part, 103 parts of water；Wherein, the pectase powder is referred specifically to using pineapple, pawpaw, lemon, semen pulicariae shell as raw material, and with super
Filter concentration and the refined ferment pulvis of Freeze Drying Technique.
The cornstarch malt sugar the preparation method is as follows:
A. niblet will be chosen according to the ratio of 8.2:1 to be uniformly mixed in highland barley grain, then be crushed to particle with crusher；
B. particle is added to the water according to the ratio of 1:1.6 and carries out immersion 18.5h, the infusion 1.2h at 125 DEG C, makes later
Volatile component 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 arrives pure malt sugar liquid through 132 mesh net filtrations；
C. pure malt sugar liquid is put into sugar-cooker, infusion 3.2h is 94% to get the concentration for arriving 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, the just open band dew rose flower such as cup-shaped is picked；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 taste rose sauce of the present embodiment, the raw material including following parts by weight: 27 parts of roseleaf, brown sugar 38
Part, 9 parts of white granulated sugar, 4.6 parts of salt, 6.5 parts of honey, 8.5 parts of aizoon stonecrop, 8.5 parts of buckwheat, 8.5 parts of lotus root starch, 8.5 parts of bean powder,
19 parts of cornstarch malt sugar, 3.5 parts of potassium sorbate, 5.5 parts of grape pip, 7.5 parts of lemon, 8.5 parts of sweet osmanthus, pectase powder 1.9
Part, 107 parts of water；Wherein, the pectase powder is referred specifically to using pineapple, pawpaw, lemon, semen pulicariae shell as raw material, and with super
Filter concentration and the refined ferment pulvis of Freeze Drying Technique.
The cornstarch malt sugar the preparation method is as follows:
A. niblet will be chosen according to the ratio of 8.8:1 to be uniformly mixed in highland barley grain, then be crushed to particle with crusher；
B. particle is added to the water according to the ratio of 1:1.9 and carries out immersion 19.5h, the infusion 1.8h at 135 DEG C, makes later
Volatile component 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 arrives pure malt sugar liquid through 138 mesh net filtrations；
C. pure malt sugar liquid is put into sugar-cooker, infusion 3.8h is 96% to get the concentration for arriving 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, the just open band dew rose flower such as cup-shaped is picked；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 taste rose sauce, includes the following steps: in a kind of above-described embodiment of the present embodiment
(1) before at the morning 8, the just open band dew rose flower such as cup-shaped is picked；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 it is spare with food fresh keeping membrane sealing preservation marinated 15 days；
(3) according to above-described embodiment parts by weight, aizoon stonecrop, lemon are mixed, and firmly squeeze out inspissated juice；
(4) roseleaf after pickling in step (2) is poured into pot, inspissated juice made from step (3) and 60 parts is added
Water carries out boiling；After boiling, buckwheat, lotus root starch, bean powder, the cornstarch malt sugar, mountain of above-mentioned parts by weight are added in pot
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 taste rose sauce, includes the following steps: in a kind of above-described embodiment of the present embodiment
(1) before at the morning 8, the just open band dew rose flower such as cup-shaped is picked；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 it is spare with food fresh keeping membrane sealing preservation marinated 20 days；
(3) according to above-described embodiment parts by weight, aizoon stonecrop, lemon are mixed, and firmly squeeze out inspissated juice；
(4) roseleaf after pickling in step (2) is poured into pot, inspissated juice made from step (3) and 70 parts is added
Water carries out boiling；After boiling, buckwheat, lotus root starch, bean powder, the cornstarch malt sugar, mountain of above-mentioned parts by weight are added in pot
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 taste rose sauce, includes the following steps: in a kind of above-described embodiment of the present embodiment
(1) before at the morning 8, the just open band dew rose flower such as cup-shaped is picked；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 it is spare with food fresh keeping membrane sealing preservation marinated 18 days；
(3) according to above-described embodiment parts by weight, aizoon stonecrop, lemon are mixed, and firmly squeeze out inspissated juice；
(4) roseleaf after pickling 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 root starch, bean powder, the cornstarch malt sugar, mountain of above-mentioned parts by weight are added in pot
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 in essence of the invention
Made any modifications, equivalent replacements, and improvements etc., should all be included in the protection scope of the present invention within mind and principle.
Claims (8)
1. a kind of taste rose sauce, which is characterized in that the raw material including following parts by weight: 24-28 parts of roseleaf, brown sugar
30-40 parts, 6-10 parts of white granulated sugar, 4.2-4.8 parts of salt, 5-7 parts of honey, 7-9 parts of aizoon stonecrop, 7-9 parts of buckwheat, lotus root starch 7-9
Part, 7-9 parts of bean powder, 15-20 parts of cornstarch malt sugar, 2-4 parts of potassium sorbate, 4-6 parts of grape pip, 6-8 parts of lemon, sweet osmanthus 7-9
Part, 1.6-2.0 parts of pectase powder, 102-108 parts of water；Wherein, cornstarch malt sugar the preparation method is as follows:
A. according to (8-9): 1 ratio will choose niblet and be uniformly mixed in highland barley grain, then be crushed to particle with crusher；
B. according to 1:(1.5-2) ratio particle be added to the water carry out immersion 18-20h, the infusion 1- at 120-140 DEG C later
2h takes king's rice, the volatile component in highland barley with steam distillation out of, soluble solid after infusion in gains
Stop infusion when reaching 70-75%, it is arrived into pure malt sugar liquid through 130-140 mesh net filtration；
C. pure malt sugar liquid is put into sugar-cooker, infusion 3-4h is at a temperature of 110-125 DEG C to get the concentration to concentration
The cornstarch malt sugar of 93%-97%.
2. taste rose sauce according to claim 1, which is characterized in that the raw material including following parts by weight: rose
26 parts of valve, 35 parts of brown sugar, 8 parts of white granulated sugar, 4.5 parts of salt, 6 parts of honey, 8 parts of aizoon stonecrop, 8 parts of buckwheat, 8 parts of lotus root starch, bean powder 8
Part, 18 parts of cornstarch malt sugar, 3 parts of potassium sorbate, 5 parts of grape pip, 7 parts of lemon, 8 parts of sweet osmanthus, 1.8 parts of pectase powder, water
105 parts.
3. taste rose sauce according to claim 1, which is characterized in that the raw material including following parts by weight: rose
25 parts of valve, 33 parts of brown sugar, 7 parts of white granulated sugar, 4.4 parts of salt, 5.5 parts of honey, 7.5 parts of aizoon stonecrop, 7.5 parts of buckwheat, lotus root starch 7.5
Part, 7.5 parts of bean powder, 16 parts of cornstarch malt sugar, 2.5 parts of potassium sorbate, 4.5 parts of grape pip, 6.5 parts of lemon, 7.5 parts of sweet osmanthus,
1.7 parts of pectase powder, 103 parts of water.
4. taste rose sauce according to claim 1, which is characterized in that the raw material including following parts by weight: rose
27 parts of valve, 38 parts of brown sugar, 9 parts of white granulated sugar, 4.6 parts of salt, 6.5 parts of honey, 8.5 parts of aizoon stonecrop, 8.5 parts of buckwheat, lotus root starch 8.5
Part, 8.5 parts of bean powder, 19 parts of cornstarch malt sugar, 3.5 parts of potassium sorbate, 5.5 parts of grape pip, 7.5 parts of lemon, 8.5 parts of sweet osmanthus,
1.9 parts of pectase powder, 107 parts of water.
5. taste rose sauce according to claim 1 to 4, which is characterized in that the preparation method of the roseleaf is such as
Under: before at the morning 8, pick the just open band dew rose flower such as cup-shaped；Then, the rose of picking is removed bud, leaf
Piece, 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.
6. taste rose sauce according to claim 1 to 4, which is characterized in that the preparation side of the cornstarch malt sugar
It is with soluble solid content in gains after Abbe refractometer measurement infusion, i.e., soluble solid in cornstarch malt sugar in method
Shape object content.
7. taste rose sauce according to claim 1 to 4, which is characterized in that the pectase powder is referred specifically to spinach
Trailing plants, pawpaw, lemon, semen pulicariae shell are raw material, and with ultrafiltration concentration and the refined ferment pulvis of Freeze Drying Technique.
8. a kind of preparation method of taste rose sauce as claimed in claim 1, which is characterized in that including walking as follows
It is rapid:
(1) before at the morning 8, the just open band dew rose flower such as cup-shaped is picked；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
In Porcelain Jar after being put into disinfection, roseleaf, brown sugar, white granulated sugar, salt, honey are rubbed to sticky paste in Porcelain Jar, then uses
Food fresh keeping membrane sealing preservation marinated 15-20 days spare；
(3) according to above-mentioned parts by weight, aizoon stonecrop, lemon are mixed, and firmly squeeze out inspissated juice；
(4) roseleaf after pickling in step (2) is poured into pot, inspissated juice and 60-70 parts of water made from step (3) is added
Carry out boiling；After boiling, buckwheat, lotus root starch, bean powder, the cornstarch malt sugar, sorb of above-mentioned parts by weight are added in pot
Sour potassium, 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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Cited By (1)
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Application publication date: 20181218 |