CN109953314A - 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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- CN109953314A CN109953314A CN201711418279.5A CN201711418279A CN109953314A CN 109953314 A CN109953314 A CN 109953314A CN 201711418279 A CN201711418279 A CN 201711418279A CN 109953314 A CN109953314 A CN 109953314A
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- 241000220317 Rosa Species 0.000 title claims abstract description 104
- 238000002360 preparation method Methods 0.000 title claims description 29
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 105
- 229920001277 pectin Polymers 0.000 claims abstract description 55
- 239000001814 pectin Substances 0.000 claims abstract description 55
- 235000010987 pectin Nutrition 0.000 claims abstract description 55
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 43
- 235000020429 malt syrup Nutrition 0.000 claims abstract description 29
- 239000002994 raw material Substances 0.000 claims abstract description 11
- 239000007788 liquid Substances 0.000 claims description 24
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 18
- 238000001802 infusion Methods 0.000 claims description 14
- 238000003860 storage Methods 0.000 claims description 13
- 239000000084 colloidal system Substances 0.000 claims description 11
- 238000001514 detection method Methods 0.000 claims description 11
- 230000001954 sterilising effect Effects 0.000 claims description 11
- 238000012856 packing Methods 0.000 claims description 10
- 238000012797 qualification Methods 0.000 claims description 7
- 235000015067 sauces Nutrition 0.000 claims description 5
- 239000002253 acid Substances 0.000 claims description 4
- 244000131522 Citrus pyriformis Species 0.000 claims description 3
- 238000007689 inspection Methods 0.000 claims description 3
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- 239000008280 blood Substances 0.000 abstract description 7
- 210000004369 blood Anatomy 0.000 abstract description 7
- 230000000694 effects Effects 0.000 abstract description 7
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 abstract description 4
- 206010010774 Constipation Diseases 0.000 abstract description 3
- 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 abstract description 2
- 206010020772 Hypertension Diseases 0.000 abstract description 2
- 235000012000 cholesterol Nutrition 0.000 abstract description 2
- 239000002537 cosmetic Substances 0.000 abstract description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 abstract description 2
- 239000008103 glucose Substances 0.000 abstract description 2
- 150000002632 lipids Chemical class 0.000 abstract description 2
- 230000002349 favourable effect Effects 0.000 abstract 1
- 230000000052 comparative effect Effects 0.000 description 11
- 239000000047 product Substances 0.000 description 6
- MKYBYDHXWVHEJW-UHFFFAOYSA-N N-[1-oxo-1-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)propan-2-yl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(C(C)NC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 MKYBYDHXWVHEJW-UHFFFAOYSA-N 0.000 description 5
- 238000012360 testing method Methods 0.000 description 5
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 239000003205 fragrance Substances 0.000 description 4
- 210000004185 liver Anatomy 0.000 description 4
- 238000000034 method Methods 0.000 description 4
- 238000003556 assay Methods 0.000 description 3
- 235000009508 confectionery Nutrition 0.000 description 3
- 210000000952 spleen Anatomy 0.000 description 3
- 238000004659 sterilization and disinfection Methods 0.000 description 3
- 235000019640 taste Nutrition 0.000 description 3
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N Phenol Chemical compound OC1=CC=CC=C1 ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 2
- 244000269722 Thea sinensis Species 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
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- 230000008901 benefit Effects 0.000 description 2
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- 238000002474 experimental method Methods 0.000 description 2
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- WZYRMLAWNVOIEX-MOJAZDJTSA-N (2s)-2-[(2r,3r,4s)-3,4-dihydroxyoxolan-2-yl]-2-hydroxyacetaldehyde Chemical compound O=C[C@@H](O)[C@@H]1OC[C@H](O)[C@H]1O WZYRMLAWNVOIEX-MOJAZDJTSA-N 0.000 description 1
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 1
- 235000009006 Cercocarpus ledifolius Nutrition 0.000 description 1
- 241000826545 Cercocarpus montanus Species 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 235000010254 Jasminum officinale Nutrition 0.000 description 1
- 240000005385 Jasminum sambac Species 0.000 description 1
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products 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 description 1
- AFCARXCZXQIEQB-UHFFFAOYSA-N N-[3-oxo-3-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)propyl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(CCNC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 AFCARXCZXQIEQB-UHFFFAOYSA-N 0.000 description 1
- 150000001299 aldehydes Chemical class 0.000 description 1
- 208000007502 anemia Diseases 0.000 description 1
- 230000003042 antagnostic effect Effects 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 210000000941 bile Anatomy 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 238000004364 calculation method Methods 0.000 description 1
- 238000003763 carbonization Methods 0.000 description 1
- 210000002421 cell wall Anatomy 0.000 description 1
- 235000013353 coffee beverage Nutrition 0.000 description 1
- 230000002860 competitive effect Effects 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 210000000232 gallbladder Anatomy 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
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- 238000004519 manufacturing process Methods 0.000 description 1
- 230000005906 menstruation Effects 0.000 description 1
- 239000002207 metabolite Substances 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000001473 noxious effect Effects 0.000 description 1
- 229940023462 paste product Drugs 0.000 description 1
- SBNFWQZLDJGRLK-UHFFFAOYSA-N phenothrin Chemical compound CC1(C)C(C=C(C)C)C1C(=O)OCC1=CC=CC(OC=2C=CC=CC=2)=C1 SBNFWQZLDJGRLK-UHFFFAOYSA-N 0.000 description 1
- 230000019612 pigmentation Effects 0.000 description 1
- 229920000642 polymer Polymers 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 239000006041 probiotic Substances 0.000 description 1
- 235000018291 probiotics Nutrition 0.000 description 1
- 150000003254 radicals Chemical class 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 230000008844 regulatory mechanism Effects 0.000 description 1
- 235000014612 sandwich biscuits Nutrition 0.000 description 1
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- 230000000638 stimulation Effects 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000013616 tea Nutrition 0.000 description 1
- 231100000331 toxic Toxicity 0.000 description 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
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
The present invention provides a kind of jam, being made includes white granulated sugar 35-50, malt syrup 20-30, rose 15-20, citric acid 0.25-0.35, pectin 0.4-0.5 in its raw material.The jam is taken for a long time, and cosmetic result is favourable, has certain curative effect to hypertension, constipation chronic diseases, can reduce blood glucose, blood lipid and cholesterol.
Description
Technical field
The invention belongs to common field of food, it is specifically related to a kind of rose paste and preparation method thereof.
Background technique
Rose, mountainmahogany is native to China, signifies beautiful and love.Contain more than 300 kinds of chemistry in rose
Composition, such as alcohol of fragrance, aldehyde, fatty acid, phenol and oil and ester containing essence.Rose sweet and slightly bitter taste, slightly warm in nature return liver, spleen, stomach
Through；Fragrant row dissipates；With liver soothing and depression relief, the effect of regulating menstruation by adjusting the flow of blood；It is suitable for pachylosis, Anemic patients, the person of having a delicate constitution." food
Object book on Chinese herbal medicine " it records, " main benefit lung spleen, beneficial liver and gallbladder, the fragrance of food is sweet and refreshing, makes us refreshing refreshing for rose." take for a long time, cosmetic result is very
It is good, free radical can be effectively removed, pigmentation is eliminated, makes us calling out hair youthful vigor.With qi-regulating and blood, toxin-expelling and face nourishing and
Blood scattered silt, having one's ideas straightened out become silted up, it is soothing the liver be amusing, promote bile secretion, help digest, regulation mechanism the effect of.
Pectin is widely present in fruit, root, stem, the Ye Zhong of plant, is a kind of constituent of cell wall.Pectin is substantially
It is a kind of linear polysaccharide polymer, it is average accordingly opposite containing about 1000 Anhydrogalactose aldehydic acid residues are had hundreds to
Molecular mass is 50000~150000.Pectin can promote probiotics to be largely proliferated as a kind of soluble dietary fiber, be formed
Tiny ecosystem competitive advantage generates antagonistic substance, directly inhibits the exogenous and intrinsic spoilage organisms of enteral growth and breeding.Pectin into
It is not generally digested and absorbs after entering human body, but by stimulation intestinal wall, increase enterocinesia, absorption moisture, to keep enteron aisle to moisten
Sliding, the regulator for being alternatively arranged as intestinal flora plays a role, thus the effect of playing treatment constipation.Have after pectin water swelling
Sticky characteristic can adsorb and wrap up enteron aisle intracellular metabolite waste as sponge and enter intracorporal Toxic with food
Matter simultaneously excretes in time, shorten malicious waste in enteron aisle the residence time to reduce absorption of the enteron aisle to useless noxious material.This
Outside, pectin has certain curative effect to hypertension, constipation chronic diseases, can reduce blood glucose, blood lipid and cholesterol.
Summary of the invention
The present invention provides a kind of rose paste and is made of the raw material of following parts by weight: white granulated sugar 35-50, malt syrup 20-
30, rose 15-20, citric acid 0.25-0.35, pectin 0.4-0.5.
Preferred rose paste is made of the raw material of following parts by weight: white granulated sugar 40, malt syrup 25, rose 18, lemon
Lemon acid 0.3, pectin 0.45.
Preferred rose paste is made of the raw material of following parts by weight: white granulated sugar 37, malt syrup 23.5, rose 16,
Citric acid 0.26, pectin 0.5.
Preferred rose paste is made of the raw material of following parts by weight: white granulated sugar 42.86, malt syrup 28.6, rose
19.5, citric acid 0.33, pectin 0.4.
The present invention also provides a kind of preparation methods of rose paste to be made of following steps:
(1) slurrying: pectin mixes in proportion with white granulated sugar, crosses colloid mill, it is spare that liquid pectin is made；Citric acid is claimed by formula ratio
It is good, it is spare after adding suitable quantity of water to dissolve；
(2) infusion: remaining white granulated sugar, rose, malt syrup are added in concentration tank, 60-70 DEG C is heated to and vacuumizes 10-
Liquid pectin obtained by step (1) is added in 30min, vacuumizes 2-10min, and citric acid is added, and is heated to 80-90 DEG C, detects refractive power
60-70Brix after detection is qualified, is heated to 90-100 DEG C or so, keeps 2-10min, take the dish out of the pot filling, must endure well-done rose
Sauce；
(3) it dispenses, sterilize: taking and endure well-done rose paste obtained by step (2), packing, sterilizing；
(4) it packs, examine, storage.
Preferred rose paste preparation method is made of following steps:
(1) slurrying: pectin mixes in proportion with white granulated sugar, crosses colloid mill, it is spare that liquid pectin is made；Citric acid is claimed by formula ratio
It is good, it is spare after adding suitable quantity of water to dissolve；
(2) infusion: remaining white granulated sugar, rose, malt syrup being added in concentration tank, 65 DEG C is heated to and vacuumizes 15min,
Liquid pectin obtained by step (1) is added, vacuumizes 5min, citric acid is added, is heated to 85 DEG C, detects refractive power 60-70Brix, detection
After qualification, 95 DEG C or so are heated to, 5min is kept, takes the dish out of the pot filling, well-done rose paste must be endured；
(3) it dispenses, sterilize: taking and endure well-done rose paste obtained by step (2), packing, sterilizing；
(4) it packs, examine, storage.
Preferred rose paste preparation method is made of following steps:
(1) slurrying: pectin is mixed in the ratio with white granulated sugar by weight 1:10, crosses colloid mill, it is spare that liquid pectin is made；Lemon
Acid is weighed up by formula ratio, spare after adding suitable quantity of water to dissolve；
(2) infusion: the white granulated sugar weighed up, rose, malt syrup being added in concentration tank, 70 DEG C is heated to and vacuumizes 30min,
Liquid pectin obtained by step (1) is added, vacuumizes 10min, citric acid is added, is heated to 90 DEG C, detects refractive power 60-70Brix, inspection
After surveying qualification, 100 DEG C or so are heated to, 2min is kept, takes the dish out of the pot filling, well-done rose paste must be endured；
(3) it dispenses, sterilize: taking and endure well-done rose paste obtained by step (2), packing, sterilizing；
(4) it packs, examine, storage.
Preferred rose paste preparation method is made of following steps:
(1) slurrying: pectin and white granulated sugar are mixed by weight the ratio of 1:10, cross colloid mill, it is spare that liquid pectin is made；Citric acid
It is weighed up by formula ratio, it is spare after adding suitable quantity of water to dissolve；
(2) infusion: remaining white granulated sugar, rose, malt syrup being added in concentration tank, 60 DEG C is heated to and vacuumizes 30min,
Liquid pectin obtained by step (1) is added, vacuumizes 2min, citric acid is added, is heated to 80 DEG C, detects refractive power 60-70Brix, detection
After qualification, 90 DEG C or so are heated to, 10min is kept, takes the dish out of the pot filling, well-done rose paste must be endured；
(3) it dispenses, sterilize: taking and endure well-done rose paste obtained by step (2), packing, sterilizing；
(4) it packs, examine, storage.
Advantageous effects of the invention:
1, rose paste is to reconstitute type flower sauce, and the rose fragrance of a flower is pleasant, can taste fragrant and sweet flavour and the care of rose
Women appearance.In the afternoon time in leisure, a pot warm water is scalded, one cup of jasmine tea is rushed, mixes daylong Beautiful Mind, ooze people after drink
Heart spleen, the fragrance of a flower overflow, and lips and teeth lasting is enjoyed endless aftertastes, and this taste allows you to engrave the just heart on one's mind, fall in love at first sight such as first love.
2, when rose paste and bread are loved: rose paste is applied to Toast or used in cake, the filling of sandwich biscuits
It is thick strongly fragrant Rose Essentielle, unique sour-sweet in material, it can allow the richer grace of flavour.
3, when rose paste and plain boiled water are companion: can directly brew in hot water, can also add and product in tea, milk, coffee
Drink, it is all the different kinds aromatic, happy flavour is enjoyed, rose paste is all in.
Test example: the performance in order to identify the rose paste for using the method for the present invention preparation forms 10 people by professional
Evaluation group, to embodiment 1-3 preparation sample and comparative example 1-4 preparation sample, carry out evaluation experimental.According to rose
Color, mouthfeel, impurity, the structural state of rare flower sauce carry out comprehensive score, the calculation method of comprehensive score are as follows: four inspection targets
Full marks are 100 points, and shared weight is color in appraisement system, mouthfeel, structural state account for 30% respectively, and impurity accounts for 10%, often
A index score is multiplied by shared weight proportion, and score is added to obtain comprehensive score, and concrete outcome see the table below:
By the above test result it is found that the rose paste prepared using formula of embodiment 1-3 and preparation method thereof, there is the kind
Due color；Mouthfeel free from extraneous odour, sour-sweet moderate, pure taste, the flavor with this kind；Without visible miscellaneous under twenty-twenty vision
Matter, no mildew；Structural state is uniform, prepares rose at 87 points or more without obvious layering and bleed, nodeless mesh, expert analysis mode
The yield rate of rare flower sauce illustrates the rose paste better performances using the preparation of present aspect method 96% or more, and indices are excellent
It is provided in standard, is suitable for industrialized production.And the sample expert analysis mode of comparative example 1-4 preparation is at 75 points hereinafter, explanation
The dosage for changing white granulated sugar, can generate large effect for the color of rose rose paste, mouthfeel, structural state etc.,
The quality of product is directly affected, therefore the usage ratio of the claimed white granulated sugar of the present invention and other each raw materials is inventor's warp
The optimum proportioning range largely worked and obtained is crossed, while being made in the comparative example 3,4 for changing the parameter preparation in infusion technique
Standby rose paste yield rate is lower than 78%, and occurs viscous pot in preparation process, has black bits in rose paste, with carbonization
Phenomenon directly affects the quality and yield rate of product.
Outside amount ranges of the invention, applicant carries out high maltose syrup dosage comparative experiments, the dosage of rose respectively
Comparative experiments, rose paste final product quality obtained have it is poor, color, mouthfeel, in terms of be not so good as embodiment
The rose paste of 1-3 preparation, rose paste marking result obtained is similar to comparative example 1-4's, and related data be not included in
Bright book.
Specific embodiment
Embodiment 1:
White granulated sugar 4000g, malt syrup 2500g, rose 1800g, citric acid 30g, pectin 45g
The preparation method is as follows:
(1) slurrying: pectin and white granulated sugar are mixed by weight the ratio of 1:10, cross colloid mill, it is spare that liquid pectin is made；Citric acid
It is weighed up by formula ratio, it is spare after adding suitable quantity of water to dissolve；
(2) infusion: remaining white granulated sugar, rose, malt syrup being added in concentration tank, 65 DEG C is heated to and vacuumizes 15min,
Liquid pectin obtained by step (1) is added, vacuumizes 5min, citric acid is added, is heated to 85 DEG C, detects refractive power 64Brix, detection is closed
After lattice, 95 DEG C or so are heated to, 5min is kept, takes the dish out of the pot filling, well-done rose paste must be endured；
(3) it dispenses, sterilize: taking and endure well-done rose paste obtained by step (2), packing, 100 DEG C of water temperature, water-bath sterilization 30min,
It is cooled to 40 DEG C or less, it is spare；
(4) it packs, examine, storage: testing by GB/T 22474, packed after the assay was approved according to product specification, entered
Library.
Embodiment 2:
White granulated sugar 3700g, malt syrup 2350g, rose 1600g, citric acid 26g, pectin 50g
The preparation method is as follows:
(1) slurrying: pectin and white granulated sugar are mixed by weight the ratio of 1:10, cross colloid mill, it is spare that liquid pectin is made；Citric acid
It is weighed up by formula ratio, it is spare after adding suitable quantity of water to dissolve；White granulated sugar, rose, malt syrup are weighed up spare by formula ratio；
(2) infusion: remaining white granulated sugar, rose, malt syrup being added in concentration tank, 70 DEG C is heated to and vacuumizes 30min,
Liquid pectin obtained by step (1) is added, vacuumizes 10min, citric acid is added, is heated to 90 DEG C, detects refractive power 60Brix, detection is closed
After lattice, 100 DEG C or so are heated to, 2min is kept, takes the dish out of the pot filling, well-done rose paste must be endured；
(3) it dispenses, sterilize: taking and endure well-done rose paste obtained by step (2), packing, 110 DEG C of water temperature, water-bath sterilization 15min,
It is cooled to 40 DEG C or less, it is spare；
(4) it packs, examine, storage: testing by GB/T 22474, packed after the assay was approved according to product specification, entered
Library.
Embodiment 3
White granulated sugar 4286g, malt syrup 2860g, rose 1950g, citric acid 33g, pectin 40g
The preparation method is as follows:
(1) slurrying: pectin and white granulated sugar are mixed by weight the ratio of 1:8, cross colloid mill, spare at liquid pectin；Citric acid is pressed
Formula ratio weighs up, spare after adding suitable quantity of water to dissolve；White granulated sugar, rose, malt syrup are weighed up spare by formula ratio；
(2) infusion: remaining white granulated sugar, rose, malt syrup being added in concentration tank, 60 DEG C is heated to and vacuumizes 30min,
Liquid pectin obtained by step (1) is added, vacuumizes 2min, citric acid is added, is heated to 80 DEG C, detects refractive power 60-70Brix, detection
After qualification, 90 DEG C or so are heated to, 10min is kept, takes the dish out of the pot filling, well-done rose paste must be endured；
(3) it dispenses, sterilize: taking and endure well-done rose paste obtained by step (2), dispense 95 DEG C of water temperature, water-bath sterilization 50min is cold
But spare to 40 DEG C or less；
(4) it packs, examine, storage: testing by GB/T 22474, packed after the assay was approved according to product specification, entered
Library.
Comparative example 1-4 preparation: the dosage of white granulated sugar is adjusted, other raw material dosages see the table below with embodiment 1, specific dosage:
The preparation method is the same as that of Example 1 by comparative example 1-4, and comparative example 1-2 rose paste product is made respectively.
The preparation of comparative example 3: prescription is matched with embodiment 1
White granulated sugar 4000g, malt syrup 2500g, rose 1800g, citric acid 30g, pectin 45g
The preparation method is as follows:
(1) slurrying: with embodiment 1
(2) infusion: remaining white granulated sugar, rose, malt syrup being added in concentration tank, 80 DEG C is heated to and vacuumizes 15min,
Liquid pectin obtained by step (1) is added, vacuumizes 5min, citric acid is added, is heated to 100 DEG C, detects refractive power 64Brix, detection is closed
After lattice, 105 DEG C or so are heated to, 5min is kept, takes the dish out of the pot filling, well-done rose paste must be endured；
(3) it dispenses, sterilize: with embodiment 1；
(4) it packs, examine, storage: with embodiment 1.
The preparation of comparative example 4: prescription is matched with embodiment 1
White granulated sugar 4000g, malt syrup 2500g, rose 1800g, citric acid 30g, pectin 45g
The preparation method is as follows:
(1) slurrying: with embodiment 1
(2) infusion: remaining white granulated sugar, rose, malt syrup being added in concentration tank, 50 DEG C is heated to and vacuumizes 15min,
Liquid pectin obtained by step (1) is added, vacuumizes 5min, citric acid is added, is heated to 70 DEG C, detects refractive power 64Brix, detection is closed
After lattice, 85 DEG C or so are heated to, 5min is kept, takes the dish out of the pot filling, well-done rose paste must be endured；
(3) it dispenses, sterilize: with embodiment 1；
(4) it packs, examine, storage: with embodiment 1.
Claims (8)
1. a kind of rose paste, which is characterized in that the rose paste is made of the raw material of following parts by weight: white granulated sugar 35-50,
Malt syrup 20-30, rose 15-20, citric acid 0.25-0.35, pectin 0.4-0.5.
2. rose paste according to claim 1, which is characterized in that the rose paste by following parts by weight raw material group
At: white granulated sugar 40, malt syrup 25, rose 18, citric acid 0.3, pectin 0.45.
3. rose paste according to claim 1, which is characterized in that the rose paste by following parts by weight raw material group
At: white granulated sugar 37, malt syrup 23.5, rose 16, citric acid 0.26, pectin 0.5.
4. rose paste according to claim 1, which is characterized in that the rose paste by following parts by weight raw material group
At: white granulated sugar 42.86, malt syrup 28.6, rose 19.5, citric acid 0.33, pectin 0.4.
5. the preparation method of rose paste according to claim 1-4, it is characterised in that the rose paste by
Following steps are made:
(1) slurrying: pectin mixes in proportion with white granulated sugar, crosses colloid mill, it is spare that liquid pectin is made；Citric acid is claimed by formula ratio
It is good, it is spare after adding suitable quantity of water to dissolve；
(2) infusion: remaining white granulated sugar, rose, malt syrup are added in concentration tank, 60-70 DEG C is heated to and vacuumizes 10-
Liquid pectin obtained by step (1) is added in 30min, vacuumizes 2-10min, and citric acid is added, and is heated to 80-90 DEG C, detects refractive power
60-70Brix after detection is qualified, is heated to 90-100 DEG C or so, keeps 2-10min, take the dish out of the pot filling, must endure well-done rose
Sauce；
(3) it dispenses, sterilize: taking and endure well-done rose paste obtained by step (2), packing, sterilizing；
(4) it packs, examine, storage.
6. the preparation method of rose paste according to claim 5, it is characterised in that the rose paste is by following steps
It is made:
(1) slurrying: pectin mixes in proportion with white granulated sugar, crosses colloid mill, it is spare that liquid pectin is made；Citric acid is claimed by formula ratio
It is good, it is spare after adding suitable quantity of water to dissolve；
(2) infusion: remaining white granulated sugar, rose, malt syrup being added in concentration tank, 65 DEG C is heated to and vacuumizes 15min,
Liquid pectin obtained by step (1) is added, vacuumizes 5min, citric acid is added, is heated to 85 DEG C, detects refractive power 60-70Brix, detection
After qualification, 95 DEG C or so are heated to, 5min is kept, takes the dish out of the pot filling, well-done rose paste must be endured；
(3) it dispenses, sterilize: taking and endure well-done rose paste obtained by step (2), packing, sterilizing；
(4) it packs, examine, storage.
7. the preparation method of rose paste according to claim 5, it is characterised in that the rose paste is by following steps
It is made:
(1) slurrying: pectin is mixed in the ratio with white granulated sugar by weight 1:10, crosses colloid mill, it is spare that liquid pectin is made；Lemon
Acid is weighed up by formula ratio, spare after adding suitable quantity of water to dissolve；
(2) infusion: the white granulated sugar weighed up, rose, malt syrup being added in concentration tank, 70 DEG C is heated to and vacuumizes 30min,
Liquid pectin obtained by step (1) is added, vacuumizes 10min, citric acid is added, is heated to 90 DEG C, detects refractive power 60-70Brix, inspection
After surveying qualification, 100 DEG C or so are heated to, 2min is kept, takes the dish out of the pot filling, well-done rose paste must be endured；
(3) it dispenses, sterilize: taking and endure well-done rose paste obtained by step (2), packing, sterilizing；
(4) it packs, examine, storage.
8. the preparation method of rose paste according to claim 5, it is characterised in that the rose paste is by following steps
It is made:
(1) slurrying: pectin and white granulated sugar are mixed by weight the ratio of 1:10, cross colloid mill, it is spare that liquid pectin is made；Citric acid
It is weighed up by formula ratio, it is spare after adding suitable quantity of water to dissolve；
(2) infusion: remaining white granulated sugar, rose, malt syrup being added in concentration tank, 60 DEG C is heated to and vacuumizes 30min,
Liquid pectin obtained by step (1) is added, vacuumizes 2min, citric acid is added, is heated to 80 DEG C, detects refractive power 60-70Brix, detection
After qualification, 90 DEG C or so are heated to, 10min is kept, takes the dish out of the pot filling, well-done rose paste must be endured；
(3) it dispenses, sterilize: taking and endure well-done rose paste obtained by step (2), packing, sterilizing；
(4) it packs, examine, storage.
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| CN201711418279.5A CN109953314A (en) | 2017-12-25 | 2017-12-25 | A kind of rose paste and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201711418279.5A CN109953314A (en) | 2017-12-25 | 2017-12-25 | A kind of rose paste and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111387491A (en) * | 2020-04-02 | 2020-07-10 | 韶关学院 | Application of rose distillation residues |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103689304A (en) * | 2013-12-11 | 2014-04-02 | 杭州佳禾食品有限公司 | Cumquat sauce and preparation method thereof |
| CN104055060A (en) * | 2014-06-10 | 2014-09-24 | 湖南省农产品加工研究所 | Table rose sauce and preparation method thereof |
| CN106805173A (en) * | 2017-01-23 | 2017-06-09 | 新疆戈壁果香农业开发有限公司 | Blackcurrant rose jam and preparation method thereof |
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2017
- 2017-12-25 CN CN201711418279.5A patent/CN109953314A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103689304A (en) * | 2013-12-11 | 2014-04-02 | 杭州佳禾食品有限公司 | Cumquat sauce and preparation method thereof |
| CN104055060A (en) * | 2014-06-10 | 2014-09-24 | 湖南省农产品加工研究所 | Table rose sauce and preparation method thereof |
| CN106805173A (en) * | 2017-01-23 | 2017-06-09 | 新疆戈壁果香农业开发有限公司 | Blackcurrant rose jam and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111387491A (en) * | 2020-04-02 | 2020-07-10 | 韶关学院 | Application of rose distillation residues |
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