CN111165766A - Rose sauce and preparation method thereof - Google Patents

Rose sauce and preparation method thereof Download PDF

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Publication number
CN111165766A
CN111165766A CN202010061718.7A CN202010061718A CN111165766A CN 111165766 A CN111165766 A CN 111165766A CN 202010061718 A CN202010061718 A CN 202010061718A CN 111165766 A CN111165766 A CN 111165766A
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rose
parts
rice
days
fermentation
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董子英
吴兵
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Anhui Tianming Agroforestry Science And Technology Comprehensive Development Co Ltd
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Anhui Tianming Agroforestry Science And Technology Comprehensive Development Co Ltd
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
    • A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
    • A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
    • A23L21/15—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable juices
    • 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
    • A23L3/3409—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 gases, e.g. fumigation; Compositions or apparatus therefor
    • A23L3/3418—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 gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/40—Colouring or decolouring of foods
    • A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
    • C12J1/00—Vinegar; Preparation or purification thereof
    • C12J1/04—Vinegar; Preparation or purification thereof from alcohol
    • 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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  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Polymers & Plastics (AREA)
  • Organic Chemistry (AREA)
  • General Chemical & Material Sciences (AREA)
  • Biochemistry (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Genetics & Genomics (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Preparation Of Fruits And Vegetables (AREA)

Abstract

The invention discloses rose sauce and a preparation method thereof, wherein the rose sauce is prepared from the following raw materials in parts by weight: 100-120 parts of rose with multiple petals, 40-60 parts of rice, 200-250 parts of white granulated sugar, 10-15 parts of lemon juice and 2-5 parts of flavoring agent. The raw materials of the rose flower tea are simple in source, the preparation method is convenient and fast, the rose flower tea is suitable for large-scale industrial preparation and production, the color, the fragrance and the taste of the rose flower can be well kept, the stability of the product quality is powerfully improved, and the rose flower tea has good market popularization value.

Description

Rose sauce and preparation method thereof
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to rose sauce and a preparation method thereof.
Background
The rose sauce has a long making history, originates from the Ming dynasty, has hundreds of years of history till now, has pure and strong fragrance and delicious taste, is a main raw material for processing and producing the original rose food, contains dozens of components beneficial to human bodies such as volatile oil, esters, phenethyl alcohol, nerol, organic acid, haematochrome, yellow pigment, carotene and the like, and is rich in zinc, potassium, calcium, selenium and various trace elements. The rose sauce has the effects of moistening skin, caring skin, resisting aging, and keeping skin moisture, and can be used for treating and relieving stomach cold and superficial gastritis. The rose sauce is often eaten, the air is given out in the mouth, pores give off rose fragrance, the rose sauce is a fashionable food in modern high-grade catering industry, the rose sauce can be eaten by smearing bread slices, and the rose sauce can be directly flushed with water or used for making various desserts, and can be used for making rose rice dumplings and rose moon cakes in the coming years.
The rose is a food which is officially approved in China and has a health care effect, the content of anthocyanin in the rose is high, the anthocyanin in an isolated state under natural conditions is rare and mainly exists in a glycoside form, and the anthocyanin often forms anthocyanin with one or more of glucose, rhamnose, galactose, arabinose and the like through glycosidic bonds. Anthocyanins are compounds formed by combining anthocyanidins and sugars, are flavonoids, a family of compounds capable of presenting red color in a class of substances based on flavone nuclei, and are applied to the elimination of free radicals in a human body, the proliferation of lutein, the prevention of tumors, the prevention of cancers, the prevention of inflammation, the inhibition of lipid peroxidation and platelet aggregation, the prevention of diabetes, the weight reduction, the vision protection and the like due to the unique functionality of the anthocyanins; anthocyanin is a natural pigment, is safe and nontoxic, has a plurality of health care functions for human body, and is applied to industries of food, health care products, cosmetics, medicines and the like. However, anthocyanins are extremely unstable in living bodies and are easily degraded into brown or colorless compounds under the influence of factors such as structure, pH value, temperature, light, enzyme, moisture content, oxygen, ascorbic acid, sugar and its degradation products, metal ions and the like, so that the color of anthocyanin is changed, the color of edible rose is changed, and the use quality is further influenced.
Meanwhile, the traditional rose sauce is prepared by mixing white sugar or brown sugar and rose petals and pickling, the method is still widely popular among people until now, and the folk knowledge and skills are obtained by the accumulation of the life experience of generations, so that the defect that the effect is relatively single exists inevitably, for example. There is therefore a need to provide improvements in the methods of making the same.
Disclosure of Invention
The invention aims to make up the defects of the prior art and provides rose sauce and a preparation method thereof.
In order to achieve the above object, the present invention provides the following technical solutions:
a rose sauce is prepared from the following raw materials in parts by weight: 100-120 parts of rose with multiple petals, 40-60 parts of rice, 200-250 parts of white granulated sugar, 10-15 parts of lemon juice and 2-5 parts of flavoring agent.
Preferably, the rose sauce is prepared from the following raw materials in parts by weight: 110 parts of rose with multiple petals, 50 parts of rice, 225 parts of white granulated sugar, 12 parts of lemon juice and 3 parts of flavoring agent.
Further, the flavoring agent is prepared from edible salt and stevioside according to a mass ratio of 1: (2-3) mixing to obtain the product.
The preparation method of the rose paste comprises the following steps:
(1) soaking rice in clear water for 5-7 days, filtering to remove water, steaming rice for 30-60 min, cooling, placing rice into a ceramic container, allowing the rice to adhere to the wall to form a nest shape, exposing the bottom of the container, controlling the temperature to be 20-30 deg.C, standing to saccharify starch in rice;
(2) when liquid glucose generated by saccharification of starch in the rice nest reaches half of the height of rice, feeding the double-petal rose into the rice nest, and fermenting for 2-4 days to obtain pre-fermented rose for later use;
(3) mixing the pre-fermented rose and the white granulated sugar, repeatedly kneading for 30-60 minutes until the mixture is uniformly mixed;
(4) adding the mixture of the rose and the white granulated sugar, the lemon juice and the flavoring agent into a fermentation tank, sealing, performing anaerobic fermentation for 2-4 days, and standing at 0-6 ℃ for 15-20 days to obtain the rose sauce.
Further, in the starch saccharification process of the rice in the step 1, the liquid glucose at the bottom of the container is poured back to the surface of the rice once a day so as to accelerate the saccharification process.
Further, the fermentation temperature is controlled to be 30-40 ℃ during the fermentation in the step 2, and when the temperature of the fermentation center exceeds 40 ℃, the stack turning is carried out for cooling.
Further, before anaerobic fermentation in the step 4, nitrogen is introduced into the fermentation tank and then the fermentation tank is sealed.
Further, sugar with the total mass of 1-1.5% is uniformly added into the mixture in the step 4 every 3-4 days in the standing process.
The invention has the advantages that:
1. the invention adopts the rice auxiliary fermentation mode in the preparation process, wherein rice forms rice vinegar in the fermentation process through saccharification, on one hand, the rice flavor can be fused into rose petals, so that the rose petals can keep partial mellow flavor while emitting the flower fragrance, and the flavor of the rose sauce product is improved, on the other hand, the acetic acid and other components in the rice vinegar can enable anthocyanin in the rose flowers to generate acylation action, so that the anthocyanin is prevented from losing color due to hydration reaction, the color stability of the anthocyanin is protected, and the stability of the quality of the rose sauce product is ensured.
2. The added lemon juice component contains a large amount of citric acid, and can reduce the pH value in cell sap after contacting with the rose, increase the dissolution degree of anthocyanin in an acid solution, keep the red flower color cation structure of the rose, increase the color and luster and the impression of the product and improve the appreciation of a shelf.
3. The mode of nitrogen gas sealing is adopted in the fermentation process, and the rose is prevented from browning or fading due to contact with oxygen in the air by isolating oxygen, so that the storage period of the rose is prolonged.
4. The raw materials of the rose flower tea are simple in source, the preparation method is convenient and fast, the rose flower tea is suitable for large-scale industrial preparation and production, the color, the fragrance and the taste of the rose flower can be well kept, the stability of the product quality is powerfully improved, and the rose flower tea has good market popularization value.
Detailed Description
The technical scheme of the invention is further explained by combining the specific examples as follows:
example 1
A rose sauce is prepared from the following raw materials in parts by weight: 100 parts of rose with multiple petals, 40 parts of rice, 200 parts of white granulated sugar, 10 parts of lemon juice and 2 parts of flavoring agent.
The flavoring agent is prepared from edible salt and stevioside according to a mass ratio of 1: 2, mixing to obtain the product.
The preparation method of the rose paste comprises the following steps:
(1) soaking rice in clear water for 5 days, filtering to remove water, steaming the rice for 30 minutes, cooling, feeding the rice into a ceramic container, attaching the rice to the wall to form a nest shape, exposing the bottom of the container, controlling the temperature to be 20 ℃, standing to saccharify starch in the rice, pouring liquid glucose at the bottom of the container back onto the surface of the rice once every day in the saccharifying process to accelerate the saccharifying process;
(2) when liquid glucose generated by saccharification of starch in a rice nest reaches half of the height of rice, feeding the double-petal rose into the rice nest, fermenting for 2 days, controlling the fermentation temperature to be 30-35 ℃ during fermentation, and turning over and cooling when the fermentation center temperature exceeds 40 ℃ to obtain pre-fermented rose for later use;
(3) mixing the pre-fermented rose and the white granulated sugar, repeatedly kneading for 30 minutes until the mixture is uniformly mixed;
(4) adding the mixture of rose and white sugar, lemon juice and flavoring agent into a fermentation tank, introducing nitrogen gas into the fermentation tank, sealing, fermenting for 2 days in an anaerobic way, standing at 0 deg.C for 15 days, and adding sugar with a total mass of 1% into the fermentation tank every 3 days during standing to obtain the final product.
Example 2
A rose sauce is prepared from the following raw materials in parts by weight: 120 parts of rose with multiple petals, 60 parts of rice, 250 parts of white granulated sugar, 15 parts of lemon juice and 5 parts of flavoring agent.
The flavoring agent is prepared from edible salt and stevioside according to a mass ratio of 1: 3, mixing to obtain the product.
The preparation method of the rose paste comprises the following steps:
(1) soaking rice in clear water for 7 days, filtering to remove water, steaming the rice for 60 minutes, cooling, feeding the rice into a ceramic container, attaching the rice to the wall to form a nest shape, exposing the bottom of the container, controlling the temperature to be 30 ℃, standing to saccharify starch in the rice, pouring liquid glucose at the bottom of the container back onto the surface of the rice once every day in the saccharifying process to accelerate the saccharifying process;
(2) when liquid glucose generated by saccharification of starch in a rice nest reaches half of the height of rice, feeding the double-petal rose into the rice nest, fermenting for 4 days, controlling the fermentation temperature to be 35-40 ℃ during fermentation, and turning over and cooling when the fermentation center temperature exceeds 40 ℃ to obtain pre-fermented rose for later use;
(3) mixing the pre-fermented rose and the white granulated sugar, repeatedly kneading for 60 minutes until the mixture is uniformly mixed;
(4) adding the mixture of rose and white sugar, lemon juice and flavoring agent into a fermentation tank, introducing nitrogen gas into the fermentation tank, sealing, fermenting for 4 days in an anaerobic way, standing for 20 days at 6 ℃, and uniformly adding sugar with the total mass of 1.5% into the fermentation tank every 4 days during standing to obtain the rose sauce.
Example 3
A rose sauce is prepared from the following raw materials in parts by weight: 110 parts of rose with multiple petals, 50 parts of rice, 225 parts of white granulated sugar, 12 parts of lemon juice and 3 parts of flavoring agent.
The flavoring agent is prepared from edible salt and stevioside according to a mass ratio of 1: 2.5 mixing to obtain the product.
The preparation method of the rose paste comprises the following steps:
(1) soaking rice in clear water for 6 days, filtering to remove water, steaming the rice for 45 minutes, cooling, feeding the rice into a ceramic container, attaching the rice to the wall to form a nest shape, exposing the bottom of the container, controlling the temperature to be 25 ℃, standing to saccharify starch in the rice, pouring liquid glucose at the bottom of the container back onto the surface of the rice once every day in the saccharifying process to accelerate the saccharifying process;
(2) when liquid glucose generated by saccharification of starch in a rice nest reaches half of the height of rice, feeding the double-petal rose into the rice nest, fermenting for 3 days, controlling the fermentation temperature to be 34-38 ℃ during fermentation, and turning over and cooling when the fermentation center temperature exceeds 40 ℃ to obtain pre-fermented rose for later use;
(3) mixing the pre-fermented rose and the white granulated sugar, repeatedly kneading for 45 minutes until the mixture is uniformly mixed;
(4) adding the mixture of rose and white sugar, lemon juice and flavoring agent into a fermentation tank, introducing nitrogen gas into the fermentation tank, sealing, fermenting for 3 days in an anaerobic way, standing for 18 days at 3 ℃, and uniformly adding sugar with the total mass of 1.2% into the fermentation tank every 3 days during standing to obtain the rose sauce.
Comparative example
A rose sauce is prepared from the following raw materials in parts by weight: 110 parts of rose with multiple petals, 225 parts of white granulated sugar and 3 parts of flavoring agent.
The flavoring agent is prepared from edible salt and stevioside according to a mass ratio of 1: 2.5 mixing to obtain the product.
The preparation method of the rose paste comprises the following steps:
(1) mixing flos Rosae Rugosae and white sugar, repeatedly kneading for 45 min;
(2) adding the mixture of rose and white granulated sugar and flavoring agent into a fermentation tank, sealing and fermenting for 3 days in an anaerobic way, standing for 18 days at 3 ℃, and uniformly adding sugar with the total mass of 1.2% into the mixture every 3 days in the standing process to obtain the rose sauce.
Comparative example compared with examples 1-3, the auxiliary fermentation process was not carried out using rice, and at the same time, no lemon juice component was added to the material, and no nitrogen gas was used to vent air components during fermentation.
The contents of anthocyanins and polyphenols in the rose paste obtained in the examples and comparative examples were measured, and the results are shown in table 1:
TABLE 1
Content of anthocyanidin (mg/kg) Polyphenol content (mg/kg)
Example 1 132.9 642.0
Example 2 124.4 613.7
Example 3 136.1 633.5
Comparative example 87.6 549.2
The above table shows that the content of bioactive components such as anthocyanin and polyphenol in the rose paste product can be greatly improved by using the material and the process, the stability of the quality of the rose paste product is ensured, and the nutritive value of the product is greatly improved.
The nutritional changes of the 4 rose pastes after being cooked at normal temperature and stored for different time are measured, and the results are shown in table 2:
TABLE 2
Figure BDA0002374725090000051
Figure BDA0002374725090000061
As can be seen from the table above, the rose sauce has longer storage time, slows down the nutrition loss, can greatly prolong the shelf life, and ensures the food quality.
The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention, and various modifications and changes may be made by those skilled in the art. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.

Claims (8)

1. The rose sauce is characterized by being prepared from the following raw materials in parts by weight: 100-120 parts of rose with multiple petals, 40-60 parts of rice, 200-250 parts of white granulated sugar, 10-15 parts of lemon juice and 2-5 parts of flavoring agent.
2. The rose jam according to claim 1, characterized by being prepared from the following raw materials in parts by weight: 110 parts of rose with multiple petals, 50 parts of rice, 225 parts of white granulated sugar, 12 parts of lemon juice and 3 parts of flavoring agent.
3. The rose paste according to claim 1, wherein the flavoring agent is prepared from edible salt and stevioside in a mass ratio of 1: (2-3) mixing to obtain the product.
4. A method of making a rose paste according to any of claims 1 to 3 comprising the steps of:
(1) soaking rice in clear water for 5-7 days, filtering to remove water, steaming rice for 30-60 min, cooling, placing rice into a ceramic container, allowing the rice to adhere to the wall to form a nest shape, exposing the bottom of the container, controlling the temperature to be 20-30 deg.C, standing to saccharify starch in rice;
(2) when liquid glucose generated by saccharification of starch in the rice nest reaches half of the height of rice, feeding the double-petal rose into the rice nest, and fermenting for 2-4 days to obtain pre-fermented rose for later use;
(3) mixing the pre-fermented rose and the white granulated sugar, repeatedly kneading for 30-60 minutes until the mixture is uniformly mixed;
(4) adding the mixture of the rose and the white granulated sugar, the lemon juice and the flavoring agent into a fermentation tank, sealing, performing anaerobic fermentation for 2-4 days, and standing at 0-6 ℃ for 15-20 days to obtain the rose sauce.
5. The method of claim 4, wherein the liquid glucose is poured onto the surface of the rice once a day during the saccharification process of the rice starch in step 1 to accelerate the saccharification process.
6. The method for preparing rose jam according to claim 4, wherein the fermentation temperature is controlled to 30-40 ℃ in the step 2, and when the temperature of the fermentation center exceeds 40 ℃, the temperature is reduced by turning the pile.
7. The method of claim 4, wherein the fermentation tank is sealed after nitrogen is introduced into the fermentation tank before the anaerobic fermentation in step 4.
8. The method for preparing rose jam according to claim 4, characterized in that in the step 4, sugar is added uniformly to the rose jam every 3 to 4 days in total mass.
CN202010061718.7A 2020-01-19 2020-01-19 Rose sauce and preparation method thereof Pending CN111165766A (en)

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Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102178209A (en) * 2011-04-15 2011-09-14 乌鲁木齐东方正弘农业科技有限公司 Uigur rose sauce and making method thereof
CN104694369A (en) * 2015-03-25 2015-06-10 陈欣欣 Rose vinegar and rose fruit vinegar
CN107173759A (en) * 2017-06-28 2017-09-19 济南紫金玫瑰股份有限公司 A kind of lemon fresh flower rose paste and its preparation technology
CN108936492A (en) * 2018-09-13 2018-12-07 广西壮族自治区农业科学院 A kind of production method of muscat follicarpium sauce

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102178209A (en) * 2011-04-15 2011-09-14 乌鲁木齐东方正弘农业科技有限公司 Uigur rose sauce and making method thereof
CN104694369A (en) * 2015-03-25 2015-06-10 陈欣欣 Rose vinegar and rose fruit vinegar
CN107173759A (en) * 2017-06-28 2017-09-19 济南紫金玫瑰股份有限公司 A kind of lemon fresh flower rose paste and its preparation technology
CN108936492A (en) * 2018-09-13 2018-12-07 广西壮族自治区农业科学院 A kind of production method of muscat follicarpium sauce

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
曹克嘉: "《食品加工与贮藏实用手册》", 天津科学技术出版社 *

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