CN111528328A - 一种玫瑰糖酱及其制作方法 - Google Patents
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A—HUMAN NECESSITIES
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- A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Engineering & Computer Science (AREA)
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Abstract
本发明公开了一种玫瑰糖酱及其制作方法，包括辅料，由以下原料按重量比制成：辅料由重瓣红玫瑰100‑101克、白砂糖111‑112克、饮用水40‑41克、柠檬酸0.6‑0.7克、蜂蜜4.8‑4.9克、麦芽糖10.7‑11.7克、琼脂0.55‑0.58克、黑胡萝卜素0.85‑0.88克。本发明的一种玫瑰糖酱及其制作方法，玫瑰糖酱是用重瓣红玫瑰加蜂蜜、白糖发酵而成，重瓣红玫瑰含有多种微量元素，富含维生素C、木糖、葡萄糖、蔗糖、苹果酸等多种营养成分，有多种挥发性香气成分，玫瑰香浓郁，既香甜可口营养价值丰富，最佳饮品伴侣。
Description
技术领域
本发明涉及一种玫瑰糖酱，具体涉及一种玫瑰糖酱及其制作方法。
背景技术
玫瑰糖酱是云南地区一种传统食品，每年的4-5月份采摘自己房前屋后的食用玫瑰花瓣，制作成玫瑰糖酱，然后做成各种点心的馅料，或者添加到各种冷饮中食用。在云南的街头，经常看到玫瑰糖酱售卖的地方，通过全国各地来云南旅游人们口口相传，形成了地方特色的风味食品。营养专家对食用玫瑰花进行微量元素分析，结果表明，食用玫瑰花比普通蔬菜含有更丰富的营养元素，具有较高的保健价值，食用玫瑰花味甘微苦、性微温，归肝、脾、胃经，芳香行散，具有舒肝解郁，和血调经的功效，是天然健康的滋补佳品。
玫瑰花含大量花青素、味甘微苦、性微温，芳香行散，可缓和情绪、平衡内分泌、补血气，美颜护肤、对肝及胃有调理的作用、并可消除疲劳、改善体质，用于肝胃不和，饮食减少，具有理气解郁，化湿和中，活血散瘀的效用。
发明内容
为了解决上述问题，本发明公开了一种玫瑰糖酱及其制作方法。
本发明的技术方案是：一种玫瑰糖酱及其制作方法，包括辅料，由以下原料按重量比制成：辅料由重瓣红玫瑰100-101克、白砂糖111-112克、饮用水40-41克、柠檬酸0.6-0.7克、蜂蜜4.8-4.9克、麦芽糖10.7-11.7克、琼脂0.55-0.58克、黑胡萝卜素0.85-0.88克、红曲红0.16-0.17克、食用香料0.28-0.29克制成。
进一步地，所述的玫瑰糖酱的制备工艺，包括如下步骤，
步骤一准备原物料：重瓣红玫瑰、白砂糖、饮用水、柠檬酸、蜂蜜、麦芽糖、琼脂、黑胡萝卜素、红曲红、玫瑰香精。
步骤二蒸煮：蒸汽锅炉升温同时加入水和琼脂，琼脂融化后加入重瓣红玫瑰、黑胡萝卜素、红曲红、食用香料复色，其次加入玫瑰花瓣、蜂蜜、麦芽糖、白沙糖进行蒸煮，温度达到110℃—116℃即可。
步骤三装瓶：取出待温度冷却至40℃左右，进行装瓶封口高温灭菌。
步骤四包装：组装发货。
进一步地，所述步骤二中蒸汽锅炉温度为110℃—116℃，蒸制40-50分钟。
有益效果
本发明的一种玫瑰糖酱及其制作方法，玫瑰糖酱是用重瓣红玫瑰加蜂蜜、白糖发酵而成，重瓣红玫瑰含有多种微量元素，富含维生素C、木糖、葡萄糖、蔗糖、苹果酸等多种营养成分，有多种挥发性香气成分，玫瑰香浓郁，既香甜可口营养价值丰富，最佳饮品伴侣。
具体实施方式
下面对本发明的一种玫瑰糖酱及其制作方法作详细说明。
3.一种玫瑰糖酱及其制作方法，包括辅料，由以下原料按重量比制成：辅料由重瓣红玫瑰100-101克、白砂糖111-112克、饮用水40-41克、柠檬酸0.6-0.7克、蜂蜜4.8-4.9克、麦芽糖10.7-11.7克、琼脂0.55-0.58克、黑胡萝卜素0.85-0.88克、红曲红0.16-0.17克、食用香料0.28-0.29克制成。
所述的玫瑰糖酱的制备工艺，包括如下步骤，
步骤一准备原物料：重瓣红玫瑰、白砂糖、饮用水、柠檬酸、蜂蜜、麦芽糖、琼脂、黑胡萝卜素、红曲红、玫瑰香精。
步骤二蒸煮：蒸汽锅炉升温同时加入水和琼脂，琼脂融化后加入重瓣红玫瑰、黑胡萝卜素、红曲红、食用香料复色，其次加入玫瑰花瓣、蜂蜜、麦芽糖、白沙糖进行蒸煮，温度达到110℃—116℃即可。
步骤三装瓶：取出待温度冷却至40℃左右，进行装瓶封口高温灭菌。
步骤四包装：组装发货。
所述步骤二中蒸汽锅炉温度为110℃—116℃，蒸制40-50分钟。
以上所述，仅是本发明的较佳实施例而已，并非对本发明作任何形式上的限制，虽然本发明已以较佳实施例揭露如上，然而并非用以限定本发明,任何熟悉本专业的技术人员，在不脱离本发明技术方案范围内,当可利用上述揭示的技术内容作出些许更动或修饰为等同变化的等效实施例,但凡是未脱离本发明技术方案的内容，依据本发明的技术实质对以上实施例所作的任何简单修改、等同变化与修饰，均仍属于本发明技术方案的范围内。
Claims (4)
1.一种玫瑰糖酱，其特征在于：包括辅料，由以下原料按重量比制成：辅料由重瓣红玫瑰100-101克、白砂糖111-112克、饮用水40-41克、柠檬酸0.6-0.7克、蜂蜜4.8-4.9克、麦芽糖10.7-11.7克、琼脂0.55-0.58克、黑胡萝卜素0.85-0.88克、红曲红0.16-0.17克、食用香料0.28-0.29克制成。
2.根据权利要求1所述的一种玫瑰糖酱，其特征在于：玫瑰糖酱包括辅料，由以下原料按重量比制成：辅料由重瓣红玫瑰100-101克、白砂糖111-112克、饮用水40-41克、柠檬酸0.6-0.7克、蜂蜜4.8-4.9克、麦芽糖10.7-11.7克、琼脂0.55-0.58克、黑胡萝卜素0.85-0.88克、红曲红0.16-0.17克、食用香料0.28-0.29克制成。
3.根据权利要求1或2所述的一种玫瑰糖酱，其制备工艺包括如下步骤，
步骤一准备原物料：重瓣红玫瑰、白砂糖、饮用水、柠檬酸、蜂蜜、麦芽糖、琼脂、黑胡萝卜素、红曲红、玫瑰香精；
步骤二蒸煮：蒸汽锅炉升温同时加入水和琼脂，琼脂融化后加入重瓣红玫瑰、黑胡萝卜素、红曲红、食用香料复色，其次加入玫瑰花瓣、蜂蜜、麦芽糖、白沙糖进行蒸煮，温度达到110℃—116℃即可；
步骤三装瓶：取出待温度冷却至40℃左右，进行装瓶封口高温灭菌；
步骤四包装：组装发货。
4.根据权利要求3所述的一种玫瑰糖酱及其制备方法，其特征在于：所述步骤2中蒸汽锅炉温度为110℃—116℃，蒸制40-50分钟。
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