CN111567772A - Production device and production process for co-producing rose juice, rose sauce and rose sugar - Google Patents

Production device and production process for co-producing rose juice, rose sauce and rose sugar Download PDF

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Publication number
CN111567772A
CN111567772A CN202010651548.8A CN202010651548A CN111567772A CN 111567772 A CN111567772 A CN 111567772A CN 202010651548 A CN202010651548 A CN 202010651548A CN 111567772 A CN111567772 A CN 111567772A
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China
Prior art keywords
rose
sauce
juice
sugar
petals
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Chinese (zh)
Inventor
解碧环
姜文明
汪修武
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Hubei Ruisheng Biological Co ltd
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Hubei Ruisheng Biological Co ltd
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Priority to CN202010651548.8A priority Critical patent/CN111567772A/en
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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
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/02—Apparatus specially adapted for manufacture or treatment of sweetmeats or confectionery; Accessories therefor
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
    • 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
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/38—Other non-alcoholic beverages
    • 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
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/231—Pectin; Derivatives thereof
    • 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
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/238—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seeds, e.g. locust bean gum or guar gum
    • 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
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
    • 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
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/262—Cellulose; Derivatives thereof, e.g. ethers
    • 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
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
    • 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
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
    • A23L29/272—Gellan
    • 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
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23N—MACHINES OR APPARATUS FOR TREATING HARVESTED FRUIT, VEGETABLES OR FLOWER BULBS IN BULK, NOT OTHERWISE PROVIDED FOR; PEELING VEGETABLES OR FRUIT IN BULK; APPARATUS FOR PREPARING ANIMAL FEEDING- STUFFS
    • A23N1/00—Machines or apparatus for extracting juice
    • A23N1/02—Machines or apparatus for extracting juice combined with disintegrating or cutting
    • 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)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Dispersion Chemistry (AREA)
  • Botany (AREA)
  • Inorganic Chemistry (AREA)
  • Seeds, Soups, And Other Foods (AREA)

Abstract

The invention discloses a production device and a production process for co-producing rose juice, rose sauce and rose sugar, belonging to the technical field of rose processing and comprising the following steps: pretreating raw materials, removing abnormal color petals, leaves, sepals, weeds, insects and other foreign matters in the fresh edible rose petals, and cleaning by using an integrated high-pressure airflow cleaning machine. This coproduction rose juice and rose sauce, the production technology of sugared rose, soak the rose petal through adopting the color protection liquid when preliminary treatment, make petal self be difficult for discolouring and the color mixing, thereby the off-the-shelf color of rose products is bright-colored has been ensured, and through add the thickener in the rose products, and contain the gel in the thickener, thereby the self locking water ability of rose petal has been ensured, because rose petal self can pin moisture, not only can pin the colour of rose petal, and the inside nutrient substance of rose petal is difficult for volatilizing, thereby can prolong the retention period of rose products.

Description

Production device and production process for co-producing rose juice, rose sauce and rose sugar
Technical Field
The invention belongs to the technical field of rose processing, and particularly relates to a production device and a production process for co-producing rose juice, rose sauce and rose sugar.
Background
The edible rose contains abundant vitamin A, C, B, E, K and tannin, can improve endocrine dyscrasia, is helpful for eliminating fatigue and wound healing, can regulate qi and blood, condition female physiological problems, promote blood circulation, and is a natural food with effects of caring skin, regulating menstruation, promoting urination, relieving gastrointestinal nerve, preventing wrinkle, preventing frostbite, and caring skin.
Edible roses can be made into rose juice, rose sauce, sugared roses and other products, and although the products have certain efficacy when being eaten, the rose sauce, the sugared roses and the like generally have the defects that the quality guarantee period is short, the rose products are easy to discolor, the defects are difficult to solve for suppliers and customers, and the rose products are produced respectively in the production process, so that more equipment needs to be purchased, and some electric drive equipment is expensive, so that the economic investment of a manufacturer in the joint production of various rose products is large.
Disclosure of Invention
Technical problem to be solved
In order to overcome the defects in the prior art, the invention provides a production device and a production process for co-producing rose juice, rose sauce and rose sugar, and solves the problems that common rose products have short shelf lives and are easy to discolor, and more equipment needs to be purchased for use in the production process of the rose products, so that the economic investment of manufacturers in the co-production of various rose products is large.
(II) technical scheme
In order to achieve the purpose, the invention provides the following technical scheme: a production process for co-producing rose juice, rose sauce and rose sugar comprises the following steps:
s1, raw material pretreatment:
removing the abnormal color petals, leaves, sepals, weeds, insects and other foreign matters in the fresh edible rose petals, cleaning the petals by using an integrated high-pressure airflow cleaning machine, pouring the petals into a color protection liquid after cleaning, soaking for 2 hours, stirring once every 30 minutes, cleaning by using the integrated high-pressure airflow cleaning machine again after soaking, drying the water on the surfaces of the petals after flattening and airing, and finally performing low-temperature sterilization by adopting a pasteurization method.
S2, preparation of processing solution:
uniformly mixing 10% -30% of white granulated sugar and 0.1% -6% of thickening agent, adding the mixture into 20% -60% of water, blending and heating, adding 25% -55% of syrup after the temperature reaches 95 ℃, uniformly stirring, dissolving and filtering to prepare sugar liquor, adding 20% -40% of water, a micro-acidity regulator, edible essence and a preservative into the prepared sugar liquor, heating to 90 ℃, uniformly stirring for 3 hours, and cooling to room temperature for later use after heating.
S3, preprocessing of the rose sauce and the sugar rose:
putting a proper amount of petals and the solution with the same mass parts into a mixer for uniform mixing, subpackaging the mixture into a plurality of 5KG food-grade packaging bags after mixing, sealing and refrigerating at the refrigerating temperature of 1-7 ℃ for 7 days so as to finish preprocessing the rose sauce, and then uniformly mixing the proper amount of petals and the solution with twice of the weight ratio of the petals so as to finish preprocessing the sugared rose.
S4, fine processing of rose sauce and sugar rose and production of rose juice:
the rose sauce is stored for more than seven days, so that white granulated sugar can be completely dissolved, rose petals precipitate out water, the rose sauce is crushed and centrifuged by using a combined production device, the rose sauce is extruded and filtered by using the combined production device after centrifugation is finished, a rose juice product is obtained, the remaining solid is the rose sauce product, the rose juice product and the rose sauce product are respectively sterilized by pasteurization, the rose sauce product and the rose sauce product are respectively packaged after sterilization is finished, the rose sauce is sent into a refrigeration house for refrigeration after packaging is finished, in the process of crushing and centrifuging the rose sauce by using the combined production device, a worker can put the sugar rose material pretreated in the step into another production position of the combined production device, so that the sugar rose material is ground into small blocks, and the rose material is sterilized by pasteurization after grinding is finished, sterilizing, packaging into 1KG sealed cans, sealing, refrigerating, and shielding light, wherein the sterilization temperature is set at 80 deg.C in pasteurization, keeping the temperature for 30 min, sealing and refrigerating for 15-20 days, and refrigerating and taking out to obtain flos Rosae Rugosae juice, flos Rosae Rugosae sauce and sugared flos Rosae Rugosae product.
As a further scheme of the invention: the color protection liquid comprises the following components in percentage by mass: 0.8-1.0 wt% of magnesium chloride, 3-5 wt% of citric acid and 0.3-0.6 wt% of sodium carboxymethyl cellulose, and the balance of purified water.
As a further scheme of the invention: the thickener contains 0.1-1% of pectin, 0.5% of locust bean gum, 0.5% of gellan gum, 0.5% of xanthan gum, 0.5% of CMC and 0.5% of sodium alginate, and the acidity regulator is citric acid with the content of 0.5%.
The utility model provides a joint production device of coproduction rose juice and rose sauce, sugared rose, the joint production equipment who carries out the processing to the material in S4 is the apparatus for producing of coproduction rose juice and rose sauce, sugared rose, the on-line screen storage device comprises a base, the upper surface of base fixedly connected with water tank respectively and smash the shell to pieces, the joint has a conveying cylinder in the water tank, the left side joint of conveying cylinder has first bearing, the screw axis has been cup jointed in the first bearing, the lower surface joint of conveying cylinder has the otter board.
The left end of screw axis and the output shaft fixed connection of motor, motor fixed connection smashes the right flank of shell, the upper surface of conveying cylinder inner wall is linked together through conveyor and the lower surface of smashing the incasement wall, the upper surface joint of smashing the case has the second bearing, the blade axle has been cup jointed in the second bearing, the surface joint of blade axle has first bevel gear, first bevel gear and second bevel gear meshing, the second bevel gear joint is at the surface of pivot, the surface of pivot and the equal joint of surface of screw axis have full gear, two full gear connects through same chain drive.
The pivot outer joint has the pinion, the pinion meshes with the pinion rack, the lower surface of pinion rack passes through moving mechanism and smashes the kibby upper surface fixed connection, the moving mechanism joint is smashing the upper surface of shell, smash the shibby setting in smashing the shell, the left surface of smashing the shell is provided with the fender lid, the pivot overcoat has cup jointed two strutting arrangement, two strutting arrangement fixed connection is respectively smashing the upper surface of shell and crushing case, the upper surface of crushing case is provided with the feeding funnel.
As a further scheme of the invention: the conveying device comprises a conveying pipe, two ends of the conveying pipe are respectively communicated with the lower surface of the inner wall of the crushing box and the upper surface of the inner wall of the conveying cylinder, and a valve is arranged on the right side surface of the conveying cylinder.
As a further scheme of the invention: the lower surface of the crushing box is fixedly connected with the upper surface of the conveying cylinder through a supporting block, and the spiral threads in the middle of the spiral shaft are dense.
As a further scheme of the invention: the moving mechanism includes the sliding sleeve, the sliding sleeve joint is at the upper surface of smashing the shell, the sliding rod has cup jointed in the sliding sleeve, the both ends of sliding rod respectively with smash the lower fixed surface of kibble upper surface and pinion rack and be connected, the sliding rod cup jointed outward has the spring, the both ends of spring respectively with the lower surface of pinion rack and the upper fixed surface of sliding sleeve be connected.
As a further scheme of the invention: the sliding sleeve is rectangular in shape, and the shape and the size of the outer surface of the sliding rod are respectively matched with those of the inner wall of the sliding sleeve.
As a further scheme of the invention: the supporting device comprises a third bearing, the third bearing is sleeved outside the rotating shaft, and the lower surface of the third bearing is fixedly connected with the upper surface of the smashing shell through a supporting rod.
As a further scheme of the invention: a bucket cover is arranged in the feeding bucket.
(III) advantageous effects
Compared with the prior art, the invention has the beneficial effects that:
1. this coproduction rose juice and rose sauce, the production technology of sugared rose, soak the rose petal through adopt the color protection liquid when preliminary treatment, make petal self be difficult for discolouring and the color mixing, thereby the off-the-shelf color of rose products is bright-colored has been ensured, and through add the thickener in the rose products, thereby can improve the consistency of rose products, and contain the gel in the thickener, thereby the self water-holding capacity of rose petal has been ensured, because rose petal self can pin moisture, not only can pin the color of rose petal, and the inside nutrient substance of rose petal is difficult for volatilizing, thereby can prolong the retention period of rose products.
2. This apparatus for producing coproduction rose juice and rose sauce, sugared rose, through setting up the motor, the all-gear, the chain, first bevel gear, the second bevel gear, the apparatus further comprises a rotating shaft, the half-gear, pinion rack and spring, when needing to carry out the coproduction to rose juice, rose sauce and sugared rose, the user can put two parts of raw materials into crushing case and triturate the shell respectively, the work of motor is controlled again, make the motor rotate and can drive pivot and second bevel gear rotation through two all-gears and chain, make it can drive the blade axle through first bevel gear and rotate and smash raw materials, the pivot can drive pinion rack, slide bar and triturating piece through the half-gear and upwards remove and utilize the pulling force of spring self to drive the triturating piece downwards and carry out the triturating processing to raw materials when half-gear and pinion rack separate, open the valve and make it fall into the conveying cylinder after the crushing of raw materials, the screw shaft can convey the raw materials to the right and extrude moisture, so that the rose juice can fall into the water tank through the screen plate, the combined processing of the rose juice, the rose jam and the sugar rose is completed, and the device only uses a single driving device for driving, thereby reducing the economic investment of purchasing equipment during the combined production of three rose products.
3. This apparatus for producing of coproduction rose juice and rose sauce, sugared rose is through setting up the fill lid for the fill lid can shelter from crushing case goes on the feeding funnel, thereby has avoided when need not carrying out the material loading, and external dust or impurity waft into crushing case and cause the problem of pollution to its inside rose goods.
Drawings
FIG. 1 is a schematic cross-sectional view of the front view of the present invention;
FIG. 2 is a schematic left-side cross-sectional view of a half-gear of the present invention;
FIG. 3 is a schematic diagram of a right-side cross-sectional structure of the water tank of the present invention;
FIG. 4 is a schematic cross-sectional view of the sliding sleeve of the present invention;
in the figure: 1, 2, 3, 4 screw shafts, 5 first bearings, 6, 61, 62 valves, 7, 8 second bearings, 9 blade shafts, 10 first bevel gears, 11 second bevel gears, 12 rotating shafts, 13 full gears, 14 chains, 15 motors, 16 half gears, 17 toothed plates, 18 moving mechanisms, 181 sliding sleeves, 182 sliding rods, 183 springs, 19 smashing blocks, 20 smashing shells, 21 blocking covers, 22 supporting devices, 221 third bearings, 222 supporting rods, 23 feeding hoppers, 24 hopper covers, 25 mesh plates and 26 supporting blocks.
Detailed Description
The technical solution of the present patent will be described in further detail with reference to the following embodiments.
As shown in fig. 1 to 4, the present invention provides a technical solution: a production process for co-producing rose juice, rose sauce and rose sugar comprises the following steps:
s1, raw material pretreatment:
the device has the advantages that foreign matters such as petals, leaves, sepals, weeds and insects with abnormal colors in the fresh edible rose petals are picked up and removed, the foreign matters such as the petals, the leaves, the sepals, the weeds and the insects with abnormal colors are picked up and removed, so that the quality of raw materials of the device can be ensured, the device is cleaned by using an integrated high-pressure airflow cleaning machine, the petals are poured into color protection liquid after the cleaning is finished, the petals are soaked for 2 hours and are stirred once every 30 minutes, the petals are soaked by using the color protection liquid, so that the petals are not discolored and cross color is avoided, the bright color of a finished product is ensured, the integrated high-pressure airflow cleaning machine is used for cleaning again after the soaking is finished, the moisture on the surfaces of the petals is dried after the petals are flatly laid and aired, the moisture on the surfaces of the petals is dried, and all containers used in the process cannot carry water, and the, therefore, the rose can not go bad in the pickling process, and finally the pasteurization method is adopted for low-temperature disinfection, so that the pasteurization method is adopted for low-temperature disinfection, and the damage to substances in rose petals during high-temperature disinfection is avoided.
S2, preparation of processing solution:
the technology comprises the steps of uniformly mixing 10% -30% of white granulated sugar and 0.1% -6% of a thickening agent, adding the thickening agent, so that the viscosity of the device can be improved, and the thickening agent contains gel, so that the water locking property of rose petals is guaranteed, the storage life of the rose petals can be prolonged because the rose petals can lock water and are not easy to volatilize, on the other hand, the storage life of the rose petals can be prolonged because the rose petals can lock water, so that other parts of food cannot be affected, the quality guarantee period of a product can be prolonged, adding the product into 20% -60% of water for blending and heating, adding 25% -55% of syrup after the temperature reaches 95 ℃, uniformly stirring, dissolving and filtering to prepare sugar liquor, adding 20% -40% of water, a micro-acidity regulator, edible essence and a preservative into the prepared sugar liquor, heating to 90 ℃ and uniformly stirring, the time is 3 hours, the mixture is cooled to room temperature for standby after the heating is finished, when the temperature exceeds 90 ℃, the blending of the thickening agent can be accelerated, and the heating time is set to 3 hours, so that the decocted blending agent can be fully uniform, and a better effect can be achieved.
S3, preprocessing of the rose sauce and the sugar rose:
the method comprises the steps of taking a proper amount of petals and the solution with the same mass parts, putting the solution into a mixing machine for uniform mixing, subpackaging the solution into a plurality of 5KG food-grade packaging bags after mixing, carrying out sealed refrigeration, wherein the refrigeration time is 7 days, carrying out seven-day refrigeration on a preprocessed finished product of the rose sauce to enable white granulated sugar in the rose sauce to be completely dissolved, enabling the sugar to be deeply fused with the rose petals, simultaneously enabling the rose petals to separate out part of rose juice, and carrying out refrigeration at the temperature of 1-7 ℃ to complete preprocessing of the rose sauce, taking the proper amount of petals and the solution with the weight ratio of the petals being two times to carry out uniform mixing, and completing preprocessing of the sugar rose.
S4, fine processing of rose sauce and sugar rose and production of rose juice:
the rose sauce is stored for more than seven days, so that white granulated sugar can be completely dissolved, rose petals precipitate out water, the rose sauce is crushed and centrifuged by using a combined production device, the rose sauce is extruded and filtered by using the combined production device after centrifugation is finished, a rose juice product is obtained, the remaining solid is the rose sauce product, the rose juice product and the rose sauce product are respectively sterilized by pasteurization, the rose sauce product and the rose sauce product are respectively packaged after sterilization is finished, the rose sauce is sent into a refrigeration house for refrigeration after packaging is finished, in the process of crushing and centrifuging the rose sauce by using the combined production device, a worker can put the sugar rose material pretreated in the step into another production position of the combined production device, so that the sugar rose material is ground into small blocks, and the rose material is sterilized by pasteurization after grinding is finished, sterilizing, packaging into 1KG sealed cans, sealing, refrigerating, and shielding light, wherein the sterilization temperature is set at 80 deg.C in pasteurization, keeping the temperature for 30 min, sealing and refrigerating for 15-20 days, and refrigerating and taking out to obtain flos Rosae Rugosae juice, flos Rosae Rugosae sauce and sugared flos Rosae Rugosae product.
Specifically, the color protection liquid comprises the following components in percentage by mass: 0.8-1.0 wt% of magnesium chloride, 3-5 wt% of citric acid and 0.3-0.6 wt% of sodium carboxymethyl cellulose, and the balance of purified water.
Specifically, the thickening agent contains 0.1-1% of pectin, 0.5% of locust bean gum, 0.5% of gellan gum, 0.5% of xanthan gum, 0.5% of CMC and 0.5% of sodium alginate, the acidity regulator is citric acid, the content of citric acid is 0.5%, and the thickening agent is mixed with pectin, locust bean gum and gellan gum in the process, so that on one hand, the taste of rose petals caused by the thickening agent can be reduced, on the other hand, the effect of water locking and fresh keeping is achieved, the taste of the rose petals caused by the thickening agent is further reduced, on the other hand, the water locking capacity is enhanced, and the effects of no color change and no water loss for a long time are achieved.
A joint production device for producing rose juice, rose sauce and sugar rose, wherein joint production equipment for processing materials in S4 is the production device for producing rose juice, rose sauce and sugar rose, and comprises a base 1, the upper surface of the base 1 is respectively and fixedly connected with a water tank 2 and a mashing shell 20, the water tank 2 is arranged to collect extruded rose juice, the back of the water tank 2 is provided with a pipeline capable of discharging the rose juice, a conveying cylinder 3 is clamped in the water tank 2, the left side surface of the conveying cylinder 3 is clamped with a first bearing 5, a screw shaft 4 is sleeved in the first bearing 5, the screw shaft 4 can rotate in the first bearing 5 when rotating by arranging the first bearing 5, the first bearing 5 can provide a supporting point for the rotation of the screw shaft 4, so that the rotation of the screw shaft 4 is more stable, the lower surface of the conveying cylinder 3 is clamped with a screen plate 25, through setting up otter board 25 for rose juice can fall into water tank 2 through otter board 25 in, and otter board 25 can carry out the separation to rose sauce, thereby has avoided the problem that rose sauce falls into water tank 2.
The left end of the spiral shaft 4 is fixedly connected with an output shaft of a motor 15, the motor 15 is arranged to provide power for the operation of the device, the motor 15 is fixedly connected to the right side surface of the smashing shell 20, the upper surface of the inner wall of the conveying cylinder 3 is communicated with the lower surface of the inner wall of the smashing box 7 through a conveying device 6, the upper surface of the smashing box 7 is connected with a second bearing 8 in a clamping manner, a blade shaft 9 is connected in the second bearing 8 in the inner sleeve manner, the blade shaft 9 can rotate in the second bearing 8 through the arrangement of the second bearing 8, the second bearing 8 can provide a supporting point for the rotation of the blade shaft 9, the rotation of the blade shaft 9 is more stable, a first bevel gear 10 is clamped on the outer surface of the blade shaft 9, the first bevel gear 10 is meshed with a second bevel gear 11, and the first bevel gear 10 and the second bevel gear 11 are arranged to drive the first bevel gear 10 to rotate, therefore, the transmission of power and the conversion of the power direction are facilitated, the second bevel gear 11 is clamped on the outer surface of the rotating shaft 12, the full gears 13 are clamped on the outer surface of the rotating shaft 12 and the outer surface of the spiral shaft 4, the two full gears 13 are in transmission connection through the same chain 14, and through the arrangement of the two full gears 13 and the chain 14, one full gear 13 can drive the other full gear 13 to rotate through the chain 14 when driven to rotate, so that the transmission of the power is facilitated.
The half gear 16 is clamped outside the rotating shaft 12, the half gear 16 is meshed with the toothed plate 17, the half gear 16 and the toothed plate 17 are meshed, so that the toothed plate 17 can be driven to move upwards when the half gear 16 rotates, when the half gear 16 is separated from the toothed plate 17, the spring 183 can drive the sliding rod 182 and the mashing block 19 to move downwards by utilizing the pulling force of the spring 183, the lower surface of the toothed plate 17 is fixedly connected with the upper surface of the mashing block 19 through the moving mechanism 18, the moving mechanism 18 is clamped on the upper surface of the mashing shell 20, the mashing block 19 is arranged in the mashing shell 20, the mashing block 19 is arranged by arranging the mashing block 19, the size of the mashing block 19 is matched with the size of the mashing shell 20, so that the mashing treatment of mashing materials in the mashing shell 20 can be carried out when the mashing block 19 moves downwards, the blocking cover 21 is arranged on the left side surface of the mashing shell 20, and the blocking cover 21 is arranged, so that the placing and taking out, two strutting arrangement 22 have been cup jointed outward to pivot 12, and two strutting arrangement 22 are fixed connection respectively and smash the upper surface of shell 20 and crushing case 7, and the upper surface of crushing case 7 is provided with feeding funnel 23, through setting up feeding funnel 23 to made things convenient for the user to the material loading of crushing case 7.
Specifically, as shown in fig. 1, the conveying device 6 includes a conveying pipe 61, two ends of the conveying pipe 61 are respectively communicated with the lower surface of the inner wall of the crushing box 7 and the upper surface of the inner wall of the conveying cylinder 3, a valve 62 is disposed on the right side surface of the conveying cylinder 3, by disposing the valve 62, the situation that the material falls into the conveying cylinder 3 through the conveying pipe 61 before the material is completely crushed by the crushing box 7 is avoided, the lower surface of the crushing box 7 is fixedly connected with the upper surface of the conveying cylinder 3 through a supporting block 26, the helical thread of the middle part of the screw shaft 4 is dense, by disposing the helical thread of the middle part of the screw shaft 4 is dense, the material can receive certain extrusion when being conveyed to the middle part of the screw shaft 4, so as to extrude the juice inside the material, the moving mechanism 18 includes a sliding sleeve 181, the sliding sleeve 181 is clamped on the upper surface of, through setting up the sliding sleeve 181, make slide bar 182 and pinion rack 17 reciprocate more stable, the both ends of slide bar 182 respectively with smash the upper surface of piece 19 and the lower surface fixed connection of pinion rack 17, slide bar 182 outer cup joints spring 183, the both ends of spring 183 respectively with the lower surface of pinion rack 17 and the upper surface fixed connection of slide sleeve 181, through setting up spring 183, make when half gear 16 separates with pinion rack 17, spring 183 alright utilize self pulling force to drive slide bar 182 and smash piece 19 and move down and smash the processing to pieces the raw materials, strutting arrangement 22 includes third bearing 221, third bearing 221 cup joints outside pivot 12, the lower surface of third bearing 221 passes through bracing piece 222 and smashes the upper surface fixed connection of shell 20, through setting up third bearing 221, make pivot 12 rotate in two third bearings 221 when rotating, make two third bearings 221 can provide a strong point for the rotation of pivot 12, make pivot 12 pivoted more stable, be provided with the fill lid 24 in the feeding funnel 23, through setting up the fill lid 24 for the fill lid 24 can shelter from the feeding funnel 23 that smashes case 7 and go on, thereby avoided when need not carrying out the material loading, external dust or impurity waft into smash case 7 and cause the problem of pollution to its inside rose goods.
Specifically, as shown in fig. 4, the sliding sleeve 181 is rectangular, the outer surface of the sliding rod 182 is shaped and sized to fit the inner wall of the sliding sleeve 181, the sliding sleeve 181 and the sliding rod 182 are both rectangular, and the sliding sleeve 181 and the sliding rod 182 are sized and sized to fit each other, so that the situation that the toothed plate 17 drives the sliding rod 182 to rotate in the sliding sleeve 181 is avoided, and the normal fit between the sliding rod 182 and the sliding sleeve 181 is ensured.
The working principle of the production device for co-producing the rose juice, the rose sauce and the rose sugar is as follows:
s1, when the rose juice, the rose jam and the rose are required to be produced in a combined mode, a user can put the preprocessed raw materials of the rose jam into the crushing box 7 through the feeding hopper 23, cover the hopper cover 24 in the feeding hopper 23, open the blocking cover 21, put the preprocessed raw materials of the rose into the smashing shell 20, cover the blocking cover 21 and control the motor 15 to work;
s2, enabling the motor 15 to rotate to drive the rotating shaft 12 and the second bevel gear 11 to rotate through the two full gears 13 and the chain 14, enabling the rotating shaft 12 and the second bevel gear 11 to drive the blade shaft 9 to rotate through the first bevel gear 10 and crush the raw materials, meanwhile, the rotating shaft 12 can drive the toothed plate 17, the sliding rod 182 and the crushing block 19 to move upwards through the half gear 16, and when the half gear 16 is separated from the toothed plate 17, the crushing block 19 is driven to move downwards by the self-pulling force of the spring 183 and crush the raw materials;
s3, after the right raw material is crushed, the valve 62 is opened to enable the raw material to fall into the conveying cylinder 3, the spiral shaft 4 can convey the raw material to the right and extrude moisture, the rose juice can fall into the water tank 2 through the mesh plate 25, the rose sauce can be output through one end of the conveying cylinder 3, after the output is finished, a user can close the motor 15 firstly and then take out the rose sauce in the smashing shell 20 through opening the blocking cover 21, and therefore the combined processing of the rose juice, the rose sauce and the rose is finished.
In the description of the present invention, it should be noted that, unless otherwise explicitly specified or limited, the terms "mounted," "connected," and "connected" are to be construed broadly, e.g., as meaning either a fixed connection, a removable connection, or an integral connection; can be mechanically or electrically connected; they may be connected directly or indirectly through intervening media, or they may be interconnected between two elements. The specific meaning of the above terms in the present invention can be understood by those of ordinary skill in the art through specific situations.
Although the preferred embodiments of the present patent have been described in detail, the present patent is not limited to the above embodiments, and various changes can be made without departing from the spirit of the present patent within the knowledge of those skilled in the art.

Claims (10)

1. The production process for co-producing the rose juice, the rose sauce and the sugar rose is characterized by comprising the following steps of:
s1, raw material pretreatment:
picking up and removing abnormal color petals, leaves, sepals, weeds, insects and other foreign matters in the fresh edible rose petals, cleaning by using an integrated high-pressure airflow cleaning machine, pouring the petals into a color protection liquid after cleaning, soaking for 2 hours, stirring once every 30 minutes, cleaning by using the integrated high-pressure airflow cleaning machine again after soaking, drying moisture on the surfaces of the petals after flattening and airing, and finally performing low-temperature sterilization by adopting a pasteurization method;
s2, preparation of processing solution:
uniformly mixing 10-30% of white granulated sugar and 0.1-6% of a thickening agent, adding the mixture into 20-60% of water, blending and heating, adding 25-55% of syrup after the temperature reaches 95 ℃, uniformly stirring, dissolving and filtering to prepare a sugar solution, adding 20-40% of water, a micro-acidity regulator and a preservative into the prepared sugar solution, heating to 90 ℃, uniformly stirring for 3 hours, and cooling to room temperature for later use after heating;
s3, preprocessing of the rose sauce and the sugar rose:
putting a proper amount of petals and the solution with the same mass parts into a mixer for uniform mixing, subpackaging the mixture into a plurality of 5KG food-grade packaging bags after the mixing is finished, and carrying out sealed refrigeration, wherein the refrigeration time is 7 days, and the refrigeration temperature is 1-7 ℃, so that the preprocessing of the rose sauce is finished, and then uniformly mixing a proper amount of petals and the solution with the weight ratio of twice of the petals, so that the preprocessing of the sugared rose is finished;
s4, fine processing of rose sauce and sugar rose and production of rose juice:
the rose sauce is stored for more than seven days, so that white granulated sugar can be completely dissolved, rose petals precipitate out water, the rose sauce is crushed and centrifuged by using a combined production device, the rose sauce is extruded and filtered by using the combined production device after centrifugation is finished, a rose juice product is obtained, the remaining solid is the rose sauce product, the rose juice product and the rose sauce product are respectively sterilized by pasteurization, the rose sauce product and the rose sauce product are respectively packaged after sterilization is finished, the rose sauce is sent into a refrigeration house for refrigeration after packaging is finished, in the process of crushing and centrifuging the rose sauce by using the combined production device, a worker can put the sugar rose material pretreated in the step into another production position of the combined production device, so that the sugar rose material is ground into small blocks, and the rose material is sterilized by pasteurization after grinding is finished, sterilizing, packaging into 1KG sealed cans, sealing, refrigerating, and shielding light, wherein the sterilization temperature is set at 80 deg.C in pasteurization, keeping the temperature for 30 min, sealing and refrigerating for 15-20 days, and refrigerating and taking out to obtain flos Rosae Rugosae juice, flos Rosae Rugosae sauce and sugared flos Rosae Rugosae product.
2. The production process for co-producing rose juice, rose jam and rose sugar according to claim 1, characterized in that: the color protection liquid comprises the following components in percentage by mass: 0.8-1.0 wt% of magnesium chloride, 3-5 wt% of citric acid and 0.3-0.6 wt% of sodium carboxymethyl cellulose, and the balance of purified water.
3. The process for producing rose juice, rose jam and rose sugar according to claim 1, wherein the process comprises the following steps: the thickener contains 0.1-1% of pectin, 0.5% of locust bean gum, 0.5% of gellan gum, 0.5% of xanthan gum, 0.5% of CMC and 0.5% of sodium alginate, and the acidity regulator is citric acid with the content of 0.5%.
4. Coproduction rose juice and rose sauce, sugared rose's apparatus for producing, its characterized in that: the combined production equipment for processing the materials in the S4 is a production device for co-producing rose juice, rose sauce and sugar rose, and comprises a base (1), wherein the upper surface of the base (1) is fixedly connected with a water tank (2) and a mashing shell (20) respectively, a conveying cylinder (3) is clamped in the water tank (2), a first bearing (5) is clamped on the left side surface of the conveying cylinder (3), a spiral shaft (4) is sleeved in the first bearing (5), and a screen plate (25) is clamped on the lower surface of the conveying cylinder (3);
the left end of the spiral shaft (4) is fixedly connected with an output shaft of a motor (15), the motor (15) is fixedly connected with the right side surface of the smashing shell (20), the upper surface of the inner wall of the conveying cylinder (3) is communicated with the lower surface of the inner wall of the crushing box (7) through a conveying device (6), a second bearing (8) is clamped on the upper surface of the crushing box (7), a blade shaft (9) is sleeved in the second bearing (8), a first bevel gear (10) is clamped on the outer surface of the blade shaft (9), the first bevel gear (10) is meshed with a second bevel gear (11), the second bevel gear (11) is clamped on the outer surface of the rotating shaft (12), all gears (13) are clamped on the outer surface of the rotating shaft (12) and the outer surface of the spiral shaft (4), and the two all gears (13) are in transmission connection through the same chain (14);
the outer joint of pivot (12) has semi-gear (16), semi-gear (16) and pinion rack (17) meshing, the lower surface of pinion rack (17) passes through moving mechanism (18) and smashes the upper surface fixed connection of fragment (19), moving mechanism (18) joint is smashing the upper surface of shell (20), smash fragment (19) and set up in smashing shell (20), the left surface of smashing shell (20) is provided with fender lid (21), pivot (12) outer cup joint has two strutting arrangement (22), two strutting arrangement (22) fixed connection respectively smashes shell (20) and smashes the upper surface of case (7), the upper surface of smashing case (7) is provided with feeding funnel (23).
5. The production device for co-producing rose juice, rose jam and rose sugar according to claim 4, characterized in that: conveyor (6) include conveyer pipe (61), the both ends of conveyer pipe (61) are linked together with the lower surface of smashing case (7) inner wall and the upper surface of conveying cylinder (3) inner wall respectively, the right flank of conveying cylinder (3) is provided with valve (62).
6. The production device for co-producing rose juice, rose jam and rose sugar according to claim 4, characterized in that: the lower surface of the crushing box (7) is fixedly connected with the upper surface of the conveying cylinder (3) through a supporting block (26), and the spiral threads in the middle of the spiral shaft (4) are dense.
7. The production device for co-producing rose juice, rose jam and rose sugar according to claim 4, characterized in that: moving mechanism (18) are including sliding sleeve (181), sliding sleeve (181) joint is at the upper surface of smashing shell (20), slide bar (182) have been cup jointed in sliding sleeve (181), the both ends of slide bar (182) respectively with smash the upper surface of fragment (19) and the lower surface fixed connection of pinion rack (17), slide bar (182) cup joint has spring (183), the both ends of spring (183) respectively with the lower surface of pinion rack (17) and the upper surface fixed connection of sliding sleeve (181).
8. The production device for co-producing rose juice, rose jam and rose sugar according to claim 7, characterized in that: the shape of the sliding sleeve (181) is set to be rectangular, and the shape and the size of the outer surface of the sliding rod (182) are respectively matched with the shape and the size of the inner wall of the sliding sleeve (181).
9. The production device for co-producing rose juice, rose jam and rose sugar according to claim 4, characterized in that: the supporting device (22) comprises a third bearing (221), the third bearing (221) is sleeved outside the rotating shaft (12), and the lower surface of the third bearing (221) is fixedly connected with the upper surface of the smashing shell (20) through a supporting rod (222).
10. The production device for co-producing rose juice, rose jam and rose sugar according to claim 4, characterized in that: a bucket cover (24) is arranged in the feeding bucket (23).
CN202010651548.8A 2020-07-08 2020-07-08 Production device and production process for co-producing rose juice, rose sauce and rose sugar Pending CN111567772A (en)

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Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103766570A (en) * 2014-01-06 2014-05-07 安宁馨润花卉专业合作社 Preparation method of multi-purpose rose flower sugar
CN104000061A (en) * 2014-05-03 2014-08-27 新疆和田阳光沙漠玫瑰有限公司 Method for preparing rose sauce
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
CN105341272A (en) * 2015-12-09 2016-02-24 中南林业科技大学 Manufacturing technology of hibiscus petal tea
CN106819739A (en) * 2017-01-10 2017-06-13 陕西蜂产品工程技术研究中心 A kind of rose juice bee product
CN212678269U (en) * 2020-07-08 2021-03-12 湖北瑞晟生物有限责任公司 Production device for co-producing rose juice, rose sauce and rose sugar

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103766570A (en) * 2014-01-06 2014-05-07 安宁馨润花卉专业合作社 Preparation method of multi-purpose rose flower sugar
CN104000061A (en) * 2014-05-03 2014-08-27 新疆和田阳光沙漠玫瑰有限公司 Method for preparing rose sauce
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
CN105341272A (en) * 2015-12-09 2016-02-24 中南林业科技大学 Manufacturing technology of hibiscus petal tea
CN106819739A (en) * 2017-01-10 2017-06-13 陕西蜂产品工程技术研究中心 A kind of rose juice bee product
CN212678269U (en) * 2020-07-08 2021-03-12 湖北瑞晟生物有限责任公司 Production device for co-producing rose juice, rose sauce and rose sugar

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