The invention discloses rose candy and a
machining process of the rose candy. The process comprises the following steps: washing fresh double rose
petal, filtering the water so as to obtain clean rose
petal, adding 0.1-0.3 part by
mass of
lactose and 0.04-0.06 part of glucose into 2-4 parts by
mass of water, boiling and subsequently
cooling down to be normal temperature, subsequently adding 0.01-0.03 part of
plant lactobacillus freeze-dried culture, activating the culture for 20-30 minutes so as to obtain a
liquid culture, adding the
liquid culture into 25-35 parts of clean rose
petal, uniformly turning over so as to enable the
liquid culture to sufficiently contact with the rose petal, fermenting by using
lactic acid at normal temperature till the pH value is 3.8-4.8, subsequently adding 35-55 parts of white
sugar and 1-3 parts of honey, sufficiently and uniformly mixing so as to obtain a base rose candy material, putting the base material into a stainless steel container or a plastic bucket for food
machining, tightly pressing, covering, naturally storing for 20-40 days so as to slowly ferment and ripe to obtain the rose candy. Compared with the conventional rose candy, the product is redder in color, thicker in fragrance, better in hygienic index and longer in
expiration date.