Rose jam and preparation method thereof

Abstract

The invention discloses rose jam and a preparation method thereof. The rose jam consists of the following components in percentage by mass: 10 to 30 percent of sweetener, 1 to 15 percent of rose normal juice, 5 to 25 percent of roselle preserved fruit, 1 to 10 percent of edible modified starch, 0.1 to 1 percent of edible colloid, 0.1 to 1 percent of sodium carboxymethylcellulose, 0.1 to 1 percentof flavor regulator, 0.1 to 1 percent of acidity regulator, 0.05 to 0.8 percent of edible essence and the balance of water. The production process for the rose jam is simple, and the rose jam is easyto produce, good in mouthfeel, rich in aroma, high in flowability, wide in application range and convenient, can be accepted by eaters easily, a new health food is provided, and the defects that the conventional rose jam is high in sugar degree and strong in aroma and cannot be eaten easily are overcome.

Description

Technical field [0001] The invention belongs to the technical field of jams, and specifically relates to a rose jam and a preparation method thereof. Background technique [0002] Rose, in plant taxonomy, is a shrub of Rosaceae, and in daily life, it is a collective name for a series of cultivars of the genus Rosa with large and gorgeous flowers. The rose fruit is edible, sugar-free and rich in vitamin C. It is often used in vanilla tea, jam, jelly, juice and bread. [0003] Roselle is an annual herb or perennial shrub of hibiscus in the Malvaceae family. It grows in tropical and subtropical regions. The plant shape is like grass cotton, standing upright, more than 1 meter tall, and the main stem is multi-branched. The flowers open in summer and autumn, the flowering period is long, and the corolla is yellow. , Sepals and epicalyx are rose red, stems and petioles are often pale rose. Calyx seeds, stems and leaves of plants are all available. Roselle flowers are rich in protein, ...

AI Technical Summary

Problems solved by technology

[0006] At present, among the disclosed rose sauce research patents, the Chinese patent application whose publication number is CN 143096A (titled "Flavor Rose Sauce and Its Production Method") is obtained by the following production method: using traditional rose sauce as The raw material is pulverized with a colloid mill and added with 1.5 times the weight of cooked starch to dilute and stir evenly to make a mother jam paste, and then add an appropriate amount of seasoning auxiliary materials. The jam obtained by this method is relatively sticky, the taste is not smooth, and the fluidity is relatively poor; the publication number is CN The instant rose described in the Chinese patent application of 101536723 (named "Instant Rose and Its Preparation Method") is obtained by fine processing with rose sauce and rose flower cell fluid as the main components, together with auxiliary components such as maltose and carrageenan , the instant rose obtained by the method uses the rose flower cell liquid, which is formed by condensing the volatile gas in the rose flower. If it is applied to baked goods, etc., heat treatment will have a great impact on the flavor; Publication No. The rose sauce described in the Chinese patent application of CN 101455327A (titled "A Rose Sauce and Its Preparation Process") is obtained by processes such as beating, fermentation, and enzyme elimination. The production process of the rose sauce produced by this method is relatively complicated. The production time is longer; and the loss of volatile matter in the rose after repeated heat treatment is more serious, which will weaken the local flavor of rose jam; the Chinese patent application (named as "a kind of preparation method of rose sugar" whose publication number is CN 10215211A) describes a A method for preparing crystalline rose sugar, the rose sugar obtained by the method can replace white sugar as a raw material of various foods, but the application range is not as extensive as that of rose jam

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