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Production technology of rose paste

A technology for rose sauce and production process, which is applied in application, food preparation, food science and other directions, and can solve the problems of affecting nutritional value, reducing anthocyanin activity, and losing the aroma of roses.

Active Publication Date: 2013-12-18
SHANGHAI HI ROAD FOOD TECHNOLOGY CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The color changes from the original bright rose red to brown, and the activity of anthocyanins in roses that lose their color is also greatly reduced, which seriously affects their nutritional value
And after the above process, the aroma of roses is also lost.

Method used

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  • Production technology of rose paste

Examples

Experimental program
Comparison scheme
Effect test

specific Embodiment 1

[0023] In the first step, fresh rose petals can be obtained by picking the roses that have just bloomed between 7:50-8:30 am and removing the petals. Freshly bloomed roses are roses within 24 hours of blooming. In the second step, impurities such as worms and branches are removed. Impurities can be removed by cleaning. In the third step, the rose petals from which impurities have been removed can be directly packed into food plastic bags, or the rose petals can be crushed and packed into food plastic bags. During the fifth step, as a preferred solution, the temperature of the center of the material in the plastic bag for food will be rapidly dropped to -18°C to -20°C. The time required for the temperature drop process is preferably not more than 1 minute. The center of the material can be cooled by putting it in a cold storage.

specific Embodiment 2

[0024] In step 1, the rose raw material can be thawed by taking the rose raw material out of the cold storage in advance and putting it in a room temperature environment. It is best not to take out more than one day in advance to prevent the rose raw materials from deteriorating. In step 2, the auxiliary materials used to make rose jam include white sugar, syrup and pectin. After step three, step four is filling and sealing the rose sauce. The rose sauce can be filled into a glass bottle with a volume not greater than 170g. After step four, step five is sterilization. High-temperature sterilization can be used, for example, the sterilization can be carried out by placing the glass bottle filled with rose sauce in an environment with a temperature not lower than 95°C for not less than 20 minutes. Of course, other sterilization methods can also be used. As a preferred solution, the sterilization is performed by placing the glass bottle filled with the rose sauce in an enviro...

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Abstract

The invention relates to food, in particular to a production technology of rose paste. The production technology comprises the steps that rose raw materials are prepared, and the rose paste is made with the prepared rose raw materials. Rose raw material preparing comprises the steps that first, rose petals are obtained; second, impurities are removed; third, the rose petals are placed in a food plastic bag; fourth, a gap is pressed, vacuumizing sealing is carried out; fifth, the center temperature of materials in the food plastic bag is lowered to the temperature not higher than -18 DEG C, then the materials are stored, and the rose raw materials are prepared. According to the production technology, the rose raw materials are prepared in a vacuum freezing mode, and the phenomena that in the prior art, when the rose raw materials are prepared, the color, the fragrance and the like of roses are badly damaged are reduced. The prepared rose raw materials are high in anthocyanin activity and high in nutritive value. Tests show that roses subjected to freezing processing can be stored for more than 12 months, and during the period, rose paste production can be carried out according to marketing and producing plans.

Description

technical field [0001] The invention relates to food, in particular to a preparation method of rose jam. Background technique [0002] Rose jam is a nutritious food. Rose petal pulp is rich in anthocyanins, vitamin C, aromatic oils and minerals. It has anti-oxidation effects on the human body and eliminates free radicals in the body. Has high health value. Recently, rose jam or rose jam made from roses has begun to appear on the market, but they are all made by hand or in small family workshops. For the industrialized production of rose jam, the preservation of fresh roses after picking is a difficult point. [0003] Therefore, in the past industrialized production of rose sauce, the rose raw materials used were picked fresh roses, pickled with sugar and then air-dried or sterilized at high temperature, or dried and preserved after fresh petals were picked. These processes have greatly damaged the color and aroma of roses. The color changes from the original bright rose ...

Claims

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Application Information

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IPC IPC(8): A23L1/24A23L27/60
Inventor 黄海瑚
Owner SHANGHAI HI ROAD FOOD TECHNOLOGY CO LTD
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