Method for preparing rose candy

Abstract

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.

Description

technical field [0001] The invention relates to a method for preparing rose candy, which belongs to the field of food industry. Background technique [0002] Rose (Rosa rugosa Thunb) It is a plant of the genus Rosa in the family Rosaceae, a perennial evergreen or deciduous shrub. The buds are terminal single flowers, the petals are bright in color, and the fragrance is strong. It is a precious raw material for the production of spices and food. Roses are native to China and have a long history of cultivation in my country, and are currently planted all over the country. According to the regulations of the Ministry of Agriculture and the Ministry of Health, the varieties used for food and medicine are limited to double red roses. [0003] Many medical books in ancient my country have recorded the medicinal value of roses. According to traditional Chinese medicine, rose is a flower with excellent food and medicine. It is mild in nature and sweet in aroma. Studies have sho...

AI Technical Summary

Problems solved by technology

Its advantage is that roses are not damaged in fragrance and medicinal value, but its products have the following defects: first, the initial fermentation speed is slow, and at the same time, there are too many bacteria in the product, and the hygienic index is poor. There are no beneficial fermentation strains added in the raw material, and the fermentation only relies on a small amount of wild strains that may exist in the raw materials, and the osmotic pressure of the system after the direct mixing of roses and white sugar is relatively high, and the beneficial lactic acid bacteria and acetic acid bacteria in the raw materials are difficult to rapid growth, the acidity of the system cannot be increased rapidly, and the acid-producing bacteria cannot inhibit the miscellaneous bacteria; the second is that the color is different, some are red, and some are brown and dark. This is because although the rose red pigment It is very stable under acidic conditions, but because the acidity is not high after mixing roses and white sugar directly, lactic acid bacteria and the like cannot produce acid quickly, rose flower pigments are easily oxidized by air under such conditions, and the oxidation reaction leads to browning , the color becomes darker, which not only affects the appearance of rose sugar products, but also causes the loss of nutrients