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Table rose sauce and preparation method thereof

A technology of rose petals and rose petals, which is applied in the food field, can solve the problems of narrow application range and suitable crowd of rose petals, hindering the sustainable development of rose petal industry, and poor sales of rose petals, etc., and achieve superior ultrafine pulverization , low production cost, good sensory quality

Active Publication Date: 2014-09-24
HUNAN AGRI PRODS PROCESSING INST
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Because both the traditional rose sauce and the rose sauce produced by modern technology have the disadvantages of unstable product quality and high sucrose content, the application range and suitable population of rose sauce are narrow, and it is not widely recognized. It is only used in a few rose planting areas. Owning a certain market makes the sales of rose sauce unsmooth and hinders the sustainable development of the rose industry

Method used

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  • Table rose sauce and preparation method thereof

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Effect test

Embodiment 1

[0029] A preparation method for rosette sauce for bread spread:

[0030] 1) Pretreatment of raw materials: put edible roses into a clean bamboo basket and spread evenly, sprinkle a little water evenly on the edible roses, then wrap the bamboo basket with a transparent plastic film, open the film after 12 hours (no later than 24 hours), the rose petals are naturally separated from the flower stalks and receptacles, and the flower pedicles, stamens, rotten and wilting petals are discarded to obtain fresh edible rose petals.

[0031] 2) Cleaning: Rinse edible rose petals with clean water and drain.

[0032] 3) Superfine crushing: crush the washed edible rose petals to a particle size of less than 1 mm, and then put them into a colloid mill for superfine crushing to obtain rose powder with a particle size of 20-40 μm.

[0033] 4) Cook first: put 50g of rose powder into a stainless steel cooking pot, add 50g of white sugar, 50g of glucose syrup, and 150g of pure water for mixing, ...

Embodiment 2

[0040] A kind of preparation method of the rose sauce that is used for salad dressing:

[0041] 1) Pretreatment of raw materials: put edible roses into a clean bamboo basket and spread evenly, sprinkle a little water evenly on the edible roses, then wrap the bamboo basket with a transparent plastic film, open the film after 12 hours (no later than 24 hours), the rose petals are naturally separated from the flower stalks and receptacles, and the flower pedicles, stamens, rotten and wilting petals are discarded to obtain fresh edible rose petals.

[0042] 2) Cleaning: Rinse edible rose petals with clean water and drain.

[0043] 3) Superfine crushing: crush the washed edible rose petals to a particle size of less than 1 mm, and then put them into a colloid mill for superfine crushing to obtain rose powder with a particle size of 20-40 μm.

[0044] 4) Cook first: put 50g of rose powder into a stainless steel cooking pot, add 50g of white sugar, 50g of glucose syrup, and 150g of ...

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Abstract

The invention relates to table rose sauce and a preparation method thereof. The preparation method comprises the following steps: performing superfine grinding on edible rose petals to obtain rose powder; mixing the rose powder, glucose syrup, white granulated sugar and purified water, adjusting the pH value to be 1.8-2.2 by using citric acid to obtain a mixed solution, and heating the mixed solution to obtain a rose solution with sugar content of not less than 50%; adding pectin and salt into the rose solution, and boiling to obtain rose sauce; sterilizing the rose sauce in a water bath with temperature of 80-85 DEG C to obtain a finished product of rose sauce. According to the preparation method, the technical problems of instable quality and poor sensory quality of rose sauce in the prior art are solved, and the table rose sauce is stable in quality, bright in color, fragrant in smell, comfortable in mouth feel and wide in application range.

Description

technical field [0001] The invention belongs to the field of food, and in particular relates to a rose sauce for serving with meals and a preparation method thereof. Background technique [0002] Rose( Rosa rugosa ) is one of the famous flowers in the world. It is a perennial evergreen or deciduous shrub of Rosaceae Rosa. resource. [0003] Roses contain a variety of natural active ingredients, such as rose essential oil, anthocyanins, flavonoids, vitamins, etc. "Materia Medica Text" said: "Rose, clear but not turbid, harmonious but not violent, softening the liver and refreshing the stomach, dispersing qi and activating blood, clearing and suffocating stagnation without any disadvantages of pungent, warm, rigid and dry. It is the most effective and the most docile, and there is almost no other fragrance in it.” Rose sauce is made of roses and contains a variety of active ingredients in roses, which can dissolve abdominal congestion, relieve pain, and have a certain pre...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/24A23L1/29A23L27/60A23L33/00
CPCA23L21/10A23L33/00A23V2002/00A23V2200/30
Inventor 李高阳谢秋涛苏东林卞建明李志坚张群袁洪燕
Owner HUNAN AGRI PRODS PROCESSING INST
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