High-sugar rose primary syrup preparation method and product

A technology for rose puree and rose petals, which is applied in the directions of food preparation, application, food science, etc., can solve the problems affecting product appearance quality, color browning, etc., and achieves roses with rich fragrance, uniform shape and low production cost. Effect

Active Publication Date: 2015-04-01
LIJIANG YONGSHENG SENYUAN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In terms of rose food processing, the product forms mainly include rose sugar, rose drink, rose wine, rose cake, rose vinegar, etc., but the color browning of the above products has seriously affected the appearance quality of the product.

Method used

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  • High-sugar rose primary syrup preparation method and product
  • High-sugar rose primary syrup preparation method and product
  • High-sugar rose primary syrup preparation method and product

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Embodiment 1 The preparation of high sugar rose puree

[0020] Take 200g of pure water, heat it to 85°C, add 800g of white sugar to dissolve, add 200g of fresh dark red rose petals, boil at 95°C for 20 minutes, filter to obtain filtrate A and filter residue A; fill the filtrate A, 90 ℃ sterilization for 25 minutes, that is.

Embodiment 2

[0021] Embodiment 2 The preparation of high sugar rose puree

[0022] Take 200g of pure water, heat it to 95°C, add 1000g of brown sugar to dissolve, add 600g of fresh Gansu Kushui rose petals, boil at 100°C for 30 minutes, filter to obtain filtrate A and filter residue A; Sterilize for 30 minutes, that is.

Embodiment 3

[0023] Example 3 Preparation of high sugar rose puree

[0024] Take 200g of pure water, heat it to 80°C, add 160g of rock sugar to dissolve, add 45g of fresh Pingyin rose petals, boil for 4 minutes at 80°C, and filter to obtain filtrate A and filter residue A; fill the filtrate A, 60°C Sterilize for 20 minutes, that is.

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PUM

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Abstract

The invention discloses a high-sugar rose primary syrup preparation method and product, and belongs to the field of rose primary syrup preparation. The high-sugar rose primary syrup preparation method comprises steps as follows: high-concentration sugar syrup is taken as an extraction solvent to repeatedly extract rose petals, meanwhile, high-sugar rose primary syrup is prepared at a lower extraction temperature, and various beneficial components in roses are sufficiently reserved, wherein anthocyanin content is up to 100-120 mg / 100 mL. The preparation method is simple to operate, the production cost is low, the prepared high-sugar rose primary syrup is rosy, rose fragrance is heavy, the form is clear and transparent, precipitate and crystallization are avoided, the uniform and non-layered form is still maintained after long-term storage.

Description

technical field [0001] The present invention relates to a method for preparing rose puree, in particular to a method for preparing high-sugar rose puree. The present invention also relates to the high-sugar rose puree prepared by the preparation method, which belongs to the preparation of rose puree field. Background technique [0002] Rose is an excellent flower for both food and medicine, has good edible value and health care function, and is an indispensable flower for the production of high-end cosmetics. Roses contain a variety of pigments such as xanthin, anthocyanin, jade red xanthin, etc., which can relieve fatigue and refresh the mind. Roses are sweet in nature, slightly bitter, mild in nature, and enter the two meridians of the liver and spleen. Consumption also helps boost metabolism. Rose petals are rich in anthocyanins and vitamin C, which have anti-oxidation effects on the human body, remove free radicals in the body, and have high health care value. [000...

Claims

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Application Information

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IPC IPC(8): A23L1/09A23L29/30
Inventor 樊丹敏莫新春寇灿冯丽莎吴培诚
Owner LIJIANG YONGSHENG SENYUAN FOOD
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