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Preparation method and products of high-sugar rose puree

A technology for rose puree and rose petals, which is applied in the direction of food science and the like, can solve problems affecting product appearance quality, color browning, etc., and achieve the effects of strong rose fragrance, uniform shape and low production cost.

Active Publication Date: 2017-11-03
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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  • Preparation method and products of high-sugar rose puree
  • Preparation method and products of high-sugar rose puree
  • Preparation method and products of high-sugar rose puree

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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Abstract

The invention discloses a method for preparing high-sugar rose puree and products thereof, belonging to the field of rose puree preparation. The present invention uses high-concentration syrup as an extraction solvent to extract rose petals multiple times, and at the same time adopts a lower extraction temperature to prepare high-sugar rose puree, which fully retains various beneficial components in roses. Among them, cyanine The pigment content is as high as 100-120mg / 100mL; the preparation method of the present invention is simple to operate, and the production cost is low; the color and luster of the prepared high-sugar rose puree is rose red, the rose fragrance is strong, the shape is clear and transparent, no precipitation, no crystallization, and Long-term storage still maintains a uniform shape and no stratification.

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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Patent Type & Authority Patents(China)
IPC IPC(8): A23L33/125A23L29/30
Inventor 樊丹敏莫新春寇灿冯丽莎吴培诚
Owner LIJIANG YONGSHENG SENYUAN FOOD
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