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Method for preparing natural rose syrup

A rose syrup, natural technology, applied in food preparation, application, food science and other directions, can solve the problems of waste of raw materials and energy, low quality of essential oil, difficult to guarantee the quality of rose essential oil, etc., to improve product quality and improve utilization rate , to avoid the effect of aroma loss

Inactive Publication Date: 2015-04-29
SHANGHAI AIPU VEGETABLE TECH +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the limitation of technical level, processing technology and production capacity in China, the essential oil produced has cured flavor, low quality and low quantity, which is not welcomed by the international market.
At present, the most commonly used method for extracting rose essential oil is steam distillation. The yield of rose essential oil extracted by this method is generally about 2 / 10,000. In this way, not only a large amount of raw materials and energy are wasted, but also due to high-temperature steam distillation, The quality of rose essential oil is also difficult to guarantee

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] (1) At room temperature, mix the washed Gansu Kushui rose flower and water according to the mass ratio of 1:5, stir and beat to obtain rose flower pulp;

[0028] (2) With water vapor as the heat source, turn on the rotating cone distillation column (SCC system), turn on the first-stage condensation and the second-stage condensation at the same time, set the vacuum degree to -75Kpa, and set the external extraction rate to 2.0%. After the equipment runs stably Feeding, extracting and concentrating the rose pulp to obtain a natural rose flavor with 50 times the intensity of the rose aroma, which is refrigerated at 0-10°C for later use. The process conditions are: steam pressure 600-650kpa, feed rate 500L / Hr, system temperature 70°C, material temperature 68°C, internal extraction rate 4.5%, external extraction rate 2.0%;

[0029] (3) Add citric acid accounting for 3.5% of the mass of roses to the deodorant rose pulp in step (2), heat to 50°C, keep warm for 2 hours, extract ...

Embodiment 2

[0034] This embodiment is the same as Embodiment 1, the difference is that this embodiment uses Shandong Pingyin rose as raw material.

[0035] (1) Mix the cleaned Shandong Pingyin roses and water at a ratio of 1:10, stir and beat to obtain rose pulp;

[0036] (2) Turn on the rotating cone distillation column (SCC system), turn on the primary condensation and secondary condensation at the same time, set the vacuum degree to -75Kpa, set the external extraction rate to 2.5%, and feed the material after the equipment is running stably. extracting and concentrating the pulp to obtain the natural rose flavor with 40 times the intensity of the rose aroma, which is refrigerated at 0-10°C for later use. The process conditions are: steam pressure 600-650kpa, feed rate 550L / Hr, system temperature 80°C, material temperature 75°C, internal extraction rate 4.8%, external extraction rate 2.5%;

[0037] (3) Add citric acid accounting for 8% of the mass of roses to the deodorant rose pulp in...

Embodiment 3

[0042] This embodiment is the same as Embodiment 1, except that Xinjiang Hotan rose is used as a raw material.

[0043] (1) Mix the cleaned Xinjiang Hotan roses and water at a ratio of 1:15, stir and beat to obtain rose pulp;

[0044] (2) Turn on the rotating cone distillation column (SCC system), turn on the primary condensation and secondary condensation at the same time, set the vacuum degree to -75Kpa, set the external extraction rate to 5.0%, and feed the material after the equipment is running stably. extracting and concentrating the pulp to obtain the natural rose flavor with 20 times the intensity of the aroma of the rose, which is refrigerated at 0-10°C for later use. The process conditions are: steam pressure 600-650kpa, feed rate 600L / Hr, system temperature 70°C, material temperature 68°C, internal extraction rate 7.7%, external extraction rate 5.0%;

[0045] (3) Add citric acid accounting for 10% of the mass of roses to the deodorant rose pulp in step (2), heat to...

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Abstract

The invention relates to natural rose syrup and a preparation method thereof. The preparation method comprises the following steps: by taking fresh rose as a raw material, distilling to completely extract the fragrance of fresh rose by using a rotating cone, adding acid into rose residues after the fragrance is removed, heating, keeping the temperature, extracting effective components in the rose, filtering and separating the rose residues and the filtrate, adding acid into the rose residues again, repeating the steps, combining filtrate so as to obtain a rose extract, performing rotation evaporation so as to obtain a concentrated rose liquid, refilling the extracted fragrance of the natural rose, adding white sugar and water to blend, sterilizing, and filling, thereby obtaining the natural rose syrup. The rose syrup provided by the invention is rich and complete in fragrance, natural, vivid, mellow and full in taste, harmonious, gentle, clear without precipitate, good in flowability and stable in color, is a deeply processed pure natural rose product, maintains the unique fragrance of rose, has the active components of rose, and can be widely used in drinks, cream, ice cream, cakes, food seasonings and healthcare products.

Description

technical field [0001] The invention belongs to an edible industry method, and relates to a fresh flower syrup prepared from fresh flowers and a preparation method thereof, in particular to a preparation method of natural rose syrup prepared from edible fresh roses. Background technique [0002] Rose syrup is a class of flavored syrups, which are viscous, high-concentration sugar solutions made by boiling or other techniques. The raw materials for making flavored syrups are mainly sugar and water, with or without natural fruit ingredients, natural plant ingredients, and food additives such as flavors, pigments, and preservatives. Because the sugar content of the syrup is very high, it can be stored for a long time in a sealed state without refrigeration. Flavored syrup can be used to prepare beverages such as coffee, cocktails or sweets, and can be widely used in beverages, dairy products, ice cream, pastries and other foods to add flavor and color to foods. At present, th...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/09A23L33/125
CPCA23V2002/00
Inventor 杨晋姚敏高海燕孙建忠崔丁维陶一荻胡洁钱钰梅
Owner SHANGHAI AIPU VEGETABLE TECH
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