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Rose vinegar and rose fruit vinegar

A technology of roses and rose petals, which is applied in the preparation of vinegar, food preparation, food science, etc., can solve the problems of improper production methods, low safety and edibility, and astringent taste, so as to achieve stable quality, good taste and good taste. sweet and sour effect

Inactive Publication Date: 2015-06-10
陈欣欣
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] At present, some rose vinegars on the market use some food additives in the production process, and the production methods are improper. The produced rose vinegar is brown or brown-red in sense, and the quality is not good, and the taste is astringent, and the taste is not mellow. , low safety edible

Method used

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  • Rose vinegar and rose fruit vinegar
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  • Rose vinegar and rose fruit vinegar

Examples

Experimental program
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Effect test

Embodiment 1

[0037] A method for preparing rose vinegar, which is made by fermenting dried rose petals, rock sugar, rice vinegar and salt, is characterized in that: the rose vinegar is prepared by the following process steps:

[0038] (1) Collection of rose petals: Fresh roses are collected. The flower picking standard adopts the flowering index of 3-5 in the rose cut flower harvesting standard. The petals are bright in color, fresh in taste and rich in aroma;

[0039] (2) Treatment of rose petals: Remove 2 to 5 outer petals such as damaged and insect eyes from the picked rose petals, and remove the rest of the petals and put them into bamboo plaques and spread them on a flat layer. Put the bamboo plaque into the drying room, control the temperature at 10°C, and dry it with low temperature and ventilation for 3 days, the petals will shrink, the color will be bright, and the water content will be about 10%;

[0040] (3) Selection of rice vinegar for soaking: Choose puree rice fermented vine...

Embodiment 2

[0048] A preparation method of rose vinegar is made by fermenting rose petals, rock sugar, rice vinegar and salt. The preparation method is the same as in Example 1, except that the rose petals do not need low-temperature drying treatment.

[0049] The rose vinegar prepared in this example is dark red in color and lustrous; it has a strong fragrance of roses and has the unique fragrance of rice vinegar; it tastes sweet and sour, not astringent, has no peculiar smell, and is mellow in the mouth; it has a clear body, no impurities, and no suspended matter. The total acid is 2.40g / 100mL, and the reducing sugar (calculated as glucose) is 1.02g / 100mL.

Embodiment 3

[0051] A kind of rose fruit vinegar is made by fermenting rose petals, pomegranate seeds, rock sugar and rice vinegar, and is characterized in that: the rose fruit vinegar is produced by the following process steps:

[0052] (1) Fermentation: first put the rose petals into the fermentation tank, spread a layer of pomegranate seeds on the rose petals, then spread a layer of rock sugar, and then pour in rice vinegar, the weight ratio of raw materials is rose petals: pomegranate seeds: rock sugar: Rice vinegar=5:5:2:5, the raw material volume of the fermenter is controlled at 70%, and the fermenter is naturally fermented for 65 days in the dark in the fermentation room. ; The rose petals used can be selected from dried rose petals or rose flower petals. The pomegranate seeds are obtained from fresh pomegranates, fresh pomegranates with plump and shiny skins are selected, the pomegranates are washed, cut from the top of the pomegranates, the pomegranate seeds are taken out, and th...

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Abstract

The invention discloses rose vinegar and rose fruit vinegar, and belongs to the technical field of food flower processing. The rose vinegar is mainly prepared by fermenting of rose leaves, crystal sugar and rice vinegar. The technological steps for manufacturing the rose vinegar comprise the followings: (1) fermenting, (2) filtering, (3) aging, (4) concocting and (5) packaging and sterilizing. The rose fruit vinegar is mainly prepared by fermenting of rose leaves, fruit flesh particles, crystal sugar and rice vinegar, wherein the fruit flesh particles are one of pomegranate seeds, mulberries, strawberries and blueberries. The invention further discloses a manufacturing method of rose jam, the rose leaves, the crystal sugar and a honey raw material which are obtained after fermentation of the rose vinegar are taken, and the rose jam is prepared after burdening, fermenting, canning and sterilizing are carried out. The rose vinegar and the rose fruit vinegar have the advantages that the nutrition is rich, the color, the lustre and the taste are good, the rose fragrance is strong, the body is clear, and the safe edibility is high.

Description

technical field [0001] The invention relates to the technical field of flower food processing, in particular to rose vinegar and rose fruit vinegar. Background technique [0002] Rose( Rosa rugosa Thumb ), a perennial evergreen or deciduous shrub of the genus Rosa in the family Rosaceae. Rose petals are weakly acidic and rich in anthocyanins, polyphenols, volatile oils, flavonoids, polysaccharides, organic acids, tannins, vitamins, alkaloids, linoleic acid, amino acids, dietary fiber, Trace elements, etc., have high nutritional value and medicinal value. [0003] Roses are bright in color and rich in anthocyanins, which belong to flavonoids in phenolic compounds and are functional ingredients of health food officially approved in my country. Polyphenolic compounds are important antioxidants, and their phenolic hydroxyl groups have strong It has anti-oxidant activity, can effectively remove free radical components, and prevent cancer; enhance blood vessel elasticity, improv...

Claims

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Application Information

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IPC IPC(8): C12J1/00A23L1/06A23L1/09A23L29/30
CPCC12J1/00A23L21/12
Inventor 陈欣欣张妮妮
Owner 陈欣欣
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