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Rosa xanthina Lindl flower jam and preparation method thereof

The technology of yellow thorn rose flower sauce and flower sauce is applied in the food field, and can solve the problems of narrow edible range and inconvenient use of yellow thorn rose flower, and achieve the effect of wide edible range and convenient use.

Inactive Publication Date: 2015-11-18
晋城市城区牛山香玫瑰发展中心
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to provide a yellow thorn rose flower sauce and its preparation method in order to solve the problems of narrow edible range and inconvenient use of the yellow thorn rose existing in the prior art

Method used

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Examples

Experimental program
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Effect test

Embodiment 1

[0013] The invention discloses a yellow thorn rose flower sauce, which uses the yellow thorn rose and white sugar as raw materials in parts by weight.

[0014] A method for preparing the above-mentioned yellow thorn rose sauce, comprising the following steps:

[0015] a. Picking: picking small yellow or white petals with a flowering period of 7 days in late April;

[0016] b. Raw material selection: Remove impurities and impurities from the petals picked in step a) on a flat sieve, leaving fresh and clean petals;

[0017] c. Processing: the time of processing is the day of picking, and the fresh and clean petals selected in step b) are washed with clear water, and the water is drained to make the yellow thorn rose for subsequent use;

[0018] d. Put the yellow thorn rose prepared in step c) into a stainless steel mixer, then put the white sugar into the mixer according to the ratio of yellow thorn rose:white sugar=1:3, turn on the mixer, and mix the white sugar and yellow Af...

Embodiment 2

[0020] The invention discloses a yellow thorn rose flower sauce, which uses the yellow thorn rose and white sugar as raw materials in parts by weight.

[0021] A method for preparing the above-mentioned yellow thorn rose sauce, comprising the following steps:

[0022] a. Picking: Picking small yellow or white petals with a flowering period of 15 days in late April;

[0023] b. Raw material selection: Remove impurities and impurities from the petals picked in step a) on a flat sieve, leaving fresh and clean petals;

[0024] c. Processing: the time of processing is the day of picking, and the fresh and clean petals selected in step b) are washed with clear water, and the water is drained to make the yellow thorn rose for subsequent use;

[0025] d. Put the yellow thorn rose prepared in step c) into a stainless steel mixer, then put the white sugar into the mixer according to the ratio of yellow thorn rose:white sugar=1:3, turn on the mixer, and mix the white sugar and yellow A...

Embodiment 3

[0027] The invention discloses a yellow thorn rose flower sauce, which uses the yellow thorn rose and white sugar as raw materials in parts by weight.

[0028] A method for preparing the above-mentioned yellow thorn rose sauce, comprising the following steps:

[0029] a. Picking: Picking small yellow or white petals with a flowering period of 10 days in late April;

[0030] b. Raw material selection: Remove impurities and impurities from the petals picked in step a) on a flat sieve, leaving fresh and clean petals;

[0031] c. Processing: the time of processing is the day of picking, and the fresh and clean petals selected in step b) are washed with clear water, and the water is drained to make the yellow thorn rose for subsequent use;

[0032] d. Put the yellow thorn rose prepared in step c) into a stainless steel mixer, then put the white sugar into the mixer according to the ratio of yellow thorn rose:white sugar=1:3, turn on the mixer, and mix the white sugar and yellow A...

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PUM

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Abstract

The invention relates to a Rosa xanthina Lindl flower jam and a preparation method thereof, and belongs to the technical field of foods. Rosa xanthina Lindl and white granulated sugar are adopted as raw materials in the invention. The method comprises the steps of picking, raw material selection and processing. The Rosa xanthina Lindl is processed to form the jam in the invention, so abundant beneficial trace elements and vitamins contained in the Rosa xanthina Lindl are effectively guaranteed, and the jam can be widely eaten, is convenient to use, can be used as a food seasoning to make cakes, biscuits, candies, fructose, preserved fruits, sweet dumplings and breads, or can be used as a seasoning to make sweet foods at home, and can also be drunk after being diluted with water.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to a yellow thorn rose sauce and a preparation method thereof. Background technique [0002] Rose japonica, also known as Ma Ruzi, is a wild deciduous shrub of Rosaceae, widely distributed in mountainous and hilly areas in northern my country. The flowers, fruits, leaves and root bark of Rose japonica can be used as medicine. Invigorate the spleen and nourish blood, regulate qi and regulate menstruation, can treat indigestion, abdominal pain, abdominal distension, stomach pain or irregular menstruation in women. Since ancient times, folks have had the habit of eating fresh thorn rose fruit and using it to make wine. Modern research shows that the fruit of yellow thorn rose Rich in flavonoids, saponins and plant SOD, as well as a large number of beneficial trace elements and multivitamins, Rosa japonica can strengthen the scavenging effect on active oxygen, reduce or block lip...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/24A23L1/30A23L27/60
Inventor 牛江林
Owner 晋城市城区牛山香玫瑰发展中心
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