Osmanthus fragrans flower sugar preparation method

Abstract

The present invention discloses an osmanthus fragrans flower sugar and a processing technology thereof. Fresh osmanthus fragrans flowers are taken, washed and cleaned, water is drained, and clean osmanthus fragrans flower petals; according to mass ratio, 0.1-0.3 part of lactose and 0.03-0.05 part of glucose are added into 1-3 parts of water, the mixture is boiled and cooled into a room temperature, then 0.01-0.03 part of lactobacillus plantarum lyophilized bacterium is added, and the bacterium strains are activated for 20-30 minutes to obtain liquid bacterium strains; 25-35 parts of clean osmanthus fragrans flowers are added into the liquid bacterium strains, the mixture is turned evenly to enable the bacterium strain liquid to fully contact the petals, and the mixture is subjected to lactic acid fermentation at room temperature to conduct fermentation to a pH of 3.8-4.8; and then 35-55 parts of white granulated sugar and 1-3 parts of honey are added, the mixture is fully blended evenly to obtain an osmanthus fragrans flower sugar base material, and the base material is placed into a stainless steel container or a food processing plastic bucket, the base material is packed, a lid is covered, and the mixture is stored naturally for 20-40 days to enable the mixture to be slowly fermented to be mature to obtain the finished products. Compared with the traditional osmanthus fragrans flower sugar, the obtained osmanthus fragrans flower sugar is dark red in color and luster, mellower in fragrance, good in health indicators, and long in shelf life.

Description

technical field [0001] The invention relates to a method for preparing osmanthus candy, which belongs to the field of food industry. Background technique [0002] Sweet osmanthus has another name called sweet-scented osmanthus, rock osmanthus, chain timbers Rhinocerotidae evergreen shrubs or dungarunga, and the hard skin of matter is thin, and leaf oblong face end point, to life, does not wither through the winter. . Between the peanut leaves, the corolla is lobed and four-lobed, small in shape. When the sweet-scented osmanthus is in bloom, it has a strong fragrance and a long-lasting fragrance. Spices, precious raw materials for making food. [0003] Many medical books in ancient my country have recorded the medicinal value of osmanthus. The ancients believed that osmanthus is the best of all medicines, so the wine brewed with osmanthus can achieve the effect of "drinking for a thousand years". Traditional Chinese medicine believes that osmanthus is a flower with excelle...

AI Technical Summary

Problems solved by technology

Its advantage is that sweet-scented osmanthus has not suffered any damage in fragrance and medicinal value, but its products have the following defects: one is that the initial fermentation speed is slow, and at the same time, there are too many miscellaneous bacteria in the product, and the hygienic index is relatively poor. Without the addition of beneficial fermentation strains, fermentation only relies on a small amount of wild strains that may exist in the raw materials, and the osmotic pressure of the system after direct mixing of osmanthus fragrans and white sugar is high, and it is difficult for the beneficial lactic acid bacteria and acetic acid bacteria in the raw materials to grow rapidly , the acidity of the system cannot rise rapidly, and the acid-producing bacteria cannot inhibit the miscellaneous bacteria;