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Fermented beautifying and skin-nourishing rose residue compound jam and preparation method thereof

A technology of rose dregs, beauty and beauty, applied in the direction of yeast-containing food ingredients, food ingredients as odor improvers, food ingredients functions, etc., to achieve the effect of preventing syrup gelatinization, increasing added value, and enriching varieties

Inactive Publication Date: 2016-11-09
滁州市百年食品股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Domestic research on the use of fruit and vegetable waste residues for food development and deep processing is mainly concentrated on apple pomace, tomato pomace, bean pomace, grape pomace, beet pomace, pineapple pomace, orange peel, pomelo peel, etc. blank

Method used

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Embodiment Construction

[0017] A beauty-beautifying and nourishing fermented rose residue compound jam, which is made from the following raw materials in parts by weight:

[0018] 150 rose residue, 90 cherry, 5 spinach, 6 fresh pea leaves, 6 lettuce slices, 0.5 calcium fruit leaves, 0.8 acacia flowers, 1.2 gallinaceous gold, 6 yeast, 35 white sugar, appropriate amount of pectin, appropriate amount of agar, lemon juice Appropriate amount, appropriate amount of water.

[0019] The preparation method of the beauty-beautifying and beautifying fermented rose residue compound jam comprises the following steps:

[0020] (1) Mix calcium fruit leaves, Albizia julibrissin, and gallinacea, add 8 times of water, simmer for 30 minutes, filter, and obtain the Chinese medicine liquid;

[0021] (2) Mix the sausage, fresh pea leaves, and lettuce slices, add 2 times the water, boil and simmer for 15 minutes, remove, chop into paste, pass through a 40-mesh sieve to obtain vegetable paste;

[0022] (3) After cleaning ...

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Abstract

The invention discloses fermented beautifying and skin-nourishing rose residue compound jam which is prepared from the following raw materials in parts by weight: 150-160 parts of rose residues, 90-100 parts of cherries, 5-6 parts of sauropus androgynus, 6-7 parts of fresh pea leaves, 6-8 parts of lettuce slices, 0.5-0.8 part of calcium fruit leaves, 0.8-1.0 part of albizia flowers, 1.2-1.3 parts of endothelium corneum gigeriae galli, 6-8 parts of yeast, 35-40 parts of white granulated sugar, a proper amount of pectin, a proper amount of agar, a proper amount of lemon juice and a proper amount of water. The fermented beautifying and skin-nourishing rose residue compound jam disclosed by the invention adopts the rose residues and the cherries as main materials, is simultaneously added with albizia flowers and other Chinese herbal medicine components and has the efficacies of relieving depression, calming nerves, nourishing Yin, tonifying Yang, nourishing skin, beautifying and treating neurasthenia; moreover, the lettuce slices and other auxiliary materials adopted by the fermented beautifying and skin-nourishing rose residue compound jam have the functions of strengthening human bodies, preventing and resisting cancers, widening intestines and relaxing bowels.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a fermented rose residue compound jam for beauty and beauty and a preparation method thereof. Background technique [0002] Rose (Rose rugosa) is a shrub of the genus Rosa in the Rosaceae family. Rose is a good product for producing essential oil, and rose pomace is a large amount of rose residue produced after extracting rose essential oil. At present, the research on roses in the literature mainly focuses on the extraction of essential oils, aromatic substances, rose pigments and antioxidant substances. The by-products such as flower residues after the extraction of essential oils are only used as feed at home and abroad. According to the determination, the sugar content in rose dregs is as high as 29.5%, of which 8.8% are soluble sugar, and also contain VC, VE, β-carotene, etc.; the content of common mineral elements is higher than that of cereals and many fruits, esp...

Claims

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Application Information

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IPC IPC(8): A23L21/12A23L33/105A23L33/10A23L33/14A23L5/30
CPCA23V2002/00A23V2200/15A23V2200/048A23V2250/21A23V2200/30A23V2200/31A23V2200/318A23V2200/308A23V2250/76
Inventor 许运龙
Owner 滁州市百年食品股份有限公司
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