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Sweet osmanthus-flower sauce and preparation method thereof

A production method, the technology of sweet-scented osmanthus sauce, which is applied in the field of condiment processing, can solve the problems of increasing the risk of chronic diseases and not meeting the needs of a healthy diet, and achieve the effects of promoting contraction of the stomach, promoting gastrointestinal motility, and relieving stress

Inactive Publication Date: 2020-04-10
内蒙古西贝餐饮集团有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Osmanthus sauce is very popular among women because of its sweet taste; osmanthus sauce can be used as a filling for cakes, and can also be soaked in water for drinking, but because there is a lot of sugar added to osmanthus sauce, this sugar generally includes glucose, sucrose ( Sugar, coffee sugar) and syrup, etc. These sugars will provide a lot of calories for the body. In the case of less exercise at night, the excess calories will be converted into fat and stored, causing obesity and increasing the risk of chronic diseases such as cardiovascular disease The risk of not meeting the needs of contemporary people's healthy diet

Method used

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  • Sweet osmanthus-flower sauce and preparation method thereof
  • Sweet osmanthus-flower sauce and preparation method thereof

Examples

Experimental program
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Effect test

preparation example 1

[0035] Preparation example 1: 1. get 45kg fresh sweet-scented osmanthus, 25kg green plum and 4kg green orange, after it is cleaned, be placed in the aqueous solution of 0.3wt% peracetic acid and soak 5min, then it is immersed in clear water and soaked 4.5h, then Take it out, drain its surface moisture and set aside;

[0036] ②Put fresh sweet-scented osmanthus in a container, then cut green plums and green tangerines in half and add to the container, pour 45kg of sweet rice wine, seal and soak for 75 days, shake the container every 5 days; then after filtering, get the supernatant and Bottom sediment, supernatant is flower and fruit wine;

[0037] ③Take the filtered bottom sediment, crush and sieve it, place it at a temperature of 35°C, and dry it in the air for 72 hours to obtain Huaguo Jiuniang.

preparation example 2

[0038] Preparation example 2: 1. get 40kg fresh sweet-scented osmanthus, 20kg green plum and 3kg green orange, after it is cleaned, be placed in the aqueous solution of 0.3wt% peracetic acid and soak 5min, then it is immersed in clear water and soaked 4h, then its Take it out, drain the surface moisture and set aside;

[0039] ②Put fresh sweet-scented osmanthus in a container, cut green plums and green tangerines in half, add them to the container, pour 40kg of sweet rice wine, seal and soak for 60 days, and shake the container every 5 days; then after filtering, get the supernatant and Bottom sediment, supernatant is flower and fruit wine;

[0040]③ Take the filtered bottom sediment, crush it, sieve it, place it at a temperature of 30° C., and dry it in the air for 96 hours to obtain Huaguo Jiuniang.

preparation example 3

[0041] Preparation example 3: 1. get 50kg fresh sweet-scented osmanthus, 30kg green plum and 5kg green orange, after it is cleaned, be placed in the aqueous solution of 0.3wt% peracetic acid and soak 5min, then it is immersed in clear water and soaked 5h, then its Take it out, drain the surface moisture and set aside;

[0042] ②Put fresh sweet-scented osmanthus in a container, then cut green plums and green tangerines in half and add to the container, pour 50kg of sweet rice wine, seal and soak for 90 days, shake the container every 5 days; then after filtering, get the supernatant and Bottom sediment, supernatant is flower and fruit wine;

[0043] ③ Take the filtered sediment at the bottom, crush it and sieve it, place it at a temperature of 40° C., and dry it in the air for 48 hours to obtain Huaguo Jiuniang.

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Abstract

The invention, which relates to the technical field of condiments, discloses sweet osmanthus-flower sauce and a preparation method thereof. The sweet osmanthus-flower sauce is prepared by decocting the following raw materials, by weight: 60-80 parts of fresh sweet Osmanthus flowers, 10-20 parts of dried lily powder, 4-6 parts of dried orange flower powder, 4-6 parts of dried honeysuckle powder, 3-5 parts of green plums, 2-4 parts of grapefruit pulp, 3-5 parts of mogroside, 1-2 parts of lactose, 10-15 parts of flower and fruit wine, 4-5 parts of flower-fruit fermented glutinous rice, 2-4 partsof salt, and 50-60 parts of water. The mogroside and the lactose are used for replacing cane sugar to reduce the calories of the sweet osmanthus-flower sauce, so that the healthy diet requirements ofcontemporary people are met.

Description

technical field [0001] The invention relates to the technical field of condiment processing, more specifically, it relates to a sweet-scented osmanthus sauce and a preparation method thereof. Background technique [0002] Osmanthus sauce is made from fresh osmanthus, white sugar and a little salt. It is widely used as an auxiliary raw material for glutinous rice balls, sesame cakes, cakes, candied fruit, sweet soup and other cakes and snacks, as well as for seasoning dishes; osmanthus, the raw material of osmanthus sauce, has It has the functions of reducing phlegm, relieving cough and relieving asthma, and can also remove the peculiar smell of the mouth, kill the bacteria in the mouth, and have the effect of freshening the breath. [0003] In the prior art, the Chinese patent whose authorized notification number is CN101099565B discloses a kind of sweet-scented osmanthus sauce and a preparation method thereof. A kind of sweet-scented osmanthus sauce includes the following c...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L29/30A23L33/00
CPCA23L27/60A23L29/30A23L33/00A23V2002/00
Inventor 熊海斌
Owner 内蒙古西贝餐饮集团有限公司
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