阅读说明：本技术 一种玫瑰糖酱及其制作方法 (Rose sugar sauce and preparation method thereof ) 是由 潘洁希 于 2020-05-08 设计创作，主要内容包括：本发明公开了一种玫瑰糖酱及其制作方法,包括辅料,由以下原料按重量比制成：辅料由重瓣红玫瑰100-101克、白砂糖111-112克、饮用水40-41克、柠檬酸0.6-0.7克、蜂蜜4.8-4.9克、麦芽糖10.7-11.7克、琼脂0.55-0.58克、黑胡萝卜素0.85-0.88克。本发明的一种玫瑰糖酱及其制作方法,玫瑰糖酱是用重瓣红玫瑰加蜂蜜、白糖发酵而成,重瓣红玫瑰含有多种微量元素,富含维生素C、木糖、葡萄糖、蔗糖、苹果酸等多种营养成分,有多种挥发性香气成分,玫瑰香浓郁,既香甜可口营养价值丰富,最佳饮品伴侣。(The invention discloses rose sugar sauce and a preparation method thereof, wherein the rose sugar sauce comprises auxiliary materials which are prepared from the following raw materials in parts by weight: the auxiliary materials comprise 101 g of double-petal red rose, 112 g of white granulated sugar, 40-41 g of drinking water, 0.6-0.7 g of citric acid, 4.8-4.9 g of honey, 10.7-11.7 g of maltose, 0.55-0.58 g of agar and 0.85-0.88 g of black carotene. The rose sugar sauce is prepared by fermenting double red roses with honey and white sugar, wherein the double red roses contain various trace elements, are rich in various nutritional ingredients such as vitamin C, xylose, glucose, sucrose, malic acid and the like, have various volatile aroma components, are rich in rose aroma, are sweet and delicious, have rich nutritional values and are the best drink partner.)

1. A rose sugar paste is characterized in that: the health-care food comprises auxiliary materials, and is prepared from the following raw materials in parts by weight: the auxiliary materials are prepared from 101 g of 100-112 g of bivalve red rose, 112 g of white granulated sugar, 40-41 g of drinking water, 0.6-0.7 g of citric acid, 4.8-4.9 g of honey, 10.7-11.7 g of maltose, 0.55-0.58 g of agar, 0.85-0.88 g of black carotene, 0.16-0.17 g of monascus red and 0.28-0.29 g of edible spice.

2. The rose candy paste according to claim 1 wherein: the rose jam comprises auxiliary materials, and is prepared from the following raw materials in parts by weight: the auxiliary materials are prepared from 101 g of 100-112 g of bivalve red rose, 112 g of white granulated sugar, 40-41 g of drinking water, 0.6-0.7 g of citric acid, 4.8-4.9 g of honey, 10.7-11.7 g of maltose, 0.55-0.58 g of agar, 0.85-0.88 g of black carotene, 0.16-0.17 g of monascus red and 0.28-0.29 g of edible spice.

3. A rose jam according to claim 1 or 2, which is prepared by a process comprising the steps of,

step one, preparing raw materials: the red rose wine comprises rose with multiple petals, white granulated sugar, drinking water, citric acid, honey, maltose, agar, black carotene, monascus color and rose essence;

step two, cooking: heating a steam boiler, adding water and agar, melting the agar, adding double red rose, black carotene, monascus red and edible spice for decolorization, adding rose petals, honey, maltose and white sugar, and cooking at the temperature of 110-116 ℃;

step three, bottling: taking out, cooling to about 40 deg.C, bottling, sealing, and sterilizing at high temperature;

step four, packaging: and (6) assembling and delivering.

4. The rose sugar paste according to claim 3 and the preparation method thereof, wherein the rose sugar paste comprises: in the step 2, the steam boiler is steamed for 40 to 50 minutes at the temperature of between 110 and 116 ℃.

Technical Field

The invention relates to rose sugar sauce, and in particular relates to rose sugar sauce and a preparation method thereof.

Background

The rose candy sauce is a traditional food in Yunnan, edible rose petals in the front and back of a house are picked in 4-5 months every year to be made into the rose candy sauce, and then the rose candy sauce is made into fillings of various desserts or is added into various cold drinks for eating. On the street of Yunnan, people often see the selling place of the rose jam and have a local flavor food by the way that people have a mutual pass on the way through the tourism in Yunnan all over the country. The edible rose is subjected to microelement analysis by nutrition experts, and the result shows that the edible rose contains more abundant nutrient elements than common vegetables, has higher health care value, is sweet and slightly bitter in taste and slightly warm in nature, enters liver, spleen and stomach channels, is fragrant and disperses, has the effects of soothing liver and resolving depression, and regulating blood and menstruation, and is a natural and healthy nourishing good product.

The rose contains a large amount of anthocyanin, is sweet and slightly bitter in taste, slightly warm in nature, and fragrant in nature, can relax emotion, balance endocrine, enrich blood and qi, beautify and protect skin, has the effect of conditioning liver and stomach, can eliminate fatigue and improve physique, is used for treating liver-stomach disharmony and diet reduction, and has the effects of regulating qi, resolving stagnation, eliminating dampness, regulating the middle warmer, promoting blood circulation and removing blood stasis.

Disclosure of Invention

In order to solve the problems, the invention discloses rose sugar sauce and a preparation method thereof.

The technical scheme of the invention is as follows: the rose sugar sauce comprises auxiliary materials, and is prepared from the following raw materials in parts by weight: the auxiliary materials are prepared from 101 g of 100-112 g of bivalve red rose, 112 g of white granulated sugar, 40-41 g of drinking water, 0.6-0.7 g of citric acid, 4.8-4.9 g of honey, 10.7-11.7 g of maltose, 0.55-0.58 g of agar, 0.85-0.88 g of black carotene, 0.16-0.17 g of monascus red and 0.28-0.29 g of edible spice.

Further, the preparation process of the rose candy sauce comprises the following steps,

step one, preparing raw materials: the red rose beverage comprises rose with multiple petals, white granulated sugar, drinking water, citric acid, honey, maltose, agar, black carotene, monascus color and rose essence.

Step two, cooking: heating a steam boiler, adding water and agar, melting the agar, adding multiple red roses, black carotene, monascus color and edible spice for color restoration, adding rose petals, honey, maltose and white sugar, and cooking at the temperature of 110-116 ℃.

Step three, bottling: taking out, cooling to about 40 deg.C, bottling, sealing, and sterilizing at high temperature.

Step four, packaging: and (6) assembling and delivering.

Further, in the second step, the steam boiler is steamed for 40-50 minutes at the temperature of 110-116 ℃.

Advantageous effects

The rose sugar sauce is prepared by fermenting double red roses with honey and white sugar, wherein the double red roses contain various trace elements, are rich in various nutritional ingredients such as vitamin C, xylose, glucose, sucrose, malic acid and the like, have various volatile aroma components, are rich in rose aroma, are sweet and delicious, have rich nutritional values and are the best drink partner.

Detailed Description

The rose candy paste and the method for preparing the same according to the present invention will be described in detail.

3. The rose sugar sauce comprises auxiliary materials, and is prepared from the following raw materials in parts by weight: the auxiliary materials are prepared from 101 g of 100-112 g of bivalve red rose, 112 g of white granulated sugar, 40-41 g of drinking water, 0.6-0.7 g of citric acid, 4.8-4.9 g of honey, 10.7-11.7 g of maltose, 0.55-0.58 g of agar, 0.85-0.88 g of black carotene, 0.16-0.17 g of monascus red and 0.28-0.29 g of edible spice.

The preparation process of the rose candy sauce comprises the following steps,

step one, preparing raw materials: the red rose beverage comprises rose with multiple petals, white granulated sugar, drinking water, citric acid, honey, maltose, agar, black carotene, monascus color and rose essence.

Step two, cooking: heating a steam boiler, adding water and agar, melting the agar, adding multiple red roses, black carotene, monascus color and edible spice for color restoration, adding rose petals, honey, maltose and white sugar, and cooking at the temperature of 110-116 ℃.

Step three, bottling: taking out, cooling to about 40 deg.C, bottling, sealing, and sterilizing at high temperature.

Step four, packaging: and (6) assembling and delivering.

And in the second step, the steam boiler is steamed for 40-50 minutes at the temperature of 110-116 ℃.

Although the present invention has been described with reference to a preferred embodiment, it should be understood that various changes, substitutions and alterations can be made herein without departing from the spirit and scope of the invention as defined by the appended claims.