阅读说明：本技术 一种玫瑰糖的制备方法 (Preparation method of rose candy ) 是由 冯继官 于 2019-10-30 设计创作，主要内容包括：本发明公开了一种玫瑰糖的制备方法,具体按照以下步骤进行：步骤1,制备玫瑰花粉；步骤2,制备玫瑰糖浆；步骤3,称取酸角,将酸角去壳后泡入水中,得酸角液；步骤4,取琼脂,加水,待琼脂溶化后,放入酸角液和玫瑰糖浆搅拌,再加入芝麻、甜杏仁和核桃,混合均匀,得到玫瑰凝胶；步骤5,将玫瑰凝胶放入模具中,冷冻干燥,得到玫瑰糖。本发明制备的玫瑰糖制备的玫瑰糖能够最大限度的保留玫瑰花的芳香、色泽和营养成分,香甜可口,花香怡人,增加了核桃仁、花生仁、杏仁、芝麻等多种对人体有益的果仁,有健脾开胃,润肠通便等食疗保健功能的作用。(The invention discloses a preparation method of rose sugar, which specifically comprises the following steps: step 1, rose pollen is prepared; step 2, preparing rose syrup; step 3, weighing tamarind, removing shells of the tamarind, and soaking the tamarind in water to obtain tamarind liquid; step 4, adding water into agar, adding tamarind fruit liquid and rose syrup after the agar is dissolved, stirring, adding sesame, sweet almond and walnut, and uniformly mixing to obtain rose gel; and 5, putting the rose gel into a mold, and freeze-drying to obtain the rose sugar. The rose candy prepared by the invention can furthest retain the fragrance, color and nutrient components of roses, is sweet and delicious, has pleasant flower fragrance, adds a plurality of kernels such as walnut kernels, peanut kernels, almond and sesame which are beneficial to human bodies, and has the functions of food therapy and health care such as strengthening spleen, stimulating appetite, relaxing bowel and the like.)

1. The preparation method of rose sugar is characterized by comprising the following steps:

step 1, taking fresh rose petals, cleaning, airing, crushing in a wall breaking machine, adding cellulase, heating, taking out, and drying in an oven to obtain rose pollen;

step 2, adding white granulated sugar, citric acid and almond syrup into the rose powder obtained in the step 1, adding water, stirring uniformly, and decocting to obtain rose syrup;

step 3, weighing tamarind, removing shells of the tamarind, soaking the tamarind in water, filtering to remove residues, adding absolute ethyl alcohol, and centrifuging to obtain tamarind liquid;

step 4, adding water into agar, adding tamarind fruit liquid and rose syrup after the agar is dissolved, stirring, adding sesame, sweet almond and walnut, and uniformly mixing to obtain rose gel;

and 5, putting the rose gel into a mold, and freeze-drying to obtain the rose sugar.

2. The preparation method of the rose sugar according to claim 1, wherein in the step 1, the crushing is performed 3 to 5 times, the heating temperature is 30 to 40 ℃, the heating time is 10 to 30min, the oven temperature is 70 to 80 ℃, and the drying is performed until the moisture content is 8 to 10%.

3. The method for preparing rose sugar according to claim 1, wherein in the step 1, the mass ratio of rose petals to cellulase is 1: 0.001-0.006.

4. The method for preparing rose sugar according to claim 1, wherein in the step 2, the mass ratio of rose pollen to water is 1: 3-4, and the mass ratio of rose pollen to white granulated sugar is 1: 0.1-0.4, wherein the mass ratio of the rose pollen to the citric acid is 1: 0.02-0.04, the mass ratio of the rose pollen to the almond syrup is 1: 0.4-0.8, and the decocting time is 3-5 h.

5. The method for preparing rose sugar according to claim 1, wherein in the step 3, the mass ratio of tamarind to water is 1: 4-6, and the volume concentration of ethanol is adjusted to 65-75%.

6. The preparation method of the rose sugar according to claim 1, wherein in the step 4, the mass ratio of the agar to the water is 1: 2-4, the melting temperature is 50-60 ℃, the mass ratio of the rose syrup to the tamarind liquid is 1: 1-2, and the stirring time is 1-2 hours.

7. The preparation method of rose sugar according to claim 1, wherein in the step 5, the drying temperature is-5 to-10 ℃, demoulding is carried out after drying for 24 to 36 hours, and fructose powder is spread to obtain the rose sugar.

Technical Field

The invention belongs to the technical field of candy preparation, and relates to a preparation method of rose candy.

Background

The fresh flowers can be viewed and appreciated, and can be used for health care, the health care is beneficial to improving the body immunity and conditioning diseases, the rose is fragrant in flower depression relieving taste, has the effects of regulating qi and resolving depression and dispersing blood stasis, and can alleviate the problems of hyperlipidemia, liver qi depression, disharmony of qi and blood, hyperplasia of mammary glands, breast distending pain, irregular menstruation, low secretion of female hormones and the like.

Disclosure of Invention

The invention aims to provide a preparation method of rose candy, which solves the problem of short storage period of candies in the prior art.

The technical scheme adopted by the invention is that the preparation method of the rose candy specifically comprises the following steps:

step 1, taking fresh rose petals, cleaning, airing, crushing in a wall breaking machine, adding cellulase, heating, taking out, and drying in an oven to obtain rose pollen;

step 2, adding white granulated sugar, citric acid and almond syrup into the rose powder obtained in the step 1, adding water, stirring uniformly, and decocting to obtain rose syrup;

step 3, weighing tamarind, removing shells of the tamarind, soaking the tamarind in water, filtering to remove residues, adding absolute ethyl alcohol, and centrifuging to obtain tamarind liquid;

step 4, adding water into agar, adding tamarind fruit liquid and rose syrup after the agar is dissolved, stirring, adding sesame, sweet almond and walnut, and uniformly mixing to obtain rose gel;

and 5, putting the rose gel into a mold, and freeze-drying to obtain the rose sugar.

In the step 1, the crushing times are 3-5 times, the heating temperature is 30-40 ℃, the heating time is 10-30 min, the temperature of an oven is 70-80 ℃, and the drying is carried out until the water content is 8-10%.

In the step 1, the mass ratio of the rose petals to the cellulase is 1: 0.001-0.006.

In the step 2, the mass ratio of the rose pollen to the water is 1: 3-4, and the mass ratio of the rose pollen to the white granulated sugar is 1: 0.1-0.4, wherein the mass ratio of the rose pollen to the citric acid is 1: 0.02-0.04, the mass ratio of the rose pollen to the almond syrup is 1: 0.4-0.8, and the decocting time is 3-5 h.

In the step 3, the mass ratio of the tamarind to the water is 1: 4-6, and the volume concentration of the ethanol is adjusted to 65-75%.

In the step 4, the mass ratio of agar to water is 1: 2-4, the melting temperature is 50-60 ℃, the mass ratio of the rose syrup to the tamarind juice is 1: 1-2, and the stirring time is 1-2 hours.

And 5, drying at the temperature of-5 to-10 ℃ for 24 to 36 hours, demoulding, and sprinkling fructose powder to obtain the rose candy.

The rose candy has the beneficial effects that the rose candy prepared by the invention can furthest retain the fragrance, color and nutritional ingredients of roses, is sweet and delicious, has pleasant flower fragrance, increases a plurality of kernels such as walnut kernels, peanut kernels, almond and sesame which are beneficial to human bodies, and has the functions of food therapy and health care such as strengthening spleen, stimulating appetite, relaxing bowel and the like.

Detailed Description

The present invention will be described in detail with reference to the following embodiments.

The preparation method of the rose candy specifically comprises the following steps:

step 1, taking fresh rose petals, cleaning, airing, crushing in a wall breaking machine, adding cellulase, heating, taking out, and drying in an oven to obtain rose pollen;

step 2, adding white granulated sugar, citric acid and almond syrup into the rose powder obtained in the step 1, adding water, stirring uniformly, and decocting to obtain rose syrup;

step 3, weighing tamarind, removing shells of the tamarind, soaking the tamarind in water, filtering to remove residues, adding absolute ethyl alcohol, and centrifuging to obtain tamarind liquid;

step 4, adding water into agar, adding tamarind fruit liquid and rose syrup after the agar is dissolved, stirring, adding sesame, sweet almond and walnut, and uniformly mixing to obtain rose gel, wherein the sesame, the sweet almond and the walnut are added according to personal preference;

and 5, putting the rose gel into a mold, and freeze-drying to obtain the rose sugar.

In the step 1, the crushing times are 3-5 times, the heating temperature is 30-40 ℃, the heating time is 10-30 min, the temperature of an oven is 70-80 ℃, and the drying is carried out until the water content is 8-10%.

In the step 1, the mass ratio of the rose petals to the cellulase is 1: 0.001-0.006.

In the step 2, the mass ratio of the rose pollen to the water is 1: 3-4, and the mass ratio of the rose pollen to the white granulated sugar is 1: 0.1-0.4, wherein the mass ratio of the rose pollen to the citric acid is 1: 0.02-0.04, the mass ratio of the rose pollen to the almond syrup is 1: 0.4-0.8, and the decocting time is 3-5 h.

In the step 3, the mass ratio of the tamarind to the water is 1: 4-6, and the volume concentration of the ethanol is adjusted to 65-75%.

In the step 4, the mass ratio of agar to water is 1: 2-4, the melting temperature is 50-60 ℃, the mass ratio of the rose syrup to the tamarind juice is 1: 1-2, and the stirring time is 1-2 hours.

And 5, drying at the temperature of-5 to-10 ℃ for 24 to 36 hours, demoulding, and sprinkling fructose powder to obtain the rose candy.

The roses are purple red and white, and contain various chemical components such as aromatic alcohol, aldehyde, fatty acid, phenol and oil and fat containing essence. The flowers and roots of the rose can be used as medicine, has the functions of regulating qi, promoting blood circulation, astringing and the like, and is mainly used for treating irregular menstruation, traumatic injury, liver qi and stomachache and the like.