阅读说明：本技术 一种玫瑰糖浆及其制备方法 (Rose syrup and preparation method thereof ) 是由 李玮滋 李海沛 李献 于 2020-12-10 设计创作，主要内容包括：本发明及糖浆制备技术领域,公开了一种玫瑰糖浆及其制备方法,玫瑰糖浆由以下重量份数的原料加水混合制成：玫瑰原浆700-800份、麦芽糖浆1000-1300份、果胶溶液30-45份、柠檬酸2-3份、柠檬酸钠1-2份、玫瑰香精1-2.5份、胭脂红色素0.01-0.03份、芫荽子粉末30-45份。本发明的玫瑰糖浆具有独特的香味,能够提升口感,给食用者独特的回味。(The invention relates to the technical field of syrup preparation, and discloses rose syrup and a preparation method thereof, wherein the rose syrup is prepared by mixing the following raw materials in parts by weight with water: 800 portions of rose primary pulp, 1300 portions of maltose syrup, 30-45 portions of pectin solution, 2-3 portions of citric acid, 1-2 portions of sodium citrate, 1-2.5 portions of rose essence, 0.01-0.03 portion of carmine pigment and 30-45 portions of coriander seed powder. The rose syrup has unique fragrance, can improve the mouthfeel, and gives unique aftertaste to eaters.)

1. The rose syrup is characterized by being prepared by mixing the following raw materials in parts by weight with water: 800 portions of rose primary pulp, 1300 portions of maltose syrup, 30-45 portions of pectin solution, 2-3 portions of citric acid, 1-2 portions of sodium citrate, 1-2.5 portions of rose essence, 0.01-0.03 portion of carmine pigment and 30-45 portions of coriander seed powder.

2. The rose syrup according to claim 1, wherein the rose syrup is prepared by mixing 4-8 parts of maltose, 2-4 parts of white granulated sugar, 2-3 parts of rose with double petals, 0.1-0.3 part of citric acid and 2-3 parts of water.

3. The rose syrup according to claim 1, characterized in that it is prepared by mixing the following raw materials in parts by weight with water: 780 parts of rose primary pulp, 1200 parts of maltose syrup, 35 parts of pectin solution, 2.5 parts of citric acid, 1.2 parts of sodium citrate, 1.8 parts of rose essence, 0.02 part of carmine pigment and 40 parts of coriander seed powder.

4. The rose syrup according to claim 1, wherein the pectin solution is prepared by mixing 2-3 parts by mass of pectin, 10-15 parts by mass of sorbitol powder, 0.2-0.5 parts by mass of sodium citrate and 22-25 parts by mass of water.

5. The rose syrup according to claim 3, wherein the rose syrup is prepared by mixing 6 parts of maltose, 3 parts of white granulated sugar, 2.5 parts of rose with double petals, 0.1 part of citric acid and 2 parts of water.

6. The preparation method of the rose syrup is characterized by comprising the following steps of:

step one, putting 2/3 of the total weight of maltose into a mixing tank, stirring and heating to 60-70 ℃, adding rose primary pulp and carmine pigment in sequence, and continuously stirring and heating to 90-95 ℃;

adding the pectin solution into a mixing tank, and stirring for more than 10 min;

step three, putting the coriander seed powder, the citric acid and the sodium citrate into the solution, adding water with the same quantity into the mixing tank in a splashing mode after adding water with the same quantity, adding the rest maltose syrup, and keeping the temperature at 90-95 ℃ for 25 +/-5 min;

adding rose essence into the material mixing tank, stirring and preserving heat for 20min, and then pumping into an evaporator for concentration;

and step five, concentrating until the content of soluble solids reaches 80 +/-1%, discharging to a finished product tank, and obtaining a product to be filled.

7. The method of claim 6, wherein in step five, the syrup concentrated to 80 ± 1% soluble solids is filled into capsules, and the capsules are filled into finished cans.

8. The method of claim 7, wherein the capsules are in the form of water droplets having a gradually decreasing cross-sectional area.

9. The method of claim 8, wherein the capsule is made of a water-soluble polymeric material.

10. The method of claim 9, wherein the capsule is made of gelatin or a water-soluble cellulose derivative of hydroxypropyl methylcellulose.

Technical Field

The invention relates to the technical field of syrup preparation, and particularly relates to rose syrup and a preparation method thereof.

Background

Rose syrup belongs to a flavored syrup, which is a viscous, high-concentration sugar-containing solution made by boiling or other techniques. The raw materials for preparing the flavoring syrup mainly comprise sugar and water, and optionally contain natural fruit components and natural plant components, and optionally food additives such as essence, pigment, antiseptic, etc. Since the sugar content of the syrup is very high, it can be preserved for a long time without refrigeration in a sealed state. The flavoring syrup can be used for preparing beverage such as coffee, cocktail or sweet food, and can be widely used in food such as beverage, dairy product, ice cream, cake, etc. for flavoring and coloring food. At present, the common flavoring syrup mainly comprises fruit syrup such as apple syrup, strawberry syrup, banana syrup, kiwi syrup, mango syrup, glucose syrup and the like, and nut syrup such as caramel syrup, coffee syrup, toffee syrup, chocolate syrup and the like, rose syrup is published abroad, but the common flavoring syrup mainly focuses on products prepared by mixing sugar, water, rose essence and pigment, and rarely uses pure natural plant syrup prepared from edible rose.

The rose is a perennial evergreen or deciduous shrub belonging to the genus Rosa of the family Rosaceae, the flower bud is a single flower growing on the top, the flower color is attractive, the fragrance is strong, and the rose is an edible flower. The rose contains a small amount of volatile oil, quercetin, organic acid, carotene, anthocyanin, flavonoid, amino acid, various vitamins, trace elements, citronellol, linalool and other fragrant substances, can be used as an ingredient of foods such as cakes and preserves, and has the unique effects of improving fragrance and color, removing grease and increasing freshness of the foods. The rose is a flower with good food and medicine properties, has mild property and sweet fragrance, and has the effects of expelling toxin, beautifying, promoting qi and blood circulation, inducing resuscitation, removing blood stasis, soothing liver, activating spleen, promoting bile secretion, helping digestion, regulating functions and the like. With the intensive research on the components of edible roses and the discovery of new functions, the rose food with the health care function becomes fashionable to consume. At present, in the aspect of processing research of rose foods, the product forms mainly comprise rose jam, rose beverage, rose wine, rose tea, rose vinegar, rose sauce, rose cakes and the like, but the research and development of rose syrup products are not much.

Compared with other rose products, the rose syrup is not only inconvenient to store because of the limitation of the fusion form of the rose and the syrup, but also the taste of the rose is difficult to be fused into the syrup.

Disclosure of Invention

The invention aims to solve the problems of uneven taste mixing and insufficient flavor of the existing rose syrup.

The rose syrup is prepared by adding water to the following raw materials in parts by weight: 800 portions of rose primary pulp, 1300 portions of maltose syrup, 30-45 portions of pectin solution, 2-3 portions of citric acid, 1-2 portions of sodium citrate, 1-2.5 portions of rose essence, 0.01-0.03 portion of carmine pigment and 30-45 portions of coriander seed powder.

The scheme has the advantages that:

compared with the existing rose syrup, the scheme adds the coriander seed powder, and the fusion of the rose flavor and the syrup can be increased through the coriander seed powder, so that the syrup flavor is mixed more uniformly, and the flavor of the rose syrup is increased. The rose syrup has unique fragrance, can improve the mouthfeel, and gives unique aftertaste to eaters.

Further, the rose raw juice is prepared by mixing 4-8 parts of maltose, 2-4 parts of white granulated sugar, 2-3 parts of rose with multiple petals, 0.1-0.3 part of citric acid and 2-3 parts of water.

The rose protoplasm is convenient to prepare quickly.

Further, the feed is prepared by mixing the following raw materials in parts by weight with water: 780 parts of rose primary pulp, 1200 parts of maltose syrup, 35 parts of pectin solution, 2.5 parts of citric acid, 1.2 parts of sodium citrate, 1.8 parts of rose essence, 0.02 part of carmine pigment and 40 parts of coriander seed powder.

The rose syrup prepared by the formula has the best mouthfeel.

Further, the pectin solution is prepared by mixing 2-3 parts by mass of pectin, 10-15 parts by mass of sorbitol powder, 0.2-0.5 part by mass of sodium citrate and 22-25 parts by mass of water.

The pectin solution can better integrate the flavors of coriander seeds and roses.

Further, the rose raw juice is prepared by mixing 6 parts of maltose, 3 parts of white granulated sugar, 2.5 parts of rose with multiple petals, 0.1 part of citric acid and 2 parts of water.

The obtained rose pulp has optimal taste.

The invention also provides a preparation method of the rose syrup, which comprises the following steps:

step one, putting 2/3 of the total weight of maltose into a mixing tank, stirring and heating to 60-70 ℃, adding rose primary pulp and carmine pigment in sequence, and continuously stirring and heating to 90-95 ℃;

adding the pectin solution into a mixing tank, and stirring for more than 10 min;

step three, putting the coriander seed powder, the citric acid and the sodium citrate into the solution, adding water with the same quantity into the mixing tank in a splashing mode after adding water with the same quantity, adding the rest maltose syrup, and keeping the temperature at 90-95 ℃ for 25 +/-5 min;

adding rose essence into the material mixing tank, stirring and preserving heat for 20min, and then pumping into an evaporator for concentration;

and step five, concentrating until the content of soluble solids reaches 80 +/-1%, discharging to a finished product tank, and obtaining a product to be filled.

The method has the advantages that:

the method is simple and easy to operate, the preparation of the rose syrup can be rapidly completed, and the prepared rose syrup can take coriander seeds as a medium because of the addition of the coriander seed powder and the addition sequence of the coriander seed powder, so that the taste of rose is fully mixed into the rose syrup, and the lasting and unique flavor is realized.

Further, the syrup concentrated to the soluble solid content of 80 plus or minus 1 percent is respectively filled into capsules, and the capsules are canned into finished product cans.

Compare in direct canning with the syrup, pour into the syrup in the middle of the individual capsule earlier, effectively isolated syrup and the contact of air, be favorable to the use and the save of syrup more.

Further, the capsule is in the shape of a water droplet having a gradually decreasing sectional area.

The drop shape can be easily processed and can be formed by blowing the capsule shell by the same blowing method. More importantly, the shape of the water drop is convenient for pouring syrup into the capsule from the small end of the water drop shape to the large end and then sealing the small end, thus completing the preparation of the whole capsule.

Further, the capsule is made of a water-soluble polymeric material.

The capsules are made water soluble and after the capsules are placed in hot water, the syrup is quickly dissolved out.

Further, the capsule is made of gelatin or a water-soluble cellulose derivative of hydroxypropylmethylcellulose.

Water-soluble cellulose derivatives of gelatin and hydroxypropylmethylcellulose are among the best materials that can be used to make the capsule shell.

Detailed Description

The following is further detailed by way of specific embodiments:

example one

In order to make up for the defects of the prior art, the embodiment provides the rose syrup which is full and complete in fragrance, natural and full in taste and stable in color and the preparation method thereof.

The rose syrup in the embodiment is prepared by mixing the following raw materials in parts by weight with water: 800 portions of rose primary pulp, 1300 portions of maltose syrup, 30-45 portions of pectin solution, 2-3 portions of citric acid, 1-2 portions of sodium citrate, 1-2.5 portions of rose essence, 0.01-0.03 portion of carmine pigment and 30-45 portions of coriander seed powder; wherein the rose raw juice is prepared by mixing 4-8 parts of maltose, 2-4 parts of white granulated sugar, 2-3 parts of rose with multiple petals, 0.1-0.3 part of citric acid and 2-3 parts of water.

The preferable weight ratio is as follows: 780 parts of rose primary pulp, 1200 parts of maltose syrup, 35 parts of pectin solution, 2.5 parts of citric acid, 1.2 parts of sodium citrate, 1.8 parts of rose essence, 0.02 part of carmine pigment and 40 parts of coriander seed powder.

The pectin solution is prepared by mixing 2-3 parts by mass of pectin, 10-15 parts by mass of sorbitol powder, 0.2-0.5 part by mass of sodium citrate and 22-25 parts by mass of water.

Preferably, the rose primary pulp is prepared by mixing 6 parts of maltose, 3 parts of white granulated sugar, 2.5 parts of rose with double petals, 0.1 part of citric acid and 2 parts of water.

The preparation method of the rose syrup comprises the following steps:

(1) putting 2/3 of the total weight of maltose into a mixing tank, stirring and heating to 60-70 ℃, adding the rose primary pulp and the carmine pigment in sequence, and continuously stirring and heating to 90-95 ℃;

(2) adding pectin solution into a blending tank, and stirring for more than 10 min;

(3) placing coriander seed powder, citric acid and sodium citrate in the solution, adding equal amount of water to dissolve, adding into the mixing tank by sprinkling, adding the rest maltose syrup, and keeping the temperature at 90-95 deg.C for 25 + -5 min;

(4) adding rose essence into the material mixing tank, stirring, keeping the temperature for 20min, and concentrating in an evaporator;

(5) concentrating until the content of soluble solid reaches 80 +/-1%, discharging to a finished product tank, and obtaining the product to be filled.

In the step (1), the rose primary pulp is prepared by mixing the double-petal rose with maltose, white granulated sugar and water, stirring and pulping to obtain rose pulp; adding citric acid into the rose pulp, keeping the temperature at 40-70 deg.C for 7-15 days, and cooling to obtain rose pulp.

In the step (2), the pectin solution is prepared by uniformly mixing 2-3 parts by mass of pectin, 10-15 parts by mass of sorbitol powder and 0.2-0.5 part by mass of sodium citrate in a clean container, and stirring and dissolving the mixture by using 22-25 parts by mass of water with the temperature of 20 +/-10 ℃ until no clot exists in the pectin solution; after the pectin solution is added into the batching tank, the container is cleaned by a small amount of clear water, and the pectin solution is completely added into the product.

The rose syrup product obtained in this example had the following indices: (1) sensory: the color is rose red, and the paste is colloidal viscous liquid; has the special fragrance of rose, and is sweet but not greasy; (2) physical and chemical indexes: the soluble solids content was 80%.

The rose syrup is prepared by taking the rose raw stock and the malt syrup as main raw materials, so that the rose is rich and complete in fragrance, natural and vivid, mellow and full in taste, harmonious and soft, clear and precipitate-free in product, capable of showing rose petals in a hidden manner, stable in color, capable of keeping the unique fragrance of the rose, and more capable of keeping the natural color of the rose, has the active ingredients of the rose, and can be widely applied to beverages, dairy products, ice cream, cakes, food ingredients and health care products.

The method has the advantages of simple process steps, reasonable design, flexible application, stable product quality, superior quality, effective maintenance of unique fragrance and rose pigment of the rose, full improvement of the utilization rate of the rose, and suitability for wide popularization and application.

Compared with the rose syrup sold in the existing market, the rose syrup prepared according to the optimal formula has more lasting fragrance, and has a change process that the sweet taste gradually becomes darker and lighter in taste, so that better experience and aftertaste can be brought to people.

Example two

In this example, the syrup concentrated to 80 ± 1% soluble solids was poured into capsules, respectively, and the capsules were canned into finished cans. Compare in direct canning with the syrup, pour into the syrup in the middle of the individual capsule earlier, effectively isolated syrup and the contact of air, be favorable to the use and the save of syrup more.

The capsule shell is shaped like a water drop with a gradually decreasing cross-sectional area. The drop shape can be easily processed and can be formed by blowing the capsule shell by the same blowing method. More importantly, the shape of the water drop is convenient for pouring syrup into the capsule from the small end of the water drop shape to the large end and then sealing the small end, thus completing the preparation of the whole capsule.

The capsule is made of water-soluble polymer material. The capsules are made water soluble and after the capsules are placed in hot water, the syrup is quickly dissolved out.

The capsule shell may be made of gelatin or a water-soluble cellulose derivative of hydroxypropyl methylcellulose. Water-soluble cellulose derivatives of gelatin and hydroxypropylmethylcellulose are among the best materials that can be used to make the capsule shell.

The foregoing is merely an example of the present invention, and common general knowledge in the field of known specific structures and characteristics is not described herein in any greater extent than that known in the art at the filing date or prior to the priority date of the application, so that those skilled in the art can now appreciate that all of the above-described techniques in this field and have the ability to apply routine experimentation before this date can be combined with one or more of the present teachings to complete and implement the present invention, and that certain typical known structures or known methods do not pose any impediments to the implementation of the present invention by those skilled in the art. It should be noted that, for those skilled in the art, without departing from the structure of the present invention, several changes and modifications can be made, which should also be regarded as the protection scope of the present invention, and these will not affect the effect of the implementation of the present invention and the practicability of the patent. The scope of the claims of the present application shall be determined by the contents of the claims, and the description of the embodiments and the like in the specification shall be used to explain the contents of the claims.