CN102178209B - Uigur rose sauce and making method thereof - Google Patents
Uigur rose sauce and making method thereof Download PDFInfo
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- CN102178209B CN102178209B CN2011100938831A CN201110093883A CN102178209B CN 102178209 B CN102178209 B CN 102178209B CN 2011100938831 A CN2011100938831 A CN 2011100938831A CN 201110093883 A CN201110093883 A CN 201110093883A CN 102178209 B CN102178209 B CN 102178209B
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- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 21
- 235000000346 sugar Nutrition 0.000 claims abstract description 21
- 238000001816 cooling Methods 0.000 claims abstract description 12
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- 238000001802 infusion Methods 0.000 claims description 39
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 36
- 238000004659 sterilization and disinfection Methods 0.000 claims description 32
- 229940099112 cornstarch Drugs 0.000 claims description 29
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- 229910000831 Steel Inorganic materials 0.000 claims description 9
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- 239000002932 luster Substances 0.000 claims description 6
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Abstract
The invention discloses Uigur rose sauce and a making method thereof, which belong to the field of foods. The finished rose sauce is prepared by using petals of fresh medical roses grown in desert in Hetian district in Xinjiang as main material and combining with white granulated sugar and brown sugar and by the steps of preparing hawthorn juice, preparing rose pulp, preparing corn starch syrup, adding sugar, concentrating, sterilizing and cooling. When the method is used, the Uigur rose sauce can be made without limitation of weather and can be produced all the year round. The prepared rose sauce has rich nutrients, stable quality and proper sugar content, offers a sweet but not greasy taste, avoids crystallization and demixing, retains the original color and form of roses and meets a food sanitation requirement.
Description
Technical field
Uygur of the present invention rose paste and method for production thereof belong to field of food, relate in particular to a kind of local nationalities food.
Background technology
Rose paste is Xinjiang Uygur traditional characteristics food, due to nutritious, human body is had to very effective health-care effect, so go through a century, does not wane.But the method for production of traditional rose paste length consuming time, product is rich in sugar, and crystallization, lamination are often arranged, and mouthfeel is sweet and feel sick of, and loses the original color and luster of rose and form.Stronger to the weather dependence, over 100 years can only be with little handicraft workshop form at production in summer, unstable product quality, be difficult to meet the food hygiene requirement.
Summary of the invention
The object of the invention is to propose a kind of nutritious, steady quality, mouthfeel is agreeably sweet, Uygur's rose paste that climate restriction can be produced throughout the year.Another object of the present invention is to provide the method for production of rose paste.
The object of the present invention is achieved like this:
Technical scheme 1:
(i) raw material and percentage by weight thereof are: (unit: gram)
Roseleaf 22-25%, white granulated sugar 28-32%,
Brown sugar 13-15%, cornstarch malt sugar 15-18%,
Haw pulp 18-20%.
(ii) method for production: raw material and water related in following step all refer to its weight, unit: gram.
1. prepare haw pulp: select color and luster scarlet, without the intact fresh hawthorn gone mouldy, nothing is rotted, cleaning, stoning, ratio in FRUCTUS CRATAEGI and water 1:0.3 is mixed, and with beater, breaks into slurry, crosses the 0.6mm screen cloth, slurry is packed in stainless cylinder of steel, puts into freezer, and 4 ℃ of refrigerations are standby.
2. select rose: select that desert, hotan area gives birth to fresh, without rotting, without Uygur nationality's traditional medicine of wilting with wild rose, roseleaf and pistil are isolated in hand picking, the roseleaf water is cleaned, drains, divide in the ultraviolet sterilization chamber, under room temperature, ultraviolet sterilization is 30 minutes, standby.
3. prepare rose slurry: the roseleaf screened is pulled an oar with beater, cross the 0.6mm screen cloth, slurry is packed in stainless cylinder of steel, puts into freezer, and 4 ℃ of refrigerations are standby.
4. prepare the cornstarch malt sugar: the iblet that will select: the highland barley grain mixes with the ratio of 92-95%:8-5%, particulate with crusher in crushing to 0.5-1.5mm, in the ratio of particulate: water=1:1.5-2, soak moistening 24 hours, at 130 ℃ of temperature, infusion is 2-4 hours, and the volatile ingredient in corn, highland barley is taken out of with steam distillation.Measuring gains after infusion with Abbe refractometer is the cornstarch malt sugar, when soluble solid wherein reaches 65-80%, stops infusion, and the cornstarch malt sugar is manually filtered through 150 order fine screen mesh, obtains pure malt sugar liquid.Pure malt sugar is dropped into to constant temperature speed and revolve sugar-cooker, at 110-125 ℃ of temperature, carry out secondary infusion 3-4 hours, obtain the malt sugar that concentrated concentration is 94%, naturally cooling 5-7 hours, taking-up was deposited.
5. sugaring is concentrated: in stainless steel interlayer steam boiler, add white granulated sugar, in white granulated sugar: the ratio that water is 1:0.8 adds water, infusion at 105 ℃ of temperature, and constantly stir, treat to occur without the white granulated sugar sunk to the bottom, be that white granulated sugar all melts, add successively brown sugar, roseleaf, haw pulp and cornstarch malt sugar by (i) described material rate, at 105 ℃ of temperature, infusion is 20-30 minutes, measure the soluble solid of infusion thing with Abbe refractometer, when it reaches 60%, can take the dish out of the pot, be filled to rapidly in vial sealing with bottle placer.
6. sterilization is cooling: vial is put into rapidly to sterilizing cabinet, and at 105 ℃ of temperature, sterilization was taken out after 15 minutes, naturally cooled to room temperature, was the finished product rose paste.
Technical scheme 2:
(i) raw material and percentage by weight thereof are: (unit: gram)
Roseleaf 31-35%, white granulated sugar 65-69%.
(ii) method for production: raw material and water related in following 3. step all refer to its weight, unit: gram.
1. select rose: select that desert, hotan area gives birth to fresh, without rotting, without Uygur nationality's traditional medicine of wilting with wild rose, isolate roseleaf and pistil by hand picking, the roseleaf water is cleaned, drains, divide in the ultraviolet sterilization chamber, under room temperature, ultraviolet sterilization 30 minutes is standby.
2. prepare rose slurry: the ratio by white granulated sugar and roseleaf in 1:2 mixes, and with beater, is pulled an oar, and crosses the 0.6mm screen cloth, and slurry is put into the stainless steel fermentation tank, and the room temperature lower seal ferments 3 weeks.
3. candy concentrated: the sucrose water that to make pol be 0.5%, in rose paste: the ratio that sucrose water is 1:0.5, the rose slurry that 2. step is fermented is put into stainless steel interlayer steam boiler together with sucrose water, infusion constantly stirring at 105 ℃ of temperature, measure the content of soluble solid in the infusion thing with Abbe refractometer, when it reaches 60%, can take the dish out of the pot, adopt bottle placer to be filled to rapidly in vial, sealing.
4. sterilization is cooling: will after the vial sealing, put into rapidly sterilizing cabinet, at 105 ℃ of temperature, sterilization is taken out in 15 minutes, naturally cools to room temperature, is the finished product rose paste.
Technical scheme 3
(i) raw material and percentage by weight thereof are: (unit: gram)
Roseleaf 25-30%, brown sugar 45-55%,
Honey 8-15%, cornstarch malt sugar 6-10%.
(ii) method for production is: raw material and water related in following 3. step all refer to its weight, unit: gram.
1. select rose: select the desert growth of hotan area fresh, without rotting, without Uygur nationality's traditional medicine of wilting with wild rose, isolate roseleaf and pistil by hand picking, the roseleaf water is cleaned, drains, divide in the ultraviolet sterilization chamber, under room temperature, ultraviolet sterilization 30 minutes is standby.
2. prepare rose slurry: the ratio by brown sugar and roseleaf in 1:2 mixes, and with the beater making beating, crosses the 0.6mm screen cloth, and slurry is packed in stainless cylinder of steel, puts into freezer, and 4 ℃ of refrigerations are standby.
3. candy concentrated: the honey aqueous solution that compound concentration is 0.8%, by rose paste: the ratio that hydromel is 1:0.5, put into stainless steel interlayer steam boiler, then add the cornstarch malt sugar, infusion constantly stirring at 105 ℃ of temperature.Measure the content of soluble solid in the infusion thing with Abbe refractometer, when it reaches 60%, can take the dish out of the pot, adopt above-mentioned bottle placer to be filled to rapidly in vial, sealing.
4. sterilization is cooling: vial is put into rapidly to above-mentioned sterilizing cabinet, and at 105 ℃ of temperature, sterilization is 15 minutes, takes out and naturally cools to room temperature, is the finished product rose paste.
Detect institute through hotan area Administration of Quality and Technology Supervision quality with metering and check, Uygur's rose paste assay is as follows:
| Test item | Unit | Specification requirement | Assay | Individual event is judged |
| Color and luster | / | Should be and approach fresh rose or bronzing | Bronzing | Qualified |
| Fragrance | / | Fragrance with rose, fragrance is coordinated soft | Meet | Qualified |
| Flavour | / | Have the due flavour of rose paste, free from extraneous odour, meet fragrant and sweet agreeable to the tastely, and refrigerant sense is arranged | Meet | Qualified |
| Outward appearance | / | Mash, do not allow the liquid floating between soft concentrated phase | Meet | Qualified |
| Impurity | / | Without the visible exogenous impurity of naked eyes | Meet | Qualified |
| Total reducing sugar (in invert sugar) | g/100 | ≥30 | 40.7 | Qualified |
| Moisture | % | ≤18 | 17.1 | Qualified |
| Soluble solid | % | ≥60 | 62 | Qualified |
| Arsenic (in As) | mg/kg | ≤0.5 | Do not detect | Qualified |
| Plumbous (in Pb) | mg/kg | ≤1.0 | Do not detect | Qualified |
| Copper (in Cu) | mg/kg | ≤5 | 1 | Qualified |
| Total plate count | cfu/ml | ≤5000 | 315 | Qualified |
| Coliform | MPN/100g | ≤160 | ≤30 | Qualified |
| Anticorrisive agent (benzoic acid) | g/kg | ≤1.0 | Do not detect | ? |
| Pathogenic bacteria (salmonella, Shigella, staphylococcus aureus, hemolytic streptococcus) | / | Must not detect | Do not detect | Qualified |
| Anticorrisive agent (sorbic acid) | g/kg | ≤0.5 | Do not detect | Qualified |
| Mould | cfu/ml | ≤50 | Do not detect | Qualified |
Owing to implementing technique scheme, just make the not climate restriction of manufacturing of Uygur's rose paste, can produce throughout the year.The rose paste made is nutritious, steady quality, and mouthfeel is agreeably sweet, and sugar is moderate, has eliminated crystallization, lamination, has retained the original color and luster of rose and form, and product meets the food hygiene requirement.
4, the specific embodiment:
Embodiment 1:
(i) raw material and percentage by weight thereof are: (unit: gram)
Roseleaf 22-25%, white granulated sugar 28-32%,
Brown sugar 13-15%, cornstarch malt sugar 15-18%,
Haw pulp 18-20%.
(ii) method for production: raw material and water related in following step all refer to its weight, unit: gram.
1. prepare haw pulp: select color and luster scarlet, without the intact fresh hawthorn gone mouldy, nothing is rotted, cleaning, stoning, ratio in FRUCTUS CRATAEGI and water 1:0.3 is mixed, and with QPH-40 type single track beater, breaks into slurry, crosses the 0.6mm screen cloth, slurry is packed in stainless cylinder of steel, puts into freezer, and 4 ℃ of refrigerations are standby.
2. select rose: select that desert, hotan area gives birth to fresh, without rotting, without Uygur nationality's traditional medicine of wilting with wild rose, roseleaf and pistil are isolated in hand picking, the roseleaf water is cleaned, drains, divide in the ultraviolet sterilization chamber, under room temperature, ultraviolet sterilization is 30 minutes, standby.
3. prepare rose slurry: the roseleaf screened is pulled an oar with above-mentioned beater, mistake 0.6mm screen cloth, slurry is packed in stainless cylinder of steel, puts into freezer, and 4 ℃ of refrigerations are standby.
4. prepare the cornstarch malt sugar: the iblet that will select: the highland barley grain mixes with the ratio of 92-95%:8-5%, particulate with 3R2615 type crusher in crushing to 0.5-1.5mm, in the ratio of particulate: water=1:1.5-2, soak moistening 24 hours, at 130 ℃ of temperature, infusion is 2-4 hours, and the volatile ingredient in corn, highland barley is taken out of with steam distillation.Measuring gains after infusion with DR-A1 type Abbe refractometer is the cornstarch malt sugar, when soluble solid wherein reaches 65-80%, stops infusion, and the cornstarch malt sugar is manually filtered through 150 order fine screen mesh, obtains pure malt sugar liquid.Pure malt sugar is dropped into to constant temperature speed and revolve sugar-cooker, at 110-125 ℃ of temperature, carry out secondary infusion 3-4 hours, obtain the malt sugar that concentrated concentration is 94%, naturally cooling 5-7 hours, taking-up was deposited.
5. sugaring is concentrated: in G50-600 type stainless steel interlayer steam boiler, add white granulated sugar, in white granulated sugar: the ratio that water is 1:0.8 adds water, infusion at 105 ℃ of temperature, and constantly stir, treat to occur without the white granulated sugar sunk to the bottom, be that white granulated sugar all melts, add successively brown sugar by (i) described material rate, roseleaf, haw pulp and cornstarch malt sugar, at 105 ℃ of temperature, infusion is 20-30 minutes, measure the soluble solid of infusion thing with above-mentioned Abbe refractometer, when it reaches 60%, can take the dish out of the pot, with YSDY-C type bottle placer is filled to rapidly in vial, sealing.
6. sterilization is cooling: vial is put into rapidly to KYS-KQS type sterilizing cabinet, and at 105 ℃ of temperature, sterilization was taken out after 15 minutes, naturally cooled to room temperature, was the finished product rose paste.
Technical scheme 2:
(i) raw material and percentage by weight thereof are: unit: gram.
Roseleaf 31-35%, white granulated sugar 65-69%.
(ii) method for production: raw material and water related in following 3. step all refer to its weight, unit: gram.
1. select rose: select that desert, hotan area gives birth to fresh, without rotting, without Uygur nationality's traditional medicine of wilting with wild rose, isolate roseleaf and pistil by hand picking, the roseleaf water is cleaned, drains, divide in the ultraviolet sterilization chamber, under room temperature, ultraviolet sterilization 30 minutes is standby.
2. prepare rose slurry: the ratio by white granulated sugar and roseleaf in 1:2 mixes, with above-mentioned beater, pulled an oar, and mistake 0.6mm screen cloth, slurry is put into the stainless steel fermentation tank, and the room temperature lower seal ferments 3 weeks.
3. candy concentrated: the sucrose water that to make pol be 0.5%, in rose paste: the ratio that sucrose water is 1:0.5, the rose slurry that 2. step is fermented is put into above-mentioned stainless steel interlayer steam boiler together with sucrose water, infusion constantly stirring at 105 ℃ of temperature, measure the content of soluble solid in the infusion thing with above-mentioned Abbe refractometer, when it reaches 60%, can take the dish out of the pot, adopt above-mentioned bottle placer to be filled to rapidly in vial, sealing.
4. sterilization is cooling: will after the vial sealing, put into rapidly above-mentioned sterilizing cabinet, at 105 ℃ of temperature, sterilization is taken out in 15 minutes, naturally cools to room temperature, is the finished product rose paste.
Technical scheme 3
(i) raw material and percentage by weight thereof are: unit: gram.
Roseleaf 25-30%, brown sugar 45-55%,
Honey 8-15%, cornstarch malt sugar 6-10%.
(ii) method for production is: raw material and water related in following 3. step all refer to its weight, unit: gram.
1. select rose: select the desert growth of hotan area fresh, without rotting, without Uygur nationality's traditional medicine of wilting with wild rose, isolate roseleaf and pistil by hand picking, the roseleaf water is cleaned, drains, divide in the ultraviolet sterilization chamber, under room temperature, ultraviolet sterilization 30 minutes is standby.
2. prepare rose slurry: the ratio by brown sugar and roseleaf in 1:2 mixes, and with above-mentioned beater making beating, mistake 0.6mm screen cloth, slurry is packed in stainless cylinder of steel, puts into freezer, and 4 ℃ of refrigerations are standby.
3. candy concentrated: the honey aqueous solution that compound concentration is 0.8%, by rose paste: the ratio that hydromel is 1:0.5, put into above-mentioned stainless steel interlayer steam boiler, then add the cornstarch malt sugar, infusion constantly stirring at 105 ℃ of temperature.Measure the content of soluble solid in the infusion thing with above-mentioned Abbe refractometer, when it reaches 60%, can take the dish out of the pot, adopt above-mentioned bottle placer to be filled to rapidly in vial, sealing.
4. sterilization is cooling: vial is put into rapidly to above-mentioned sterilizing cabinet, and at 105 ℃ of temperature, sterilization is 15 minutes, takes out and naturally cools to room temperature, is the finished product rose paste.
Claims (4)
1. Uygur's rose paste, its raw material and percentage by weight thereof are as follows, unit: gram;
Hetian rose lobe 22-25%, white granulated sugar 28-32%, brown sugar 13-15%, cornstarch malt sugar 15-18%, haw pulp 18-20%,
Described cornstarch malt sugar prepares in the following manner: the iblet that will select: the highland barley grain mixes with the ratio of 92-95%:8-5%, particulate with crusher in crushing to 0.5-1.5mm, in the ratio of particulate: water=1:1.5-2, soak moistening 24 hours, at 130 ℃ of temperature, infusion is 2-4 hours, make corn, volatile ingredient in highland barley is taken out of with steam distillation, with gains after Abbe refractometer measurement infusion, it is the cornstarch malt sugar, when reaching 65-80%, soluble solid wherein stops infusion, the cornstarch malt sugar is manually filtered through 150 order fine screen mesh, obtain pure malt sugar liquid, pure malt sugar is dropped into to constant temperature speed and revolve sugar-cooker, carry out secondary infusion 3-4 hours at 110-125 ℃ of temperature, obtain the malt sugar that concentrated concentration is 94%.
2. Uygur's rose paste, its method for production is:
Raw material and percentage by weight thereof are as follows, unit: gram;
Roseleaf 22-25%, white granulated sugar 28-32%, brown sugar 13-15%, cornstarch malt sugar 15-18%, haw pulp 18-20%;
Raw material and water related in following step all refer to its unit of weight: gram;
1. prepare haw pulp: select color and luster scarlet, without the intact fresh hawthorn gone mouldy, nothing is rotted, cleaning, stoning, ratio in FRUCTUS CRATAEGI and water 1:0.3 is mixed, and with beater, breaks into slurry, crosses the 0.6mm screen cloth, slurry is packed in stainless cylinder of steel, puts into freezer, and 4 ℃ of refrigerations are standby;
2. select rose: select the desert growth of hotan area fresh, without rotting, without Uygur nationality's traditional medicine of wilting with wild rose, roseleaf and pistil are isolated in hand picking, the roseleaf water is cleaned, drains, divide in the ultraviolet sterilization chamber, under room temperature, ultraviolet sterilization is 30 minutes, standby;
3. prepare rose slurry: the roseleaf screened is pulled an oar with beater, cross the 0.6mm screen cloth, slurry is packed in stainless cylinder of steel, puts into freezer, and 4 ℃ of refrigerations are standby;
4. prepare the cornstarch malt sugar: the iblet that will select: the highland barley grain mixes with the ratio of 92-95%:8-5%, particulate with crusher in crushing to 0.5-1.5mm, in the ratio of particulate: water=1:1.5-2, soak moistening 24 hours, at 130 ℃ of temperature, infusion is 2-4 hours, make corn, volatile ingredient in highland barley is taken out of with steam distillation, with gains after Abbe refractometer measurement infusion, it is the cornstarch malt sugar, when reaching 65-80%, soluble solid wherein stops infusion, the cornstarch malt sugar is manually filtered through 150 order fine screen mesh, obtain pure malt sugar liquid, pure malt sugar is dropped into to constant temperature speed and revolve sugar-cooker, carry out secondary infusion 3-4 hours at 110-125 ℃ of temperature, obtain the malt sugar that concentrated concentration is 94%, naturally cooling 5-7 hours, taking-up is deposited,
5. sugaring is concentrated: in stainless steel interlayer steam boiler, add white granulated sugar, in white granulated sugar: the ratio that water is 1:0.8 adds water, infusion at 105 ℃ of temperature, and constantly stir, treat to occur without the white granulated sugar sunk to the bottom, be that white granulated sugar all melts, add successively brown sugar, rose slurry, haw pulp and cornstarch malt sugar in the above-mentioned raw materials ratio, at 105 ℃ of temperature, infusion is 20-30 minutes, measure the soluble solid of infusion thing with Abbe refractometer, when it reaches 60%, can take the dish out of the pot, be filled to rapidly in vial sealing with bottle placer;
6. sterilization is cooling: vial is put into rapidly to sterilizing cabinet, and at 105 ℃ of temperature, sterilization was taken out after 15 minutes, naturally cooled to room temperature, was the finished product rose paste.
3. Uygur's rose paste, its raw material and percentage by weight thereof are as follows, unit: gram;
Hetian rose lobe 25-30%, brown sugar 45-55%, honey 8-15%, cornstarch malt sugar 6-10%,
Described cornstarch malt sugar prepares in the following manner: the iblet that will select: the highland barley grain mixes with the ratio of 92-95%:8-5%, particulate with crusher in crushing to 0.5-1.5mm, in the ratio of particulate: water=1:1.5-2, soak moistening 24 hours, at 130 ℃ of temperature, infusion is 2-4 hours, make corn, volatile ingredient in highland barley is taken out of with steam distillation, with gains after Abbe refractometer measurement infusion, it is the cornstarch malt sugar, when reaching 65-80%, soluble solid wherein stops infusion, the cornstarch malt sugar is manually filtered through 150 order fine screen mesh, obtain pure malt sugar liquid, pure malt sugar is dropped into to constant temperature speed and revolve sugar-cooker, carry out secondary infusion 3-4 hours at 110-125 ℃ of temperature, obtain the malt sugar that concentrated concentration is 94%.
4. Uygur's rose paste, its method for production is:
Raw material and percentage by weight thereof are as follows, unit: gram;
Roseleaf 25-30%, brown sugar 45-55%, honey 8-15%, cornstarch malt sugar 6-10%;
Raw material and water related in following 3. step all refer to its weight, unit: gram;
1. select rose: select the desert growth of hotan area fresh, without rotting, without Uygur nationality's traditional medicine of wilting with wild rose, isolate roseleaf and pistil by hand picking, the roseleaf water is cleaned, drains, divide in the ultraviolet sterilization chamber, under room temperature, ultraviolet sterilization 30 minutes is standby;
2. prepare rose slurry: by brown sugar and roseleaf in 25-30%: the ratio of brown sugar 45-55% mixes, with the beater making beating, mistake 0.6mm screen cloth, slurry is packed in stainless cylinder of steel, puts into freezer, 4 ℃ of refrigerations are standby;
3. candy concentrated: the honey aqueous solution that compound concentration is 0.8%, by rose paste: the ratio that hydromel is 1:0.5, put into stainless steel interlayer steam boiler, then add the cornstarch malt sugar, infusion constantly stirring at 105 ℃ of temperature.Measure the content of soluble solid in the infusion thing with Abbe refractometer, when it reaches 60%, can take the dish out of the pot, adopt above-mentioned bottle placer to be filled to rapidly in vial, sealing;
4. sterilization is cooling: vial is put into rapidly to above-mentioned sterilizing cabinet, and at 105 ℃ of temperature, sterilization is 15 minutes, takes out and naturally cools to room temperature, is the finished product rose paste.
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