CN104664318B - Fresh flower sauce and preparation method thereof - Google Patents
Fresh flower sauce and preparation method thereof Download PDFInfo
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- CN104664318B CN104664318B CN201510060415.2A CN201510060415A CN104664318B CN 104664318 B CN104664318 B CN 104664318B CN 201510060415 A CN201510060415 A CN 201510060415A CN 104664318 B CN104664318 B CN 104664318B
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- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 description 2
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- SEOVTRFCIGRIMH-UHFFFAOYSA-N indole-3-acetic acid Chemical compound C1=CC=C2C(CC(=O)O)=CNC2=C1 SEOVTRFCIGRIMH-UHFFFAOYSA-N 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
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- HRZFUMHJMZEROT-UHFFFAOYSA-L sodium disulfite Chemical compound [Na+].[Na+].[O-]S(=O)S([O-])(=O)=O HRZFUMHJMZEROT-UHFFFAOYSA-L 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Seeds, Soups, And Other Foods (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The present invention provides a kind of fresh flower sauce and preparation method thereof, is made up of the component of following weight portion: water 50～52 parts, flower petal 5～10 parts, modified starch 5～6 parts, white sugar 20～26 parts, citric acid 0.3～0.6 part and Sal 0.1 part.By flower pretreatment, dispensing, stirring mixing, sterilizing, i.e. obtain fresh flower sauce.Fresh flower sauce of the present invention is nutritious, solves the problem that major part nutritional labeling is easily lost along with withering of flower.The fresh flower sauce nutritive value using the present invention to prepare does not subtracts, and can eat all the year round.And do not add any preservative during processing, it is the health food of a kind of pure natural.Gained fresh flower sauce preparation process of the present invention is simple, and without the phase of pickling, finished product can be guaranteed the quality 1 year at normal temperatures.Fresh flower sauce finished product has strong natural flower aroma, and taste is fragrant and sweet.
Description
Technical field
The invention belongs to food processing technology field, especially relate to a kind of fresh flower sauce and preparation method thereof.
Background technology
Yunnan is world-famous " flowers kingdom ", owing to the natural conditions such as sunshine, soil are excellent, flowers active constituent content is high, quality better, being one of the optimal natural base of the whole world production of flowers and plants, same to Colombia, Kenya are known as three places being best suitable for developing edible flower deep processing together by world's gardening circle.Point out after external expert's textual criticism: " future of world flower deep processing is in Yunnan ", in various flowers, the plantation of edible rose is the most extensive, the edibility of flower: real edible fresh flowers not only has strong aesthstic color, more rich in comprehensive nutritive value, flower contains 22 kinds of aminoacid of needed by human body, 16 kinds of vitamin, 27 kinds of macro-and trace-element, and the bioactive ingredients such as multiple lipoid nucleic acid, auxin, enzyme and antibiotics, it is genuine " plant essence ".The material up to 96 kinds that flowers are useful to human body with pollen, pollen exceeds 7～8 times than the nutritive value of milk, egg！In Flos Rosae Rugosae, the content of Vc is more than 700 times of Fructus Mali pumilae, is 8 times of Fructus actinidiae chinensis！Having good medical value and health value, meet the Diet concept of modern's integration of edible and medicinal herbs, China the most just has Flos Rosae Rugosae as food composition, is applied to custom in food, is deeply liked by the masses, has the highest popularity in China.
It has been conventional art that Flos Rosae Rugosae is made Flos Rosae Rugosae sause, but needs in traditional method to add Alumen, greengage bittern etc., and the shelf-life is the longest, possibly together with various preservative in most fresh flower sauces, unfavorable to health.Additionally finished product sauce color is obscure, and nutritional labeling is easily lost, it is difficult to keep the original local flavor of flower.
Summary of the invention
Obscure for solving the fresh flower sauce color of prior art, lack the problems such as flower original flavor, nutritional labeling easily loss, the present invention provides a kind of fresh flower sauce and preparation method thereof.
The present invention is realized by following technical proposal: a kind of fresh flower sauce, it is characterised in that be made up of the component of following weight portion: water 50～52 parts, flower petal 5～10 parts, modified starch 5～6 parts, white sugar 20～26 parts, citric acid 0.3～0.6 part and Sal 0.1 part.
Described flower petal includes one or more in edible rose, jasmine, Flos Chrysanthemi, Flos Osmanthi Fragrantis, Flos Gardeniae, Flos micheliae Albae, Flos Nelumbinis, Flos Camelliae Japonicae, Flos Caryophylli, pear flower, Flos persicae, Flos Lilii viriduli, Flos Hibisci Mutabilis, Chinese flowering apple petal.
Another object of the present invention is to provide the preparation method of a kind of fresh flower sauce, through following each step:
(1) flower pretreatment: harvest flowers in 2～3 hours after sunrise, and uniformly spread dry in the sun 3～5 hours within latter 3 hours out in harvesting, then petal is cleared up；
(2) dispensing: get the raw materials ready by the component of following weight portion: step (1) gained petal 5～10 parts, water 50～52 parts, modified starch 5～6 parts, white sugar 20～26 parts, citric acid 0.3～0.6 part and Sal 0.1 part；
(3) stirring mixing: after the standby water of step (2) institute is heated to 40～80 DEG C, clear shape is mixed in thickness with modified starch, add petal post-heating to 80～100 DEG C, and under agitation insulation 5～15min, it is subsequently adding white sugar, citric acid and Sal, to be mixed uniformly after be maintained at 80～100 DEG C until modified starch fully transparentization, obtain mixed material；
(4) sterilizing: step (3) gained mixed material routine Pap bactericidal assay is sterilized, then is cooled to room temperature, i.e. obtain fresh flower sauce.
The flower of described step (1) includes one or more in edible rose, jasmine, Flos Chrysanthemi, Flos Osmanthi Fragrantis, Flos Gardeniae, Flos micheliae Albae, Flos Nelumbinis, Flos Camelliae Japonicae, Flos Caryophylli, pear flower, Flos persicae, Flos Lilii viriduli, Flos Hibisci Mutabilis, Chinese flowering apple.
The harvesting of described step (1) is to pluck the most open band dew flower.After sunrise, in 2～3 hours, harvest flowers petal is owing to the quality of now flower is optimal, plucks the most open flower and can keep fragrance and the nutritional labeling of flower, because flower openness is too small, fragrance component and nutritional labeling are formed the most completely；When flower openness is excessive, expose pistil, then fragrance has volatilized, and nutritive value decreases.
The cleaning of described step (1) is to remove the impurity such as the flower base of a fruit, bennet, blade, calyx, foreign body, insect, rotten flower, matter time flower.
The routine Pap bactericidal assay of described step (4) is mixed material to heat at 80～90 DEG C 15～25min sterilize.
The cooling of described step (4) be rate of temperature fall be 5～10 DEG C/min decline warm to room temperature.
Advantage that the present invention possesses and effect: fresh flower sauce of the present invention is nutritious, solve the problem that major part nutritional labeling is easily lost along with withering of flower.The fresh flower sauce nutritive value using the present invention to prepare does not subtracts, and can eat all the year round, and possess certain health-care effect.And do not add any preservative during processing, it is the health food of a kind of pure natural.The innovative point of the present invention also resides in the addition sequence of raw material, the order provided by the present invention adds, pigment in petal can penetrate sufficiently in modified starch, petal reaches steady statue with modified starch blending, present limpid, fresh colour, and natural colored and the fragrance of flower itself can be locked for a long time.Gained fresh flower sauce preparation process of the present invention is simple, and preparation time is short, and without the phase of pickling, finished product can be guaranteed the quality 1 year at normal temperatures.Fresh flower sauce finished product has strong natural flower aroma, and taste is fragrant and sweet.Eating method is varied, is widely used in seasoning and does cakestuffings, such as sweet dumplings of rose scent, moon cake, flavouring, roast pork etc..Secondly, various flowers also have different nutrition and medicinal function, and such as Flos Rosae Rugosae sause has activating blood circulation to dissipate blood stasis, regulating QI to relieve pain, soothing liver-QI stomach function regulating, heat clearing away are quenched one's thirst, regulate total balance of the body, improve the effect of immunity, also can treat gastritis, causing resuscitation with aromatic drugs, treats gynaecopathia, dysmenorrhea etc. of releiving.Jasmine flower sauce has effect of regulating QI to relieve pain, warming middle-JIAO for easing the stomach, subduing swelling and detoxicating, strengthening immune system, and has the effect of good eliminating inflammation and expelling toxin to dysentery, stomachache, conjunctivitis and sore etc..Flos Chrysanthemi beans has the effects such as scattered wind heat clearing away, liver heat removing and eyesight improving and detoxicating, relieving inflammation.Puckery to xerostomia, hyperactivity of fire, mesh, or the limbs pain, the numb disease that are caused by wind, cold, wet all have certain curative effect.Cure mainly cold anemopyretic, headache etc..Dizziness, headache, tinnitus there is preventive and therapeutic effect.
Detailed description of the invention
Below by embodiment, the present invention will be further described.
Embodiment 1
(1) flower pretreatment: pluck the most open band dew edible rose after sunrise in 3 hours, and uniformly spread dry in the sun out 4 hours in harvesting within latter 3 hours, the impurity such as then remove the colored base of a fruit in petal, bennet, blade, calyx, foreign body, insect, rotten flower, matter time are spent；
(2) dispensing: get the raw materials ready by the component of following weight portion: 10 parts of step (1) gained petal, 50 parts of water, modified starch 6 parts, white sugar 24 parts, citric acid 0.5 part and Sal 0.1 part；
(3) stirring mixing: after the standby water of step (2) institute is heated to 80 DEG C, clear shape is mixed in thickness with modified starch, add petal post-heating to 92 DEG C, and under agitation it is incubated 10min, it is subsequently adding white sugar, citric acid and Sal, to be mixed uniformly after be maintained at 10min at 92 DEG C until modified starch fully transparentization, obtain mixed material；
(4) sterilizing: step (3) gained mixed material is heated at 85 DEG C 20min and carries out routine Pap bactericidal assay sterilization, then be that 8 DEG C/min decline warms to room temperature at rate of temperature fall, i.e. obtain fresh flower sauce.
Embodiment 2
(1) flower pretreatment: pluck the most open edible jasmine of band dew after sunrise in 2 hours, and uniformly spread dry in the sun out 5 hours in harvesting within latter 3 hours, the impurity such as then remove the colored base of a fruit in petal, bennet, blade, calyx, foreign body, insect, rotten flower, matter time are spent；
(2) dispensing: get the raw materials ready by the component of following weight portion: 8 parts of step (1) gained petal, 51 parts of water, modified starch 5 parts, white sugar 26 parts, citric acid 0.3 part and Sal 0.1 part；
(3) stirring mixing: after the standby water of step (2) institute is heated to 60 DEG C, clear shape is mixed in thickness with modified starch, add petal post-heating to 100 DEG C, and under agitation it is incubated 5min, it is subsequently adding white sugar, citric acid and Sal, to be mixed uniformly after be maintained at 8min at 100 DEG C until modified starch fully transparentization, obtain mixed material；
(4) sterilizing: step (3) gained mixed material is heated at 82 DEG C 25min and carries out routine Pap bactericidal assay sterilization, then be that 5 DEG C/min decline warms to room temperature at rate of temperature fall, i.e. obtain fresh flower sauce.
Embodiment 3
(1) flower pretreatment: pluck the most open band dew Flos Chrysanthemi after sunrise in 3 hours, and uniformly spread dry in the sun out 3 hours in harvesting within latter 3 hours, the impurity such as then remove the colored base of a fruit in petal, bennet, blade, calyx, foreign body, insect, rotten flower, matter time are spent；
(2) dispensing: get the raw materials ready by the component of following weight portion: 5 parts of step (1) gained petal, 52 parts of water, modified starch 6 parts, white sugar 20 parts, citric acid 0.6 part and Sal 0.1 part；
(3) stirring mixing: after the standby water of step (2) institute is heated to 70 DEG C, clear shape is mixed in thickness with modified starch, add petal post-heating to 80 DEG C, and under agitation it is incubated 15min, it is subsequently adding white sugar, citric acid and Sal, to be mixed uniformly after be maintained at 12min at 80 DEG C until modified starch fully transparentization, obtain mixed material；
(4) sterilizing: step (3) gained mixed material is heated at 80 DEG C 15min and carries out routine Pap bactericidal assay sterilization, then be that 10 DEG C/min decline warms to room temperature at rate of temperature fall, i.e. obtain fresh flower sauce.
Embodiment 4
(1) flower pretreatment: pluck the most open band dew Flos Osmanthi Fragrantis and Flos Nelumbinis after sunrise in 2 hours, and uniformly spread dry in the sun out 5 hours in harvesting within latter 3 hours, the impurity such as then remove the colored base of a fruit in petal, bennet, blade, calyx, foreign body, insect, rotten flower, matter time are spent；
(2) dispensing: get the raw materials ready by the component of following weight portion: 6 parts of step (1) gained petal, 52 parts of water, modified starch 5 parts, white sugar 26 parts, citric acid 0.4 part and Sal 0.1 part；
(3) stirring mixing: after the standby water of step (2) institute is heated to 80 DEG C, clear shape is mixed in thickness with modified starch, add petal post-heating to 85 DEG C, and under agitation it is incubated 8min, it is subsequently adding white sugar, citric acid and Sal, to be mixed uniformly after be maintained at 13min at 90 DEG C until modified starch fully transparentization, obtain mixed material；
(4) sterilizing: step (3) gained mixed material is heated at 90 DEG C 23min and carries out routine Pap bactericidal assay sterilization, then be that 6 DEG C/min decline warms to room temperature at rate of temperature fall, i.e. obtain fresh flower sauce.
Embodiment 5
(1) flower pretreatment: pluck the most open band dew Flos Gardeniae after sunrise in 3 hours, and uniformly spread dry in the sun out 4 hours in harvesting within latter 3 hours, the impurity such as then remove the colored base of a fruit in petal, bennet, blade, calyx, foreign body, insect, rotten flower, matter time are spent；
(2) dispensing: get the raw materials ready by the component of following weight portion: 7 parts of step (1) gained petal, 52 parts of water, modified starch 6 parts, white sugar 24 parts, citric acid 0.4 part and Sal 0.1 part；
(3) stirring mixing: after the standby water of step (2) institute is heated to 70 DEG C, clear shape is mixed in thickness with modified starch, add petal post-heating to 90 DEG C, and under agitation it is incubated 12min, it is subsequently adding white sugar, citric acid and Sal, to be mixed uniformly after be maintained at 10min at 80 DEG C until modified starch fully transparentization, obtain mixed material；
(4) sterilizing: step (3) gained mixed material is heated at 80 DEG C 18min and carries out routine Pap bactericidal assay sterilization, then be that 10 DEG C/min decline warms to room temperature at rate of temperature fall, i.e. obtain fresh flower sauce.
Embodiment 6
(1) flower pretreatment: pluck just open band after sunrise in 3 hours and show money or valuables one carries unintentionally Cymbidium ensifolium (L.) Sw., and uniformly spread dry in the sun out 4 hours in harvesting within latter 3 hours, the impurity such as then remove the colored base of a fruit in petal, bennet, blade, calyx, foreign body, insect, rotten flower, matter time are spent；
(2) dispensing: get the raw materials ready by the component of following weight portion: 9 parts of step (1) gained petal, 52 parts of water, modified starch 5 parts, white sugar 22, citric acid 0.6 part and Sal 0.1 part；
(3) stirring mixing: after the standby water of step (2) institute is heated to 60 DEG C, clear shape is mixed in thickness with modified starch, add petal post-heating to 95 DEG C, and under agitation it is incubated 6min, it is subsequently adding white sugar, citric acid and Sal, to be mixed uniformly after be maintained at 9min at 90 DEG C until modified starch fully transparentization, obtain mixed material；
(4) sterilizing: step (3) gained mixed material is heated at 85 DEG C 15min and carries out routine Pap bactericidal assay sterilization, then be that 10 DEG C/min decline warms to room temperature at rate of temperature fall, i.e. obtain fresh flower sauce.
Embodiment 7
(1) flower pretreatment: pluck the most open band dew Flos Nelumbinis after sunrise in 3 hours, and uniformly spread dry in the sun out 3 hours in harvesting within latter 3 hours, the impurity such as then remove the colored base of a fruit in petal, bennet, blade, calyx, foreign body, insect, rotten flower, matter time are spent；
(2) dispensing: get the raw materials ready by the component of following weight portion: 10 parts of step (1) gained petal, 50 parts of water, modified starch 5 parts, white sugar 26 parts, citric acid 0.6 part and Sal 0.1 part；
(3) stirring mixing: after the standby water of step (2) institute is heated to 40 DEG C, clear shape is mixed in thickness with modified starch, add petal post-heating to 100 DEG C, and under agitation it is incubated 7min, it is subsequently adding white sugar, citric acid and Sal, to be mixed uniformly after be maintained at 15min at 80 DEG C until modified starch fully transparentization, obtain mixed material；
(4) sterilizing: step (3) gained mixed material is heated at 84 DEG C 24min and carries out routine Pap bactericidal assay sterilization, then be that 8 DEG C/min decline warms to room temperature at rate of temperature fall, i.e. obtain fresh flower sauce.
Embodiment 8
(1) flower pretreatment: pluck the most open band dew Flos Camelliae Japonicae after sunrise in 3 hours, and uniformly spread dry in the sun out 5 hours in harvesting within latter 3 hours, the impurity such as then remove the colored base of a fruit in petal, bennet, blade, calyx, foreign body, insect, rotten flower, matter time are spent；
(2) dispensing: get the raw materials ready by the component of following weight portion: 8 parts of step (1) gained petal, 52 parts of water, modified starch 5 parts, white sugar 23 parts, citric acid 0.5 part and Sal 0.1 part；
(3) stirring mixing: after the standby water of step (2) institute is heated to 80 DEG C, clear shape is mixed in thickness with modified starch, add petal post-heating to 95 DEG C, and under agitation it is incubated 11min, it is subsequently adding white sugar, citric acid and Sal, to be mixed uniformly after be maintained at 13min at 90 DEG C until modified starch fully transparentization, obtain mixed material；
(4) sterilizing: step (3) gained mixed material is heated at 82 DEG C 25min and carries out routine Pap bactericidal assay sterilization, then be that 10 DEG C/min decline warms to room temperature at rate of temperature fall, i.e. obtain fresh flower sauce.
Embodiment 9
(1) flower pretreatment: pluck the most open band dew Flos Caryophylli after sunrise in 2 hours, and uniformly spread dry in the sun out 4 hours in harvesting within latter 3 hours, the impurity such as then remove the colored base of a fruit in petal, bennet, blade, calyx, foreign body, insect, rotten flower, matter time are spent；
(2) dispensing: get the raw materials ready by the component of following weight portion: 6 parts of step (1) gained petal, 50 parts of water, modified starch 5 parts, white sugar 24 parts, citric acid 0.4 part and Sal 0.1 part；
(3) stirring mixing: after the standby water of step (2) institute is heated to 40 DEG C, clear shape is mixed in thickness with modified starch, add petal post-heating to 80 DEG C, and under agitation it is incubated 14min, it is subsequently adding white sugar, citric acid and Sal, to be mixed uniformly after be maintained at 8min at 90 DEG C until modified starch fully transparentization, obtain mixed material；
(4) sterilizing: step (3) gained mixed material is heated at 85 DEG C 19min and carries out routine Pap bactericidal assay sterilization, then be that 10 DEG C/min decline warms to room temperature at rate of temperature fall, i.e. obtain fresh flower sauce.
Embodiment 10
(1) flower pretreatment: pluck the most open band dew pear flower and Flos Gardeniae after sunrise in 3 hours, and uniformly spread dry in the sun out 5 hours in harvesting within latter 3 hours, the impurity such as then remove the colored base of a fruit in petal, bennet, blade, calyx, foreign body, insect, rotten flower, matter time are spent；
(2) dispensing: get the raw materials ready by the component of following weight portion: 10 parts of step (1) gained petal, 50 parts of water, modified starch 6 parts, white sugar 25 parts, citric acid 0.4 part and Sal 0.1 part；
(3) stirring mixing: after the standby water of step (2) institute is heated to 50 DEG C, clear shape is mixed in thickness with modified starch, add petal post-heating to 88 DEG C, and under agitation it is incubated 15min, it is subsequently adding white sugar, citric acid and Sal, to be mixed uniformly after be maintained at 12min at 90 DEG C until modified starch fully transparentization, obtain mixed material；
(4) sterilizing: step (3) gained mixed material is heated at 83 DEG C 25min and carries out routine Pap bactericidal assay sterilization, then be that 8 DEG C/min decline warms to room temperature at rate of temperature fall, i.e. obtain fresh flower sauce.
Embodiment 11
(1) flower pretreatment: pluck the most open band dew Flos persicae after sunrise in 3 hours, and uniformly spread dry in the sun out 5 hours in harvesting within latter 3 hours, the impurity such as then remove the colored base of a fruit in petal, bennet, blade, calyx, foreign body, insect, rotten flower, matter time are spent；
(2) dispensing: get the raw materials ready by the component of following weight portion: 10 parts of step (1) gained petal, 52 parts of water, modified starch 5 parts, white sugar 22 parts, citric acid 0.3 part and Sal 0.1 part；
(3) stirring mixing: after the standby water of step (2) institute is heated to 70 DEG C, clear shape is mixed in thickness with modified starch, add petal post-heating to 100 DEG C, and under agitation it is incubated 11min, it is subsequently adding white sugar, citric acid and Sal, to be mixed uniformly after be maintained at 13min at 90 DEG C until modified starch fully transparentization, obtain mixed material；
(4) sterilizing: step (3) gained mixed material is heated at 85 DEG C 23min and carries out routine Pap bactericidal assay sterilization, then be that 8 DEG C/min decline warms to room temperature at rate of temperature fall, i.e. obtain fresh flower sauce.
Embodiment 12
(1) flower pretreatment: pluck the most open band dew Flos Lilii viriduli after sunrise in 3 hours, and uniformly spread dry in the sun out 5 hours in harvesting within latter 3 hours, the impurity such as then remove the colored base of a fruit in petal, bennet, blade, calyx, foreign body, insect, rotten flower, matter time are spent；
(2) dispensing: get the raw materials ready by the component of following weight portion: 8 parts of step (1) gained petal, 51 parts of water, modified starch 6 parts, white sugar 26 parts, citric acid 0.6 part and Sal 0.1 part；
(3) stirring mixing: after the standby water of step (2) institute is heated to 40 DEG C, clear shape is mixed in thickness with modified starch, add petal post-heating to 98 DEG C, and under agitation it is incubated 8min, it is subsequently adding white sugar, citric acid and Sal, to be mixed uniformly after be maintained at 9min at 96 DEG C until modified starch fully transparentization, obtain mixed material；
(4) sterilizing: step (3) gained mixed material is heated at 90 DEG C 15min and carries out routine Pap bactericidal assay sterilization, then be that 5 DEG C/min decline warms to room temperature at rate of temperature fall, i.e. obtain fresh flower sauce.
Embodiment 13
(1) flower pretreatment: pluck the most open band dew Flos Hibisci Mutabilis after sunrise in 3 hours, and uniformly spread dry in the sun out 5 hours in harvesting within latter 3 hours, the impurity such as then remove the colored base of a fruit in petal, bennet, blade, calyx, foreign body, insect, rotten flower, matter time are spent；
(2) dispensing: get the raw materials ready by the component of following weight portion: 8 parts of step (1) gained petal, 50 parts of water, modified starch 5 parts, white sugar 20 parts, citric acid 0.3 part and Sal 0.1 part；
(3) stirring mixing: after the standby water of step (2) institute is heated to 60 DEG C, clear shape is mixed in thickness with modified starch, add petal post-heating to 100 DEG C, and under agitation it is incubated 10min, it is subsequently adding white sugar, citric acid and Sal, to be mixed uniformly after be maintained at 6min at 100 DEG C until modified starch fully transparentization, obtain mixed material；
(4) sterilizing: step (3) gained mixed material is heated at 82 DEG C 25min and carries out routine Pap bactericidal assay sterilization, then be that 10 DEG C/min decline warms to room temperature at rate of temperature fall, i.e. obtain fresh flower sauce.
Embodiment 14
(1) flower pretreatment: pluck the most open band dew Chinese flowering apple after sunrise in 3 hours, and uniformly spread dry in the sun out 5 hours in harvesting within latter 3 hours, the impurity such as then remove the colored base of a fruit in petal, bennet, blade, calyx, foreign body, insect, rotten flower, matter time are spent；
(2) dispensing: get the raw materials ready by the component of following weight portion: 10 parts of step (1) gained petal, 50 parts of water, modified starch 5 parts, white sugar 26 parts, citric acid 0.3 part and Sal 0.1 part；
(3) stirring mixing: after the standby water of step (2) institute is heated to 80 DEG C, clear shape is mixed in thickness with modified starch, add petal post-heating to 93 DEG C, and under agitation it is incubated 12min, it is subsequently adding white sugar, citric acid and Sal, to be mixed uniformly after be maintained at 9min at 88 DEG C until modified starch fully transparentization, obtain mixed material；
(4) sterilizing: step (3) gained mixed material is heated at 85 DEG C 15min and carries out routine Pap bactericidal assay sterilization, then be that 10 DEG C/min decline warms to room temperature at rate of temperature fall, i.e. obtain fresh flower sauce.
Comparative example 1: same as in Example 1, only replaces with Flos Rosae Rugosae dry flower by fresh rose flower.
Comparative example 2: same as in Example 1, is additionally added carrageenan and/or xanthan gum in dispensing.
Comparative example 3: same as in Example 1, is additionally added glycine, sodium pyrosulfite and/or sodium citrate in dispensing.
Comparative example 4: same as in Example 1, is additionally added VC in dispensing.
Comparative example 5: same as in Example 1, is additionally added carrageenan, sodium citrate and VC in dispensing.
Comparative example 6: same as in Example 1, the temperature retention time in step 3 is less than 5min.
Comparative example 7: same as in Example 1, the temperature retention time in step 3 is more than 15min.
Comparative example 8: same as in Example 1, step 3 is to be initially charged citric acid, Sal and white sugar, adds water, modified starch.
Comparative example 9: same as in Example 1, step 3 be dispensing is all mixed after reheat and be incubated.
Claims (6)
1. the preparation method of a fresh flower sauce, it is characterised in that through following each step:
(1) flower pretreatment: harvest flowers in 2～3 hours after sunrise, and uniformly spread dry in the sun 3～5 hours within latter 3 hours out in harvesting, then petal is cleared up；
(2) dispensing: get the raw materials ready by the component of following weight portion: step (1) gained petal 5～10 parts, water 50～52 parts, modified starch 5～6 parts, white sugar 20～26 parts, citric acid 0.3～0.6 part and Sal 0.1 part；
(3) stirring mixing: after the standby water of step (2) institute is heated to 40～80 DEG C, clear shape is mixed in thickness with modified starch, add petal post-heating to 80～100 DEG C, and under agitation insulation 5～15min, it is subsequently adding white sugar, citric acid and Sal, to be mixed uniformly after be maintained at 80～100 DEG C until modified starch fully transparentization, obtain mixed material；
(4) sterilizing: step (3) gained mixed material routine Pap bactericidal assay is sterilized, then is cooled to room temperature, i.e. obtain fresh flower sauce.
Preparation method the most according to claim 1, it is characterised in that: the flower of described step (1) includes one or more in edible rose, jasmine, Flos Chrysanthemi, Flos Osmanthi Fragrantis, Flos Gardeniae, Flos micheliae Albae, Flos Nelumbinis, Flos Camelliae Japonicae, Flos Caryophylli, pear flower, Flos persicae, Flos Lilii viriduli, Flos Hibisci Mutabilis, Chinese flowering apple.
Preparation method the most according to claim 1, it is characterised in that: the harvesting of described step (1) is to pluck the most open band dew flower.
Preparation method the most according to claim 1, it is characterised in that: the cleaning of described step (1) is to remove the flower base of a fruit, bennet, blade, calyx, foreign body, insect, rotten flower, matter time flower.
Preparation method the most according to claim 1, it is characterised in that: the routine Pap bactericidal assay of described step (4) is mixed material to heat at 80～90 DEG C 15～25min sterilize.
Preparation method the most according to claim 1, it is characterised in that: the cooling of described step (4) be rate of temperature fall be 5～10 DEG C/min decline warm to room temperature.
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| CN105325991A (en) * | 2015-11-13 | 2016-02-17 | 合肥杠岗香食品有限公司 | Flavor seasoning for dessert with flower fragrance and preparation method of flavor seasoning |
| CN105495591A (en) * | 2015-12-18 | 2016-04-20 | 林淑丽 | Flower sauce and making method thereof |
| CN106360695A (en) * | 2016-08-31 | 2017-02-01 | 云南玖香鲜花生物科技股份有限公司 | Soft rose cake and preparation method thereof |
| CN108651926A (en) * | 2017-03-27 | 2018-10-16 | 覃超程 | A kind of yulan flower sauce and preparation method thereof |
| CN107048398B (en) * | 2017-04-24 | 2020-12-11 | 菏泽瑞璞牡丹产业科技发展有限公司 | Application of peony in simultaneous making of peony dew and peony sauce and method |
| CN107242530A (en) * | 2017-07-17 | 2017-10-13 | 安徽元贞川崎食品有限公司 | Mix sweet taste sauce and preparation method thereof |
| CN108450636B (en) * | 2018-02-05 | 2021-07-23 | 中山市日威食品有限公司 | Preparation method of fresh flower sugar |
| CN108497416A (en) * | 2018-03-26 | 2018-09-07 | 安徽师范大学 | A kind of flower sauce and its production method keeping Pigment of Chrysanthemum and flavor |
| CN109123288A (en) * | 2018-08-31 | 2019-01-04 | 德宏后谷咖啡有限公司 | A kind of coffee flower food and preparation method thereof |
| CN109007774A (en) * | 2018-09-28 | 2018-12-18 | 甘肃金桥玫瑰科技有限公司 | A kind of rose paste and preparation method thereof |
| CN109619535A (en) * | 2018-12-31 | 2019-04-16 | 安徽泓森高科林业股份有限公司 | A kind of processing method of deep gloomy Chinese scholartree fresh flower sauce |
| CN112369593A (en) * | 2020-11-13 | 2021-02-19 | 北京味食源食品科技有限责任公司 | Peach blossom-flavored seasoning and preparation method and application thereof |
| CN113951480A (en) * | 2021-10-29 | 2022-01-21 | 济南紫金玫瑰股份有限公司 | Fresh-keeping rose sauce |
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| CN1257662A (en) * | 1998-12-23 | 2000-06-28 | 赵明 | Nutrient-enriched fresh rose flower paste |
| CN101455327B (en) * | 2009-01-04 | 2012-01-11 | 昆明理工大学 | Rose paste and preparation technique thereof |
| RU2437579C2 (en) * | 2009-06-08 | 2011-12-27 | Открытое Акционерное Общество "Казанский Жировой Комбинат" | Emulsion food product |
| CN102204664B (en) * | 2011-05-10 | 2012-10-31 | 普绩 | Preparation process of fresh flower sauce |
| CN102697027B (en) * | 2012-06-26 | 2013-11-06 | 杭州博多工贸有限公司 | Fresh flower paste and preparation method thereof |
| KR101424379B1 (en) * | 2013-01-10 | 2014-07-31 | 배준서 | Unit using high nutritional famous dressing (or source) rose petals and barley net manufacturing methods and compositions thereof. |
| CN104223026B (en) * | 2014-09-12 | 2016-01-13 | 济南玖玫玫瑰制品有限公司 | A kind of preparation method of rose paste |
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Address after: 650000 Yunnan city of Kunming province Kunming Economic Development Zone New snail Bay commodity processing base C6 three storey building Applicant after: YUNNAN JIUXIANG FLOWERS BIOLOGICAL TECHNOLOGY Co.,Ltd. Applicant after: Fu Lichun Address before: 650000 Yunnan city of Kunming province Kunming Economic Development Zone New snail Bay commodity processing base C6 three storey building Applicant before: YUNNAN JIUXIANG FLOWERS FOOD SCIENCE AND TECHNOLOGY CO.,LTD. Applicant before: Fu Lichun |
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Denomination of invention: Fresh flower sauce and its preparation method Effective date of registration: 20231013 Granted publication date: 20160817 Pledgee: Kunming Dongfeng Sub branch of Bank of China Ltd. Pledgor: YUNNAN JIUXIANG FLOWERS BIOLOGICAL TECHNOLOGY Co.,Ltd. Registration number: Y2023980061028 |