CN108391799A - A kind of production method of rose paste - Google Patents
A kind of production method of rose paste Download PDFInfo
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- CN108391799A CN108391799A CN201810287410.7A CN201810287410A CN108391799A CN 108391799 A CN108391799 A CN 108391799A CN 201810287410 A CN201810287410 A CN 201810287410A CN 108391799 A CN108391799 A CN 108391799A
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- Prior art keywords
- rose
- brown rice
- rice powder
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- 241000220317 Rosa Species 0.000 title claims abstract description 38
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 9
- 235000021329 brown rice Nutrition 0.000 claims abstract description 16
- 230000035784 germination Effects 0.000 claims abstract description 15
- 239000000843 powder Substances 0.000 claims abstract description 15
- 239000000084 colloidal system Substances 0.000 claims abstract description 8
- 239000007788 liquid Substances 0.000 claims abstract description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 5
- 238000000855 fermentation Methods 0.000 claims abstract description 4
- 230000004151 fermentation Effects 0.000 claims abstract description 4
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 4
- 230000002269 spontaneous effect Effects 0.000 claims abstract description 4
- 241000209094 Oryza Species 0.000 claims description 10
- 235000007164 Oryza sativa Nutrition 0.000 claims description 10
- 235000009566 rice Nutrition 0.000 claims description 10
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 9
- 238000003756 stirring Methods 0.000 claims description 6
- 238000000034 method Methods 0.000 claims description 4
- 102000004139 alpha-Amylases Human genes 0.000 claims description 3
- 108090000637 alpha-Amylases Proteins 0.000 claims description 3
- 229940024171 alpha-amylase Drugs 0.000 claims description 3
- 108010089934 carbohydrase Proteins 0.000 claims description 3
- 239000012535 impurity Substances 0.000 claims description 3
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims description 2
- 239000001110 calcium chloride Substances 0.000 claims description 2
- 229910001628 calcium chloride Inorganic materials 0.000 claims description 2
- 230000000694 effects Effects 0.000 abstract description 4
- 235000013305 food Nutrition 0.000 abstract description 4
- BTCSSZJGUNDROE-UHFFFAOYSA-N gamma-aminobutyric acid Chemical class NCCCC(O)=O BTCSSZJGUNDROE-UHFFFAOYSA-N 0.000 description 7
- OGNSCSPNOLGXSM-UHFFFAOYSA-N (+/-)-DABA Natural products NCCC(N)C(O)=O OGNSCSPNOLGXSM-UHFFFAOYSA-N 0.000 description 3
- 239000003205 fragrance Substances 0.000 description 3
- 229960003692 gamma aminobutyric acid Drugs 0.000 description 3
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- GLZPCOQZEFWAFX-UHFFFAOYSA-N Geraniol Chemical compound CC(C)=CCCC(C)=CCO GLZPCOQZEFWAFX-UHFFFAOYSA-N 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- WRMNZCZEMHIOCP-UHFFFAOYSA-N 2-phenylethanol Chemical compound OCCC1=CC=CC=C1 WRMNZCZEMHIOCP-UHFFFAOYSA-N 0.000 description 1
- 208000007882 Gastritis Diseases 0.000 description 1
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 1
- GLZPCOQZEFWAFX-JXMROGBWSA-N Nerol Natural products CC(C)=CCC\C(C)=C\CO GLZPCOQZEFWAFX-JXMROGBWSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 238000009825 accumulation Methods 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000005660 chlorination reaction Methods 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 230000005284 excitation Effects 0.000 description 1
- 229930003944 flavone Natural products 0.000 description 1
- -1 flavone compound Chemical class 0.000 description 1
- 235000011949 flavones Nutrition 0.000 description 1
- 230000000116 mitigating effect Effects 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 230000001766 physiological effect Effects 0.000 description 1
- 239000011505 plaster Substances 0.000 description 1
- 229920001184 polypeptide Polymers 0.000 description 1
- 239000011148 porous material Substances 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 239000002002 slurry Substances 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 description 1
- 239000000341 volatile oil Substances 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
- A23L21/11—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products obtained by enzymatic digestion of fruit or vegetable compositions
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
- A23L21/15—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Cereal-Derived Products (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
A kind of production method of rose paste belongs to food processing technology field, and in particular to a kind of production method of rose paste.Roseleaf plus clear water are boiled 12 minutes, are cooled to 20 30 DEG C, colloid mill is crossed and obtains rose pulp, rose pulp and germination brown rice powder are uniformly mixed, through digesting to obtain enzymolysis liquid, enzymolysis liquid is cooled to 20 30 DEG C, is crossed after colloid mill with white granulated sugar according to mass ratio 1:1 ratio is uniformly mixed, and is got product after spontaneous fermentation, after-ripening.The present invention rose paste compared with traditional rose paste, not only features good taste and also have more health-care effects.
Description
Technical field
The invention belongs to food processing technology fields, and in particular to a kind of production method of rose paste.
Background technology
The manufacturing history of rose paste is long, originates from the Ming Dynasty, the history away from the modern existing centuries, rose paste aroma of pure,
Dense, delicious flavour, be process rose original flavor food primary raw material, rose paste contain volatile oil, esters, benzyl carbinol,
Tens kinds of nerol, organic acid, haematochrome, uranidin, carrotene etc. composition beneficial to human body, rich in zinc, potassium, calcium, selenium etc.
Various trace elements.Rose paste has the effects that moisten skin, caring skin, anti-aging, keeps skin moisture, and to stomach cold, shallow
The diseases such as table gastritis have treatment and mitigation.Frequent edible rose sauce, outlet in mouth, what pore came out is all rose
Perfume (or spice), is the fashion food of modern high-grade catering industry, and the package piece that can plaster eats, directly washes by water or make various sweets, meet year
It celebrates a festival and can also be used to make the rose rice dumpling and roseate moon cake.
Traditional rose paste be with white sugar or brown sugar with roseleaf is mixed marinated forms, this way is so far still civil
It is widely current, these civil knowledge and skill are obtained by the accumulation of the generation experience of life, so inevitably existing
Defect, for example, efficacy effect is relatively single.The present invention increases enzymolysis process in the manufacturing process of rose paste, not only increases
The fragrance of product, and increase more health-care efficacies.
Invention content
The fragrance of flowers is strong, the production method of rose paste full of nutrition the object of the present invention is to provide a kind of.
The object of the present invention is achieved like this：
Dry rose is removed into Hua Xin and flower is formed and waits impurity, petal is left behind, weighs the petal of certain mass, 50 times of quality are added
Clear water, boil 1-2 minutes, be cooled to 20-30 DEG C, cross colloid mill and obtain rose pulp.
Sprouted unpolished rice is crushed into obtain germination brown rice powder, weighs the germination brown rice powder of certain mass, 2.8-3.2 times of quality is added
Rose pulp, stir evenly, be heated to 40-42 DEG C, digest 50-60 minute, then heat to 48-52 DEG C, continue enzymolysis 50-
60 minutes, Thermostable α-Amylase then is added in the ratio of 10-12 unit of every gram of germination brown rice powder, adds sprouted unpolished rice
The food-grade calcium chloride of silty amount 0.2%, stirs evenly, and 60 are reduced the temperature to after being digested 30-40 minutes under the conditions of 90-95 DEG C
DEG C, citric acid is added, PH is adjusted to 4.3-4.8, carbohydrase is added in the ratio of 100-120 unit of every gram of germination brown rice powder,
Enzymolysis liquid is digested 4-6 hours to obtain under the conditions of 60 DEG C.
Enzymolysis liquid is cooled to 20-30 DEG C, is crossed after colloid mill with white granulated sugar according to mass ratio 1:1 ratio is uniformly mixed,
After-ripening is got product for 30-40 days under the conditions of spontaneous fermentation is placed on 2-6 DEG C in 6-8 days under the conditions of 20-30 DEG C.
The method for utilizing " QB/T4587-2013 γ-aminobutyric acids " measures rose paste, commercially available brown rice and city of the present invention respectively
The content for selling γ-aminobutyric acid in sprouted unpolished rice is converted into over dry data, as a result see the table below：
As can be seen from the above table, the content of the γ-aminobutyric acid in rose paste of the invention is significantly larger than commercially available brown rice, and
The level of sprouted unpolished rice is approached, so the rose paste of the present invention has health-care efficacy.
The rose paste of the present invention is added to sprouted unpolished rice compared with traditional rose edible pastes processing, and has germination rough
It the step of rice enzymolysis, not only greatly improves the nutrition contents such as the γ-aminobutyric acid in rose paste, polypeptide, also makes
Raw material includes that the physiological activity of many nutrients including flavone compound is largely increased, the fragrance of rose also by
Further excitation release so that rose paste of the invention not only features good taste and also have more health-care effects.
Specific implementation mode
Dry rose is removed into Hua Xin and flower is formed and waits impurity, petal is left behind, weighs the petal of certain mass, be added 50 times
The clear water of quality boils 2 minutes, is cooled to 25 DEG C, crosses colloid mill and obtains rose pulp.
Sprouted unpolished rice is crushed into obtain germination brown rice powder, weighs the germination brown rice powder of certain mass, the rose of 3 times of quality is added
Slurry, stirs evenly, and is heated to 40 DEG C, digests 55 minutes, then heats to 50 DEG C, continues enzymolysis 55 minutes, then presses every gram of hair
Thermostable α-Amylase is added in the ratio of 10 units of bud coarse rice powder, adds the food-grade chlorination of germination brown rice powder quality 0.2%
Calcium stirs evenly, and 60 DEG C are reduced the temperature to after being digested 35 minutes under the conditions of 95 DEG C, citric acid is added, PH is adjusted to 4.5, press
Carbohydrase is added in the ratio of 100 units of every gram of germination brown rice powder, and enzymolysis liquid is digested 5 hours to obtain under the conditions of 60 DEG C.
Enzymolysis liquid is cooled to 25 DEG C, is crossed after colloid mill with white granulated sugar according to mass ratio 1:1 ratio is uniformly mixed, 25
After-ripening is got product for 35 days under the conditions of spontaneous fermentation is placed on 4 DEG C in 7 days under the conditions of DEG C.
Claims (1)
1. a kind of production method of rose paste, it is characterized in that being prepared by following process：
(1) dry rose is removed into Hua Xin and flower is formed and waits impurity, left behind petal, weigh the petal of certain mass, 50 times of matter are added
The clear water of amount boils 1-2 minutes, is cooled to 20-30 DEG C, crosses colloid mill and obtains rose pulp；
(2) sprouted unpolished rice is crushed into obtain germination brown rice powder, weigh the germination brown rice powder of certain mass, 2.8-3.2 times of quality of addition
Rose pulp stirs evenly, and is heated to 40-42 DEG C, digests 50-60 minutes, then heats to 48-52 DEG C, continues to digest 50-60
Minute, Thermostable α-Amylase then is added in the ratio of 10-12 unit of every gram of germination brown rice powder, adds germination brown rice powder
The food-grade calcium chloride of quality 0.2%, stirs evenly, and 60 DEG C are reduced the temperature to after being digested 30-40 minutes under the conditions of 90-95 DEG C,
Citric acid is added, PH is adjusted to 4.3-4.8, carbohydrase is added in the ratio of 100-120 unit of every gram of germination brown rice powder,
Enzymolysis liquid is digested 4-6 hours to obtain under the conditions of 60 DEG C；
(3) enzymolysis liquid is cooled to 20-30 DEG C, crossed after colloid mill with white granulated sugar according to mass ratio 1:1 ratio is uniformly mixed,
After-ripening is got product for 30-40 days under the conditions of spontaneous fermentation is placed on 2-6 DEG C in 6-8 days under the conditions of 20-30 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810287410.7A CN108391799A (en) | 2018-03-31 | 2018-03-31 | A kind of production method of rose paste |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810287410.7A CN108391799A (en) | 2018-03-31 | 2018-03-31 | A kind of production method of rose paste |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108391799A true CN108391799A (en) | 2018-08-14 |
Family
ID=63099347
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810287410.7A Withdrawn CN108391799A (en) | 2018-03-31 | 2018-03-31 | A kind of production method of rose paste |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108391799A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112471468A (en) * | 2020-12-24 | 2021-03-12 | 云南柏莎健康产业有限公司 | Rose flower sauce production method |
| CN113397132A (en) * | 2021-07-14 | 2021-09-17 | 湖北瑞晟生物有限责任公司 | Rose flower sauce refining method |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105410556A (en) * | 2015-11-18 | 2016-03-23 | 郎溪县幸福精米厂 | Sprouted brown rice juice capable of maintaining beauty and keeping young and preparation method of sprouted brown rice juice |
| CN105901524A (en) * | 2016-04-19 | 2016-08-31 | 哈尔滨伟平科技开发有限公司 | A preparing method of a soybean paste |
| CN106387842A (en) * | 2016-08-31 | 2017-02-15 | 安徽国丰农业科技发展有限公司 | Fermented chrysanthemum sauce |
| CN106616771A (en) * | 2017-01-05 | 2017-05-10 | 哈尔滨伟平科技开发有限公司 | Production method of ginkgo powder |
-
2018
- 2018-03-31 CN CN201810287410.7A patent/CN108391799A/en not_active Withdrawn
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105410556A (en) * | 2015-11-18 | 2016-03-23 | 郎溪县幸福精米厂 | Sprouted brown rice juice capable of maintaining beauty and keeping young and preparation method of sprouted brown rice juice |
| CN105901524A (en) * | 2016-04-19 | 2016-08-31 | 哈尔滨伟平科技开发有限公司 | A preparing method of a soybean paste |
| CN106387842A (en) * | 2016-08-31 | 2017-02-15 | 安徽国丰农业科技发展有限公司 | Fermented chrysanthemum sauce |
| CN106616771A (en) * | 2017-01-05 | 2017-05-10 | 哈尔滨伟平科技开发有限公司 | Production method of ginkgo powder |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112471468A (en) * | 2020-12-24 | 2021-03-12 | 云南柏莎健康产业有限公司 | Rose flower sauce production method |
| CN113397132A (en) * | 2021-07-14 | 2021-09-17 | 湖北瑞晟生物有限责任公司 | Rose flower sauce refining method |
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Application publication date: 20180814 |