CN112471468A - Rose flower sauce production method - Google Patents
Rose flower sauce production method Download PDFInfo
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- CN112471468A CN112471468A CN202011544744.1A CN202011544744A CN112471468A CN 112471468 A CN112471468 A CN 112471468A CN 202011544744 A CN202011544744 A CN 202011544744A CN 112471468 A CN112471468 A CN 112471468A
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- 241000220317 Rosa Species 0.000 title claims abstract description 97
- 235000015067 sauces Nutrition 0.000 title abstract description 16
- 238000004519 manufacturing process Methods 0.000 title description 3
- 241000286209 Phasianidae Species 0.000 claims abstract description 41
- 238000002791 soaking Methods 0.000 claims abstract description 33
- 238000000855 fermentation Methods 0.000 claims abstract description 26
- 230000004151 fermentation Effects 0.000 claims abstract description 26
- 238000000034 method Methods 0.000 claims abstract description 23
- 241000287828 Gallus gallus Species 0.000 claims abstract description 19
- 238000002360 preparation method Methods 0.000 claims abstract description 12
- 239000000843 powder Substances 0.000 claims abstract description 8
- 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 claims abstract description 5
- 229930006000 Sucrose Natural products 0.000 claims abstract description 5
- 238000009835 boiling Methods 0.000 claims abstract description 4
- 239000000084 colloidal system Substances 0.000 claims abstract description 4
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 21
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims description 19
- 235000011187 glycerol Nutrition 0.000 claims description 9
- 238000007689 inspection Methods 0.000 claims description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 4
- 238000004140 cleaning Methods 0.000 claims description 3
- 239000008213 purified water Substances 0.000 claims description 3
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 abstract description 18
- 235000019640 taste Nutrition 0.000 abstract description 14
- 239000003205 fragrance Substances 0.000 abstract description 10
- 239000002245 particle Substances 0.000 abstract description 4
- 239000000796 flavoring agent Substances 0.000 description 17
- 235000019634 flavors Nutrition 0.000 description 17
- 239000007788 liquid Substances 0.000 description 12
- 239000000463 material Substances 0.000 description 10
- 235000019633 pungent taste Nutrition 0.000 description 8
- 238000010792 warming Methods 0.000 description 6
- 229920001864 tannin Polymers 0.000 description 5
- 235000018553 tannin Nutrition 0.000 description 5
- 239000001648 tannin Substances 0.000 description 5
- 235000021419 vinegar Nutrition 0.000 description 5
- 239000000052 vinegar Substances 0.000 description 5
- 206010013911 Dysgeusia Diseases 0.000 description 4
- 235000019658 bitter taste Nutrition 0.000 description 4
- 235000013305 food Nutrition 0.000 description 3
- 230000007794 irritation Effects 0.000 description 3
- 241000894006 Bacteria Species 0.000 description 2
- 241000109329 Rosa xanthina Species 0.000 description 2
- 235000004789 Rosa xanthina Nutrition 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 235000019606 astringent taste Nutrition 0.000 description 2
- 230000000052 comparative effect Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
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- 235000000536 Brassica rapa subsp pekinensis Nutrition 0.000 description 1
- 241000499436 Brassica rapa subsp. pekinensis Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 244000017020 Ipomoea batatas Species 0.000 description 1
- 235000002678 Ipomoea batatas Nutrition 0.000 description 1
- 240000000249 Morus alba Species 0.000 description 1
- 235000008708 Morus alba Nutrition 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 244000052616 bacterial pathogen Species 0.000 description 1
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- 150000001875 compounds Chemical class 0.000 description 1
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- 230000000378 dietary effect Effects 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
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- 229910001220 stainless steel Inorganic materials 0.000 description 1
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- 235000013311 vegetables Nutrition 0.000 description 1
- 235000014101 wine Nutrition 0.000 description 1
Images
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
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention relates to a rose sauce preparation method, which comprises the following steps: crushing rose petals to obtain a particle size of less than 1mm, and then placing the crushed rose petals into a colloid mill for superfine crushing to obtain rose powder with the particle size of 20-40 mu m; putting the rose powder into a boiling pot, adding white sugar, wherein the sugar-flower ratio is 1.1: 1-1.4: 1 by mass; adding a pheasant treatment solution with the pH value of 2.9, and putting the pheasant treatment solution which is 10-15% '' of the rose in mass into a container for fermentation; turning over every 24 h. The product prepared by the method has the elegant fragrance of the common rose sauce in the former taste and the special mellow fragrance of the chicken soaking solution of the hydrochloric acid.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a rose sauce preparation method.
Background
Roses are edible flowers with high yield in Yunnan, and are widely and artificially planted in Yunnan. The preparation of the rose jam is a mature process. The sugar flower ratio, the acid flower ratio, the fermentation time and the fermentation temperature are four main process parameters for preparing the rose sauce, and the four parameters are generally selected according to different flavor requirements. The selection of the four main process parameters, in addition to considering different flavor requirements, also considers that the appropriate sugar flower ratio affects the metabolic activity and alcohol content of the yeast. In consideration of the proper acid-flower ratio, citric acid is usually added to adjust the acidity, and it should be noted that too high acidity can cause strong irritation and affect the flavor of the rose jam, and too low acidity can cause the fermentation system to be polluted by mixed bacteria, so that the fragrance has mixed taste and is not pure. The fermentation time is usually 33d to 36 d. The fermentation temperature is usually within the range of 32 to 34 ℃.
The rose is fermented together with other fermentation materials, so that the flavor of the rose fermented product can be adjusted, and rose fermented products with different flavors can be obtained, and the technology is mature in the field, for example, the rose and germinated brown rice are fermented together, the rose and mulberry are fermented together, and even the rose, green vegetables and purple sweet potatoes are fermented together to prepare the compound pickled Chinese cabbage.
Yunnan has abundant plant resources, and some fermentation materials are combined with roses, so that rose fermentation products with different flavors can be developed. The difficulty is that the rose fermentation product has light fragrance, the fermentation material with light pungent taste is selected to be combined with the rose, otherwise the special light fragrance of the rose is covered, the fermentation material with light pungent taste also has the advantage of heavy aftertaste, otherwise the meaning of fermenting the material and the rose together is not reflected. In a word, the rose combined fermentation material has to be light in the former taste and heavy in the aftertaste.
The pheasant can grow naturally in several areas of Yunnan province, such as Lincang, anger river, Baoshan, Dali, etc. it is very easy to obtain naturally grown pheasant from wild. Some places in Yunnan province have the tradition of soaking vinegar by using leaves of pheasant. The vinegar soaked from leaves of pheasant has certain irritation before taste and special fragrance after taste, and the pH value is usually about 3.0.
Disclosure of Invention
The invention provides a method for preparing rose flower sauce, and the prepared rose flower sauce effectively combines the unique elegant taste of the rose flower sauce with the unique savoury and mellow feeling of the chicken soaking solution of hydrochloric acid.
The preparation method of the rose jam is characterized by comprising the following steps:
(1) preparing rose, namely cleaning and airing rose petals, crushing the rose petals to the granularity of less than 1mm, and then putting the rose petals into a colloid mill for superfine crushing to obtain rose powder with the granularity of 20-40 mu m.
(2) Preparing rose mixed liquor, namely putting rose powder into a boiling pot, and adding white sugar, wherein the sugar-flower ratio is 1.1: 1-1.4: 1 by mass; adding a pheasant treatment solution with the pH value of 2.7-2.8, wherein the pheasant treatment solution accounts for 10% -15% of the rose by mass.
(3) Putting into a container for fermentation.
(4) Turning over every 24 h.
(5) And (5) quality inspection.
(6) And (5) selling the finished product.
The treatment method of the pheasant treatment solution comprises the following steps:
(1) stacking, namely stacking the cleaned and dried pickled chicken leaves to turn yellow, wherein the stacking temperature is 30-35 ℃, and the stacking time is 24 hours;
(2) soaking, namely soaking the stack-heated yellow pheasant leaves in purified water, and soaking the rose petals in a plurality of gauze pockets, wherein the proportions of the pheasant leaves and the rose petals are 3: 1-4: 1 by mass; soaking for 24 hours, and taking away the gauze bag with the rose petals; soaking the remained pheasant leaves for 12-24 hours;
(3) clarifying the soak solution and then concentrating;
(4) adjusting the acidity of the solution to 2.8-3.0 by using citric acid;
(5) adding 1-2% edible glycerin.
The rose fermentation product is combined with the pheasant to obtain a rose fermentation product with the former taste having the elegant fragrance of the common rose sauce and the latter taste having the special mellow fragrance of the pheasant soaking liquid, and the difficulty is to treat the pheasant soaking liquid. The process parameters mainly considered for preparing the rose jam of the invention do not exceed the conventional knowledge in the field, namely, the sugar flower ratio, the acid flower ratio, the fermentation time and the fermentation temperature are all selected in the common range in the field.
The pheasant chicken soaking liquid is usually used as edible vinegar, has certain pungent taste, and the pungent taste does not make eaters feel dislike when being used as the edible vinegar, but stimulates taste buds to increase mouthfeel, so that the pheasant chicken soaking liquid is a good flavor. However, when the rose fermented product is combined with pheasant, the pungent taste must be reduced. The pheasant chicken soaking liquid has a small amount of bitter taste similar to that of wine, so that the pheasant chicken after eating the vinegar has mellow taste and stereoscopic impression. Similarly, when rose fermented products are combined with pheasant, the bitterness must be reduced.
The beneficial effects of the patent application of the invention are as follows: the product prepared by the method has the elegant fragrance of the common rose sauce in the former taste and the special mellow fragrance of the chicken soaking solution of the hydrochloric acid.
The invention of the patent application is characterized in that:
(1) the rose fermentation product is combined with the pheasant, and has certain creativity. The person skilled in the art generally does not want to combine the two. Although the mellow taste of the chicken bouillon hydrochloride after-taste can be combined with the elegant taste of the rose jam before-taste, the person skilled in the art is generally surprised by the pungent and bitter taste of the chicken bouillon hydrochloride.
(2) The mountain hydrochloric acid chicken soaking liquid is selected to replace citric acid required by rose sauce preparation, and the method has certain originality in the field of rose sauce preparation. To combine the rose fermentation product with other materials, one skilled in the art would typically ferment some of the preferred fermentation material with the rose flowers, without thinking of replacing citric acid with an acidic soak of some of the material.
(3) The pheasant is piled up and warmed before being soaked, so that the pungent taste of the pheasant soaking liquid is effectively removed.
(4) The leaves of the pheasant are soaked with the rose petals simultaneously, so that the pungent taste of the pheasant soaking liquid is effectively neutralized.
(5) The appropriate amount of edible glycerin is added into the pheasant soaking liquid, so that the tannin content of the pheasant soaking liquid is reduced, and the astringency of the pheasant soaking liquid is reduced, thereby reducing the astringency of the rose sauce product.
Drawings
FIG. 1 is a process flow diagram of the present invention.
FIG. 2 is page 1 of a third party submission report, according to an embodiment of the present invention.
Fig. 3 is a third party submission report page 2 in accordance with an embodiment of the present invention.
Detailed Description
First, material preparation
And (3) rose: edible rose of Yunnan red wine of Yunnan Baisha health industry limited company; chicken with hydrochloric acid: picking wild Yunan Yizhen Zhenyu mountain of Pink county of Dali Bai nationality of Yunnan province; white sugar, citric acid, a fermentation plastic bucket, a gauze bag and a stainless steel saucepan: is sold on the market;
secondly, treatment of chicken soaking liquid with hydrochloric acid
(1) Stacking and warming, namely stacking and warming the cleaned and dried 5KG pickled chicken leaves to be yellow, wherein the stacking and warming temperature is 30-35 ℃, and the stacking and warming time is 24 h;
(2) soaking, namely soaking the stack-heated yellow leaves of the pheasant in 30KG purified water, placing 10KG rose petals in a plurality of gauze pockets, and soaking the rose petals and the leaves of the pheasant in water at the same time; soaking for 24 hours, and taking away the gauze bag filled with the rose petals; soaking the remained pheasant leaves for 12-24 hours; if the gauze bag containing the rose petals is not taken away in 24 hours, the rose soaked for a long time can generate the bad smell of rotten rose.
(3) Clarifying the soak solution;
(4) adjusting the acidity of the solution to 2.9 by using citric acid;
(5) adding edible glycerin with the weight percentage of 1.5 percent of the solution. Through multiple groups of comparative experiments, the tannin content of the soak solution without the edible glycerin is 0.2-0.4%, and the tannin content of the soak solution with the edible glycerin is 0.1-0.2%.
Preparation of rose jam
(1) Preparing rose, cleaning and airing 5KG rose petals, crushing the rose petals to the particle size of less than 1mm, and then placing the crushed rose petals into a colloid mill for superfine crushing to obtain rose powder with the particle size of 30 mu m.
(2) Preparing rose mixed liquor, putting 5KG rose powder into a boiling pot, adding 6KG white sugar, adding a chicken treatment solution with a pH value of 2.9, and adding 500g of the chicken treatment solution.
(3) Putting into a container for fermentation.
(4) Turning over every 24 h.
(5) And (5) quality inspection.
(6) And (5) selling the finished product.
Referring to fig. 1, 200 g/bag of the rose jam product produced by this example was sent to yunan commercial quality inspection technology service ltd for third-party inspection on 11/06/2020, and 6 bags were sent, and the inspection report No. sc202005941 is shown in fig. 2 and 3 (page 3 has no relevant information and is not shown).
The judgment basis is as follows: GB/T10782-2006 general rules for preserved fruit; GB 2760-; GB 29921 + 2013 pathogenic bacteria limit in national food safety Standard GB 14884 + 2016 national food safety Standard Honey.
The rose jam product produced by the invention is in accordance with GB/T10782-2006 (6.2) standard in sensory, has the shape, color, tissue, taste and smell which are required by the variety, and has no peculiar smell, mildew and impurities.
Fourth, comparative experiment
TABLE 1 products of six different manufacturing methods
TABLE 2 Rose jam sensory evaluation criteria
TABLE 3 score table for six products
The practitioner of the product prepared by six different methods searches for 30 rose related products to taste and score. In color and luster, the product prepared by the method is slightly lower in score than the product prepared by the common rose sauce preparation process in the field, and the fermentation is possibly influenced because the pheasant is introduced with mixed bacteria to a certain degree. In the absence of the step of adding dietary glycerol, the colour score was lowest, probably because the fermentation was affected by the presence of large amounts of tannin.
In terms of flavor, the product made according to the method of the present invention scores slightly less than the product made by the rose paste making process common in the art, probably because the first exposure of the participating scorers to rose paste containing pheasant flavor was unacceptable for a while. But the score is only slightly lower, if the consideration of the higher typical score shows higher recognition in the actual market sale, so the sales volume is not influenced. In the absence of the step of adding edible glycerin, the flavor score was lowest, probably because of the bitter taste caused by the presence of large amounts of tannin. In addition, the products lacking the step of stacking and warming the pheasant leaves and the step of soaking the rose petals and the pheasant leaves together have lower scores in terms of flavor than the products prepared by the method of the present invention and the products prepared by the conventional rose paste preparation process in the art, because the irritation of the pheasant is not controlled.
In terms of mouthfeel, the product made according to the method of the invention scores slightly less than the product made by the usual rose-paste making process in the art, for reasons which may be similar to those of flavour, because the participating scorers are unacceptably ready to accept for the first time when they come into contact with a rose-paste containing the flavour of pheasant. The applicant believes that this score does not affect the actual sales either because the score is only slightly lower than the products made by the rose paste making process typical in the art or because the unique mouthfeel of pheasant is attractive to consumers who prefer it. At present, in China, rose consumers are numerous, and consumers who like the unique mouthfeel of the rose tea are not lacked. The product which is lack of the step of adding edible glycerin and has the lowest flavor score, the step of stacking and warming the leaves of the chicken with the hydrochloric acid and the step of soaking the rose petals and the leaves of the chicken with the hydrochloric acid together is also absent, the score in the aspect of flavor is lower than that of the product prepared by the method and the product prepared by the common rose flower sauce preparation process in the field, and the reason and the analysis in the aspect of flavor are not repeated.
Typically, the product obtained by the method has the highest score, which indicates that the product has very obvious identification, and consumers can clearly distinguish the product from other products of the same type. The method is very favorable for establishing consumer groups with higher loyalty, and can effectively compensate the disadvantage that the product of the invention has slightly lower scores in color, taste and flavor than the similar products.
Claims (2)
1. The preparation method of the rose jam is characterized by comprising the following steps:
(1) preparing rose, namely cleaning and airing rose petals, crushing the rose petals to the granularity of less than 1mm, and then putting the rose petals into a colloid mill for superfine crushing to obtain rose powder with the granularity of 20-40 mu m;
(2) preparing rose mixed liquor, namely putting rose powder into a boiling pot, and adding white sugar, wherein the sugar-flower ratio is 1.1: 1-1.4: 1 by mass; adding a pheasant treatment solution with the pH value of 2.9, wherein the pheasant treatment solution accounts for 10-15% of the mass of the rose flowers by mass;
(3) putting into a container for fermentation;
(4) turning over once every 24 h;
(5) quality inspection quantity inspection;
(6) and (5) selling the finished product.
2. The method for preparing rose jam according to claim 1, wherein the method for treating the pheasant treatment solution comprises the following steps:
(1) stacking, namely stacking the cleaned and dried pickled chicken leaves to turn yellow, wherein the stacking temperature is 30-35 ℃, and the stacking time is 24 hours;
(2) soaking, namely soaking the stack-heated yellow pheasant leaves in purified water, and soaking the rose petals in a plurality of gauze pockets, wherein the proportions of the pheasant leaves and the rose petals are 3: 1-4: 1 by mass; soaking for 24 hours, and taking away the gauze bag with the rose petals; soaking the remained pheasant leaves for 12-24 hours;
(3) clarifying the soak solution;
(4) adjusting the acidity of the solution to 2.9 by using citric acid;
(5) adding 1-2% edible glycerin.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011544744.1A CN112471468A (en) | 2020-12-24 | 2020-12-24 | Rose flower sauce production method |
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| Application Number | Priority Date | Filing Date | Title |
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| CN202011544744.1A CN112471468A (en) | 2020-12-24 | 2020-12-24 | Rose flower sauce production method |
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