CN103689200A - Method for preparing rose candy - Google Patents
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- CN103689200A CN103689200A CN201310684551.XA CN201310684551A CN103689200A CN 103689200 A CN103689200 A CN 103689200A CN 201310684551 A CN201310684551 A CN 201310684551A CN 103689200 A CN103689200 A CN 103689200A
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- 238000000034 method Methods 0.000 title abstract description 3
- 239000000463 material Substances 0.000 claims abstract description 19
- 235000013305 food Nutrition 0.000 claims abstract description 15
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 9
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 claims abstract description 9
- 239000008103 glucose Substances 0.000 claims abstract description 9
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 7
- 241000186660 Lactobacillus Species 0.000 claims abstract description 6
- 238000009835 boiling Methods 0.000 claims abstract description 6
- 229940039696 lactobacillus Drugs 0.000 claims abstract description 6
- 238000000855 fermentation Methods 0.000 claims description 21
- 230000004151 fermentation Effects 0.000 claims description 21
- 239000007788 liquid Substances 0.000 claims description 18
- 235000021552 granulated sugar Nutrition 0.000 claims description 12
- 238000002360 preparation method Methods 0.000 claims description 11
- 240000006024 Lactobacillus plantarum Species 0.000 claims description 9
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims description 8
- 239000000203 mixture Substances 0.000 claims description 8
- 238000012545 processing Methods 0.000 claims description 8
- 229940072205 lactobacillus plantarum Drugs 0.000 claims description 7
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- JEIPFZHSYJVQDO-UHFFFAOYSA-N ferric oxide Chemical compound O=[Fe]O[Fe]=O JEIPFZHSYJVQDO-UHFFFAOYSA-N 0.000 claims description 4
- 238000004140 cleaning Methods 0.000 claims description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 abstract description 12
- 239000003205 fragrance Substances 0.000 abstract description 10
- 239000004310 lactic acid Substances 0.000 abstract description 6
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- 238000003754 machining Methods 0.000 abstract 2
- 241000196324 Embryophyta Species 0.000 abstract 1
- 229930006000 Sucrose Natural products 0.000 abstract 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 abstract 1
- 230000003213 activating effect Effects 0.000 abstract 1
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- 238000003825 pressing Methods 0.000 abstract 1
- 229910001220 stainless steel Inorganic materials 0.000 abstract 1
- 239000010935 stainless steel Substances 0.000 abstract 1
- 238000005406 washing Methods 0.000 abstract 1
- 241000894006 Bacteria Species 0.000 description 16
- 239000002253 acid Substances 0.000 description 10
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- 230000003204 osmotic effect Effects 0.000 description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
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- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- 229930003944 flavone Natural products 0.000 description 2
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- 238000011160 research Methods 0.000 description 2
- IICCLYANAQEHCI-UHFFFAOYSA-N 4,5,6,7-tetrachloro-3',6'-dihydroxy-2',4',5',7'-tetraiodospiro[2-benzofuran-3,9'-xanthene]-1-one Chemical compound O1C(=O)C(C(=C(Cl)C(Cl)=C2Cl)Cl)=C2C21C1=CC(I)=C(O)C(I)=C1OC1=C(I)C(O)=C(I)C=C21 IICCLYANAQEHCI-UHFFFAOYSA-N 0.000 description 1
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 description 1
- 241000193830 Bacillus <bacterium> Species 0.000 description 1
- 241000628997 Flos Species 0.000 description 1
- 240000006066 Rosa rugosa Species 0.000 description 1
- 235000000659 Rosa rugosa Nutrition 0.000 description 1
- 241000220222 Rosaceae Species 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
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- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
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- 238000009395 breeding Methods 0.000 description 1
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- 238000013461 design Methods 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 230000036541 health Effects 0.000 description 1
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- 229930187593 rose bengal Natural products 0.000 description 1
- 229940081623 rose bengal Drugs 0.000 description 1
- STRXNPAVPKGJQR-UHFFFAOYSA-N rose bengal A Natural products O1C(=O)C(C(=CC=C2Cl)Cl)=C2C21C1=CC(I)=C(O)C(I)=C1OC1=C(I)C(O)=C(I)C=C21 STRXNPAVPKGJQR-UHFFFAOYSA-N 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 230000002269 spontaneous effect Effects 0.000 description 1
- 230000006641 stabilisation Effects 0.000 description 1
- 238000011105 stabilization Methods 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 238000009923 sugaring Methods 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
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- Confectionery (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses rose candy and a machining process of the rose candy. The process comprises the following steps: washing fresh double rose petal, filtering the water so as to obtain clean rose petal, adding 0.1-0.3 part by mass of lactose and 0.04-0.06 part of glucose into 2-4 parts by mass of water, boiling and subsequently cooling down to be normal temperature, subsequently adding 0.01-0.03 part of plant lactobacillus freeze-dried culture, activating the culture for 20-30 minutes so as to obtain a liquid culture, adding the liquid culture into 25-35 parts of clean rose petal, uniformly turning over so as to enable the liquid culture to sufficiently contact with the rose petal, fermenting by using lactic acid at normal temperature till the pH value is 3.8-4.8, subsequently adding 35-55 parts of white sugar and 1-3 parts of honey, sufficiently and uniformly mixing so as to obtain a base rose candy material, putting the base material into a stainless steel container or a plastic bucket for food machining, tightly pressing, covering, naturally storing for 20-40 days so as to slowly ferment and ripe to obtain the rose candy. Compared with the conventional rose candy, the product is redder in color, thicker in fragrance, better in hygienic index and longer in expiration date.
Description
Technical field
The preparation method that the present invention relates to a kind of rose candy, belongs to field of food industry.
Background technology
Rose
(Rosa rugosa Thunb)rose family gul, perennial evergreen or machaka, bud is the raw single flower in top, and petal is bright-colored, and fragrance is strong, is the precious raw material of producing spices, making food.Rose originates in China, and in China, cultivation history is remote, and all there is plantation all parts of the country at present.According to the regulation of the national Ministry of Agriculture and the Ministry of Public Health, for the kind of food and medicine, only limit to polyphyll red rose.
Numerous medical books of Ancient Times in China are all on the books to the medical value of rose.Traditional Chinese medicine thinks, rose is the food medicine excellent flowers of holding concurrently, its warm in nature and, fragrance is sweet, has toxin-expelling and face nourishing, the promoting flow of qi and blood circulation, having one's ideas straightened out silt, is soothing the liverly amusing, promotes choleresis, helps digest, the effect such as regulative mechanism; Modern scientific research is learnt, contains a large amount of fragrance components, flavones and polyphenol in rose.Flos Rosae Rugosae extract have delay senility, life-extending effect; Fragrance component in rose has quite high antioxidant effect, can match in excellence or beauty with the significant vitamin E of antioxidation, and flavones and polyphenol is wherein known polyphenoils.Along with the discovery to the deep and new function of edible rose composition Study, the rose food with health care has become consumption fashion.
Aspect rose food processing research, product form has rose candy, rose paste, rose beverage, cider, fresh rose flower cake, rose vinegar etc.Wherein rose candy is the most important product of rose food.Traditional rose candy claims again sugaring rose, and its preparation method is that rose is mixed and kneaded with white granulated sugar, packs terrine or Plastic Drum into, and the spontaneous fermentation maturation through 3～6 months is rose candy.Its advantage is that rose is not subject to any destruction on fragrance and medical value, but there is following defect in its product: the one, and starting fermentation speed is slow, cause in product miscellaneous bacteria too many simultaneously, sanitary index is poor, this is because do not add useful fermented bacterium in producing, fermentation only relies on and may be present in a small amount of wild-type strain in raw material, and after the direct mix of rose and white granulated sugar, the osmotic pressure of system is larger, in raw material, useful lactic acid bacteria, acetic acid bacteria etc. are difficult to Fast Growth, the acidity of system can not raise fast, does not have the effect that suppresses miscellaneous bacteria with acid-producing bacteria; The 2nd, color and luster differs, what have takes on a red color, some brown stains obfuscation, although this is highly stable because of percentage of rose pigment under acid condition, after the direct mix of rose and white granulated sugar because acidity is not high, lactic acid bacterias etc. can not produce acid again fast, rose pigment is easy to oxidation by air under such condition, and oxidation reaction causes brown stain, colour-darkening, the outward appearance product phase that this had both affected rose candy product causes the loss of nutritional labeling simultaneously.
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Summary of the invention
Object of the present invention, be to provide a kind of making at rose candy can produce acid by Rapid Fermentation early stage, suppress varied bacteria growing, ensure that product sanitary index is good, both the redness that had kept rose, stage can avoid again product acid to spend height, has retained the preparation method of the fragrance of rose and the rose candy of medical value.
Realizing the technical scheme that object of the present invention adopts is: the processing technology step of this rose candy comprises successively:
(1) selection of rose raw material and cleaning: get fresh polyphyll red rose petal, clean up, be filtered dry moisture, obtain clean roseleaf;
Each material umber in following steps is quality than umber, every a material identical in quality;
(2) preparation of rose candy liquid spawn: in the water of 2～4 parts, add the lactose of 0.1～0.3 part and the glucose of 0.04～0.06 part, after boiling, be cooled to normal temperature, then add the lactobacillus plantarum freeze-drying lactobacillus of 0.01～0.03 part, make actication of culture within 20～30 minutes, obtain liquid spawn;
(3) Rapid Fermentation of rose candy: this liquid spawn is joined in the clean roseleaf of 25～35 parts, stir and evenly make strain liquid fully contact petal, carry out at normal temperatures lactic fermentation, ferment to pH3.8～4.8;
(4) preparation of rose candy base-material and slowly fermentation: add the white granulated sugar of 35～55 parts and the honey of 1～3 part, the even rose candy base-material that obtains of abundant mix, base-material is placed in rustless steel container or food processing use Plastic Drum, compacting, build lid, its slow fermenting-ripening of natural storage 20～40 angels, obtains the rose candy that color and luster is dark red, fragrance is strong.
The principle of technical scheme of the present invention is: for lacking lactic acid bacteria in rose and growing required lactose and glucose, in clean rose, add the lactose that contains a large amount of lactobacillus plantarums, glucose mixed solution, so just can Rapid Fermentation roseleaf, the lactic acid producing by Rapid Fermentation suppresses the growth of miscellaneous bacteria, the reduction of pH value is simultaneously conducive to keep the stable of rose-bengal pigment, after Rapid Fermentation, be mixed to get rose candy base-material with a large amount of white granulated sugar and honey again, now osmotic pressure increases greatly, higher osmotic pressure plays inhibitory action to microorganism, fermenting speed slows down, rose candy enters the fermenting-ripening phase slowly, under natural conditions through the maturation of 20～40 days, make it form full rose candy local flavor, obtain the rose candy that fragrance beautiful in colour is strong.
The invention has the beneficial effects as follows:
(1) add beneficial bacterium lactobacillus plantarum as fermented bacterium, and by the certain density lactose of preparation, glucose mixed solution as actication of culture liquid, make lactobacillus plantarum there is sufficient nutrient, can Fast Growth, increase cell quantity.
(2) before white granulated sugar mixes with rose petal, by lactic fermentation, producing fast acid makes the pH value of system naturally drop to acid condition, be conducive to suppress varied bacteria growing, be conducive to the stable of percentage of rose pigment, products obtained therefrom is compared with traditional rose candy, and color and luster is dark red, and fragrance is denseer, sanitary index is good, long shelf-life.
(3) after white granulated sugar mixes with rose petal, the hyperosmosis producing due to white granulated sugar is suppressed microbial growth, the fermentation of Bacillus acidi lactici also synchronously weakens, avoided product acid to spend height and affected taste, meanwhile, this fermentation is slowly the requisite measure that forms rose candy excellent flavor.
(4) due to the breeding of lactobacillus plantarum, form dominant bacteria in system, suppressed the propagation of other miscellaneous bacteria, thereby greatly improved the hygienic quality of product, lactic acid bacteria is human body beneficial bacterium, and product is need not sterilization direct-edible.
(5) rose candy of gained good quality is direct-edible, can be used for other rose food production, for the extensive exploitation of fresh rose flower food provides new product and technical scheme.
In addition,, owing to producing acid by lactic fermentation in the technique of product, be different from general direct acid adding, rose pigment is long stabilization time, and on formula Design, sugared content is higher, and high sugar has produced higher osmotic pressure, product has good keeping quality, after packing, can be used as merchandise sales.
The specific embodiment
Below in conjunction with specific embodiment, the invention will be further described, but protection scope of the present invention is not limited to the content described in truth example.
Embodiment 1
Get fresh polyphyll red rose petal, clean up, be filtered dry moisture, obtain clean roseleaf; In mass ratio, in the water of 2 parts, add the lactose of 0.1 part and the glucose of 0.04 part, after boiling, be cooled to normal temperature, then add the lactobacillus plantarum freeze-drying lactobacillus of 0.01 part, make actication of culture within 20 minutes, obtain liquid spawn; This liquid spawn is joined in the clean roseleaf of 25 parts, stir and evenly make strain liquid fully contact petal, carry out at normal temperatures lactic fermentation, ferment to pH3.8; Add afterwards the white granulated sugar of 35 parts and the honey of 1 part, the even rose candy base-material that obtains of abundant mix, is placed in rustless steel container by base-material or food processing is used in Plastic Drum again, and compacting, builds lid, and its slow fermenting-ripening of natural storage 20 angels, obtains.
Embodiment 2
Get fresh polyphyll red rose petal, clean up, be filtered dry moisture, obtain clean roseleaf; In mass ratio, in the water of 3 parts, add the lactose of 0.2 part and the glucose of 0.05 part, after boiling, be cooled to normal temperature, then add the lactobacillus plantarum freeze-drying lactobacillus of 0.02 part, make actication of culture within 25 minutes, obtain liquid spawn; This liquid spawn is joined in the clean roseleaf of 30 parts, stir and evenly make strain liquid fully contact petal, carry out at normal temperatures lactic fermentation, ferment to pH4.3; Add afterwards the white granulated sugar of 45 parts and the honey of 2 parts, the even rose candy base-material that obtains of abundant mix, is placed in rustless steel container by base-material or food processing is used in Plastic Drum again, and compacting, builds lid, and its slow fermenting-ripening of natural storage 30 angels, obtains.
Embodiment 3
Get fresh polyphyll red rose petal, clean up, be filtered dry moisture, obtain clean roseleaf; In mass ratio, in the water of 4 parts, add the lactose of 0.3 part and the glucose of 0.06 part, after boiling, be cooled to normal temperature, then add the lactobacillus plantarum freeze-drying lactobacillus of 0.03 part, make actication of culture within 30 minutes, obtain liquid spawn; This liquid spawn is joined in the clean roseleaf of 35 parts, stir and evenly make strain liquid fully contact petal, carry out at normal temperatures lactic fermentation, ferment to pH4.8; Add afterwards the white granulated sugar of 55 parts and the honey of 3 parts, the even rose candy base-material that obtains of abundant mix, is placed in rustless steel container by base-material or food processing is used in Plastic Drum again, and compacting, builds lid, and its slow fermenting-ripening of natural storage 40 angels, obtains.
Claims (1)
1. a preparation method for rose candy, is characterized in that: the preparation method of this rose candy comprises following processing step successively, and each material umber in each step is quality than umber, every a material identical in quality:
(1) selection of rose raw material and cleaning: get fresh polyphyll red rose petal, clean up, be filtered dry moisture, obtain clean roseleaf;
(2) preparation of rose candy liquid spawn: in the water of 2～4 parts, add the lactose of 0.1～0.3 part and the glucose of 0.04～0.06 part, after boiling, be cooled to normal temperature, then add the lactobacillus plantarum freeze-drying lactobacillus of 0.01～0.03 part, make actication of culture within 20～30 minutes, obtain liquid spawn;
(3) Rapid Fermentation of rose candy: this liquid spawn is joined in the clean roseleaf of 25～35 parts, stir and evenly make strain liquid fully contact petal, carry out at normal temperatures lactic fermentation, ferment to pH3.8～4.8;
(4) rose candy base-material preparation and slowly fermentation: above-mentioned in the rose candy of Rapid Fermentation, add the white granulated sugar of 35～55 parts and the honey of 1～3 part, the even rose candy base-material that obtains of abundant mix, base-material is placed in rustless steel container or food processing use Plastic Drum, compacting, build lid, its slow fermenting-ripening of natural storage 20～40 angels, obtains product rose candy.
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| CN201310684551.XA CN103689200A (en) | 2013-12-16 | 2013-12-16 | Method for preparing rose candy |
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| CN201310684551.XA CN103689200A (en) | 2013-12-16 | 2013-12-16 | Method for preparing rose candy |
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104585433A (en) * | 2015-01-26 | 2015-05-06 | 吴燕 | Rose-hawthorn leaf-agastache tea |
| CN105613919A (en) * | 2014-11-28 | 2016-06-01 | 广西大学 | Osmanthus fragrans flower sugar preparation method |
| CN106260439A (en) * | 2015-10-19 | 2017-01-04 | 云南众爱生物科技有限公司 | A kind of rose candy chewable tablet and preparation method and application |
| CN106387891A (en) * | 2016-09-18 | 2017-02-15 | 大连普瑞康生物技术有限公司 | Snow lotus culture and ginseng nutritive powder and preparation method thereof |
| CN108450636A (en) * | 2018-02-05 | 2018-08-28 | 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 |
| CN108552518A (en) * | 2018-03-26 | 2018-09-21 | 安徽师范大学 | A kind of probiotics flower sauce and its production method |
| CN108651972A (en) * | 2018-05-16 | 2018-10-16 | 贵州胖四娘食品有限公司 | A kind of fermentation rose paste and preparation method thereof |
| CN110150524A (en) * | 2019-06-24 | 2019-08-23 | 倪氏国际玫瑰产业股份有限公司 | A kind of composite fermentation rose beverage |
| CN110679718A (en) * | 2019-10-30 | 2020-01-14 | 冯继官 | Preparation method of rose candy |
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Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105613919A (en) * | 2014-11-28 | 2016-06-01 | 广西大学 | Osmanthus fragrans flower sugar preparation method |
| CN104585433A (en) * | 2015-01-26 | 2015-05-06 | 吴燕 | Rose-hawthorn leaf-agastache tea |
| CN106260439A (en) * | 2015-10-19 | 2017-01-04 | 云南众爱生物科技有限公司 | A kind of rose candy chewable tablet and preparation method and application |
| CN106387891A (en) * | 2016-09-18 | 2017-02-15 | 大连普瑞康生物技术有限公司 | Snow lotus culture and ginseng nutritive powder and preparation method thereof |
| CN108450636A (en) * | 2018-02-05 | 2018-08-28 | 中山市日威食品有限公司 | Preparation method of fresh flower sugar |
| CN108450636B (en) * | 2018-02-05 | 2021-07-23 | 中山市日威食品有限公司 | A kind of preparation method of flower candy |
| 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 |
| CN108552518A (en) * | 2018-03-26 | 2018-09-21 | 安徽师范大学 | A kind of probiotics flower sauce and its production method |
| CN108651972A (en) * | 2018-05-16 | 2018-10-16 | 贵州胖四娘食品有限公司 | A kind of fermentation rose paste and preparation method thereof |
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Application publication date: 20140402 |