Rose petal jam manufacturing process

• Main Author: CHEN WANGHUI
• Format: Patent
• Language: Chinese; English
• Published: 03.11.2017
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The invention relates to a food manufacturing process, in particular to a rose petal jam manufacturing process. The manufacturing process comprises the following flow processes of (1) drying: for roses obtained through picking, rose petals are only reserved; the rose petals are dried for 24h or more; the surface moisture is removed; (2) fermentation: after white sugar is added into the dried rose petals, the mixture is uniformly stirred; sealing is performed; after fermentation for three months or longer, primary rose petal jam is obtained; (3) preparation: honey is added into the primary rose petal jam for preparation. The manufacturing process has the advantages that the white sugar is added for curing and fermentation, the jam is more natural; no other chemical additives are used; the jam cannot go bad in the fermentation process; the favor of the obtained rose petal jam is more aromatic and intense. 本发明涉及食品制作工艺，具体涉及种玫瑰酱制作工艺，包括以下流程:（1）晾晒：将采摘得到的玫瑰花仅保留玫瑰花瓣，将玫瑰花瓣晾晒24小时以上，除去表面水分；（2）发酵：经干燥的玫瑰花瓣加入白糖后搅拌均匀，密封，经三个月