Preparation method for rose starch through vacuum freeze-drying

A vacuum freeze-drying and rose flower technology, which is applied in food preparation, food forming, food science, etc., can solve the problems of high heating temperature, loss of rose flower fragrance, and no rose fragrance, so as to extend the shelf life and reduce the Loss of volatile and heat-sensitive substances, non-oxidative effect

Active Publication Date: 2014-01-15
GANSU INSPECTION & QUARANTINE SCI & TECH RES INST
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In addition, due to the high heating temperature, the aroma of rose flowe...

Method used

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  • Preparation method for rose starch through vacuum freeze-drying
  • Preparation method for rose starch through vacuum freeze-drying

Examples

Experimental program
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Effect test

Embodiment 1

[0022] Embodiment 1: a kind of preparation method of vacuum freeze-dried rose pulp powder, its main feature is that the steps include:

[0023] a. Rose picking: use fresh rose petals picked within 24 hours, store in the shade, and the relative humidity of the environment is less than 50%;

[0024] b. Cleaning: Use clean water, rinse well, dry in the shade, refine the pulp without adding water at a temperature below 25°C and the relative humidity of the environment is less than 50%, the time: 10 minutes, the particle size is 80 mesh, and collect all the slurry into food in the container;

[0025] d. Vacuum freeze-drying: Put the rose slurry into the vacuum freeze-dryer, close the airtight door, turn on the vacuum pump switch and the freeze-dryer switch, evacuate to 15kPa, start refrigeration at the same time, and put the vacuum freeze-dryer within 2 hours. The temperature of the cold trap drops to -40°C and the holding time is 2 hours; the product is slowly heated through the ...

Embodiment 2

[0026] Embodiment 2: a kind of preparation method of vacuum freeze-dried rose pulp powder, its main feature is that the steps include:

[0027] a. Rose picking: use fresh rose petals picked within 24 hours, store in the shade, and the relative humidity of the environment is less than 50%;

[0028] b. Cleaning: Use clean water, rinse well, dry in the shade, refine the pulp without adding water at a temperature below 25°C and the relative humidity of the environment is less than 50%, the time: 25 minutes, the particle size is 120 mesh, and collect all the slurry into food in the container;

[0029] d. Vacuum freeze-drying: Put the rose slurry into the vacuum freeze-dryer, close the airtight door, turn on the vacuum pump switch and the freeze-dryer switch, vacuumize to 20kPa, start refrigeration at the same time, and freeze the vacuum freeze-dryer within 3 hours. The temperature of the cold trap is reduced to -50°C, and the holding time is 3 hours; the product is slowly heated t...

Embodiment 3

[0030] Embodiment 3: a kind of preparation method of vacuum freeze-dried rose pulp powder, its main feature is that the steps include:

[0031] a. Rose picking: use fresh rose petals picked within 24 hours, store in the shade, and the relative humidity of the environment is less than 50%;

[0032] b. Cleaning: Use clean water, rinse well, dry in the shade, refine the pulp without adding water at a temperature below 25°C and the relative humidity of the environment is less than 50%, the time: 50 minutes, the particle size is 150 mesh, and collect all the slurry into food in the container;

[0033] d. Vacuum freeze-drying: Put the rose slurry into the vacuum freeze-dryer, close the airtight door, turn on the vacuum pump switch and the freeze-dryer switch, evacuate to 25kPa, start refrigeration at the same time, and put the vacuum freeze-dryer within 4 hours. The temperature of the cold trap is reduced to -65°C, and the holding time is 0.5 hours; the product is slowly heated thr...

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Abstract

The invention relates to field of health-care food processing, in particular to a technological method for rose starch through vacuum freeze-drying. A preparation method for the rose starch through vacuum freeze-drying is characterized by comprising the following steps: (a) roses are picked; (b) the roses are cleaned and pulped; (c) the vacuum freeze-drying is performed as follows: the rose pulp is put in a vacuum freeze-drying machine for vacuumizing to 15-25 kPa; meanwhile, the refrigeration is started to drop the cold trap temperature of the vacuum freeze-drying machine to minus 40 to minus 65 DEG C within 2-4 hours; the keeping time is 0.5-2 hours; the rose pulp is heated up to 0-15 DEG C within 9-30 hours, so that the rose pulp is dried; the died rose starch is kept in rose red; the nutritional ingredients and health care effects of the rose starch are maximally remained; the freeze-dried rose starch is obtained. The preparation method has the advantages of little destructiveness of effective components of biological activity of the vacuum freeze-dried rose starch, remain of the nutritional ingredients and active substances of the roses, low moisture content, high sugar content, red color and convenience for transportation and long-time storage.

Description

technical field [0001] The invention belongs to the field of health food processing, and in particular relates to a process method of vacuum freeze-drying rose pulp powder. Background technique [0002] Rose is a perennial shrub plant in the family Rosaceae. Its buds are used as medicine. It has a long history of medicinal use and is one of the precious medicinal materials in my country. There are records of herbal medicines in the past dynasties, and it was first recorded in Yao Kecheng's "Food Materia Medica", saying: "Rose flowers are mainly beneficial to the lungs and spleen, benefit the liver and gallbladder, and ward off evil spirits. The fragrance of food is sweet and refreshing." "Qunfangpu" contains: "Roses are called wandering flowers, shrubs, thin leaves, dolly, rose-like, short stems; flowers are also rose-like... This flower is the most widely used, because of its fragrance, or as a fan pendant sachet; or smashed with icing sugar and ebony , called rose sauce."...

Claims

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Application Information

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IPC IPC(8): A23L1/29A23L33/00
CPCA23L33/00A23P10/40
Inventor 周围王波王肃军解迎双
Owner GANSU INSPECTION & QUARANTINE SCI & TECH RES INST
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