Preparation method of pure natural dried osmanthus and product thereof

Abstract

The invention provides a preparation method of a pure natural dried osmanthus. The preparation method comprises the following steps: (1) harvesting fresh osmanthus; (2) room temperature tedding: air drying dew and water on the surfaces of the fresh osmanthus in a cold, ventilated, room-temperature and aseptic condition, and removing impurities; (3) ultra low temperature quick-freezing storage: placing the osmanthus which have been processed in the step (2), into low-temperature freezing food containers in an aseptic condition, and placing the containers into a freezer with a temperature in the range of -22 DEG C to -18 DEG C; (4) low-temperature vacuum drying: drying the osmanthus by sublimation technology in the vacuum condition with the negative pressure of -0.04 to -0.06 MPa and the temperature of 10-30 DEG C until the water content of the osmanthus is less than or equal to 5%; (5) medium-temperature baking: placing the processed osmanthus into a drying device at 40-50 DEG C, heating and turning over until the water content is less than 3%, so as to prepare the pure natural dried osmanthus. The invention also discloses the pure natural dried osmanthus which is prepared by the above preparation method. The invention especially solves the problems such as fresh flower discoloration and capacity restriction.

Description

technical field [0001] The invention relates to food processing technology, in particular to a preparation method of pure natural dried sweet-scented osmanthus and products thereof. Background technique [0002] In the mass production process of domestic dried osmanthus, in order to avoid the unsightly brown of fresh osmanthus during processing, the method of heating and drying, sulfur fumigation is generally adopted, and workshop-style production methods are used to produce dried osmanthus. Although this preparation method is simple and easy, with low cost, due to the use of this chemical of sulfur, it has affected food safety. Due to the aging effect and the oxidation of the air, the flowers will produce irreversible browning, and at the same time, the heating and drying process will lead to the increase and loss of some aromatic components, reducing the content of sweet-scented osmanthus fragrance. [0003] The method of sulfur smoking after the drying that prior art ado...

AI Technical Summary

Problems solved by technology

[0009] Aiming at the deficiencies in the prior art, the present invention is committed to providing a preparation method of pure natural dried osmanthus, which avoids ripening and oxidative discoloration during the preparation process, so that the prepared dried osmanthus maintains the golden color of fresh osmanthus while avoiding the loss of aroma substances. Evaporation loss; there is no need to greatly increase equipment and expand production capacity, and solve the problems of short flowering period of sweet-scented osmanthus flowers, large production and processing volume in a short period of time, production capacity and raw material supply time are not synchronized and do not match