Preparation method of rose ultrafine powder

A rose and ultrafine powder technology is applied in food preparation, function of food ingredients, food extraction and other directions, which can solve the problems of loss of dietary fiber for aromatic components and inability to use insoluble components, so as to promote dissolution and release, and improve resource utilization. Rate, delicate taste effect

Inactive Publication Date: 2015-05-20
HEBEI NORMAL UNIVERSITY OF SCIENCE AND TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This method solves the problems of the loss of aromatic components and the unutilization of insoluble components such as dietary fiber brought about by the process of extracting juice from flowers, and improves the health function of the product and the utilization rate of resources.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] First, take the dried rose buds, white sugar, citric acid, β-cyclodextrin, ethyl maltol, carrageenan, CMC-Na, and sodium alginate for later use;

[0016] The process steps are as follows:

[0017] 1. Preparation of rose coarse powder: dry rose buds in an oven at 60°C and dry to constant weight, then place them in a crushing mill and grind them continuously for 2 times, pass through a 100-mesh sieve (aperture 0.150mm) to obtain rose coarse powder .

[0018] 2. Preparation of rose superfine powder: Put the rose coarse powder crushed through a 100-mesh sieve (aperture 0.150mm) into a QLM-80K air-flow superfine pulverizer, using a working pressure of 7kg / ㎡ and a frequency of 25-40Hz The superfine pulverization is carried out for 3-4 hours under the condition to obtain superfine rose powder with a particle size less than 6 μm.

[0019] 3. Add water for brewing: add water according to the ratio of 1g rose superfine powder to 100-120mL water, water temperature 50°C-75°C, sti...

Embodiment 2

[0027] First, take dried rose buds, fresh hawthorn, white sugar, citric acid, β-cyclodextrin, ethyl maltol, carrageenan, CMC-Na, sodium alginate for later use;

[0028] The process steps are as follows:

[0029] 1. Preparation of rose coarse powder: dry rose buds in an oven at 60°C and dry to constant weight, then place them in a crushing mill and grind them continuously for 2 times, pass through a 100-mesh sieve (aperture 0.150mm) to obtain rose coarse powder .

[0030] 2. Preparation of rose superfine powder: Put the rose coarse powder crushed through a 100-mesh sieve (aperture 0.150mm) into a QLM-80K air-flow superfine pulverizer, using a working pressure of 7kg / ㎡ and a frequency of 25-40Hz The superfine pulverization is carried out for 3-4 hours under the condition to obtain superfine rose powder with a particle size less than 6 μm.

[0031] 3. Preparation of hawthorn superfine powder: fresh hawthorn is washed and cut into thin slices with a thickness of 2-3mm, put into ...

Embodiment 3

[0040] First, take dried rosebuds, dried red dates, white sugar, citric acid, β-cyclodextrin, ethyl maltol, carrageenan, CMC-Na, and sodium alginate for later use;

[0041] The process steps are as follows:

[0042] 1. Preparation of rose coarse powder: dry rose buds in an oven at 60°C and dry to constant weight, then place them in a crushing mill and grind them continuously for 2 times, pass through a 100-mesh sieve (aperture 0.150mm) to obtain rose coarse powder .

[0043]2. Preparation of rose superfine powder: Put the rose coarse powder crushed through a 100-mesh sieve (aperture 0.150mm) into a QLM-80K air-flow superfine pulverizer, using a working pressure of 7kg / ㎡ and a frequency of 25-40Hz The superfine pulverization is carried out for 3-4 hours under the condition to obtain superfine rose powder with a particle size less than 6 μm.

[0044] 3. Preparation of jujube superfine powder: After the dried red dates are pitted, they are coarsely crushed and passed through an...

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Abstract

The invention discloses a preparation method of rose ultrafine powder. The preparation method comprises the following process methods: by using the rose as raw material, treating the rose by using coarse grinding and the ultrafine grinding to obtain the rose ultrafine powder with particle size less than 6 microns, adding water, blending the flavor, adding a stabilizing agent, homogeneously deaerating, filling, sterilizing and cooling to obtain the rose ultrafine powder beverage. Through the adoption of the rose ultrafine beverage disclosed by the invention, the problems that the traditional extraction process of flower juice beverage causes the loss of aroma compounds, the functional component cannot be completely dissolved out and the dietary fiber and other indissolvable component cannot be utilized are solved, the healthcare function and the resource utilization rate of the product are improved. The product is strong in fragrance, delicate in tissue and abundant in nutrition, and can play the healthcare effects of soothing the liver and removing blood stasis, maintaining the beauty and keeping young, and resisting oxidation in long-term drinking.

Description

technical field [0001] The invention relates to a functional drink, in particular to a rose superfine powder drink. Background technique [0002] Rose is the dried flower bud of Rosa rugosa Thumb, a plant in the Rosaceae family. It has the effects of promoting qi and blood circulation, resuscitating stagnation, soothing the liver and activating the spleen. According to the records of "Food Materia Medica": "Rose mainly benefits the lungs and spleen, is suitable for the liver and gallbladder, and wards off evil spirits. The fragrance and sweetness of food are refreshing." Roses are rich in volatile oils, polysaccharides, polyphenols and flavonoids , also contains linoleic acid, alkaloids, vitamins, amino acids, sugar, protein, dietary fiber and trace elements, etc., and has high medicinal and nutritional value. Modern pharmacological studies have shown that roses have physiological activities such as eliminating free radicals, antioxidant activity, antithrombotic, anticancer...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L1/29A23L33/00
CPCA23L2/38A23L2/52A23L2/70A23V2002/00A23V2200/30A23V2200/318A23V2300/14
Inventor 李凤英郑思思孙忠良
Owner HEBEI NORMAL UNIVERSITY OF SCIENCE AND TECHNOLOGY
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