Preparation method of dried rose flowers

A technology of roses and rose petals, applied in food science, food preservation, application, etc., can solve the problems of rose fragrance loss, high heating temperature, no rose fragrance, etc., to achieve easy transportation and long-term storage, high sugar content , the effect of well-preserved shape

Inactive Publication Date: 2017-07-07
王亮
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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 flowers is almost completely lost, and there is no rose aroma to be smelled after the dried flowers are soaked in water.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Example 1 A preparation method of dried roses

[0024] The present embodiment is a kind of preparation method of dry rose, and it carries out successively according to the following steps:

[0025] (1) Picking roses

[0026] Use fresh roses picked within 24 hours, with 5-7 rose petals, get A;

[0027] (2) dry in the shade

[0028] Dilute the petals of A by 2-3cm, dry in the shade, and the humidity after drying in the shade is less than 50% of the relative humidity of the environment, and B is obtained;

[0029] (3) Vacuum freeze drying

[0030] Put B into a vacuum freeze dryer, evacuate to 10kPa, and keep for 3 hours; then take out the rose petals and place them in the dryer, heat the dryer at 2°C / min to 10°C, and dry for 30min to dry the roses , get C;

[0031] (4) Packaging

[0032] Fill C into a packaging bag and store it with nitrogen gas.

[0033] The dried roses in this embodiment can maintain the original bright color, and preserve its nutritional componen...

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PUM

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Abstract

The invention discloses a preparation method of dried rose flowers. The preparation method comprises the following steps of picking rose flowers, drying the picked rose flowers in shade, and performing vacuum freeze drying. The dried rose flowers can maintain original bright color of the rose flowers, and furthest preserves the nutrient components and the health-care effects of the rose flowers; harm to bioactive effective components of the dried rose flowers is extremely small, and the shapes of the dried rose flowers are well preserved; and the dried rose flowers are low in water ratio, high in sugar content, rosy in color, glittering and translucent, and convenient to transport and store for a long term. The preparation method disclosed by the invention is suitable for the dried rose flowers.

Description

technical field [0001] The invention belongs to the field of health food processing, and in particular relates to a process for drying roses. 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 lingering 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." "Compendium of Materia Medica ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L3/44
CPCA23L3/44
Inventor 王亮
Owner 王亮
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