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Dry lily and color protection and shaping technology of dry lily

A dried lily flower and dried lily technology, which can be used in food drying, food preservation, fruit and vegetable preservation, etc., can solve the problems of nutrient loss, flower color darkening, etc., achieve inactivation of phenolase activity, maintain color and shape, and prevent browning Effect

Inactive Publication Date: 2018-06-01
NINGBO YUANHONG BIOTECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, lily flowers are generally dried and stored for longer storage time, but normal dried flowers will produce volatile oils that will darken the flower color and lose nutrients when stored for a long time.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] The invention discloses a color-protecting and shaping process of dried lily flowers. Lily flowers are subjected to steam blanching, cooling, color-protecting and shaping treatments, and then dehydrated and dried with hot air at a second stage temperature to obtain dried lily flowers.

[0020] The concrete steps of described technique are as follows:

[0021] 1) Steam blanching: the lily flowers are evenly blanched with steam for 1 minute;

[0022] 2) Cooling: quickly cool the flowers with flowing ice water after blanching;

[0023] 3) Color-protecting and shaping treatment: add 5wt% glycerin and 0.50wt% isovitamin C sodium salt to water, add food sourness regulator citric acid to adjust pH to 4.5, and mix well to obtain color-protecting and shaping liquid; Add color-protecting and shaping solution 10 times the quality of lilies to the lilies, and treat for 3 hours for color-protecting and shaping;

[0024] 4) Two-stage temperature hot air dehydration and drying: Drai...

Embodiment 2

[0026] The invention discloses a color-protecting and shaping process of dried lily flowers. The lily flowers are subjected to steam blanching, cooling, color-protecting and shaping treatments, and then dehydrated and dried by hot air at a second stage temperature to obtain dried lily flowers.

[0027] The concrete steps of described technique are as follows:

[0028] 1) Steam blanching: the lily flowers are evenly blanched with steam for 2.5 minutes;

[0029] 2) Cooling: quickly cool the flowers with flowing ice water after blanching;

[0030] 3) Color-protecting and setting treatment: add 15wt% glycerin and 0.10wt% isovitamin C sodium salt to water, add food sour taste regulator ascorbic acid to adjust pH to 2.5, mix well to obtain color-protecting and setting liquid; Add color-protecting and shaping solution 5 times the mass of lilies to lilies, and treat for 2 hours for color-protecting and shaping;

[0031] 4) Two-stage temperature hot air dehydration and drying: Drain ...

Embodiment 3

[0033] The invention discloses a color-protecting and shaping process of dried lily flowers. The lily flowers are subjected to steam blanching, cooling, color-protecting and shaping treatments, and then dehydrated and dried by hot air at a second stage temperature to obtain dried lily flowers.

[0034] The concrete steps of described technique are as follows:

[0035] 1) Steam blanching: the lily flowers are evenly blanched with steam for 5 minutes;

[0036] 2) Cooling: quickly cool the flowers with flowing ice water after blanching;

[0037] 3) Color-protecting and setting treatment: add 30wt% glycerin and 0.25wt% isovitamin C sodium salt to water, add food-grade hydrochloric acid to adjust the pH to 6, and mix well to obtain the color-protecting and setting solution; the cooled lily Add the color-protecting and shaping solution of 1 times the mass of lilies, and treat for 1 hour for color-protecting and shaping;

[0038] 4) Two-stage temperature hot air dehydration and dry...

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PUM

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Abstract

The invention discloses a dry lily and a color protection and shaping technology of the dry lily. According to the technology, the dry lily product is prepared by taking a fresh lily as a raw material, and performing steam blanching, cooling, color protection and shaping treatment, and two-stage temperature hot air dewatering and drying. The dry lily produced by the technology is good in color, aroma and taste and has a higher nutritive value; potential safety hazards caused by sulphitation color protection in the traditional technology are broken through; the safety is high; a commodity valueand an economic additional value of the dry lily are increased; the environmental pollution is reduced; and the technology has great significance for industrial implementation of choicest products ofthe dry lily.

Description

technical field [0001] The invention belongs to the field of flower drying and processing, and in particular relates to a dried lily flower and a color-protecting and shaping process thereof. Background technique [0002] In addition to containing 21.29% protein, 12.43% fat, 11.47% reducing sugar, 1.61% starch, and calcium, phosphorus, iron, 1.443 mg vitamin B and 21.2 mg vitamin C per hectogram, lily also contains some special nutrients. Ingredients, such as colchicine and other alkaloids. These ingredients act comprehensively on the human body, not only have good nutritional and nourishing effects, but also have certain preventive effects on various seasonal diseases caused by dry weather in autumn. Say on the traditional Chinese medical science that fresh lily has the effect of nourishing the heart and tranquilizing the nerves, moistening the lung and relieving cough, very beneficial to weakling after being ill. [0003] At present, lily flowers are generally dried and ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/02A23B7/005A23B7/04A23B7/154A23B7/157A23L5/41
CPCA23B7/0053A23B7/0205A23B7/04A23B7/154A23B7/157A23L5/41A23V2002/00A23V2300/10A23V2300/24A23V2250/032A23V2200/048A23V2250/708
Inventor 张虹
Owner NINGBO YUANHONG BIOTECH
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