A method for improving the stability of natural color during the drying process and storage of red roses

A drying process, rose technology, applied in the fields of food science, food preservation, application, etc., to achieve the effect of improving drying efficiency, stable color and simple processing method

Active Publication Date: 2022-01-04
SHANDONG HUAMEI BIOTECH LTD +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0017] In a word, through the combination of roselle pigment, freezing pretreatment, post-drying coating and packaging technology, the color stability of edible roses during drying, processing and storage has been improved. There are no related reports at home and abroad.

Method used

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  • A method for improving the stability of natural color during the drying process and storage of red roses
  • A method for improving the stability of natural color during the drying process and storage of red roses
  • A method for improving the stability of natural color during the drying process and storage of red roses

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] Embodiment 1, the microwave drying preparation method of red rose corolla tea

[0040] Preparation of konjac-β-cyclodextrin compound solution: Weigh 2.0g of β-cyclodextrin, dissolve it in 100mL of distilled water, and use a constant temperature magnetic stirrer to stir at 65°C and 200r / min for 10min to obtain β- Cyclodextrin solution, and then weigh 0.15g of konjac powder, add the prepared β-cyclodextrin solution, and stir for 10 minutes according to the above method to prepare konjac-β-cyclodextrin composite solution for future use.

[0041]Shandong Pingyin double-petalled red roses, choose bright, bright, complete appearance, and no pests, clean the soil and weeds attached to the surface, soak 100g fresh red rose corollas in 0.5% roselle pigment, 0.3% chlorine Calcium chloride, 0.5% sodium ascorbate compound solution, soaking time is 30min. Take it out and drain it quickly, and put it in a -20°C low-temperature refrigerator for quick freezing, and the freezing time i...

Embodiment 2

[0050] Embodiment 2, the radio frequency drying preparation method of red rose corolla tea

[0051] First, the preparation of the coating solution, the specific operation method is as described in Example 1.

[0052] The raw material is selected from the fresh corolla of double-petaled red roses in Pingyin, Shandong Province. Select rose flowers with bright colors and no damaged petals, remove surface impurities, weigh about 100g of rose corolla, soak in 0.5% roselle pigment, 0.3% chlorine Calcium chloride, 0.5% sodium ascorbate compound solution, soaking time is 30min. After quick draining, it was quickly frozen in a -20°C low-temperature refrigerator for 5 hours. Roses are tiled in the radio frequency drying chamber, and the distance between the upper and lower plates of the radio frequency drying equipment is adjusted to be 130mm, and the roses are dried by radio frequency, taken out after drying for 90min, and quickly coated with a spouted bed (0.15% konjac polysaccharide...

Embodiment 3

[0055] Embodiment 3, the medium and short wave infrared drying preparation method of red rose corolla tea

[0056] First, the preparation of the coating solution, the specific operation method is as described in Example 1.

[0057] The raw materials are selected from the fresh corolla of double-petaled red roses in Pingyin, Shandong. Select rose flowers with bright colors and complete shapes, remove surface impurities, weigh about 100g of rose corolla, soak in 0.5% roselle pigment, 0.3% chloride Calcium, 0.5% sodium ascorbate compound solution, soaking time is 30min. After quick draining, it was quickly frozen in a -20°C low-temperature refrigerator for 5 hours. Carry out medium-short wave infrared drying, drying temperature is 60 ℃, take out after drying 90min, carry out spouted bed rapid film coating (0.15% konjac polysaccharide solution and 2.0% β-cyclodextrin solution), and then carry out under the same conditions Medium and short wave infrared drying, drying for 30min, ...

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Abstract

The invention discloses a method for improving the natural color stability of red roses during the drying process and storage period, belonging to the field of food processing. The method comprises the steps of: cleaning and shaping brightly colored and glossy red roses with double petals; placing the shaped roses in a composite solution of 0.5% roselle pigment, 0.3% calcium chloride, and 0.5% sodium ascorbate Soak for 30 minutes, and the ratio of solid to liquid is 1:50; after soaking the roses, drain them quickly, and then quickly move them to a ‑20°C low-temperature refrigerator for 5 hours; dry them until the final moisture content of the roses is below 5%; The flowers are treated with film coating, so as to retain the original color and stability of the red roses to the greatest extent. The invention is simple in technological process, hygienic and safe, and the obtained product has stable color and luster when stored in a cool and dry room temperature for 12 months, and the red color preservation rate reaches more than 90%, which is suitable for red rose drying process and color protection during storage.

Description

technical field [0001] The invention relates to a method for improving the natural color stability of red roses in the drying process and storage period, belongs to the technical field of food processing, and is suitable for color protection of red roses in the drying process and storage period. Background technique [0002] The double-petal red rose has thick petals, bright color, and rich aroma. It has good edible value and health care function. It is a rose variety that can be used for both medicine and food. Red roses can not only be processed into food, such as rose tea, rose sauce, rose wine, rose cream and other products, but also have medicinal value such as regulating qi and relieving depression, promoting blood circulation and dispersing silt, reducing swelling and relieving pain. However, when stored at room temperature (about 20°C), it is very prone to deterioration of color, aroma and taste and reduction of nutritional value. Drying is one of the preservation m...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L3/3472A23L3/358A23L3/3499A23L3/36A23L3/3562A23L3/54
Inventor 张慜冉昕立王彬
Owner SHANDONG HUAMEI BIOTECH LTD
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