A kind of vacuum freeze-drying process of roses

Abstract

The invention discloses a process for vacuum freeze-drying roses, which comprises the following steps: S1 picking and processing roses; S2 treating roses with a color-preserving solution; S3 freeze-drying roses; S4 gradient heating and drying roses; dew; the beneficial effect of the present invention is: utilize color retention liquid and atomize color retention liquid, realize the collection and utilization of rose; Utilize jojoba oil, tartaric acid and almond oil, keep the stability of petal cell, simultaneously the three Combination and superposition of anti-oxidation properties stabilize the overall color of the petals and achieve full drying; use the three-stage temperature rise to realize collection and utilization; realize collection and utilization by limiting the conditions of low-temperature condensation collection; realize full drying by atomizing the color-preserving liquid; Let stand for 35 minutes to achieve full drying.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a process of vacuum freeze-drying roses. Background technique [0002] Rose, belonging to the order Rosaceae, deciduous shrub of Rosaceae, with many needle-thorn branches, odd-pinnate compound leaves, 5-9 leaflets, oval, with side thorns, its flowers are mainly used for food and extraction of essence rose oil, rose oil Used in cosmetics, food, fine chemicals and other industries. "Materia Medica Text" said: "Rose is clear but not turbid, harmonious but not violent, softens the liver and invigorates the stomach, soothes the qi and activates the blood, and clears the suffocation without the disadvantages of pungent, warm, rigid and dry. The most efficient and most docile, aromatic products, almost unparalleled", roses contain more than 300 chemical components, such as aromatic alcohols, aldehydes, fatty acids, phenols and flavored oils and fats, often eaten in rose products. Refres...

AI Technical Summary

Problems solved by technology

Although the method of vacuum drying is used to minimize the damage to the active ingredients of roses, the appearance is well preserved, and the nutrients and active substances of roses are maintained, but in fact, the temperature in the heating stage is not enough to completely dry roses. During the transportation stage, it is very easy to cause the roses to return to normal temperature and soften, and then be damaged; at the same time, if the roses are warmed up by direct heating, the rose aroma that escapes during the warming up stage cannot be effectively collected and utilized.

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