Preparation method of red rose extract, red rose extract and food

A technology of rose flower and extract, which is applied in the field of extraction, can solve the problems of high preparation cost and high dosage of citric acid, and achieve the effects of low dosage, reduced preparation cost and low sour taste

Pending Publication Date: 2021-12-07
立騏生技股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0004] Although the extraction method of this patent can obtain the rose petal extract containing total polyphenols and anthocyanins, and the rose petal extract has the flower color and aroma of roses, however, in order to obtain the rose petal extract with the rose color Liquid, in the extraction method of this patent case, the consumption of citric acid is high, resulting in high preparation cost

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  • Preparation method of red rose extract, red rose extract and food
  • Preparation method of red rose extract, red rose extract and food
  • Preparation method of red rose extract, red rose extract and food

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preparation example Construction

[0020] The preparation method of the red rose extract of the present invention comprises the following steps: Step (a), sequentially extracting and separating the mixture to form a first liquid rose extract, the mixture comprising red rose and water; and Step (b), adjusting the first liquid rose extract to form a second liquid red rose extract with a pH value of less than 4.6 and including red pigment components, ellagic acid and polyphenol components, The adjustment process includes a concentration procedure and an acid-base adjustment procedure using an acid-base regulator.

[0021] The content of the present invention will be described in detail below.

[0022]

[0023] The red roses are for example but not limited to double red roses. The red roses are fresh red roses or dried red roses. The red roses used can be whole buds or petals. In some embodiments of the present invention, the red roses are dried red roses. The dried red roses are not particularly limited, and...

Embodiment 1

[0037] Step (a): 1 kg of petals (water content is 13.8wt%) of the double-petaled red rose that has been dried are mixed with 19 kg of 65°C hot water to form a mixture, and then, the temperature is 60°C Under the condition of using a stirrer with a rotation speed set at 60rpm, the mixed solution was stirred and extracted for 60 minutes, and then the temperature was lowered to 50°C, and under the conditions of the temperature, a sieve with a mesh number of 300 was used to The separation process was carried out to obtain 16.01 kg of the first liquid rose extract, and the solid concentration in the first liquid rose extract was 1.0 wt%.

[0038] Step (b): Use a vacuum concentrator to concentrate the first liquid rose extract at a temperature of 55°C to the remaining 2 kg, then lower the temperature to 45°C, and then add 20 gram of citric acid, the pH value was adjusted to 3.2 to obtain 2.0 kg of the second liquid red rose extract, and the solid concentration in the second liquid r...

Embodiment 2

[0041]The embodiment 2 is basically carried out with the same steps as the embodiment 1, the main difference lies in: step (b). In step (b), 19 grams of citric acid was added to the first liquid rose extract to adjust the pH to 3.2, and then, using a vacuum concentrator at a temperature of 55°C Concentrate and concentrate to the remaining 2.06 kg, then lower the temperature to 45° C. to obtain a second liquid red rose extract, the solid concentration in the second liquid rose extract is 7.8 wt%.

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Abstract

The invention relates to a preparation method of a red rose flower extract, the red rose flower extract and food. The preparation method of the red rose flower extract comprises the following steps of step (a), sequentially carrying out extraction treatment and separation treatment on a mixture to form a first liquid rose flower extract, the mixture comprising red rose flowers and water; and (b) adjusting the first liquid rose extract to form a second liquid red rose extract with a pH value of less than 4.6, the adjusting treatment comprising a concentration procedure and an acid-base adjusting procedure by using an acid-base regulator. The red rose flower extract obtained by the manufacturing method of the red rose flower extract has the natural flower color of the red rose flower and has excellent effective component amount. The food comprises the red rose extract. In addition, in the preparation method of the red rose extract, the dosage of the acid-base regulator is low, so that the preparation cost is reduced.

Description

technical field [0001] The invention relates to an extraction method, in particular to a preparation method of red rose extract. Background technique [0002] Roses are bright in color and have a charming fragrance that stabilizes emotions. Furthermore, roses have active ingredients such as anthocyanins and total polyphenols, which help eliminate free radicals, prevent aging or prevent cardiovascular diseases. Therefore, , rose extract is quite favored by consumers. [0003] China Taiwan Patent Publication No. TW201542218A discloses a method for extracting rose petals, and includes the following steps: step (A), crushing rose petals to obtain crushed petals; step (B), crushing the petals at a concentration of Mixing 0.14-0.2 wt% citric acid aqueous solution and an emulsifier to obtain a mixed solution; and step (C), heating the mixed solution to a temperature of 20-50°C, and then extracting under ultrasonic waves to obtain rose petal extraction liquid. [0004] Although t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/105A61K8/9789A61Q19/00B01D11/02
CPCA23L33/105A61K8/9789A61Q19/00B01D11/0288A23V2002/00A23V2200/30A23V2250/21A23V2300/14
Inventor 曾乙仁洪伯翰
Owner 立騏生技股份有限公司
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