Edible rose preservation method and application

Abstract

The invention relates to a food fresh-keeping technology, in particular to an edible rose fresh-keeping method and application. The method comprises the following steps: step 1, taking picked roses, washing with saline water, washing with clear water, and centrifuging with a centrifugal machine to remove water on the surfaces of petals, so as to obtain treated roses; step 2, preparing a preservative; step 3, stirring and mixing a preservative and the roses obtained in the step 1, fishing out, and draining for later use; step 4, bagging the drained roses in the step 3, performing vacuum packaging, and performing standing for standby application; and 5, standing, and storing in a refrigeration house. According to the preservation method, the water locking performance of the petals can be effectively improved, the MDA content is effectively reduced, oxidative damage is inhibited, effective preservation can be achieved, the color and luster of the petals can be maintained, and mildew is inhibited.

Description

Technical Field

[0001] The invention relates to food preservation technology, and in particular to an edible rose preservation method and application. Background Art

[0002] In the food industry, the use of fresh flowers as raw materials (such as edible roses, chrysanthemums, jasmine, etc.) is becoming increasingly popular. However, due to their high water content, active metabolism and fragile tissue structure, fresh flowers are prone to wilting, discoloration, microbial spoilage and other problems after harvesting, which limits their application.

[0003] During storage, excessive water loss from fresh flowers can cause petals to shrink, and anthocyanins in the petals are easily degraded by pH or enzymes (e.g., roses turn from bright red to brown). Furthermore, during storage, volatile aroma compounds in flowers are released, resulting in a lack of fragrance. Furthermore, fresh flowers carry microorganisms when they are picked. The antibacterial ingredients in preservatives can inhibit bacterial growth, preventing the flowers from becoming moldy or spoiling, extending their shelf life, and reducing waste and economic losses. Although chemical preservatives (such as synthetic fungicides, ethylene inhibitors, hyperosmotic regulators, etc.) can effectively extend the life of fresh flowers in vases, they also have significant disadvantages such as physiological toxicity, ecological risks, and quality side effects. For example, quaternary ammonium salt fungicides, silver ion fungicides, sodium hypochlorite, and high-sugar solutions can effectively sterilize flowers and thus produce a preservation effect, but they will damage plant cell membranes and increase oxidative stress effects, resulting in a decline in the quality of flowers. At the same time, they will also cause pollution and affect human health.

[0004] Therefore, providing a green and environmentally friendly flower preservation method to improve the moisture retention and freshness of flowers, prevent the deterioration of flowers, and inhibit the reduction of the content of active ingredients in flower fragrance and nutritional value is a technical problem that needs to be solved at present. Summary of the Invention

[0005] In order to solve the above technical problems, the present invention provides a method for preserving edible roses and its application.

[0006] In one aspect, the present invention provides a method for preserving edible roses, comprising the following steps: Step 1: Take the picked roses, wash them with salt water, wash them with clean water, and centrifuge them to remove moisture from the surface of the petals to obtain the processed roses; Step 2: preparing a preservative; wherein the preservative raw materials are composed of: Zanthoxylum bungeanum-Moringa extract, Pueraria root extract, Lycium barbarum polysaccharide, alginate, sucrose ester, carboxymethyl chitosan, citric acid and water; Step 3: Mix the preservative and the roses obtained in step 1, remove, drain and set aside; Step 4: Bag the roses drained in step 3 and vacuum pack them, let them stand for later use; Step 5: Let it stand and then store in a cold storage.

[0007] Preferably, in step 1, the brine is a saline solution with a concentration of 0.05-0.5 wt%.

[0008] Preferably, in step 1, the centrifugation time is 20-50 seconds and the operating speed of the centrifuge is 300-1000 rpm.

[0009] Preferably, in step 3, the weight ratio of the preservative to the rose is 20-1000:1.

[0010] Preferably, in step 3, the stirring and mixing time is 10-200 seconds.

[0011] Preferably, in step 3, the standing time is 0.2-2 hours.

[0012] Preferably, in step 5, the cold storage can be adjusted according to actual storage requirements. For example, the freezing temperature can be -1 to -7°C for the first 1-5 days of storage, and -12 to -18°C for the later storage period.

[0013] Another aspect of the present invention provides edible roses obtained according to the above-mentioned preservation method.

[0014] The present invention also provides use of the edible roses obtained according to the preservation method in preparing flower cakes.

[0015] The beneficial effects of the present invention compared to the prior art are as follows: The method of the present invention can effectively improve the water-locking performance of flower petals, effectively reduce the MDA content, inhibit oxidative damage, effectively preserve the freshness, maintain the color of flower petals and inhibit mildew.

[0016] The present invention adopts Zanthoxylum bungeanum-Moringa extract, Lycium barbarum polysaccharide and carboxymethyl chitosan, can effectively improve the fresh-keeping effect. The present invention adopts Zanthoxylum bungeanum fruit and Moringa leaf to extract together to obtain a composite extract, can effectively improve the suppression of MDA effect, in the specific extraction process of the present invention, Zanthoxylum bungeanum fruit and Moringa leaf are used to extract together, there is a synergistic relationship in enhancing the suppression of MDA effect, can make the preservative effect more excellent. In addition, the present invention uses ethyl acetate and cyclohexane 2-4: 1 composition organic solvent when extracting to obtain Zanthoxylum bungeanum-Moringa extract, and obtaining extraction effect is better, and the performance of the extract obtained by collocation in this range suppressing MDA generation is more excellent.

[0017] The present invention utilizes carboxymethyl chitosan and Lycium barbarum polysaccharides to effectively enhance water retention and impart superior performance to petals. In the present invention, the combination of carboxymethyl chitosan and Lycium barbarum polysaccharides creates a synergistic relationship, resulting in superior water retention in the petals. Furthermore, when the ratio of carboxymethyl chitosan to Lycium barbarum polysaccharides is selected within the range of 1:0.6-0.9, the resulting water retention effect is even stronger.

[0018] The invention has a simple process and produces remarkable effects, can effectively improve the quality of roses, and imparts them with excellent processing and use performance. BRIEF DESCRIPTION OF THE DRAWINGS

[0019] Figure 1 : Water content of each group of petals.

[0020] Figure 2 : Changes in water content of petals in each group.

[0021] Figure 3 : MDA content of petals in each group.

[0022] Figure 4 : Changes in MDA content in petals of each group. DETAILED DESCRIPTION

[0023] The present invention specifically describes the technology of the present invention through specific implementation methods, and the technology of the present invention can be more completely understood and implemented through the relevant specific implementation methods.

[0024] On one hand, the present invention provides a preservative, the raw materials of which are: Zanthoxylum bungeanum-Moringa oleifera extract, Pueraria lobata extract, Lycium barbarum polysaccharide, alginate, sucrose ester, carboxymethyl chitosan, citric acid and water.

[0025] The preservative is measured in percentage by weight, and its raw material composition is: 0.05-1.5% of Zanthoxylum bungeanum-Moringa extract, 0.01-0.5% of Pueraria root extract, 0.1-2% of Lycium barbarum polysaccharide, 0.1-2% of alginate, 0.1-1% of sucrose ester, 0.1-2% of carboxymethyl chitosan, 0.1-2% of citric acid and the balance of water.

[0026] The use of plant extracts in these preservatives provides excellent freshness preservation, mildew resistance, and color discoloration resistance to flowers such as roses, significantly improving their quality. Polysaccharides, alginates, and carboxymethyl chitosan provide excellent moisture retention, enhancing the color and luster of flowers. Sucrose esters provide excellent stability and enhance the effectiveness of the preservative, further improving flower quality.

[0027] Among the preservatives, the Zanthoxylum bungeanum-Moringa extract is extracted from Zanthoxylum bungeanum fruit and Moringa oleifera leaves. It effectively preserves and sterilizes fresh flowers, significantly improving their quality. In this composite extract, Zanthoxylum bungeanum fruit and Moringa oleifera leaves are extracted together, and the combination of the two is more effective than using either alone. Furthermore, the effect is even better when the weight ratio of Zanthoxylum bungeanum fruit to Moringa oleifera leaf is 1:0.8-1.5.

[0028] The preservative includes a method for preparing a Zanthoxylum bungeanum-Moringa extract, comprising: grinding Zanthoxylum bungeanum fruits and Moringa leaves in a weight ratio of 1:0.8-1.5 to obtain a ground product; adding a 40-65% ethanol aqueous solution; heating and extracting the product; filtering the product; and concentrating the product. A composite extractant is added to the concentrate for extraction; and the extracted organic phase is concentrated to obtain a Zanthoxylum bungeanum-Moringa extract. The composite extractant comprises water and an organic solvent in a ratio of 1:1.5-2.5 by weight, and the organic solvent comprises ethyl acetate and cyclohexane in a ratio of 2-4:1 by weight.

[0029] In the above preparation method, ethyl acetate and cyclohexane are used in a ratio of 2-4:1, which makes the extraction effect better and enhances the preservation, sterilization and mildew-proof effects of the extract.

[0030] In the above preparation method, the weight ratio of the pulverized material to the ethanol-water solution is 1:5-40. The heating extraction temperature is 40-60°C and the extraction time is 4-10 hours. The weight ratio of the concentrate to the composite extractant is 1:8-50. The extraction temperature and time are 30-45°C and 2-4 hours. Concentration of the organic phase is stopped when the organic solvents ethyl acetate and cyclohexane are no longer detectable.

[0031] Among the above-mentioned preservatives, the preparation method of the kudzu root extract comprises: crushing the kudzu root, adding a 65-80% ethanol aqueous solution, heating and stirring for extraction, filtering, concentrating and drying.

[0032] Among the preservatives mentioned above, Lycium barbarum polysaccharides and carboxymethyl chitosan can effectively adhere to the surface of roses, forming an effective protective layer that makes the roses excellent at retaining moisture and significantly improves the freshness of the roses. The two work together to form an effective and dense protective film, eliminating the influence of microorganisms and effectively locking in moisture. The effect is even better when the weight ratio of Lycium barbarum polysaccharides to carboxymethyl chitosan is 1:0.6-0.9.

[0033] A second aspect of the present invention provides a method for preserving edible roses, comprising the following steps: Step 1: Take the picked roses, wash them with salt water, wash them with clean water, and centrifuge them to remove moisture from the surface of the petals to obtain the processed roses; Step 2: preparing a preservative; wherein the preservative raw materials are composed of: Zanthoxylum bungeanum-Moringa extract, Pueraria root extract, Lycium barbarum polysaccharide, alginate, sucrose ester, carboxymethyl chitosan, citric acid and water; Step 3: Mix the preservative and the roses obtained in step 1, remove, drain and set aside; Step 4: Bag the roses drained in step 3 and vacuum pack them, let them stand for later use; Step 5: Let it stand and then store in a cold storage.

[0034] Preferably, in step 1, the brine is a saline solution with a concentration of 0.05-0.5 wt%.

[0035] Preferably, in step 1, the centrifugation time is 20-50 seconds and the operating speed of the centrifuge is 300-1000 rpm.

[0036] Preferably, in step 2, the preservative is measured in weight percentage, and the raw material composition is: 0.05-1.5% Zanthoxylum bungeanum-Moringa extract, 0.01-0.5% Pueraria root extract, 0.1-2% Lycium barbarum polysaccharide, 0.1-2% alginate, 0.1-1% sucrose ester, 0.1-2% carboxymethyl chitosan, 0.1-2% citric acid and the balance water.

[0037] Preferably, the preservative can be prepared by conventional stirring.

[0038] The use of plant extracts in these preservatives imparts excellent freshness preservation, mildew resistance, and color discoloration resistance to roses, significantly improving their quality. Polysaccharides, alginates, and carboxymethyl chitosan impart excellent moisture retention to roses, enhancing their color and luster. Sucrose esters impart excellent stability to the preservatives and enhance their effectiveness, further improving their quality.

[0039] Among the preservatives, the Zanthoxylum bungeanum-Moringa extract is extracted from Zanthoxylum bungeanum fruit and Moringa oleifera leaves, effectively preserving and sterilizing roses, significantly improving their quality. In this composite extract, Zanthoxylum bungeanum fruit and Moringa oleifera leaves are extracted together, and the combination of the two is more effective than using either alone. Furthermore, the effect is even better when the weight ratio of Zanthoxylum bungeanum fruit to Moringa oleifera leaf is 1:0.8-1.5.

[0040] Among the above-mentioned preservatives, the preparation method of the Zanthoxylum bungeanum-Moringa extract includes: crushing the Zanthoxylum bungeanum fruits and Moringa leaves in a weight ratio of 1:0.8-1.5 to obtain a crushed material, adding 40-65% ethanol aqueous solution, heating and extracting, filtering, and concentrating. A composite extractant is added to the concentrate for extraction, and the extracted organic phase is concentrated to obtain the Zanthoxylum bungeanum-Moringa extract.

[0041] The composite extractant is composed of water and an organic solvent in a weight ratio of 1:1.5-2.5, and the organic solvent is composed of ethyl acetate and cyclohexane in a weight ratio of 2-4:1.

[0042] In the above preparation method, ethyl acetate and cyclohexane are used in a ratio of 2-4:1, which makes the extraction effect better and enhances the preservation, sterilization and mildew-proof effects of the extract.

[0043] In the above preparation method, the weight ratio of the pulverized material to the ethanol-water solution is 1:5-40. The heating extraction temperature is 40-60°C and the extraction time is 4-10 hours. The weight ratio of the concentrate to the composite extractant is 1:8-50. The extraction temperature and time are 30-45°C and 2-4 hours. Concentration of the organic phase is stopped when the organic solvents ethyl acetate and cyclohexane are no longer detectable.

[0044] Among the above-mentioned preservatives, the preparation method of the kudzu root extract comprises: crushing the kudzu root, adding a 65-80% ethanol aqueous solution, heating and stirring for extraction, filtering, concentrating and drying.

[0045] Among the preservatives mentioned above, Lycium barbarum polysaccharides and carboxymethyl chitosan can effectively adhere to the surface of roses, forming an effective protective layer that makes the roses excellent at retaining moisture and significantly improves the freshness of the roses. The two work together to form an effective and dense protective film, eliminating the influence of microorganisms and effectively locking in moisture. The effect is even better when the weight ratio of Lycium barbarum polysaccharides to carboxymethyl chitosan is 1:0.6-0.9.

[0046] Preferably, in step 3, the weight ratio of the preservative to the rose is 20-1000:1.

[0047] Preferably, in step 3, the stirring and mixing time is 10-200 seconds.

[0048] Preferably, in step 3, the standing time is 0.2-2 hours.

[0049] Another aspect of the present invention provides edible roses obtained according to the above-mentioned preservation method.

[0050] The present invention also provides use of the edible roses obtained according to the preservation method in preparing flower cakes.

[0051] Example 1 Sucrose ester: SE-15, Shandong Siyang Biotechnology Co., Ltd. Carboxymethyl chitosan: Hebei Hongtao Bioengineering Co., Ltd. Citric acid: Shandong Lemon Biochemical Co., Ltd. Alginate: Sodium alginate, Qingdao Mingyue Seaweed Group Co., Ltd. Lycium barbarum polysaccharide: Product No. GC24137, Guchen Biotechnology Co., Ltd.

[0052] Preservative 1: Measured in weight percentage, the raw material composition is: 0.8% Zanthoxylum bungeanum-Moringa extract, 0.3% Pueraria root extract, 1% Lycium barbarum polysaccharide, 0.55% alginate, 0.9% sucrose ester, 0.9% carboxymethyl chitosan, 1% citric acid and the remainder water; the weight ratio of Lycium barbarum polysaccharide and carboxymethyl chitosan is 1:0.9.

[0053] Among them, the preparation method of Zanthoxylum bungeanum-Moringa extract is: (1) Grind the Zanthoxylum bungeanum fruit and Moringa oleifera leaves together in a weight ratio of 1:0.8 to a size less than 50 mesh to obtain a pulverized product; (2) Add 65% ethanol aqueous solution to the crushed material at a material-liquid weight ratio of 1:20, heat and extract at 50°C for 7 hours, then filter with a 1 μm pore size filter membrane, and concentrate the filtrate at 57°C under reduced pressure to 15.43% of the filtrate weight; (3) Add a composite extractant to the concentrate at a material-liquid weight ratio of 1:15 (the composite extractant is composed of water and an organic solvent in a weight ratio of 1:1.5, and the organic solvent is ethyl acetate and cyclohexane in a weight ratio of 4:1), stir at 60 rpm and extract at 40°C for 3 hours. After the extraction is completed, take the extracted organic phase and concentrate it under reduced pressure at 50°C. Concentrate under reduced pressure until the organic solvents ethyl acetate and cyclohexane are no longer detected, then stop concentrating to obtain the Zanthoxylum bungeanum-Moringa extract.

[0054] Preparation method of kudzu root extract: pulverize kudzu root to less than 80 mesh size, add 80% ethanol aqueous solution to the pulverized material at a solid-liquid ratio of 1:15, heat at 55°C and stir at 100 rpm for 6 hours, filter with a 0.5 μm filter membrane, concentrate the filtrate under reduced pressure to 14.7% of the filtrate weight, and then freeze-dry at -50°C to a water content of 1.93wt%, thereby obtaining kudzu root extract.

[0055] The preparation method of the preservative is as follows: heating water to 50°C for insulation, adding wolfberry polysaccharide, alginate, sucrose ester, and carboxymethyl chitosan, stirring at 120 rpm for 20 minutes, then adding Zanthoxylum bungeanum-Moringa extract, Pueraria lobata extract, and citric acid, stirring at 200 rpm for 30 minutes, and standing at room temperature for 30 minutes to obtain the preservative.

[0056] Preservative 2: Measured in weight percentage, the raw material composition is: 0.9% Zanthoxylum bungeanum-Moringa extract, 0.15% Pueraria root extract, 1.2% Lycium barbarum polysaccharide, 0.50% alginate, 0.9% sucrose ester, 0.72% carboxymethyl chitosan, 0.98% citric acid and the remainder water; the weight ratio of Lycium barbarum polysaccharide and carboxymethyl chitosan is 1:0.6.

[0057] Among them, the preparation method of Zanthoxylum bungeanum-Moringa extract is: (1) Grind the Zanthoxylum bungeanum fruit and Moringa oleifera leaves together in a weight ratio of 1:1.5 to a size less than 50 mesh to obtain a pulverized product; (2) Add 40% ethanol aqueous solution to the crushed material at a material-liquid weight ratio of 1:25, heat and extract at 48°C for 7.5 hours, then filter with a 1 μm pore size filter membrane, and concentrate the filtrate at 57°C under reduced pressure to 15.24% by weight of the filtrate; (3) Add a composite extractant to the concentrate at a weight ratio of 1:20 (the composite extractant is composed of water and an organic solvent in a weight ratio of 1:2.5, and the organic solvent is ethyl acetate and cyclohexane in a weight ratio of 2:1), stir at 60 rpm and extract at 40 ° C for 3.5 hours. After the extraction is completed, take the organic phase obtained by extraction and concentrate it under reduced pressure at 50 ° C. Concentrate under reduced pressure until the organic solvents ethyl acetate and cyclohexane are no longer detected, then stop concentrating to obtain the Zanthoxylum bungeanum-Moringa extract.

[0058] Preparation method of kudzu root extract: pulverize kudzu root to less than 80 mesh size, add 65% ethanol aqueous solution to the pulverized material at a solid-liquid ratio of 1:15, heat at 55°C and stir at 100 rpm for 5.5 hours, filter with a 0.5 μm filter membrane, concentrate the filtrate under reduced pressure to 14.5% of the filtrate weight, and then freeze-dry at -50°C to a water content of 1.89wt%, thereby obtaining kudzu root extract.

[0059] The preparation method of the preservative is as follows: heating water to 50°C for insulation, adding wolfberry polysaccharide, alginate, sucrose ester, and carboxymethyl chitosan, stirring at 120 rpm for 22 minutes, then adding Zanthoxylum bungeanum-Moringa extract, Pueraria lobata extract, and citric acid, stirring at 200 rpm for 35 minutes, and standing at room temperature for 30 minutes to obtain the preservative.

[0060] Preservative 3: Compared with preservative 1, which does not contain Zanthoxylum bungeanum-Moringa extract, Lycium barbarum polysaccharide and carboxymethyl chitosan, its raw material composition is measured by weight percentage: 0.3% Pueraria extract, 0.55% alginate, 0.9% sucrose ester, 1% citric acid and the balance water; the rest are the same as preservative 1.

[0061] Preservative 4: Compared with preservative 1, the Zanthoxylum bungeanum-Moringa extract is replaced by Zanthoxylum bungeanum extract; the raw material composition is measured in weight percentage: 0.8% Zanthoxylum bungeanum extract, 0.3% Pueraria lobata extract, 1% Lycium barbarum polysaccharide, 0.55% alginate, 0.9% sucrose ester, 0.9% carboxymethyl chitosan, 1% citric acid and the balance water; the weight ratio of Lycium barbarum polysaccharide to carboxymethyl chitosan is 1:0.9; the rest are the same as preservative 1.

[0062] Among them, the preparation method of Zanthoxylum bungeanum extract is: (1) Crush the pepper fruit to less than 50 mesh to obtain a crushed product; (2) Add 65% ethanol aqueous solution to the crushed material at a material-liquid weight ratio of 1:20, heat and extract at 50°C for 7 hours, then filter with a 1 μm pore size filter membrane, and concentrate the filtrate at 57°C under reduced pressure to 15.43% of the filtrate weight; (3) Add a composite extractant to the concentrate at a weight ratio of 1:15 (the composite extractant is composed of water and an organic solvent in a weight ratio of 1:1.5, and the organic solvent is composed of ethyl acetate and cyclohexane in a weight ratio of 4:1), stir at 60 rpm and extract at 40°C for 3 hours. After the extraction is completed, take the organic phase obtained by extraction and concentrate it under reduced pressure at 50°C. Concentrate under reduced pressure until the organic solvents ethyl acetate and cyclohexane are no longer detected, then stop concentrating to obtain the Zanthoxylum bungeanum extract.

[0063] Preservative 5: Compared with preservative 1, the pepper-moringa extract is replaced by moringa extract; the raw material composition is measured in weight percentage: 0.8% moringa extract, 0.3% kudzu root extract, 1% wolfberry polysaccharide, 0.55% alginate, 0.9% sucrose ester, 0.9% carboxymethyl chitosan, 1% citric acid and the balance water; the weight ratio of wolfberry polysaccharide and carboxymethyl chitosan is 1:0.9; the rest are the same as preservative 1.

[0064] Wherein, the preparation method of Moringa extract: (1) Grind the Moringa leaves to less than 50 meshes to obtain a pulverized product; (2) Add 65% ethanol aqueous solution to the crushed material at a material-liquid weight ratio of 1:20, heat and extract at 50°C for 7 hours, then filter with a 1 μm pore size filter membrane, and concentrate the filtrate at 57°C under reduced pressure to 15.43% of the filtrate weight; (3) Add a composite extractant to the concentrate at a weight ratio of 1:15 (the composite extractant is composed of water and an organic solvent in a weight ratio of 1:1.5, and the organic solvent is composed of ethyl acetate and cyclohexane in a weight ratio of 4:1), stir at 60 rpm and extract at 40°C for 3 hours. After the extraction is completed, take the extracted organic phase and concentrate it under reduced pressure at 50°C. Concentrate under reduced pressure until the organic solvents ethyl acetate and cyclohexane are no longer detected, then stop concentrating to obtain the Moringa extract.

[0065] Preservative 6: Compared with preservative 1, the proportion of organic solvent composition during the preparation of Zanthoxylum bungeanum-Moringa oleifera extract changed, while the others were the same as preservative 1.

[0066] Among them, the preparation method of Zanthoxylum bungeanum-Moringa extract is: (1) Grind the Zanthoxylum bungeanum fruit and Moringa oleifera leaves together in a weight ratio of 1:0.8 to a size less than 50 mesh to obtain a pulverized product; (2) Add 65% ethanol aqueous solution to the crushed material at a material-liquid weight ratio of 1:20, heat and extract at 50°C for 7 hours, then filter with a 1 μm pore size filter membrane, and concentrate the filtrate at 57°C under reduced pressure to 15.43% of the filtrate weight; (3) Add a composite extractant to the concentrate at a weight ratio of 1:15 (the composite extractant is composed of water and an organic solvent in a weight ratio of 1:1.5, and the organic solvent is composed of ethyl acetate and cyclohexane in a weight ratio of 0.5:1), stir at 60 rpm and extract at 40°C for 3 hours. After the extraction is completed, take the organic phase obtained by extraction and concentrate it under reduced pressure at 50°C. Concentrate under reduced pressure until the organic solvents ethyl acetate and cyclohexane are no longer detected, then stop concentrating to obtain the Zanthoxylum bungeanum-Moringa extract.

[0067] Preservative 7: Compared with preservative 1, the proportion of organic solvent composition during the preparation of Zanthoxylum bungeanum-Moringa oleifera extract changed, while the others were the same as preservative 1.

[0068] Among them, the preparation method of Zanthoxylum bungeanum-Moringa extract is: (1) Grind the Zanthoxylum bungeanum fruit and Moringa oleifera leaves together in a weight ratio of 1:0.8 to a size less than 50 mesh to obtain a pulverized product; (2) Add 65% ethanol aqueous solution to the crushed material at a material-liquid weight ratio of 1:20, heat and extract at 50°C for 7 hours, then filter with a 1 μm pore size filter membrane, and concentrate the filtrate at 57°C under reduced pressure to 15.43% of the filtrate weight; (3) Add a composite extractant to the concentrate at a weight ratio of 1:15 (the composite extractant is composed of water and an organic solvent in a weight ratio of 1:1.5, and the organic solvent is ethyl acetate and cyclohexane in a weight ratio of 8:1), stir at 60 rpm and extract at 40°C for 3 hours. After the extraction is completed, take the organic phase obtained by extraction and concentrate it under reduced pressure at 50°C. Concentrate under reduced pressure until the organic solvents ethyl acetate and cyclohexane are no longer detected to obtain the Zanthoxylum bungeanum-Moringa extract.

[0069] Preservative 8: The raw material composition is measured in percentage by weight: 0.8% Zanthoxylum bungeanum-Moringa extract, 0.3% Pueraria root extract, 0.55% alginate, 0.9% sucrose ester, 1.9% carboxymethyl chitosan, 1% citric acid and the balance water; the rest are the same as preservative 1.

[0070] Preservative 9: The raw material composition is measured in percentage by weight: 0.8% Zanthoxylum bungeanum-Moringa extract, 0.3% Pueraria root extract, 1.9% Lycium barbarum polysaccharide, 0.55% alginate, 0.9% sucrose ester, 1% citric acid and the balance water; the rest are the same as preservative 1.

[0071] Preservative 10: The raw material composition, measured by weight percentage, is: 0.8% Zanthoxylum bungeanum-Moringa extract, 0.3% Pueraria root extract, 1.6% Lycium barbarum polysaccharide, 0.55% alginate, 0.9% sucrose ester, 0.3% carboxymethyl chitosan, 1% citric acid, and the balance water; the weight ratio of Lycium barbarum polysaccharide to carboxymethyl chitosan is 1:0.19. All other parameters are the same as those of Preservative 1.

[0072] Preservative 11: The raw material composition, measured by weight percentage, is: 0.8% Zanthoxylum bungeanum-Moringa extract, 0.3% Pueraria root extract, 0.5% Lycium barbarum polysaccharide, 0.55% alginate, 0.9% sucrose ester, 1.4% carboxymethyl chitosan, 1% citric acid, and the balance water; the weight ratio of Lycium barbarum polysaccharide to carboxymethyl chitosan is 1:2.8. All other parameters are the same as those of Preservative 1.

[0073] Example 2 The above-mentioned preservative is used in the rose preservation process, and the specific steps are as follows: Step 1: Take dark red double rose petals picked 2 hours ago, wash them with 0.1wt% saline, then wash them with clean water, and centrifuge to remove moisture from the petals (500 rpm, 25 seconds) to obtain the treated roses; Step 2: Prepare the preservative; Step 3: Stir and mix the preservative and the roses obtained in step 1 at a weight ratio of 300:1 (100 rpm, 150 s), remove, drain, and set aside; Step 4: Bag the roses drained in step 3 and vacuum pack them. Let them sit for 1 hour to remove any leaking packaging and set aside. Step 5: Let it stand and then store in a cold storage.

[0074] Example 3 Replace step 4 in Example 2 with the following: Place the drained rose petals from step 3 in a gauze bag and store them in a 3°C refrigerator. On the 15th and 35th days of storage, randomly remove a portion of the rose petals (the preserved rose petals treated with preservative 1-1 are designated samples 1-11, respectively) and measure the water content and MDA content of the petals (determined using the thiobarbital method). The initial water content and MDA content of the rose petals (petals plucked 2 hours prior) and after storage are shown in Tables 1 and 2. Figure 1-4 .

[0075] Table 1: Water content Table 2: MDA content The water content of rose petals is the core characterization indicator of their physiological state, quality stability and functional activity. It is closely related to the fullness, processing performance, and edible effect of the petals.

[0076] The MDA content in rose petals is the core biomarker of cell membrane lipid peroxidation damage. Its value directly reflects the degree of oxidative damage to the petals, and is related to the freshness, color, degree of cell membrane damage, and anti-fungal effect of the petals.

[0077] Combined with Table 1-2 and Figure 1-4 The test results show that the method of the present invention can effectively improve the water-locking performance of flower petals, effectively reduce the MDA content, inhibit oxidative damage, effectively preserve the freshness, maintain the color of flower petals and inhibit mildew.

[0078] According to the test results of samples 1 and 3, the present invention adopts Zanthoxylum bungeanum-Moringa extract, Lycium barbarum polysaccharide and carboxymethyl chitosan, which can effectively improve the preservation effect.

[0079] According to sample 1, 4-5 test results, the present invention adopts Zanthoxylum bungeanum fruit and Moringa leaf to jointly extract and obtain composite extract, can effectively improve and suppress MDA effect, and only use one of raw materials to extract and obtain the effect of extract to be lower than sample 1;It can be seen from this that in the specific extraction process of the present invention, Zanthoxylum bungeanum fruit and Moringa leaf are jointly extracted, and there is a synergistic relationship in enhancing and suppressing MDA effect, and preservative effect can be made more excellent. And in conjunction with the comparison of sample 1, 6-7, after changing the ratio of ethyl acetate and cyclohexane in the extraction solvent, the effect of the sample 6-7 obtained is lower than sample 1, that is, the present invention, when extracting to obtain Zanthoxylum bungeanum-Moringa extract, uses ethyl acetate and cyclohexane 2-4: 1 composition organic solvent, and obtaining extraction effect is better, and the performance that the extract obtained by matching in the scope suppresses MDA generation is more excellent.

[0080] According to the test results of samples 1 and 8-9, the present invention adopts carboxymethyl chitosan and wolfberry polysaccharide, which can effectively enhance the water-locking effect and give the petals excellent performance; in sample 8-9, one of the above two is used while keeping the dosage the same as that of sample 1. The test shows that the petals treated with sample 8-9 have a water content significantly lower than that of sample 1 on the 15th and 35th days. It can be seen that in the system of the present invention, the use of carboxymethyl chitosan and wolfberry polysaccharide produces a synergistic relationship, which makes the petals have excellent water retention performance. And in combination with samples 1 and 10-11, it can be seen that when the ratio of carboxymethyl chitosan and wolfberry polysaccharide is not 1:0.6-0.9, the water content of sample 10-11 obtained is worse. It can be seen that when the ratio of carboxymethyl chitosan and wolfberry polysaccharide is selected in the range of 1:0.6-0.9 in the present invention, the water-locking effect obtained is stronger.

Claims

1. A method for preserving edible roses, characterized in that: The steps include: Step 1: Take the picked roses, wash them with salt water, wash them with clean water, and centrifuge them to remove moisture from the surface of the petals to obtain the processed roses; Step 2: preparing a preservative; wherein the preservative raw materials are composed of: Zanthoxylum bungeanum-Moringa extract, Pueraria root extract, Lycium barbarum polysaccharide, alginate, sucrose ester, carboxymethyl chitosan, citric acid and water; Step 3: Mix the preservative and the roses obtained in step 1, remove, drain and set aside; Step 4: Bag the roses drained in step 3 and vacuum pack them, let them stand for later use; Step 5: Let it stand and then store in a cold storage.

2. The method for preserving edible roses according to claim 1, wherein: The brine is a saline solution with a concentration of 0.05-0.5wt%.

3. The method for preserving edible roses according to claim 1, wherein: The centrifuge time is 20-50 seconds.

4. The method for preserving edible roses according to claim 1, wherein: The stirring and mixing time in step 3 is 10-200 seconds.

5. The method for preserving edible roses according to claim 1, wherein: The standing time is 0.2-2 hours.

6. The method for preserving edible roses according to claim 1, wherein: The preservative is measured in percentage by weight, and its raw material composition is: 0.05-1.5% of Zanthoxylum bungeanum-Moringa extract, 0.01-0.5% of Pueraria root extract, 0.1-2% of Lycium barbarum polysaccharide, 0.1-2% of alginate, 0.1-1% of sucrose ester, 0.1-2% of carboxymethyl chitosan, 0.1-2% of citric acid and the balance of water.

7. The method for preserving edible roses according to claim 1, wherein: The Zanthoxylum bungeanum-Moringa oleifera extract is obtained by extracting Zanthoxylum bungeanum fruits and Moringa oleifera leaves, and the weight ratio of Zanthoxylum bungeanum to Moringa oleifera leaves is 1:0.8-1.

5.

8. The method for preserving edible roses according to claim 1, wherein: The weight ratio of wolfberry polysaccharide to carboxymethyl chitosan is 1:0.6-0.

9.

9. An edible rose obtained by the preservation method according to any one of claims 1 to 8.

10. Use of the edible roses obtained according to the preservation method according to any one of claims 1 to 8 in preparing flower cakes.

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