Edible rose flower preservation method and application

Abstract

This invention relates to food preservation technology, specifically to a method and application for preserving edible roses. The method includes: Step 1: Harvested roses, washed with salt water, washed with clean water, and centrifuged to remove surface moisture from the petals, obtaining treated roses; Step 2: Preparing a preservative; Step 3: Mixing the preservative with the roses obtained in Step 1, draining, and setting aside; Step 4: Vacuum-packing the drained roses from Step 3 into bags, allowing them to stand, and setting aside; Step 5: After standing, storing in a cold storage. This preservation method effectively improves the water-locking performance of the petals, effectively reduces MDA content, inhibits oxidative damage, effectively preserves freshness, maintains petal color, and inhibits mold growth.

Description

Technical Field

[0001] This invention relates to food preservation technology, specifically to a method and application for preserving edible roses. Background Technology

[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, vigorous metabolism, and fragile tissue structure, fresh flowers are prone to wilting, discoloration, and microbial spoilage after harvesting, which limits their application.

[0003] During storage, excessive water loss in fresh flowers can cause petals to wrinkle, and anthocyanins in the petals are easily degraded under pH or enzymatic conditions (e.g., roses turn from bright red to brown). Furthermore, volatile aromatic compounds in fresh flowers are released during storage, resulting in insufficient fragrance. Additionally, fresh flowers carry microorganisms when harvested; the antibacterial components in preservatives can inhibit bacterial growth, prevent mold or spoilage, extend shelf life, and reduce waste and economic losses.

[0004] While chemical preservatives (such as synthetic fungicides, ethylene inhibitors, and hyperosmotic regulators) can effectively extend the vase life of fresh flowers, they also have significant drawbacks such as physiological toxicity, ecological risks, and quality side effects. For example, although quaternary ammonium salt fungicides, silver ion fungicides, sodium hypochlorite, and high-sugar solutions can effectively sterilize fresh flowers and thus produce a preservation effect, they can damage plant cell membranes and increase oxidative stress, leading to a decline in the quality of fresh flowers. They can also cause pollution and have an impact on human health.

[0005] Therefore, providing a green and environmentally friendly method for preserving fresh flowers to improve moisture retention, prevent spoilage, and inhibit the reduction of active aromatic components and nutritional value is a technical problem that needs to be solved. Summary of the Invention

[0006] To address the aforementioned technical problems, this invention proposes a method and application for preserving edible roses.

[0007] This invention provides a method for preserving edible roses, comprising the following steps:

[0008] Step 1: Take the picked roses, wash them with salt water, rinse them with clean water, and centrifuge them to remove the surface moisture of the petals, thus obtaining the processed roses;

[0009] Step 2: Prepare the preservative; the preservative ingredients are: Sichuan pepper-moringa extract, kudzu root extract, wolfberry polysaccharide, alginate, sucrose ester, carboxymethyl chitosan, citric acid and water;

[0010] Step 3: Mix the preservative and the rose petals obtained in Step 1, remove them, drain them, and set aside.

[0011] Step 4: After draining the roses from Step 3, pack them into bags and vacuum seal them. Let them stand for later use.

[0012] Step 5: After standing, store in a cold storage.

[0013] Preferably, in step 1, the brine is a 0.05-0.5 wt% saline solution.

[0014] Preferably, in step 1, the centrifugation time is 20-50 seconds. The centrifuge operating speed is 300-1000 rpm.

[0015] Preferably, in step 3, the weight ratio of preservative to rose petals is 20-1000:1.

[0016] Preferably, in step 3, the mixing time is 10-200 seconds.

[0017] Preferably, in step 3, the settling time is 0.2-2 hours.

[0018] Preferably, in step 5, the cold storage can be adjusted according to actual storage needs. 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.

[0019] In another aspect, the present invention also provides edible roses obtained according to the above-described preservation method.

[0020] The present invention also provides the application of edible roses obtained according to the above preservation method in the preparation of flower cakes.

[0021] The advantages of this invention compared to the prior art are as follows:

[0022] The method of the present invention can effectively improve the water-locking performance of petals, effectively reduce MDA content, inhibit oxidative damage, effectively preserve freshness, maintain petal color and inhibit mold growth.

[0023] This invention utilizes Sichuan pepper-moringa extract, wolfberry polysaccharide, and carboxymethyl chitosan to effectively enhance preservation. The invention employs a co-extraction process of Sichuan pepper fruit and moringa leaves to obtain a composite extract, which effectively enhances the inhibition of MDA. In the specific extraction process of this invention, the co-extraction of Sichuan pepper fruit and moringa leaves exhibits a synergistic effect in enhancing MDA inhibition, resulting in a superior preservative effect. Furthermore, in the extraction of the Sichuan pepper-moringa extract, the use of an organic solvent composed of ethyl acetate and cyclohexane in a 2-4:1 ratio yields better extraction results; extracts obtained within this range exhibit superior MDA inhibition performance.

[0024] This invention utilizes carboxymethyl chitosan and wolfberry polysaccharide to effectively enhance water retention and impart superior performance to flower petals. In this system, the combination of carboxymethyl chitosan and wolfberry polysaccharide creates a synergistic effect, resulting in excellent water retention properties in the petals. Furthermore, the water-locking effect is even stronger when the ratio of carboxymethyl chitosan to wolfberry polysaccharide is selected in the range of 1:0.6-0.9.

[0025] The process of this invention is simple and produces significant results, effectively improving the quality of roses and giving them excellent processing and usage properties. Attached Figure Description

[0026] Figure 1 : The water content of each group of petals.

[0027] Figure 2 : Changes in water content of petals in each group.

[0028] Figure 3 MDA content of petals in each group.

[0029] Figure 4 : Changes in MDA content in petals of each group. Detailed Implementation

[0030] This invention provides a detailed description of its technology through specific embodiments, which allow for a more complete understanding and implementation of the technology.

[0031] This invention provides a preservative with the following raw material composition: Sichuan pepper-moringa extract, kudzu root extract, wolfberry polysaccharide, alginate, sucrose ester, carboxymethyl chitosan, citric acid and water.

[0032] The preservative is measured by weight percentage and its raw material composition is as follows: 0.05-1.5% Sichuan pepper-moringa extract, 0.01-0.5% kudzu root extract, 0.1-2% wolfberry polysaccharide, 0.1-2% alginate, 0.1-1% sucrose ester, 0.1-2% carboxymethyl chitosan, 0.1-2% citric acid and the balance water.

[0033] The aforementioned preservatives utilize plant extracts, imparting excellent preservation, anti-mildew, and anti-discoloration effects to fresh flowers such as roses, significantly improving flower quality. The use of polysaccharides, alginate, and carboxymethyl chitosan provides excellent water-locking properties, enhancing flower color and gloss. Sucrose esters contribute excellent stability and enhance the preservative's efficacy, further improving flower quality.

[0034] Among the aforementioned preservatives, the Sichuan pepper-moringa extract, obtained from Sichuan pepper fruit and moringa leaves, effectively preserves and sterilizes fresh flowers, significantly improving their quality. In this compound extract, both Sichuan pepper fruit and moringa leaves are extracted together; the combination of both enhances the effect compared to using either one alone. Furthermore, the optimal extraction ratio of Sichuan pepper fruit to moringa leaves (1:0.8-1.5 by weight) yields the best results.

[0035] The preparation method of the Sichuan pepper-moringa extract in the above-mentioned preservatives includes: pulverizing Sichuan pepper fruit and moringa leaves together at a weight ratio of 1:0.8-1.5 to obtain a pulverized mixture; adding a 40-65% ethanol aqueous solution; heating and extracting; filtering; concentrating; adding a compound extractant to the concentrate; and concentrating the extracted organic phase to obtain the Sichuan pepper-moringa extract. The compound extractant consists of water and organic solvent at a weight ratio of 1:1.5-2.5, and the organic solvent is composed of ethyl acetate and cyclohexane at a weight ratio of 2-4:1.

[0036] In the above preparation method, the ratio of ethyl acetate to cyclohexane is 2-4:1, which improves the extraction effect and enhances the preservation, sterilization and anti-mold effects of the extract.

[0037] In the above preparation method, the weight ratio of pulverized material to ethanol-water solution is 1:5-40. The heating extraction temperature is 40-60℃, and the time is 4-10 hours. The weight ratio of concentrated material to compound extractant is 1:8-50. The extraction temperature and time are 30-45℃, and the time is 2-4 hours. Concentration is stopped when the organic phase is concentrated until the organic solvents ethyl acetate and cyclohexane are no longer detectable.

[0038] The preparation method of the above-mentioned preservative, namely kudzu root extract, includes: pulverizing kudzu root, adding 65-80% ethanol aqueous solution, heating and stirring to extract, filtering, concentrating and drying.

[0039] Among the preservatives mentioned above, wolfberry polysaccharide and carboxymethyl chitosan can effectively adhere to the surface of roses, forming an effective protective layer. This results in excellent water-locking performance, significantly improving the freshness of the roses. The two work together to form an effective and dense protective film, preventing the influence of microorganisms and effectively locking in moisture. Furthermore, the effect is even better when the weight ratio of wolfberry polysaccharide to carboxymethyl chitosan is 1:0.6-0.9.

[0040] A second aspect of the present invention provides a method for preserving edible roses, comprising the following steps:

[0041] Step 1: Take the picked roses, wash them with salt water, rinse them with clean water, and centrifuge them to remove the surface moisture of the petals, thus obtaining the processed roses;

[0042] Step 2: Prepare the preservative; the preservative ingredients are: Sichuan pepper-moringa extract, kudzu root extract, wolfberry polysaccharide, alginate, sucrose ester, carboxymethyl chitosan, citric acid and water;

[0043] Step 3: Mix the preservative and the rose petals obtained in Step 1, remove them, drain them, and set aside.

[0044] Step 4: After draining the roses from Step 3, pack them into bags and vacuum seal them. Let them stand for later use.

[0045] Step 5: After standing still, store in a cold storage.

[0046] Preferably, in step 1, the brine is a 0.05-0.5 wt% saline solution.

[0047] Preferably, in step 1, the centrifugation time is 20-50 seconds. The centrifuge operating speed is 300-1000 rpm.

[0048] Preferably, in step 2, the preservative is measured by weight percentage and the raw material composition is: 0.05-1.5% Sichuan pepper-moringa extract, 0.01-0.5% kudzu root extract, 0.1-2% wolfberry polysaccharide, 0.1-2% alginate, 0.1-1% sucrose ester, 0.1-2% carboxymethyl chitosan, 0.1-2% citric acid and the balance water.

[0049] Preferably, the preservative can be prepared by conventional stirring.

[0050] The aforementioned preservatives utilize plant extracts, imparting excellent preservation, anti-mold, and anti-discoloration effects to roses, significantly improving their quality. The use of polysaccharides, alginate, and carboxymethyl chitosan gives roses excellent water-locking properties, enhancing their color and luster. Sucrose esters provide excellent stability and enhance the preservative's effectiveness, further improving the quality of the roses.

[0051] Among the aforementioned preservatives, the Sichuan pepper-moringa extract, obtained from Sichuan pepper fruit and moringa leaves, effectively preserves and sterilizes roses, significantly improving their quality. In this compound extract, both Sichuan pepper fruit and moringa leaves are extracted together; the combination of both enhances the effect compared to using either one alone. Furthermore, the optimal weight ratio of Sichuan pepper fruit to moringa leaves during extraction is 1:0.8-1.5, resulting in the best effect.

[0052] The preparation method of the above-mentioned preservative, namely, Sichuan pepper-moringa extract, includes: grinding Sichuan pepper fruit and moringa leaves together in a weight ratio of 1:0.8-1.5 to obtain pulverized material, adding 40-65% ethanol aqueous solution, heating and extracting, filtering, concentrating, adding a compound extractant to the concentrate for extraction, taking the extracted organic phase and concentrating to obtain Sichuan pepper-moringa extract.

[0053] The composite extractant consists of water and organic solvent in a weight ratio of 1:1.5-2.5, with the organic solvent being ethyl acetate and cyclohexane in a weight ratio of 2-4:1.

[0054] In the above preparation method, the ratio of ethyl acetate to cyclohexane is 2-4:1, which improves the extraction effect and enhances the preservation, sterilization and anti-mold effects of the extract.

[0055] In the above preparation method, the weight ratio of pulverized material to ethanol-water solution is 1:5-40. The heating extraction temperature is 40-60℃, and the time is 4-10 hours. The weight ratio of concentrated material to compound extractant is 1:8-50. The extraction temperature and time are 30-45℃, and the time is 2-4 hours. Concentration is stopped when the organic phase is concentrated until the organic solvents ethyl acetate and cyclohexane are no longer detectable.

[0056] The preparation method of the above-mentioned preservative, namely kudzu root extract, includes: pulverizing kudzu root, adding 65-80% ethanol aqueous solution, heating and stirring to extract, filtering, concentrating and drying.

[0057] Among the preservatives mentioned above, wolfberry polysaccharide and carboxymethyl chitosan can effectively adhere to the surface of roses, forming an effective protective layer. This results in excellent water-locking performance, significantly improving the freshness of the roses. The two work together to form an effective and dense protective film, preventing the influence of microorganisms and effectively locking in moisture. Furthermore, the effect is even better when the weight ratio of wolfberry polysaccharide to carboxymethyl chitosan is 1:0.6-0.9.

[0058] Preferably, in step 3, the weight ratio of preservative to rose petals is 20-1000:1.

[0059] Preferably, in step 3, the mixing time is 10-200 seconds.

[0060] Preferably, in step 3, the settling time is 0.2-2 hours.

[0061] In another aspect, the present invention also provides edible roses obtained according to the above-described preservation method.

[0062] The present invention also provides the application of edible roses obtained according to the above preservation method in the preparation of flower cakes.

[0063] Example 1

[0064] 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: Trade code GC24137, Guchen Biotechnology.

[0065] Preservative 1:

[0066] The raw material composition, measured by weight percentage, is as follows: 0.8% Sichuan pepper-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 being water; the weight ratio of wolfberry polysaccharide to carboxymethyl chitosan is 1:0.9.

[0067] The preparation method of Sichuan pepper-moringa extract is as follows:

[0068] (1) Grind the peppercorns and moringa leaves together at a weight ratio of 1:0.8 until they are less than 50 mesh to obtain the pulverized material;

[0069] (2) Add 65% ethanol aqueous solution to the pulverized material at a material-to-liquid weight ratio of 1:20, heat and extract at 50°C for 7 hours, then filter through a 1μm pore size filter membrane, and concentrate the filtrate under reduced pressure at 57°C to 15.43% of the filtrate weight;

[0070] (3) Add the compound extractant to the concentrate at a weight ratio of 1:15 (the compound extractant is composed of water and organic solvent at a weight ratio of 1:1.5, and the organic solvent is composed of ethyl acetate and cyclohexane at a weight ratio of 4:1). Stir at 60 rpm and extract at 40°C for 3 hours. After extraction, 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 detectable, and then stop the concentration to obtain the Sichuan pepper-moringa extract.

[0071] Preparation method of kudzu root extract: Kudzu root is pulverized to less than 80 mesh, and 80% ethanol aqueous solution is added to the pulverized material at a material-liquid ratio of 1:15. The mixture is heated at 55℃ and stirred at 100 rpm for 6 hours. The mixture is filtered through a 0.5 μm filter membrane, and the filtrate is concentrated under reduced pressure to 14.7% of the filtrate weight. Then, it is freeze-dried at -50℃ to a water content of 1.93 wt% to obtain kudzu root extract.

[0072] Preparation method of the preservative: Heat water to 50℃ and keep warm, add wolfberry polysaccharide, alginate, sucrose ester and carboxymethyl chitosan, stir at 120 rpm for 20 minutes, then add Sichuan pepper-moringa extract, kudzu root extract and citric acid, stir at 200 rpm for 30 minutes, let stand at room temperature for 30 minutes to obtain the preservative.

[0073] Preservative 2:

[0074] The raw material composition, measured by weight percentage, is as follows: 0.9% Sichuan pepper-moringa extract, 0.15% kudzu root extract, 1.2% wolfberry polysaccharide, 0.50% alginate, 0.9% sucrose ester, 0.72% carboxymethyl chitosan, 0.98% citric acid, and the balance being water; the weight ratio of wolfberry polysaccharide to carboxymethyl chitosan is 1:0.6.

[0075] The preparation method of Sichuan pepper-moringa extract is as follows:

[0076] (1) Grind the peppercorns and moringa leaves together at a weight ratio of 1:1.5 until they are less than 50 mesh to obtain the pulverized material;

[0077] (2) Add 40% ethanol aqueous solution to the pulverized material at a material-to-liquid weight ratio of 1:25, heat and extract at 48°C for 7.5 hours, then filter through a 1μm pore size filter membrane, and concentrate the filtrate under reduced pressure at 57°C to 15.24% of the filtrate weight;

[0078] (3) Add the compound extractant (composed of water and organic solvent in a weight ratio of 1:20, and the organic solvent is composed of ethyl acetate and cyclohexane in a weight ratio of 2:1) to the concentrate at a weight ratio of 1:20. Stir at 60 rpm and extract at 40°C for 3.5 hours. After extraction, 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 detectable to obtain the pepper-moringa extract.

[0079] Preparation method of kudzu root extract: Kudzu root is pulverized to less than 80 mesh, and 65% ethanol aqueous solution is added to the pulverized material at a material-liquid ratio of 1:15. The mixture is heated at 55℃ and stirred at 100 rpm for 5.5 hours. The mixture is filtered through a 0.5 μm filter membrane, and the filtrate is concentrated under reduced pressure to 14.5% by weight. Then, it is freeze-dried at -50℃ to a water content of 1.89 wt% to obtain kudzu root extract.

[0080] Preparation method of preservative: Heat water to 50℃ and keep warm, add wolfberry polysaccharide, alginate, sucrose ester and carboxymethyl chitosan, stir at 120 rpm for 22 minutes, then add Sichuan pepper-moringa extract, kudzu root extract and citric acid, stir at 200 rpm for 35 minutes, let stand at room temperature for 30 minutes to obtain the preservative.

[0081] Preservative 3:

[0082] Compared to Preservative 1, which does not contain Sichuan pepper-moringa extract, wolfberry polysaccharide and carboxymethyl chitosan, its raw material composition by weight percentage is: 0.3% kudzu root extract, 0.55% alginate, 0.9% sucrose ester, 1% citric acid and the balance water; all other components are the same as Preservative 1.

[0083] Preservative 4:

[0084] Compared to preservative 1, the Sichuan pepper-moringa extract is replaced with Sichuan pepper extract; the raw material composition by weight percentage is: 0.8% Sichuan pepper 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 to carboxymethyl chitosan is 1:0.9; all other components are the same as preservative 1.

[0085] The preparation method of Sichuan pepper extract is as follows:

[0086] (1) Grind the peppercorns to a finer mesh than 50 to obtain a powder;

[0087] (2) Add 65% ethanol aqueous solution to the pulverized material at a material-to-liquid weight ratio of 1:20, heat and extract at 50°C for 7 hours, then filter through a 1μm pore size filter membrane, and concentrate the filtrate under reduced pressure at 57°C to 15.43% of the filtrate weight;

[0088] (3) Add the compound extractant to the concentrate at a weight ratio of 1:15 (the compound extractant is composed of water and organic solvent at a weight ratio of 1:1.5, and the organic solvent is composed of ethyl acetate and cyclohexane at a weight ratio of 4:1). Stir at 60 rpm and extract at 40°C for 3 hours. After extraction, 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 detectable, and then stop the concentration to obtain the pepper extract.

[0089] Preservative 5:

[0090] Compared to preservative 1, the Sichuan pepper-moringa extract is replaced with moringa extract; the raw material composition by weight percentage is: 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 to carboxymethyl chitosan is 1:0.9; all other components are the same as preservative 1.

[0091] The preparation method of Moringa extract is as follows:

[0092] (1) Grind the moringa leaves to a fineness of less than 50 mesh to obtain the powder;

[0093] (2) Add 65% ethanol aqueous solution to the pulverized material at a material-to-liquid weight ratio of 1:20, heat and extract at 50°C for 7 hours, then filter through a 1μm pore size filter membrane, and concentrate the filtrate under reduced pressure at 57°C to 15.43% of the filtrate weight;

[0094] (3) Add the composite extractant (composed of water and organic solvent in a weight ratio of 1:15, and the organic solvent is composed of ethyl acetate and cyclohexane in a weight ratio of 4:1) to the concentrate according to the weight ratio of material to liquid. Stir at 60 rpm and extract at 40°C for 3 hours. After extraction, 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 detectable, and then stop the concentration to obtain Moringa extract.

[0095] Preservative 6:

[0096] Compared to preservative 1, the proportion of organic solvent composition changed during the preparation of the Sichuan pepper-moringa extract, while all other aspects remained the same as preservative 1.

[0097] The preparation method of Sichuan pepper-moringa extract is as follows:

[0098] (1) Grind the peppercorns and moringa leaves together at a weight ratio of 1:0.8 until they are less than 50 mesh to obtain the pulverized material;

[0099] (2) Add 65% ethanol aqueous solution to the pulverized material at a material-to-liquid weight ratio of 1:20, heat and extract at 50°C for 7 hours, then filter through a 1μm pore size filter membrane, and concentrate the filtrate under reduced pressure at 57°C to 15.43% of the filtrate weight;

[0100] (3) Add the compound extractant to the concentrate at a weight ratio of 1:15 (the compound extractant is composed of water and organic solvent at a weight ratio of 1:1.5, and the organic solvent is composed of ethyl acetate and cyclohexane at a weight ratio of 0.5:1). Stir at 60 rpm and extract at 40°C for 3 hours. After extraction, 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 detectable, and then stop the concentration to obtain the Sichuan pepper-moringa extract.

[0101] Preservative 7:

[0102] Compared to preservative 1, the proportion of organic solvent composition changed during the preparation of the Sichuan pepper-moringa extract, while all other aspects remained the same as preservative 1.

[0103] The preparation method of Sichuan pepper-moringa extract is as follows:

[0104] (1) Grind the peppercorns and moringa leaves together at a weight ratio of 1:0.8 until they are less than 50 mesh to obtain the pulverized material;

[0105] (2) Add 65% ethanol aqueous solution to the pulverized material at a material-to-liquid weight ratio of 1:20, heat and extract at 50°C for 7 hours, then filter through a 1μm pore size filter membrane, and concentrate the filtrate under reduced pressure at 57°C to 15.43% of the filtrate weight;

[0106] (3) Add the compound extractant to the concentrate at a weight ratio of 1:15 (the compound extractant is composed of water and organic solvent at a weight ratio of 1:1.5, and the organic solvent is composed of ethyl acetate and cyclohexane at a weight ratio of 8:1). Stir at 60 rpm and extract at 40°C for 3 hours. After extraction, 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 detectable, and then stop the concentration to obtain the Sichuan pepper-moringa extract.

[0107] Preservative 8:

[0108] The raw material composition, measured by weight percentage, is as follows: 0.8% Sichuan pepper-moringa extract, 0.3% kudzu root extract, 0.55% alginate, 0.9% sucrose ester, 1.9% carboxymethyl chitosan, 1% citric acid, and the balance being water; all other components are the same as those in preservative 1.

[0109] Preservative 9:

[0110] The raw material composition, measured by weight percentage, is as follows: 0.8% Sichuan pepper-moringa extract, 0.3% kudzu root extract, 1.9% wolfberry polysaccharide, 0.55% alginate, 0.9% sucrose ester, 1% citric acid, and the balance being water; all other components are the same as those in preservative 1.

[0111] Preservative 10:

[0112] The raw material composition, measured by weight percentage, is as follows: 0.8% Sichuan pepper-moringa extract, 0.3% kudzu root extract, 1.6% wolfberry polysaccharide, 0.55% alginate, 0.9% sucrose ester, 0.3% carboxymethyl chitosan, 1% citric acid, and the balance being water; the weight ratio of wolfberry polysaccharide to carboxymethyl chitosan is 1:0.19. All other components are the same as those for preservative 1.

[0113] Preservative 11:

[0114] The raw material composition, measured by weight percentage, is as follows: 0.8% Sichuan pepper-moringa extract, 0.3% kudzu root extract, 0.5% wolfberry polysaccharide, 0.55% alginate, 0.9% sucrose ester, 1.4% carboxymethyl chitosan, 1% citric acid, and the balance being water; the weight ratio of wolfberry polysaccharide to carboxymethyl chitosan is 1:2.8. All other components are the same as those for preservative 1.

[0115] Example 2

[0116] The specific steps for using the above preservative in rose preservation are as follows:

[0117] Step 1: Take petals of dark red double-petaled roses picked 2 hours ago, wash them with 0.1wt% salt water, then rinse them with clean water, and centrifuge them to remove surface moisture (500rpm, 25s) to obtain the processed roses;

[0118] Step 2: Prepare the preservatives;

[0119] Step 3: Mix the preservative and the rose petals obtained in Step 1 at a weight ratio of 300:1 (100 rpm, 150 s), remove, drain, and set aside.

[0120] Step 4: After draining the roses in step 3, pack them into bags and vacuum pack them. Let them stand for 1 hour to remove any leaking packaging. Set aside for later use.

[0121] Step 5: After standing still, store in a cold storage.

[0122] Example 3

[0123] In Example 2, step 4 was replaced with: the drained rose petals from step 3 were placed in gauze bags and stored in a cold storage at 3°C. On the 15th and 35th days of storage, a portion of the rose petals were randomly taken (of which, the rose petals treated with preservative 1-1 were designated as samples 1-11). The water content and MDA content of the petals were measured (using the thiobarbituric acid method). The initial (petals picked 2 hours prior) and post-storage water content and MDA content results are shown in Tables 1 and 2, with appendix... Figure 1-4 .

[0124] Table 1: Moisture Content

[0125]

[0126] Table 2: MDA content

[0127]

[0128] The water content of rose petals is a core indicator of their physiological state, quality stability, and functional activity, and it is closely related to the fullness of the petals, processing performance, and edible effects.

[0129] The MDA content in rose petals is a core biomarker of cell membrane lipid peroxidation damage. Its value directly reflects the degree of oxidative damage in the petals and is associated with petal preservation, color, degree of cell membrane damage, and anti-mold effect.

[0130] Combined with Table 1-2 and Figure 1-4 Test results show that the method of the present invention can effectively improve the water-locking performance of petals, effectively reduce MDA content, inhibit oxidative damage, effectively preserve freshness, maintain petal color, and inhibit mold growth.

[0131] According to the test results of samples 1 and 3, the present invention uses Sichuan pepper-moringa extract, wolfberry polysaccharide and carboxymethyl chitosan, which can effectively improve the preservation effect.

[0132] Based on the test results of samples 1 and 4-5, it is evident that the composite extract obtained by co-extracting Sichuan pepper fruit and Moringa leaves in this invention effectively enhances the MDA inhibition effect. Furthermore, the extract obtained using only one of the raw materials is less effective than that of sample 1. Therefore, the co-extraction process of Sichuan pepper fruit and Moringa leaves in this invention exhibits a synergistic effect in enhancing MDA inhibition, resulting in a superior preservative effect. Combining the comparison of samples 1 and 6-7, it is clear that after varying the ratio of ethyl acetate and cyclohexane in the extraction solvent, the effects of samples 6-7 are lower than those of sample 1. This means that when extracting the Sichuan pepper-Moringa extract, using an organic solvent with a ratio of ethyl acetate to cyclohexane of 2-4:1 yields better extraction results, and the extract obtained within this range exhibits superior MDA inhibition performance.

[0133] Based on the test results of samples 1 and 8-9, it is evident that the use of carboxymethyl chitosan and Lycium barbarum polysaccharide in this invention effectively enhances the water-locking effect, imparting excellent performance to the petals. Samples 8-9 used one of these two ingredients while maintaining the same dosage as sample 1. Tests showed that the petals treated with samples 8-9 had significantly lower water content on days 15 and 35 compared to sample 1. This indicates that in the system of this invention, the combination of carboxymethyl chitosan and Lycium barbarum polysaccharide creates a synergistic effect, resulting in excellent water retention performance of the petals. Furthermore, comparing samples 1 and 10-11, it is clear that when the ratio of carboxymethyl chitosan to Lycium barbarum polysaccharide is not within the range of 1:0.6-0.9, the water content of samples 10-11 is even worse. Therefore, it is evident that selecting a ratio of carboxymethyl chitosan to Lycium barbarum polysaccharide within the range of 1:0.6-0.9 in this invention yields a stronger water-locking effect.

Claims

1. A method for preserving edible rose petals, characterized in that, Includes the following steps: Step 1: Take the picked roses, wash them with salt water, rinse them with clean water, and centrifuge them to remove the surface moisture of the petals, thus obtaining the processed roses; Step 2: Prepare the preservative; the preservative ingredients are: Sichuan pepper-moringa extract, kudzu root extract, wolfberry polysaccharide, alginate, sucrose ester, carboxymethyl chitosan, citric acid and water; Step 3: Mix the preservative and the rose petals obtained in Step 1, remove them, drain them, and set aside. Step 4: After draining the roses from Step 3, pack them into bags and vacuum seal them. Let them stand for later use. Step 5: After standing still, store in a cold storage; The preservative is measured by weight percentage, and its raw material composition is as follows: 0.05-1.5% Sichuan pepper-moringa extract, 0.01-0.5% kudzu root extract, 0.1-2% wolfberry polysaccharide, 0.1-2% alginate, 0.1-1% sucrose ester, 0.1-2% carboxymethyl chitosan, 0.1-2% citric acid, and the balance being water; The weight ratio of Lycium barbarum polysaccharide to carboxymethyl chitosan is 1:0.6-0.9; The preparation method of Sichuan pepper-moringa extract includes: Sichuan pepper fruit and moringa leaves are pulverized together at a weight ratio of 1:0.8-1.5 to obtain pulverized material, 40-65% ethanol aqueous solution is added, heated and extracted, filtered, concentrated, a compound extractant is added to the concentrate for extraction, and the extracted organic phase is concentrated to obtain Sichuan pepper-moringa extract; the compound extractant is composed of water and organic solvent at a weight ratio of 1:1.5-2.5, and the organic solvent is composed of ethyl acetate and cyclohexane at a weight ratio of 2-4:

1.

2. The method for preserving edible roses according to claim 1, characterized in that, Salt water is a 0.05-0.5 wt% aqueous solution of table salt.

3. The method for preserving edible roses according to claim 1, characterized in that, The centrifugation time is 20-50 seconds.

4. The method for preserving edible roses according to claim 1, characterized in that, The mixing time in step 3 is 10-200 seconds.

5. The method for preserving edible roses according to claim 1, characterized in that, The settling time is 0.2-2 hours.

6. Edible roses obtained by the preservation method according to any one of claims 1-5.

7. The use of edible rose petals obtained according to any one of claims 1-5 in the preparation of flower cakes.

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