CN103504300B - Preparation method for rose starch through vacuum freeze-drying - Google Patents
Preparation method for rose starch through vacuum freeze-drying Download PDFInfo
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- CN103504300B CN103504300B CN201310440328.0A CN201310440328A CN103504300B CN 103504300 B CN103504300 B CN 103504300B CN 201310440328 A CN201310440328 A CN 201310440328A CN 103504300 B CN103504300 B CN 103504300B
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/40—Shaping or working of foodstuffs characterised by the products free-flowing powder or instant powder, i.e. powder which is reconstituted rapidly when liquid is added
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Preparation Of Fruits And Vegetables (AREA)
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Abstract
The invention relates to field of health-care food processing, in particular to a technological method for rose starch through vacuum freeze-drying. A preparation method for the rose starch through vacuum freeze-drying is characterized by comprising the following steps: (a) roses are picked; (b) the roses are cleaned and pulped; (c) the vacuum freeze-drying is performed as follows: the rose pulp is put in a vacuum freeze-drying machine for vacuumizing to 15-25 kPa; meanwhile, the refrigeration is started to drop the cold trap temperature of the vacuum freeze-drying machine to minus 40 to minus 65 DEG C within 2-4 hours; the keeping time is 0.5-2 hours; the rose pulp is heated up to 0-15 DEG C within 9-30 hours, so that the rose pulp is dried; the died rose starch is kept in rose red; the nutritional ingredients and health care effects of the rose starch are maximally remained; the freeze-dried rose starch is obtained. The preparation method has the advantages of little destructiveness of effective components of biological activity of the vacuum freeze-dried rose starch, remain of the nutritional ingredients and active substances of the roses, low moisture content, high sugar content, red color and convenience for transportation and long-time storage.
Description
Technical field
The invention belongs to health food manufacture field, be specifically related to the process of vacuum freeze drying rose starch.
Background technology
Rose is the perennial shrub plant of the rose family, and be used as medicine with bud, medicinal history is long, is one of China's rare medicinal herbs.History tree is all on the books, begin to be loaded in Yao Kecheng " food book on Chinese herbal medicine), day: " gas of evils that exorcise evil spirits, food fragrant sweet and refreshing, makes us refreshing and feel well for the main sharp lung spleen of rose, beneficial liver and gall." " florilegium " year: " rose flower of hovering, fills with raw, spire, how sharp, class rose, and stem is short; Flower also class rose ... using of this flower is the widest, because it is fragrant beautiful, or makes fan pendants sachet; Or mash with dark plum with frosting, rose paste by name." supplementary Amplifications of the Compendium of Materia Medica carries: " rose is invigorated blood circulation, fire falls in promoting circulation of blood, invigorating the spleen, menstruation regulating of regulating the flow of vital energy, nourishing beauty treatment." < book on Chinese herbal medicine newer > carry: " enter liver, spleen two warp, the strongly fragrant gas of liver and gall of relaxing, fire falls in invigorating the spleen.Control cold cancer in abdomen, gastral cavilty is long-pending cold, holds concurrently and can break blood." (herbal just > carries: " and rose, fragrance is the denseest, turbid clearly and not, and and violent, soft liver is amusing, gas and blood ... the all product of fragrance. there is no equal "." Quanzhou book on Chinese herbal medicine " is thought in addition, diseases such as " tuberculosis cough phlegm blood, haematemesis, spitting of bloods " that rose can be treated.
Rose sweet and slightly bitter taste, warm in nature, gas fragrance, is amusing in kind energy soothing liver-qi stagnation, tune, can be used for the diseases such as liver-stomach disharmony, distending pain in the chest and hypochondrium, n and V, anorexia, and control women's stasis, blockage of menstruation, and damage extravasated blood is had a pain, and has effect that row of invigorating blood circulation becomes silted up, drinking for a long time can also skin maintenance, lowering blood-fat and reducing weight, can prevent aged coronary heart disease, artery sclerosis, is excellent one of health beverages of promoting longevity.
The rose powder that domestic market is sold is mainly rose dried flower powder and dries bud powder, is referred to as rose powder! Dry rose powder (without sulphur), dry in the shade rose powder (without sulphur), in addition bud powder (possible sulfur-bearing), the rose powder done with the leftover bits and pieces of drying bud in addition, processing adopts original heated baking technique to obtain, because heating-up temperature is higher, the color and luster of pollen is dimmed, and in order to make lovely luster, minority processing stand adopts sulphur to smoke.In addition, because heating-up temperature is high, the fragrance of fresh rose flower almost total loss totally, after soaked without any rose fragrance audible.Adopt the rose starch product of vacuum freeze drying technology explained hereafter, maintain the fragrance of a flower of original fresh rose flower, color and luster rhodo, not oxidizable after drying, preserve article better, extend storage life.Widely, can be made into cosmetic massage product, health product, food additives, is domestically leading specialty products in the application of the freeze-drying prods of fresh flower flower slurry.
Summary of the invention
The object of the invention is to overcome the deficiencies in the prior art, a kind of preparation method of vacuum freeze drying rose starch is provided.The quick freezing at low temperatures of rose slurries, makes its temperature reach below eutectic point, then make in certain vacuum environment the hydrone freezed directly distil for vapourous water overflow and reach drying purpose, obtain rose starch.
For achieving the above object, the technical scheme that the present invention takes is: a kind of preparation method of vacuum freeze drying rose starch, and its main feature is that step includes:
A. rose is plucked: use the fresh roseleaf plucked within 24 hours, preservation of drying in the shade, envionmental humidity is less than 50%;
B cleans: use clean water, after rinsing well, dries in the shade, temperature be less than 25 DEG C, envionmental humidity is less than 50%, defibrination, do not add water, the time: be 10min ~ 50min, granularity is 80 order ~ 150 orders, collects in food containers by all slurries;
D. vacuum freeze drying: rose slurries are put into vacuum freeze drier, close hermatic door, open vacuum pump switch and freeze-dryer switch, be evacuated to 15kPa ~ 25kPa, start refrigeration simultaneously, in 2 ~ 4 hours, the condenser temperature of vacuum freeze drier is down to-40 DEG C ~-65 DEG C, 0.5 ~ 2 hour retention time; Slowly heated to product by the heating system under dividing plate, rose slurries were warming up to 0 ~ 15 DEG C, make rose slurry dried by the heat that delivery article is required in sublimation process in 9 ~ 30 hours; Dried rose starch keeps, in rose, farthest preserving its nutritional labeling and health-care effect, obtains rose slurry freeze-dried powder.
The preparation method of described vacuum freeze drying rose starch, its step also includes:
Hour c.24 the rose slurries cannotd be used up within load in food pack, put into the preservation of-18 ~-20 DEG C, freezer.
The preparation method of described vacuum freeze drying rose starch, its step also includes:
E. weigh, pack: by the Packaging Bottle of dried rose starch 5 liters ~ 10 liters, inflated with nitrogen stores.Envionmental humidity is less than 50%, and room temperature less than 25 DEG C, keeps in Dark Place; Weighing is distributed in packaging bag, and the hermetic seal of packaging bag vacuum nitrogen filling is packed, as marketing packing by vacuum nitrogen filling packing machine;
F. check, put in storage: Hygienic Index inspection, moisture measurement and functional components test are done in product sampling, and qualified products warehouse-in stores.
The preparation method of described vacuum freeze drying rose starch, rose is taken out the calyx of artificial removal rose in clear area by described step a.
Beneficial effect of the present invention:
Rose starch biologically active active ingredient after vacuum freeze drying is destroyed minimum, and maintain nutritional labeling and the active material of rose, moisture content is low, and sugar content is high.Color and luster is ruddy, is convenient to transport and long storage periods.
Meet hygienic requirements, keep biologically active, color and local flavor and fragrance.Reduce the loss of volatility and heat-sensitive substance, the original character of maintenance material that can be best.Not oxidizable after drying, preserve article better, extend storage life.Widely, can be made into cosmetic massage product, health product, food additives, is have domestically leading specialty products in the application of the freeze-drying prods of fresh flower flower slurry.
Accompanying drawing explanation
Fig. 1 the present invention removes the vacuum freeze drying rose oar powder of calyx;
Fig. 2 is liquid chromatogram of the present invention.
Detailed description of the invention
Be described principle of the present invention and feature below, example, only for explaining the present invention, is not intended to limit scope of the present invention.
Embodiment 1: a kind of preparation method of vacuum freeze drying rose starch, its main feature is that step includes:
A. rose is plucked: use the fresh roseleaf plucked within 24 hours, preservation of drying in the shade, envionmental humidity is less than 50%;
B. clean: use clean water, after rinsing well, dry in the shade, temperature be less than 25 DEG C, envionmental humidity is less than 50%, defibrination, do not add water, the time: be 10min, granularity is 80 orders, collects in food containers by all slurries;
D. vacuum freeze drying: rose slurries are put into vacuum freeze drier, closes hermatic door, opens vacuum pump switch and freeze-dryer switch, be evacuated to 15kPa, start refrigeration simultaneously, in 2 hours, the condenser temperature of vacuum freeze drier is down to-40 DEG C, 2 hours retention times; Slowly heated to product by the heating system under dividing plate, rose slurries were warming up to 0 DEG C, make rose slurry dried by the heat that delivery article is required in sublimation process in 30 hours; Dried rose starch keeps, in rose, farthest preserving its nutritional labeling and health-care effect, obtains rose slurry freeze-dried powder.
Embodiment 2: a kind of preparation method of vacuum freeze drying rose starch, its main feature is that step includes:
A. rose is plucked: use the fresh roseleaf plucked within 24 hours, preservation of drying in the shade, envionmental humidity is less than 50%;
B. clean: use clean water, after rinsing well, dry in the shade, temperature be less than 25 DEG C, envionmental humidity is less than 50%, defibrination, do not add water, the time: be 25min, granularity is 120 orders, collects in food containers by all slurries;
D. vacuum freeze drying: rose slurries are put into vacuum freeze drier, closes hermatic door, opens vacuum pump switch and freeze-dryer switch, be evacuated to 20kPa, start refrigeration simultaneously, in 3 hours, the condenser temperature of vacuum freeze drier is down to-50 DEG C, 3 hours retention times; Slowly heated to product by the heating system under dividing plate, rose slurries were warming up to 10 DEG C, make rose slurry dried by the heat that delivery article is required in sublimation process in 20 hours; Dried rose starch keeps, in rose, farthest preserving its nutritional labeling and health-care effect, obtains rose slurry freeze-dried powder.
Embodiment 3: a kind of preparation method of vacuum freeze drying rose starch, its main feature is that step includes:
A. rose is plucked: use the fresh roseleaf plucked within 24 hours, preservation of drying in the shade, envionmental humidity is less than 50%;
B. clean: use clean water, after rinsing well, dry in the shade, temperature be less than 25 DEG C, envionmental humidity is less than 50%, defibrination, do not add water, the time: be 50min, granularity is 150 orders, collects in food containers by all slurries;
D. vacuum freeze drying: rose slurries are put into vacuum freeze drier, close hermatic door, open vacuum pump switch and freeze-dryer switch, be evacuated to 25kPa, start refrigeration simultaneously, in 4 hours, the condenser temperature of vacuum freeze drier is down to-65 DEG C, 0.5 hour retention time; Slowly heated to product by the heating system under dividing plate, rose slurries were warming up to 15 DEG C, make rose slurry dried by the heat that delivery article is required in sublimation process in 9 hours; Dried rose starch keeps, in rose, farthest preserving its nutritional labeling and health-care effect, obtains rose slurry freeze-dried powder.
Embodiment 4: the preparation method of described vacuum freeze drying rose starch, its step also includes:
Hour c.24 cannot be used up within rose slurries load in food pack, put into the preservation of-18 ~-20 DEG C, freezer.
During use, take out, directly use.
Step c vacuum freeze drying: rose slurries are put into vacuum freeze drier, close hermatic door, open vacuum pump switch and freeze-dryer switch, be evacuated to 20kPa, start refrigeration simultaneously, in 3 hours, the condenser temperature of vacuum freeze drier is down to-50 DEG C, 1 hour retention time; Slowly heated to product by the heating system under dividing plate, rose slurries were warming up to 10 DEG C, make rose slurry dried by the heat that delivery article is required in sublimation process in 15 hours; Dried rose starch keeps, in rose, farthest preserving its nutritional labeling and health-care effect, obtains rose slurry freeze-dried powder.
Embodiment 5: the preparation method of described vacuum freeze drying rose starch, its step also includes:
Step a to step c is identical with embodiment 1 to embodiment 4.
E. weigh, pack: by the Packaging Bottle of dried rose starch 5 liters ~ 10 liters, inflated with nitrogen stores.Envionmental humidity is less than 50%, and room temperature less than 25 DEG C, keeps in Dark Place; Weighing is distributed in packaging bag, and the hermetic seal of packaging bag vacuum nitrogen filling is packed, as marketing packing by vacuum nitrogen filling packing machine;
F. check, put in storage: Hygienic Index inspection, moisture measurement and functional components test are done in product sampling, and qualified products warehouse-in stores.
Embodiment 6: the preparation method of described vacuum freeze drying rose starch,
Step a to step e is identical with embodiment 1 to embodiment 6.
Rose is taken out the calyx of artificial removal rose in clear area by described step a.
Experimental example: the preparation method of described vacuum freeze drying rose starch, raw material choose Yongdeng County, Gansu Province bitter water rose.
The present inventor is through scientific research for many years, select advanced vacuum freeze drying technology, utilize the international advanced original-pack freeze-drier of the U.S., subzero 40 DEG C-60 DEG C time, make new fresh-rose slurries rapid dehydration dry, make a difficult problem for both effectiveness component damages in rose process obtain satisfactory solution.Product after processing maintains the rhodo color and luster of new fresh-rose starch and the Rose Essentielle of pleasant.See Fig. 1, the present invention removes the vacuum freeze drying rose oar powder of calyx.
Detection analysis through modern efficient liquid chromatograph shows, compared with the rose starch after freeze-drying dries the Flos Rosae Rugosas pollen after processing with tradition, the content of its anthocyanidin is shown in Fig. 2.
As seen from Figure 2, the rose starch that in the rose starch that freeze-dry process is produced, the content of anthocyanidin is produced apparently higher than the common stoving process of the employing of commercial type, there is anti-oxidant, antidotal active component, there is good outward appearance and higher quality.
The foregoing is only preferred embodiment of the present invention, not in order to limit the present invention, within the spirit and principles in the present invention all, any amendment done, equivalent replacement, improvement etc., all should be included within protection scope of the present invention.
Claims (1)
1. a preparation method for vacuum freeze drying rose starch, is characterized in that step includes:
A. rose is plucked: use the fresh roseleaf plucked within 24 hours, preservation of drying in the shade, envionmental humidity is less than 50%;
B. clean: use clean water, after rinsing well, dry in the shade, temperature be less than 25 DEG C, envionmental humidity is less than 50%, defibrination, do not add water, the time: be 10min ~ 50 min, granularity is 80 order ~ 150 orders, collects in food containers by all slurries;
Hour c.24 the rose slurries cannotd be used up within load in food pack, put into the preservation of-18 ~-20 DEG C, freezer;
D. vacuum freeze drying: rose slurries are put into vacuum freeze drier, close hermatic door, open vacuum pump switch and freeze-dryer switch, be evacuated to 15 kPa ~ 25 kPa, start refrigeration simultaneously, in 2 ~ 4 hours, the condenser temperature of vacuum freeze drier is down to-40 DEG C ~-65 DEG C, 0.5 ~ 2 hour retention time; Slowly heated to product by the heating system under dividing plate, rose slurries were warming up to 0 ~ 15 DEG C, make rose slurry dried by the heat that delivery article is required in sublimation process in 9 ~ 30 hours; Obtain rose slurry freeze-dried powder;
E. weigh, pack: by the Packaging Bottle of dried rose starch 5 liters ~ 10 liters, inflated with nitrogen stores; Envionmental humidity is less than 50%, and room temperature less than 25 DEG C, keeps in Dark Place; Weighing is distributed in packaging bag, and the hermetic seal of packaging bag vacuum nitrogen filling is packed, as marketing packing by vacuum nitrogen filling packing machine;
F. check, put in storage: Hygienic Index inspection, moisture measurement and functional components test are done in product sampling, and qualified products warehouse-in stores;
Rose is taken out the calyx of artificial removal rose in clear area by described step a.
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| CN104982919B (en) * | 2015-04-30 | 2018-02-02 | 新昌县大成生物科技有限公司 | A kind of preparation method for sophora flower powder of fermenting |
| CN106923141A (en) * | 2017-05-04 | 2017-07-07 | 王亮 | A kind of preparation method for drying rose |
| CN108185432A (en) * | 2017-12-31 | 2018-06-22 | 西双版纳天恩生物科技开发有限公司 | The preparation method of Flos Rosae Rugosas pollen is lyophilized |
| CN109105881A (en) * | 2018-08-16 | 2019-01-01 | 陇南市祥宇油橄榄开发有限责任公司 | A kind of preparation method of olive leaf powder |
| CN109222071A (en) * | 2018-08-29 | 2019-01-18 | 云南民族大学 | A kind of preparation method of fresh flower freeze-drying micro mist |
| CN109200175A (en) * | 2018-10-16 | 2019-01-15 | 南通御福源药业有限公司 | A kind of preparation method of vacuum freeze drying fritillaria thunbergii |
| CN116235947A (en) * | 2023-02-28 | 2023-06-09 | 天宝牡丹生物科技有限公司 | Product containing peony leaves and peony pollen and application thereof |
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| CN100472898C (en) * | 2004-07-07 | 2009-03-25 | 万海潮 | Method for manufacturing plane commutator and products thereof |
| CN1242696C (en) * | 2004-09-14 | 2006-02-22 | 云南农业大学 | Health-care rose food |
| CN101461852A (en) * | 2007-12-21 | 2009-06-24 | 中国科学院沈阳应用生态研究所 | Method for preparing super fine powder of rose |
| CN102106431A (en) * | 2011-01-25 | 2011-06-29 | 杨军 | Method for preparing sugared flower freeze-dried tea |
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