CN103504300A - 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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- CN103504300A CN103504300A CN201310440328.0A CN201310440328A CN103504300A CN 103504300 A CN103504300 A CN 103504300A CN 201310440328 A CN201310440328 A CN 201310440328A CN 103504300 A CN103504300 A CN 103504300A
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- rose
- vacuum freeze
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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
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, with bud, is used as medicine, and one of the long ，Wei of medicinal history China rare medicinal herbs.Successive dynasties book on Chinese herbal medicine is all on the books, begin to be loaded in Yao Kecheng " food book on Chinese herbal medicine), day: " the main sharp lung spleen of rose, beneficial liver and gall, the gas of evils that exorcise evil spirits, food fragrant sweet and refreshing, makes us refreshing and feels well." " florilegium " year: " and flower of hovering of rose, fills with raw, and how sharp spire is, class rose, and stem is short; Flower is class rose also ... using of this flower is the widest, because it is fragrant beautiful, or makes fan pendants sachet; Or with frosting, with dark plum, mash 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, the menstruation regulating of regulating the flow of vital energy, nourishing beauty treatment."<book on Chinese herbal medicine is new again>carry: " enter liver, spleen two warps, the strongly fragrant gas of the 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." (book on Chinese herbal medicine justice > carry: " rose, fragrance is the denseest, turbid clearly and not, and and not violent, soft liver is amusing, gas and blood ... the all product of fragrance. there is no equal "." Quanzhou book on Chinese herbal medicine " thought in addition, and rose can be treated diseases such as " tuberculosis cough phlegm blood, haematemesis, spitting of bloods ".
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 that extravasated blood is had a pain etc., the effect that having the row of invigorating blood circulation to become silted up, long-term drinking can also skin maintenance, lowering blood-fat and reducing weight, can prevent aged coronary heart disease, artery sclerosis, is excellent one of the health beverages of promoting longevity.
The rose powder of selling on domestic market is mainly rose dried flower powder and dries bud powder, general designation rose powder! Dry rose powder (without sulphur), dry in the shade rose powder (without sulphur), also have bud powder (possible sulfur-bearing), also has the rose powder of doing to dry the leftover bits and pieces of bud, 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, soaked after without any rose fragrance audible.Adopt the rose starch product of vacuum freeze drying technology explained hereafter, kept the fragrance of a flower of original fresh rose flower, color and luster rhodo, not oxidizable after dry, preserve better article, extend storage life.The application of the freeze-drying prods of fresh flower flower slurry is very extensive, can be made into cosmetic massage product, health product, and food additives, are domestically leading specialty products.
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, reaches below eutectic point its temperature, then in certain vacuum environment, makes the hydrone freezing directly distil and reach drying purpose for vapourous water overflows, and obtains 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 of plucking within 24 hours, and the preservation of drying in the shade, envionmental humidity is less than 50%;
B cleans: use clean water, after rinsing well, dry in the shade, in temperature, be below 25 ℃, envionmental humidity is less than 50%, defibrination, does not add water, the time: be 10min～50min, granularity is 80 order～150 orders, and all slurries are collected in food containers;
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 ℃～-65 ℃, 0.5～2 hour retention time; By the heating system under dividing plate, product is slowly heated, delivery article required heat in sublimation process was warming up to 0～15 ℃ by rose slurries in 9～30 hours, made rose slurry dried; Dried rose starch keeps being rose, farthest preserves 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:
C.24 hour within, exhaustless rose slurries are packed in food pack, put into freezer-18～-20 ℃ preservation.
The preparation method of described vacuum freeze drying rose starch, its step also includes:
E. weigh, pack: by the Packaging Bottle of 5 liters～10 liters of dried rose starches, inflated with nitrogen stores.Envionmental humidity is less than 50%, and room temperature, below 25 ℃, keeps in Dark Place; Weighing is distributed in packaging bag, and vacuum nitrogen filling packing machine is by packaging bag vacuum nitrogen filling hermetic seal packing, as marketing packing;
F. check, put in storage: Hygienic Index check, 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, described step a takes out rose in the calyx of artificial removal rose in clear area.
Beneficial effect of the present invention:
Rose starch biologically active active ingredient after vacuum freeze drying is destroyed minimum, has kept nutritional labeling and the active material of rose, and moisture content is low, and sugar content is high.Color and luster is ruddy, is convenient to transportation and long-term storage.
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 dry, preserve better article, extend storage life.The application of the freeze-drying prods of fresh flower flower slurry is very extensive, can be made into cosmetic massage product, health product, and food additives, are to have domestically leading specialty products.
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.
The specific embodiment
Below principle of the present invention and feature are described, 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, and its main feature is that step includes:
A. rose is plucked: use the fresh roseleaf of plucking within 24 hours, and the preservation of drying in the shade, envionmental humidity is less than 50%;
B. clean: use clean water, after rinsing well, dry in the shade, in temperature, be below 25 ℃, envionmental humidity is less than 50%, defibrination, does not add water, the time: be 10min, granularity is 80 orders, and all slurries are collected in food containers;
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, start refrigeration simultaneously, in 2 hours, the condenser temperature of vacuum freeze drier is down to-40 ℃, 2 hours retention times; By the heating system under dividing plate, product is slowly heated, delivery article required heat in sublimation process was warming up to 0 ℃ by rose slurries in 30 hours, made rose slurry dried; Dried rose starch keeps being rose, farthest preserves 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, and its main feature is that step includes:
A. rose is plucked: use the fresh roseleaf of plucking within 24 hours, and the preservation of drying in the shade, envionmental humidity is less than 50%;
B. clean: use clean water, after rinsing well, dry in the shade, in temperature, be below 25 ℃, envionmental humidity is less than 50%, defibrination, does not add water, the time: be 25min, granularity is 120 orders, and all slurries are collected in food containers;
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 20kPa, start refrigeration simultaneously, in 3 hours, the condenser temperature of vacuum freeze drier is down to-50 ℃, 3 hours retention times; By the heating system under dividing plate, product is slowly heated, delivery article required heat in sublimation process was warming up to 10 ℃ by rose slurries in 20 hours, made rose slurry dried; Dried rose starch keeps being rose, farthest preserves 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, and its main feature is that step includes:
A. rose is plucked: use the fresh roseleaf of plucking within 24 hours, and the preservation of drying in the shade, envionmental humidity is less than 50%;
B. clean: use clean water, after rinsing well, dry in the shade, in temperature, be below 25 ℃, envionmental humidity is less than 50%, defibrination, does not add water, the time: be 50min, granularity is 150 orders, and all slurries are collected in food containers;
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 ℃, 0.5 hour retention time; By the heating system under dividing plate, product is slowly heated, delivery article required heat in sublimation process was warming up to 15 ℃ by rose slurries in 9 hours, made rose slurry dried; Dried rose starch keeps being rose, farthest preserves 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, and its step also includes:
C.24 hour within, exhaustless rose slurries are packed in food pack, put into freezer-18～-20 ℃ preservation.
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 ℃, 1 hour retention time; By the heating system under dividing plate, product is slowly heated, delivery article required heat in sublimation process was warming up to 10 ℃ by rose slurries in 15 hours, made rose slurry dried; Dried rose starch keeps being rose, farthest preserves 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, and its step also includes:
Step a is identical with embodiment 1 to embodiment 4 to step c.
E. weigh, pack: by the Packaging Bottle of 5 liters～10 liters of dried rose starches, inflated with nitrogen stores.Envionmental humidity is less than 50%, and room temperature, below 25 ℃, keeps in Dark Place; Weighing is distributed in packaging bag, and vacuum nitrogen filling packing machine is by packaging bag vacuum nitrogen filling hermetic seal packing, as marketing packing;
F. check, put in storage: Hygienic Index check, 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 is identical with embodiment 1 to embodiment 6 to step e.
Described step a takes out rose in the calyx of artificial removal rose in clear area.
Experimental example: the preparation method of described vacuum freeze drying rose starch, raw material choose Yongdeng County, Gansu Province bitter water rose.
The 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., in the time of subzero 40 ℃-60 ℃, new fresh-rose slurries are dehydrated rapidly, make a difficult problem for effect composition loss in rose process obtain satisfactory solution.Product after processing has kept 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 high performance liquid chromatograph shows, the Flos Rosae Rugosas pollen after the rose starch after freeze-drying is dried processing with tradition is compared, and 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 selling on the market, 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, in order to limit the present invention, within the spirit and principles in the present invention not all, any modification of doing, be equal to replacement, improvement etc., within all should being included in protection scope of the present invention.
Claims (4)
1. a preparation method for vacuum freeze drying rose starch, is characterized in that step includes:
A. rose is plucked: use the fresh roseleaf of plucking within 24 hours, and the preservation of drying in the shade, envionmental humidity is less than 50%;
B. clean: use clean water, after rinsing well, dry in the shade, in temperature, be below 25 ℃, envionmental humidity is less than 50%, defibrination, does not add water, the time: be 10min～50min, granularity is 80 order～150 orders, and all slurries are collected in food containers;
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 ℃～-65 ℃, 0.5～2 hour retention time; By the heating system under dividing plate, product is slowly heated, delivery article required heat in sublimation process was warming up to 0～15 ℃ by rose slurries in 9～30 hours, made rose slurry dried; Obtain rose slurry freeze-dried powder.
2. the preparation method of vacuum freeze drying rose starch as claimed in claim 1, is characterized in that step also includes:
C.24 hour within, exhaustless rose slurries are packed in food pack, put into freezer-18～-20 ℃ preservation.
3. the preparation method of vacuum freeze drying rose starch as claimed in claim 1, is characterized in that step also includes:
E. weigh, pack: by the Packaging Bottle of 5 liters～10 liters of dried rose starches, inflated with nitrogen stores; Envionmental humidity is less than 50%, and room temperature, below 25 ℃, keeps in Dark Place; Weighing is distributed in packaging bag, and vacuum nitrogen filling packing machine is by packaging bag vacuum nitrogen filling hermetic seal packing, as marketing packing;
F. check, put in storage: Hygienic Index check, moisture measurement and functional components test are done in product sampling, and qualified products warehouse-in stores.
4. the preparation method of vacuum freeze drying rose starch as claimed in claim 1, is characterized in that described step a takes out rose in the calyx of artificial removal rose in clear area.
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104982919A (en) * | 2015-04-30 | 2015-10-21 | 新昌县大成生物科技有限公司 | Preparation method of fermented sophora flower powder |
| 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 |
| 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 |
| 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 |
| 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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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104982919A (en) * | 2015-04-30 | 2015-10-21 | 新昌县大成生物科技有限公司 | Preparation method of fermented sophora flower powder |
| 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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| CN103504300B (en) | 2015-03-11 |
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