CN105995327A - Method for producing flos rosae rugosae hydrosol - Google Patents
Method for producing flos rosae rugosae hydrosol Download PDFInfo
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- CN105995327A CN105995327A CN201610339881.9A CN201610339881A CN105995327A CN 105995327 A CN105995327 A CN 105995327A CN 201610339881 A CN201610339881 A CN 201610339881A CN 105995327 A CN105995327 A CN 105995327A
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- temperature
- flos rosae
- rosae rugosae
- sterilization
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- 241000628997 Flos Species 0.000 title claims abstract description 37
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 22
- 230000001954 sterilising effect Effects 0.000 claims abstract description 74
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 69
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 28
- 238000000605 extraction Methods 0.000 claims abstract description 13
- 238000005516 engineering process Methods 0.000 claims abstract description 12
- 239000000796 flavoring agent Substances 0.000 claims abstract description 7
- 235000019634 flavors Nutrition 0.000 claims abstract description 7
- 239000000047 product Substances 0.000 claims description 29
- GLZPCOQZEFWAFX-UHFFFAOYSA-N Geraniol Chemical compound CC(C)=CCCC(C)=CCO GLZPCOQZEFWAFX-UHFFFAOYSA-N 0.000 claims description 10
- 238000001816 cooling Methods 0.000 claims description 7
- 230000001351 cycling effect Effects 0.000 claims description 6
- 238000004821 distillation Methods 0.000 claims description 5
- 238000010438 heat treatment Methods 0.000 claims description 5
- 238000011049 filling Methods 0.000 claims description 4
- CZCBTSFUTPZVKJ-UHFFFAOYSA-N rose oxide Chemical compound CC1CCOC(C=C(C)C)C1 CZCBTSFUTPZVKJ-UHFFFAOYSA-N 0.000 claims description 4
- QMVPMAAFGQKVCJ-SNVBAGLBSA-N (+)-β-citronellol Chemical compound OCC[C@H](C)CCC=C(C)C QMVPMAAFGQKVCJ-SNVBAGLBSA-N 0.000 claims description 3
- UFLHIIWVXFIJGU-ARJAWSKDSA-N (Z)-hex-3-en-1-ol Chemical compound CC\C=C/CCO UFLHIIWVXFIJGU-ARJAWSKDSA-N 0.000 claims description 3
- GLZPCOQZEFWAFX-JXMROGBWSA-N Nerol Natural products CC(C)=CCC\C(C)=C\CO GLZPCOQZEFWAFX-JXMROGBWSA-N 0.000 claims description 3
- 238000012859 sterile filling Methods 0.000 claims description 3
- 239000013589 supplement Substances 0.000 claims description 3
- GLZPCOQZEFWAFX-YFHOEESVSA-N Geraniol Natural products CC(C)=CCC\C(C)=C/CO GLZPCOQZEFWAFX-YFHOEESVSA-N 0.000 claims description 2
- 239000005792 Geraniol Substances 0.000 claims description 2
- 229940113087 geraniol Drugs 0.000 claims description 2
- 229930007790 rose oxide Natural products 0.000 claims description 2
- 238000000034 method Methods 0.000 abstract description 8
- 230000002906 microbiologic effect Effects 0.000 abstract description 5
- 244000005700 microbiome Species 0.000 abstract description 5
- 230000008901 benefit Effects 0.000 abstract description 2
- 239000002384 drinking water standard Substances 0.000 abstract description 2
- 230000036512 infertility Effects 0.000 abstract 1
- 238000001514 detection method Methods 0.000 description 6
- 235000013305 food Nutrition 0.000 description 5
- 239000004615 ingredient Substances 0.000 description 5
- 230000008859 change Effects 0.000 description 4
- 235000013336 milk Nutrition 0.000 description 4
- 239000008267 milk Substances 0.000 description 4
- 210000004080 milk Anatomy 0.000 description 4
- 239000000284 extract Substances 0.000 description 3
- 238000002290 gas chromatography-mass spectrometry Methods 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 241000220317 Rosa Species 0.000 description 2
- QMVPMAAFGQKVCJ-UHFFFAOYSA-N citronellol Chemical compound OCCC(C)CCC=C(C)C QMVPMAAFGQKVCJ-UHFFFAOYSA-N 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- JEGUKCSWCFPDGT-UHFFFAOYSA-N h2o hydrate Chemical compound O.O JEGUKCSWCFPDGT-UHFFFAOYSA-N 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 230000002085 persistent effect Effects 0.000 description 2
- 230000000717 retained effect Effects 0.000 description 2
- WRMNZCZEMHIOCP-UHFFFAOYSA-N 2-phenylethanol Chemical compound OCCC1=CC=CC=C1 WRMNZCZEMHIOCP-UHFFFAOYSA-N 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 238000009455 aseptic packaging Methods 0.000 description 1
- 235000013405 beer Nutrition 0.000 description 1
- JGQFVRIQXUFPAH-UHFFFAOYSA-N beta-citronellol Natural products OCCC(C)CCCC(C)=C JGQFVRIQXUFPAH-UHFFFAOYSA-N 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 235000012206 bottled water Nutrition 0.000 description 1
- 235000000484 citronellol Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 239000000498 cooling water Substances 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000019990 fruit wine Nutrition 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 238000001819 mass spectrum Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 230000011218 segmentation Effects 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 238000010561 standard procedure Methods 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 235000014101 wine Nutrition 0.000 description 1
Classifications
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/42—Preservation of non-alcoholic beverages
- A23L2/46—Preservation of non-alcoholic beverages by heating
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Abstract
The invention relates to a method for producing flos rosae rugosae hydrosol. The method is mainly characterized by comprising distilling and extracting flos rosae rugosae by the aid of a low-temperature vacuum circulation extraction apparatus under the condition of the temperature of 30-40 DEG C to obtain flos rosae rugosae water; treating the flos rosae rugosae water by the aid of ultrahigh-temperature instant sterilization technologies to obtain the flos rosae rugosae hydrosol. The method has the advantages that flavor and functional components in the flos rosae rugosae water can be reserved to the greatest extent, microorganisms in the flos rosae rugosae water can be sufficiently killed, accordingly, national drinking water standard requirements can be met, and commercial sterility requirements on microbiological indicators of the flos rosae rugosae hydrosol can be met in the normal shelf life.
Description
Technical field
The present invention relates to food processing technology field, particularly relate to the production method of a kind of MEIGUI CHUNLU.
Background technology
Flos Rosae Rugosae is a kind of valuable ingredients of traditional Chinese medicine, sweet and slightly bitter taste, warm in nature.MEIGUI CHUNLU extracts from Flos Rosae Rugosae, has reason
Effect of gas resolving depression, promoting blood circulation to remove blood stasis and menstruction regulating and pain relieving.And MEIGUI CHUNLU contained energy is relatively low, rich in citronellol,
Many aroma volatile such as nerol, geraniol, phenethanol, Charming fragrance, the consumer group is wide, meets the modern times
The development trend that beverage is healthy.
Superhigh temperature instantaneous (UHT) sterilization and aseptic packaging technology come across the forties in 20th century, for food section
Bring another revolution.Ultra high temperature short time sterilization technology can greatly extend the shelf-life of food, and due to
The sterilization persistent period is the shortest, can preserve product nutrition and local flavor to greatest extent.This skill the end of the forties when
Art is just applied to dairy industry, bean milk, soyabean milk, fruit wine and milk wine, the most prominent in terms of milk sterilizing.
Being applied to beer industry and be still in the starting stage, China is to introduce UHT sterilization technology in the eighties from external.
UHT sterilization technology in 1989 is described as over 50 years most important one-tenth in Food Science by U.S. food technical study
Really, therefore ultra high temperature sterilization is an application prospect new and high technology widely.
But, MEIGUI CHUNLU contains many volatile components as previously described, and therefore its production method often uses low
The mode of temperature.Its drawback existed is that sterilization effect is poor, and product needs cold preservation, and the shelf-life is short.
Summary of the invention
It is an object of the invention to provide the production method of a kind of MEIGUI CHUNLU so that it is the MEIGUI CHUNLU of acquisition is
Retain rose flower water water nutrition composition in big degree, and can fully kill the microorganism in Flos Rosae Rugosae dew, reach
To national drinking water standard requirement.
The production method of a kind of MEIGUI CHUNLU involved in the present invention, uses cryogenic vacuum cycling extraction device,
Under the conditions of 30-40 DEG C, from Flos Rosae Rugosae, distillation extraction obtains Flos Rosae Rugosae dew；Described Flos Rosae Rugosae dew passes through superelevation again
After temperature instantaneous sterilization technical finesse, obtain described MEIGUI CHUNLU.
Further, described ultra high temperature short time sterilization technology relates to the sterilization temperature of first paragraph and the sterilization of second segment
Temperature；The sterilization temperature of described second segment is entered when described Flos Rosae Rugosae dew reaches the sterilization temperature of described first paragraph
Degree, and at the sterilization temperature holding 5-10s of described second segment；The sterilization temperature of described second segment is 130 DEG C-150 DEG C.
Preferably, the sterilization temperature at described second segment keeps 5s；The sterilization temperature of described second segment is 135 DEG C.
Further, the sterilization temperature of described first paragraph is 85 DEG C-90 DEG C.
The production method of MEIGUI CHUNLU as above comprises the following steps further:
(1) use cryogenic vacuum cycling extraction device, distill from new fresh-rose under the conditions of 30 DEG C-40 DEG C
Extraction Flos Rosae Rugosae dew；
(2) the superhigh temperature equipment preparatory stage: determining equipment indices parameter is in normal value range,
Switch on power again, water source and source of the gas, normal startup superhigh temperature equipment；
(3) SIP sterilizing: setting pump speed as 40Hz～50Hz, product pump pressure reaches 4.5bar～5.5bar,
Setting first paragraph heating-up temperature as 110 DEG C～130 DEG C, tank temperature to be buffered all reaches described first paragraph heating-up temperature
Time, keep heating 10min or more than 10min；Then proceed to be heated to second segment heating-up temperature, keep heating
10min or more than 10min, described second segment heating-up temperature is 145 DEG C～160 DEG C；
(4) production: add described Flos Rosae Rugosae dew in compensating cylinder, when described Flos Rosae Rugosae dew reaches institute
The sterilization temperature of described second segment is entered when stating the sterilization temperature of first paragraph, and the sterilization temperature guarantor of described second segment
Hold 5-10s；The sterilization temperature of described first paragraph is 85 DEG C-90 DEG C, and the sterilization temperature of described second segment is
130℃-150℃；The sterilization temperature of described second segment is adjusted by tube-type back pressure valve；After two sections sterilize, produce
Product flow into surge tank；After in tank to be buffered, the product of outflow is qualified, product pump flow is adjusted to 15L/h～25L/h,
Surge tank pneumatic operated valve switch being allocated to foot control or timing carries out sterile filling and obtains sterilised products, the most described Flos Rosae Rugosae is pure
Dew.
SIP: be a kind of operation first equipment sterilized before material sterilizes.
Further, in described step (2), connect water source mode be by compensating cylinder on the right of valve first mend
The water of 2/5-3/5, then be allocated to product pump permutator produce position, compensating cylinder water inlet switch is placed in benefit automatically
Water position.
Further, in described step (3), first have to open surge tank overflow valve, confirm that compensating cylinder water inlet is opened
Close in automatic water supplement position.
Further, described step (4) also includes: need before fill open filling room blower fan, ozonator,
Uviol lamp carries out space sterilization to fill room.
Further, described step (4) also includes: need water discharge outlet to be cooled there are flowing out rear or be somebody's turn to do before fill
The water of cooling section, less than 100 DEG C, is progressively opened to maximum, is made cooling section temperature reach fill temperature required by place's temperature,
Described fill is temperature required is 50 DEG C～70 DEG C.
Further, prepared MEIGUI CHUNLU has rose oxide, folic alcohol, D-citronellol, nerol, perfume (or spice)
The characteristic Flos Rosae Rugosae armaticity flavor components such as folic alcohol, acetaminol, product reaches wanting of commercial sterilization simultaneously
Ask.
The MEIGUI CHUNLU obtained through the method for the present invention uses national standard method detection microorganism residual quantity,
Result shows that ultra high temperature sterilization can utterly destroy microorganism in MEIGUI CHUNLU, makes the shelf-life be fully achieved business and wants
Ask.The change of volatile ingredient, knot before and after employing gaseous mass spectrum (GC-MS) method detection ultra high temperature sterilization
Before and after fruit display sterilization, in MEIGUI CHUNLU, principal character local flavor is preferably retained with functional component.
Ultra high temperature short time sterilization technique is the shortest due to the sterilization persistent period, and sterilization temperature is high and enters in sealed tube
Row sterilization, can at utmost retain MEIGUI CHUNLU characteristic fragrance and functional components, can fully kill again
Wherein microorganism so that it is microbiological indicator reaches commercial sterilization requirement in normal shelf life.Employing low temperature is true
Idle loop extraction equipment so that can under the conditions of 30-40 DEG C from Flos Rosae Rugosae distillation extraction obtain Flos Rosae Rugosae dew,
Be conducive to the reservation of nutritional labeling.
Detailed description of the invention
Further illustrate the present invention below by the mode of embodiment, but the most therefore limit the present invention to institute
Among the scope of embodiments stated.The experimental technique of unreceipted actual conditions in the following example, according to routine side
Method and condition, or select according to business description.
Embodiment 1
(1) using cryogenic vacuum cycling extraction device, under the conditions of 30 DEG C, from new fresh-rose, distillation extracts
Take Flos Rosae Rugosae dew；
(2) the superhigh temperature equipment preparatory stage: determining equipment indices parameter is at normal value range
In, then switch on power, water source and source of the gas, normal startup superhigh temperature equipment；
(3) online sterilizing (SIP): setting pump speed as 45Hz, product pump pressure reaches 5bar, setting the
One section of heating-up temperature is 120 DEG C, and second segment heating-up temperature is 152 DEG C, and tank temperature to be buffered all reaches regulation
During temperature, timing 10min or longer；
(4) production: add the Flos Rosae Rugosae dew that step (1) obtains in compensating cylinder, when Flos Rosae Rugosae dew
Reach to enter during sterilization temperature (85 DEG C) of described first paragraph the sterilization temperature (135 DEG C) of described second segment, and
Sterilization temperature at described second segment keeps 5s；The sterilization temperature of second segment is adjusted by tube-type back pressure valve；Pass through
After two sections of sterilizations, product flows into surge tank；Product pump flow is adjusted to 20L/h, the product flowed out in tank to be buffered
After product are qualified, surge tank pneumatic operated valve switch are allocated to foot control or timing, carry out sterile filling and obtain sterilised products.
Need before fill: unlatching filling room blower fan, ozonator, uviol lamp carry out space sterilization to fill room；Treat
The cooling water drainage mouth of a river there are flowing out after maybe at this temperature less than 100 DEG C, progressively the water of cooling section is opened to maximum,
Cooling section temperature is made to reach fill temperature required (60 DEG C).
(5) sterilised products is cooled to room temperature, and detection analyzes microbiological indicator as being shown in Table 1 and reaching
The state health standards of bottled water, shelf life reaches 12 months；GC-MS method detection superhigh temperature is used to kill
The change of volatile ingredient before and after bacterium, found that principal character local flavor and merit in MEIGUI CHUNLU before and after Sha Jun
Can preferably be retained or be increased slightly (being shown in Table 2) by composition.
The microbiological indicator measurement result of table 1 MEIGUI CHUNLU
The change of volatile ingredient before and after table 2 MEIGUI CHUNLU ultra high temperature sterilization (UHTS)
Embodiment 2
(1) using cryogenic vacuum cycling extraction device, under the conditions of 40 DEG C, from new fresh-rose, distillation extracts
Take Flos Rosae Rugosae dew；
(2) the superhigh temperature equipment preparatory stage: determining equipment indices parameter is at normal value range
In, then switch on power, water source and source of the gas, normal startup superhigh temperature equipment；
(3) SIP sterilizing: set pump speed as 45Hz, product pump pressure reaches 5bar, sets first paragraph heating
Temperature is 120 DEG C, and second segment heating-up temperature is 152 DEG C, when tank temperature to be buffered all reaches set point of temperature,
Timing 10min or longer；
(4) production: add the Flos Rosae Rugosae dew that step (1) obtains in compensating cylinder, work as rose flower water
Water reaches to enter during sterilization temperature (90 DEG C) of described first paragraph the sterilization temperature (140 DEG C) of described second segment,
And at the sterilization temperature holding 10s of described second segment；The sterilization temperature of second segment is adjusted by tube-type back pressure valve；Warp
After crossing two sections of sterilizations, product flows into surge tank；Product pump flow is adjusted to 20L/h, flows out in tank to be buffered
After product is qualified, surge tank pneumatic operated valve switch is allocated to foot control or timing, carries out fill.Need before fill: open
Open filling room blower fan, ozonator, uviol lamp carry out space sterilization to fill room；Water discharge outlet to be cooled
There are flowing out afterwards or this temperature is less than 100 DEG C, progressively the water of cooling section is opened to maximum, make cooling section temperature
Reach fill temperature required (70 DEG C).
(5) sterilised products is cooled to room temperature, and microbiological indicator is analyzed in detection, and sterilised products reaches general bottle
The state health standards of dress water, shelf life reaches 12 months；Use GC-MS method detection ultra high temperature sterilization
The change of volatile ingredient front and back, before and after ultra high temperature sterilization, in MEIGUI CHUNLU, principal character local flavor becomes with function
Get preferably reservation.
The preferred embodiment of the present invention described in detail above.Should be appreciated that those of ordinary skill in the art
Just many modifications and variations can be made according to the design of the present invention without creative work.Therefore, all technology neck
In territory, technical staff is the most on the basis of existing technology by logical analysis, reasoning or limited
Test available technical scheme, all should be in the protection domain being defined in the patent claims.
Claims (10)
1. the production method of a MEIGUI CHUNLU, it is characterised in that use cryogenic vacuum cycling extraction device,
Under the conditions of 30-40 DEG C, from Flos Rosae Rugosae, distillation extraction obtains Flos Rosae Rugosae dew；Described Flos Rosae Rugosae dew passes through superelevation again
After temperature instantaneous sterilization technical finesse, obtain described MEIGUI CHUNLU.
2. the production method of MEIGUI CHUNLU as claimed in claim 1, it is characterised in that described superhigh temperature wink
Time sterilization technology relate to the sterilization temperature of first paragraph and the sterilization temperature of second segment；When described Flos Rosae Rugosae dew reaches institute
The sterilization temperature of described second segment is entered when stating the sterilization temperature of first paragraph, and the sterilization temperature guarantor of described second segment
Hold 5-10s；The sterilization temperature of described second segment is 130 DEG C-150 DEG C.
3. the production method of MEIGUI CHUNLU as claimed in claim 2, it is characterised in that at described second segment
Sterilization temperature keep 5s；The sterilization temperature of described second segment is 135 DEG C.
4. the production method of MEIGUI CHUNLU as claimed in claim 2, it is characterised in that described first paragraph
Sterilization temperature is 85 DEG C-90 DEG C.
5. the production method of MEIGUI CHUNLU as claimed in claim 1, it is characterised in that comprise the following steps:
(1) use cryogenic vacuum cycling extraction device, distill from new fresh-rose under the conditions of 30 DEG C-40 DEG C
Extraction Flos Rosae Rugosae dew；
(2) the superhigh temperature equipment preparatory stage: determining equipment indices parameter is in normal value range,
Switch on power again, water source and source of the gas, normal startup superhigh temperature equipment；
(3) SIP sterilizing: setting pump speed as 40Hz～50Hz, product pump pressure reaches 4.5bar～5.5bar,
Setting first paragraph heating-up temperature as 110 DEG C～130 DEG C, tank temperature to be buffered all reaches described first paragraph heating-up temperature
Time, keep heating 10min or more than 10min；Then proceed to be heated to second segment heating-up temperature, keep heating
10min or more than 10min, described second segment heating-up temperature is 145 DEG C～160 DEG C；
(4) production: add described Flos Rosae Rugosae dew in compensating cylinder, when described Flos Rosae Rugosae dew reaches institute
The sterilization temperature of described second segment is entered when stating the sterilization temperature of first paragraph, and the sterilization temperature guarantor of described second segment
Hold 5-10s；The sterilization temperature of described first paragraph is 85 DEG C-90 DEG C, and the sterilization temperature of described second segment is
130℃-150℃；The sterilization temperature of described second segment is adjusted by tube-type back pressure valve；After two sections sterilize, produce
Product flow into surge tank；After in tank to be buffered, the product of outflow is qualified, product pump flow is adjusted to 15L/h～25L/h,
Surge tank pneumatic operated valve switch being allocated to foot control or timing carries out sterile filling and obtains sterilised products, the most described Flos Rosae Rugosae is pure
Dew.
6. the production method of MEIGUI CHUNLU as claimed in claim 5, it is characterised in that described step (2)
In, connect the mode at water source be by compensating cylinder on the right of valve first mend the water of 2/5-3/5, then product pump is changed
Switch is allocated to produce position, and compensating cylinder water inlet switch is placed in automatic water supplement position.
7. the production method of MEIGUI CHUNLU as claimed in claim 5, it is characterised in that described step (3)
In, first have to open surge tank overflow valve, confirm that compensating cylinder water inlet switch is in automatic water supplement position.
8. the production method of MEIGUI CHUNLU as claimed in claim 5, it is characterised in that described step (4)
Also include: before fill, need unlatching filling room blower fan, ozonator, uviol lamp that fill room is carried out space sterilization.
9. the production method of MEIGUI CHUNLU as claimed in claim 8, it is characterised in that described step (4)
Also include: after needing water discharge outlet to be cooled there are flowing out before fill, maybe temperature is less than 100 DEG C at this, progressively by cold
But the water of section is opened to maximum, makes cooling section temperature reach fill temperature required, and described fill is temperature required is
50 DEG C～70 DEG C.
10. the production method of the MEIGUI CHUNLU as described in any one of claim 5-9, it is characterised in that made
Standby MEIGUI CHUNLU has the spies such as rose oxide, folic alcohol, D-citronellol, nerol, geraniol, acetaminol
Levying property Flos Rosae Rugosae armaticity flavor components, product reaches the requirement of commercial sterilization simultaneously.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201610339881.9A CN105995327A (en) | 2016-05-20 | 2016-05-20 | Method for producing flos rosae rugosae hydrosol |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610339881.9A CN105995327A (en) | 2016-05-20 | 2016-05-20 | Method for producing flos rosae rugosae hydrosol |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107354009A (en) * | 2017-08-08 | 2017-11-17 | 湖北瑞晟生物有限责任公司 | A kind of production method of hydrosol |
| CN107788314A (en) * | 2017-11-08 | 2018-03-13 | 苏州星圣娜玫瑰园艺有限公司 | The preparation method of rose |
| CN109349470A (en) * | 2018-10-22 | 2019-02-19 | 宋子刚 | A kind of rose and preparation method thereof |
| CN109924422A (en) * | 2019-04-24 | 2019-06-25 | 海南莲华生态文化股份有限公司 | A kind of colour lotus flower vegetables and fruits vegetarian noodles and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1406522A (en) * | 2001-08-30 | 2003-04-02 | 孙多臣 | Wild rose carbonate beverage |
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| CN1406522A (en) * | 2001-08-30 | 2003-04-02 | 孙多臣 | Wild rose carbonate beverage |
| CN102940700A (en) * | 2012-12-08 | 2013-02-27 | 昆明戈尔登纯净水有限公司 | Method for preparing rose extracting solution, rose water taking rose extracting solution as active ingredient, and preparation method of rose water |
| CN103642592A (en) * | 2013-11-01 | 2014-03-19 | 西安银能科技发展有限责任公司 | Full utilization technology of rose flower |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107354009A (en) * | 2017-08-08 | 2017-11-17 | 湖北瑞晟生物有限责任公司 | A kind of production method of hydrosol |
| CN107788314A (en) * | 2017-11-08 | 2018-03-13 | 苏州星圣娜玫瑰园艺有限公司 | The preparation method of rose |
| CN109349470A (en) * | 2018-10-22 | 2019-02-19 | 宋子刚 | A kind of rose and preparation method thereof |
| CN109924422A (en) * | 2019-04-24 | 2019-06-25 | 海南莲华生态文化股份有限公司 | A kind of colour lotus flower vegetables and fruits vegetarian noodles and preparation method thereof |
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