CN109907206A - A method of improving red rose drying process and storage period natural colored stability - Google Patents
A method of improving red rose drying process and storage period natural colored stability Download PDFInfo
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Abstract
A method of red rose drying process and storage period natural colored stability are improved, food processing field is belonged to.The method includes the steps: bright-coloured glossiness polyphyll red rose fresh flower will be chosen, will be cleared up, shaping；Rose after shaping is placed in 0.5% roselle pigment, 0.3% calcium chloride, impregnates 30min, solid-liquid ratio 1:50 in 0.5% sodium ascorbate composite solution；After rose after immersion drains rapidly, moves to rapidly in -20 DEG C of low temperature refrigerators and freeze 5h；It is dried, until 5% or less rose final moisture content；The later stage of drying carries out coating problems to rose, to utmostly retain the original color and its stability of red rose.The present invention is that a kind of process flow is succinct, safe and healthy, and obtained product stores 12 months color stabilities under the drying condition of room temperature cool place, and red storage rate reaches 90% or more, is suitble to the color protection of red rose drying process and storage period.
Description
Technical field
The present invention relates to a kind of raising red rose drying process and the methods of storage period natural colored stability, belong to
Food processing technology field, suitable for red rose in drying process and the color protection of storage period.
Background technique
Polyphyll petal of red rose thickness, it is beautiful in colour, give off a strong fragrance, have good edible value and healthcare function, be
The rose variety of dual-purpose of drug and food.Red rose can not only manufacture food, such as rose tea, rose paste, cider, rose
The products such as rare cream, and there are the medical values such as regulating the flow of vital energy and dispeling melancholy, promoting blood circulation scattered silt, swelling and pain relieving.But (20 DEG C or so) at normal temperature
When storage, easily there is a phenomenon where the deterioration of color and nutritive value to reduce.Drying is the guarantor for extending rose storage period
One of hiding method, currently, rose tea is accepted and approves extensively.However, being easy hair in rose tea manufacturing process
Raw browning takes off change, so that product quality is not good enough.Anthocyanidin contained by rose be constitute petal color primary pigments it
One, so that the multiple colors such as pink, red, aubergine are presented in rose.Usually there is (corn flower in the form of anthocyanin in cyanine
Element -3- glucoside), it is that most extensive, substantial amounts a kind of water colo(u)r is distributed in nature, is had anti-oxidant, anti-
The extensive bioactivity such as mutation, anticancer, anti-inflammatory.But anthocyanin stability is vulnerable to many factors such as temperature, oxygen, moisture contents
Influence, in jasmine tea process, structure easily changes, so that edible rose browning.
Have currently, color occurs during preventing rose processing and storage and takes off the main method for cashing elephant: being made by auxiliary color
With, i.e., by anthocyanin and confactor interaction improve anthocyanin stability；Acid prepares more appropriate pH value solution
Edible rose is handled, is passed through and is formed the pattern melt cationic structural for keeping red or acylation and enhance color stability
Property；Cryogenic freezing inhibits that enzymatic browning occurs in rose storage；Food additives such as metal ion, malic acid, lemon is added
Acid, potassium sorbate, sugar and salt etc. can also play certain color-protecting function to rose.Currently, for adding natural pigment such as rose
Rare eggplant element pretreatment is less to the research of color protection in edible rose drying process.
Nutritional ingredients and the cyanine such as Roselle calyx protein rich in, vitamin, carbohydrate, fiber
Bioactive substances and a kind of floristics of dual-purpose of drug and food such as element, rose of Sharon acid, polyphenol and polysaccharide.In Roselle calyx
It is red that the roselle pigment contained is also known as roselle, is a kind of edible natural pigment, color is vivid, full of nutrition, function is only
Spy is widely used in food as a kind of food color agent addition agent.Roselle pigment mainly includes delphinidin-
3- elder bioside, Cyanidin -3- elder bioside, delphinidin -3- glucoside, Cyanidin -3- glucose
Four kinds of anthocyanin of glycosides.The stability of usually dry Roselle calyx color is stablized compared with rose, mainly due in drying process
In, roselle pigment is affected by temperature smaller.
Konjac polysaccharide also known as konjak glucomannan are a kind of plyability polysaccharide, have multiple biological function；β-ring
Shape dextrin is a kind of cyclic oligosaccharide containing 7 D- glucopyranose units.It is the plastic property of konjac polysaccharide, adhesion strength, good
Film forming and cycloheptaamylose embedding effect, hypopigmented sensibility can not only drop, and for product fragrance and shape
Also there is certain stabilization.Also, the good retentiveness of konjac polysaccharide and water-retaining property expand rapidly after dried flower can be made to absorb water
And restore to original shape.The later stage of drying is carried out coating problems to product, can be guaranteed to the maximum extent using technology for coating
The stability of storage period product color.
On the other hand, it is had become with microwave, radio frequency, infrared etc. for the research of the efficient physical field dry technology of representative and application
For the important content of domestic and international drying study.Using microwave as the dry technology of representative, the application in agricultural product and food is more next
It is more extensive.In microwave drying process, energy absorbs and is converted into thermal energy by material in the form of an electromagnetic wave so that material integrally by
Heat, material are brought rapidly up, and eliminate heat and mass resistance, improve drying efficiency；Radio-frequency seasoning is similar with microwave drying, is a kind of Jie
Electric-heating technology.Heat directly generates inside material, so that heating process is rapider, and radio frequency heating and microwave heating phase
Than penetration depth is bigger, heats more evenly；The characteristics of infra-red drying technology is based on moisture absorption infra-red radiation, infrared ray is worn
Saturating material certain depth makes its heating, and with the raising of temperature, moisture diffusion rate is improved, and moisture is evaporated to the surface of material,
It is taken away by dry air, to obtain faster rate of drying.Compared to traditional heated air drying, the dry effect of these types of drying mode
Rate is higher.It is applied to the drying of rose, the production for products such as rose teas provides reference.
Pang Jie, Shi Junyan, Li Sha, Zhang Junming, Nie little Bao (number of patent application 201110215880.0) disclose a kind of dry
A kind of fresh tea and preparation method thereof, and in particular to fresh and dried honeysuckle tea and preparation method thereof using konjak products color protection.Including
Preparation, the konjaku-preparation of cycloheptaamylose solution, the preparation of mixed liquor and the fresh and dried honeysuckle tea finished product of cycloheptaamylose solution
Preparation.The invention characteristic that stable, color protection protects taste using konjaku property is allowed to surface with konjaku powder processing honeysuckle tea
Thin film is formed, inhibits that brown stain occurs in honeysuckle tea manufacturing process.The patent can protect honeysuckle tea color, fragrance and function
Imitate ingredient.Although konjaku powder can prevent browning in fresh and dried colored manufacturing process, its bright-coloured degree not can increase.This is specially
Benefit the difference is that, roselle pigmentary colours are bright-coloured and more stable, before rose is dried, pass through 0.5% rose
Eggplant pigment, 0.3% calcium chloride, 0.5% sodium ascorbate composite solution dyeing pretreatment can increase dry rose color it is fresh
Gorgeous degree, then freezing processing is carried out, prevent brown stain.The later stage of drying further stablizes the face of rose dried flower by technology for coating
Color.
Luo Zhenjiang, Min, Ye Weidong, Jiang Ling, model Liu Ping etc. (number of patent application 200810244416.2) disclose one kind
Control the method faded in red vegetable hot wind dried product preservation term.Place before the patent is carried out using blanching and addition color stabilizer
Reason, then heated-air drying is carried out using the drying mode of low temperature after first high temperature, most afterwards through sodium alginate, tert-butyl hydroquinone solution
Coating problems are dried again, are packed, and the more stable vegetables dried product of color is obtained.The patent is by connecting inner and outside
Portion's processing, jointly controls the degradation of pigment in the dry process of red vegetable dried product, and farthest ensure that vegetable
The original color stability of dish storage period.The patent the difference is that, using 0.1%~0.15% konjac polysaccharide and
1.5%~2.0% beta cyclodextrin composite solution after the drying the phase, carries out coating problems to rose.Konjac polysaccharide is good
The embedding effect of film forming and cycloheptaamylose can not only reduce the sensibility of rose pigment, but also for the perfume (or spice) of product
Gas and shape also have certain stabilization.In addition, the good retentiveness of konjac polysaccharide and water-retaining property, after dried flower can be made to absorb water
It expands and restores to original shape rapidly, so that rose tea product quality is more preferably.Also, using the drying side of microwave drying
Method dries rose, also has certain protective effect to its quality.
Min, Fang Zhongxiang, Du Weihua, Sun Jincai (number of patent application 200510039031.9), which discloses one kind, prevents red bayberry
Juice storage period fade thermo scalding pretreatment method, mainly for the pigments such as anthocyanin in red bayberry juice storage period stability
Problem.3~5min of blanching or single layer tiling, the blanching 30 in 120~130 DEG C of steam in 90~100 DEG C of hot water by red bayberry
Then~90s is rapidly cooled to 40 DEG C of central temperature hereinafter, finally carrying out the processing of cranberry juice.The final red bayberry that the method obtains
Juice product color is stablized, can at normal temperature preservation 1 year or so.It is easy to operate, it is low in cost.But rose through hot water blanching it
Afterwards, anthocyani pigment fades, and Petal softens and deforms, and fragrance is also lost.This patent will be the difference is that will
Rose is dyed through roselle pigment composite solution first, then carries out fast freezing processing, to prevent brown stain.The later stage of drying is tied again
Technology for coating is closed, the color of rose dried flower is further stablized.So that rose dried flower is also able to maintain preferable face in storage period
Color.
Korea Spro's winter (number of patent application 201610611409.6) discloses a kind of production method of dendrobium nobile flower tea, the method packet
Include step: picking of raw material, color protection, drying, packaging.The patent impregnates stone flower using citric acid solution, carries out color protection pretreatment,
After chilled 8~10h, dry 4~8h under the conditions of 10~25 DEG C of Yu Wendu obtains dry dendrobium nobile flower tea product.Citric acid is often made
It is applied to the color preservation technology of raw-food material for color stabilizer, the pH value of various concentration citric acid solution is different, adds so as to stablize
Material color during work, but cannot be guaranteed the color stability of storage period product.The patent the difference is that, it is dry
Afterwards, the later stage of drying carries out konjac polysaccharide and cycloheptaamylose film to rose dried flower, continues drying, obtained drying rose
The color of rare colored storage period is more stable.
Neat Anguo, Liu Yanpu, Chen Cuiping, Wang Xinmiao, Yang Jianwei (number of patent application 201710624688.4) disclose one
The method of kind dry flower color protection, the method includes shield type liquid shield type, colour protecting liquid color protection, fixation liquid fixation, microwave de-enzyming and bakings
It is dry.The invention is immersed in colour protecting liquid (citric acid, phytic acid, 12 hydration sulphur first with xylo-oligosaccharide solution shield type, then by flower
Sour aluminium potassium, wheat germ powder, tea polyphenols, neopelex) color protection, then through fixation liquid (D-sorbite, cross-linked carboxymethyl
Sodium cellulosate) fixation, last microwave de-enzyming simultaneously dries, and obtains dry flower prod.The patent to dry flower color protection shield type effect compared with
It is good, but since additive is more, compound residual is not suitable for eating the preparation of fresh and dried jasmine tea.The difference of this patent exists
In roselle pigment is a kind of natural edible pigment, can be widely used for food processing product.And the pigmentary colours are close to making
It with rose color, is pre-processed as color protection, obtained fresh and dried rose tea natural in color is easy to be esthetically acceptable to the consumers.
Chen Sumei, Qu Aiai, Wang Yinjie, Chen Huijie, Zhao Jiamiao etc. (number of patent application 201610724868.5) are disclosed
A kind of method that red chrysanthemum dry flower protects color.The method that the patent uses physical chemistry to combine, red Chrysanthemum Petal is soaked
It steeps after color preserving agent (citric acid, magnesium chloride) 4h, removes surface color preserving agent, clamped with hardboard and clip, 40 DEG C of baking oven drying
(38h) obtains dry red gaint star product.The patent is simple to operation, effect is preferable, cost is relatively low, but color protection pretreatment time
It is longer, and yield is lower.This patent the difference is that, fresh-rose only need to be in 0.5% roselle pigment, 0.3% chlorination
30min is impregnated in calcium, 0.5% sodium ascorbate composite solution, pretreatment time is short, meets actual production demand.And microwave is dry
Dry to greatly shorten compared with baking oven drying time, production efficiency improves, and can be produced in enormous quantities, meet plant produced needs.
Liu Ping Rui (number of patent application 201610946051.2) discloses a kind of peony shield type color protecting method, and specially one
The method that kind prepares Chinese herbaceous peony dehydration dried flower, the method includes preparing anhydrobase, flower shaping, citric acid solution impregnates pre- place
Reason, 40 DEG C of dewatering box dehydration and drying.The patent is dehydrated using anhydrobase embedding peony, and anhydrobase is cotton
The mixing fine powders that seed fine powder and corncob fine powder are obtained through dry 4h, it is preferable to peony shield type effect of color protection.But the patent mistake
Journey is more complex, it is longer to obtain the anhydrobase time, and peony is dehydrated after anhydrobase embeds, obtained product only may be used
As watching, can not brew edible.This patent the difference is that, roselle pigment is a kind of edible natural pigment, can
As food additives, the pretreatment of roselle pigment color protection again can be directly as jasmine tea through the fresh and dried rose that microwave drying obtains
It brews, bright, fragrance is salubrious, taste good, is easily received.
Xie Guofang, Ma Lizhi, Wang Rui, Wang Jinhua (food and fermentation industries, 2013,39 (11): 114-117) are compared not
With influence of the color stabilizer (tea polyphenols, ascorbic acid and L-lysine) to pigments such as blueberry drink juice anthocyanin of concentration.It was found that
0.1% ascorbic acid is best for the effect of color protection of blueberry juice drink, can inhibit the degradation of anthocyanin in fruit drink, mentions
The retention rate of anthocyanin in high fruit drink makes product keep original color.It is found by preliminary experiment, simple color stabilizer is (such as
Calcium chloride, citric acid, ascorbic acid) have the effect of for rose process it is certain, but effect be not it is best, especially
Play the role of in the stability of storage period color little.This patent by 0.5% roselle pigment, 0.3% calcium chloride,
0.5% sodium ascorbate composite solution impregnates, and the later period combines konjac polysaccharide and cycloheptaamylose technology for coating again, farthest
Retain rose original color.
Zhongyuan Zhang,Qiuyu Wei,Chunju Liu,Dajing Li,Chunquan Liu,Nin Jiang
It is dry to taro microwave vacuum that (Drying Technology 2017,35 (4), 1347-1357) has carried out four kinds of different pretreatments
The comparative studies of dry drying property and product quality, four kinds of pretreatment modes are as follows: blanching pretreatment, blanching+freezing pretreatment,
Blanching+maltodextrin dipping pretreatment, blanching+maltodextrin immersion+freezing pretreatment.Compare the water of taro product after drying
Point and the indexs such as content of starch variation, hardness, adhesiveness, chewability, bulk density and porosity, color.After pretreatment for
The influence of taro color, the results showed that, after blanching pretreatment, the taro brightness L* value obtained through micro-wave vacuum is reduced, and
The taro piece L* value through being dried to obtain obviously rises after blanching+freezing pretreatment and blanching+maltodextrin immersion+freezing pretreatment
Height, this is because both pretreatment modes restrained effectively the browning of taro in microwave-vacuum drying, and
Maltodextrin may influence the starch gelatinization structure of taro, and taro piece is made to become more transparent.In addition, blanching+maltodextrin impregnates
Pretreatment reduces the champac value b* of taro piece, and the pretreatment of excess-three kind increases champac value b*, and after four kinds of pretreatments
Drying taro piece a* value of the red value of green a* than unpretreated taro piece it is low.Illustrate to pre-process the color for taro piece
It has a certain impact, and influence of the different modes to color is different, wherein blanching+freezing pretreatment and blanching+maltodextrin leaching
Bubble+freezing pretreatment is preferable to the reservation of color.But rose anthocyanin is easy to be dissolved in water, when especially temperature is higher, drift
Rose color after scalding takes off change seriously, and therefore, rose is not suitable for carrying out blanching pretreatment.Rose is soaked in by this patent
Roselle pigment, calcium chloride, ascorbic acid composite solution in carry out dyeing pretreatment, color will not be when pre-processing
Change is taken off, and can increase its colour stability, and is freezed immediately after impregnating, keeps effect preferable the color, smell and taste of rose.
Microwave drying is carried out again, and obtained rose dried flower color is preferable.
Fang Changfa, slightly, Qiao Fang (processing of farm products, 2015 (8): 36-38.) has carried out rose vacuum freeze drying to Huang
Technical study carries out vacuum freeze drying after the pretreatment of glycerol, citric acid and sodium sulfite mixed liquid dipping.Pre- place
Rose value of chromatism Δ E after reason through being dried to obtain much smaller than not carrying out pretreated rose value of chromatism, and L* value, a* value,
B* value is in significant difference.Illustrate that colour protecting liquid dipping pretreatment can reduce the drop of color value in rose freeze-drying process to a certain extent
It is low, play effect of color protection.The research using colour protecting liquid pretreatment, vacuum freeze drying to rose carry out color protection, obtain color,
The preferable dried rose of shape has widened application of the rose in terms of decoration and Art Design, but has not been suitable for edible rose
Colored drying.This patent the difference is that, microwave carries out microwave drying as heating source, to edible rose, more traditional
Freeze-drying drying time greatly shortens, and improves drying efficiency.In conjunction with 0.5% roselle pigment, 0.3% calcium chloride, 0.5%
Sodium ascorbate composite solution dipping pretreatment, freezing processing and later period coating problems, so that the dry processing of rose and storage
The stability enhancing of color in the process, rose fresh flower color is preferable, can directly brew edible.
In short, being improved edible by combining roselle pigment, freezing pretreatment, the later stage of drying film and packing technique
The dry processing of rose and storage period colour stability, both at home and abroad there is not yet relevant report.
Summary of the invention
The present invention is to provide a kind of method for improving red rose drying process and storage period natural colored stability.Food
It is bright-colored with rose, nutriment rich in, but at normal temperature (20 DEG C or so) storages when, easily generation color, perfume (or spice),
The phenomenon that deterioration and nutritive value of taste reduce.Drying is one of the method for preserving for extending rose storage period.And dried rose flower
In dry process, color easily occurs brown stain or takes off change, so that rose product property is not good enough.Its anthocyanin contained is shape
At the principal element of rose bright-colored.Its structural instability is easy to be influenced by factors such as temperature, illumination, oxygen.And
In storage, anthocyanin is also easy to decompose, so that product color further decreases.In order to prevent in rose process
The degradation of natural pigment and the stability for improving rose color in storage, edible rose to be dried is soaked in
0.5% roselle pigment, 0.3% calcium chloride impregnate 30min in 0.5% sodium ascorbate composite solution, carry out dyeing pre- place
Reason.Rose quick freeze (- 20 DEG C, 5h) after immersion, then microwave drying is carried out, the later stage of drying carries out at film rose
Reason utmostly retains the color and its stability of red rose, provides new think of to improve rose tea product color stability
Road.
Technical solution of the present invention:
A method of red rose drying process and storage period natural colored stability are improved, it is fresh with polyphyll rose
Flower is primary raw material, and selected, cleaning, shaping, 0.5% roselle pigment, 0.3% calcium chloride, 0.5% sodium ascorbate are compound
Solution color protection pretreatment, the rose quick freeze (- 20 DEG C, 5h) after immersion, then microwave drying is carried out, the later stage of drying is to rose
Flower carries out coating problems, improves the stability of rose drying process and storage period natural colored.Specific step is as follows:
(1) select: selection is without insect pest, bright-colored glossy, flower whole polyphyll rose of the same size；
(2) cleaning, shaping: shaping is carried out to the rose that step (1) is chosen, and removes the soil of attachment, weeds；
(3) roselle pigment composite solution impregnates: by percentage to the quality, preparing 0.5% roselle pigment, 0.3% chlorine
Change calcium, the composite solution of 0.5% sodium ascorbate is placed in composite solution and soaks by the rose after shaping with solid-liquid ratio 1:50
Steep 30min；
(4) freezing processing: the rose after immersion is drained rapidly, is placed at -20 DEG C and is freezed 5h；
(5) dry: it is dry to final rose moisture content be 5%, drying mode be microwave drying, radio-frequency seasoning or in
Short-wave infrared is dry；
(6) film: taking out after dry 90min, carries out the quick film of spouted bed, then under step (5) similarity condition into
Row drying, dry 30min.Solution used in film is konjaku-cycloheptaamylose composite solution.
In the step (5), the process of microwave drying are as follows: by the rose sample after freezing processing, be put into drying rapidly
Pallet places it in microwave drying storehouse, carries out microwave drying, power density 2W/g.
In the step (5), the process of radio-frequency seasoning are as follows: rose is laid in radio-frequency seasoning chamber, adjusts radio-frequency seasoning
Bottom crown spacing is 130mm in equipment, carries out rose radio-frequency seasoning.
In the step (5), the temperature of medium and short-wave infrared drying is 60 DEG C.
In the step (6), in the konjaku-cycloheptaamylose composite solution, the matter of konjac polysaccharide and cycloheptaamylose
Measuring percentage is respectively 0.1%~0.15%, 1.5%~2.0%.
In the step (6), konjaku-cycloheptaamylose composite solution is the preparation method comprises the following steps: weigh 1.5g~2.0g β-ring
Shape dextrin is dissolved in 100mL distilled water, is stirred at 60 DEG C~75 DEG C, 100~200r/min of revolving speed using constant temperature blender with magnetic force
10min is mixed, cycloheptaamylose solution is made, then weigh 0.1g~0.15g konjaku powder, it is molten that made cycloheptaamylose is added
Liquid stirs 10min according to the above method, and konjaku-cycloheptaamylose composite solution is made.
In the step (3), long soaking time in compound pigment solution, fragrance loss is serious, and Petal softens
Deformation, the time is too short, and molecules in solution cannot be completely into cell, it is easier that the petal color after impregnating is seriously uneven.Ca2 +, ascorbic acid addition can promote the adhesion effect of roselle pigment, make pattern more evenly.
Beneficial effects of the present invention:
1, green safe, product color is preferable: roselle pigment is a kind of edible natural pigment, it is granted as food
Product additive and be widely used in food processing field.Roselle pigmentary colours are bright-coloured, and color is more stable, and connect with rose color
Closely.Dipping pretreatment is carried out to edible rose, can effectively improve the stability of product natural colored.Konjac polysaccharide and β-ring
Shape dextrin is a kind of edible polysaccharide plastics, nontoxic, green safe.
2, processing mode is simple, effect of color protection is preferable: rose is in 0.5% roselle pigment, 0.3% calcium chloride, 0.5%
30min, Ca are impregnated in sodium ascorbate composite solution2+, ascorbic acid addition can promote the adhesion effect of roselle pigment, make
Pattern is more evenly.By quick freeze (- 20 DEG C, 5h), microwave drying, and phase after the drying are carried out, rose is carried out quick
Film, obtained rose dried flower utmostly remains its color, and improves the stability of color in storage.
3, drying efficiency is improved, shortens drying time, promote product quality: using microwave drying, effectively improves dry effect
Rate shortens drying time, and obtains the preferable rose dried flower of quality.Microwave energy has inner heat source heat characteristic, realizes object
The whole heating of material, not only eliminates heat transfer resistance, and the rapid evaporation of material internal moisture material inside and outside formed compared with
Big pressure difference, so that the direction of the migration of moisture is consistent with temperature gradient direction in material, so that heating effect can be improved
Rate.
4, storage period color is more stable: plastic property, adhesion strength, good film forming and the cycloheptaamylose of konjac polysaccharide
Embedding effect, hypopigmented sensibility can be dropped, carry out coating problems after the drying, guarantee color in product storage
Stability.
Specific embodiment
It is that specific example is combined to further illustrate the present invention below.
The microwave drying preparation method of embodiment 1, red rose corolla tea
The preparation of konjaku-cycloheptaamylose composite solution: 2.0g cycloheptaamylose is weighed, is dissolved in 100mL distilled water, makes
10min is stirred at 65 DEG C, revolving speed 200r/min with constant temperature blender with magnetic force, cycloheptaamylose solution is made, then weigh 0.15g
Konjaku powder, made cycloheptaamylose solution is added, stirs 10min according to the above method, be made konjaku-cycloheptaamylose it is multiple
Solution is closed, it is spare.
Shandong Pingyin polyphyll red rose, select it is bright-coloured it is bright, shape is complete, the red rose corolla without insect pest, clear up table
Face attachment soil and weeds, by the fresh red rose corolla of 100g be immersed in 0.5% roselle pigment, 0.3% calcium chloride,
In 0.5% sodium ascorbate composite solution, soaking time 30min.Taking-up drains rapidly, and it is quick to be placed in -20 DEG C of low temperature refrigerators
Freezing, cooling time are 5h or so.Utilize L* value, a* value, the b* value of colour difference meter rapid survey rose sample before dry.It will be cold
Freeze rose corolla and be laid in purpose-made pallet, be placed in dryness storehouse, open microwave dryer, is arranged according to power density 2W/g
Microwave power carries out microwave drying, takes out after dry 90min, carry out the quick film of spouted bed (0.15% konjac polysaccharide solution
With 2.0% cycloheptaamylose solution), then be dried under similarity condition, dry 30min, moisture content 4.74%.It sets
In aluminium foil bag, sealing machine packs (180 DEG C, 3s).The preferable rose corolla tea of color stability is obtained, in dry shady place
Storage 12 months.Rose tea storage period measures the L* value, a* value, b* value of product, and value of chromatism Δ E calculation formula is as follows:
In formula, L0*、a0*、b0* L* value, a* value, the b* value of dry preceding rose are respectively represented.
When using value of chromatism Δ E as index, color storage rate calculates as follows:
In formula, Δ E0The color difference Δ E value of product, Δ E after indicating drytProduct after a certain period of time is stored after indicating dry
Color difference Δ E value.
Shown in product value of chromatism result such as table 1 (before and after rose microwave drying and variation of storage period value of chromatism).With
Value of chromatism Δ E is index, and after 12 months, product color storage rate is 92.76%.
The variation of 1 rose microwave drying front and back of table and storage period value of chromatism
The radio-frequency seasoning preparation method of embodiment 2, red rose corolla tea
It is the preparation of coating solution first, concrete operation method is the same as described in example 1.
Raw material is selected from the fresh corolla of Shandong Pingyin polyphyll red rose, selects the rose of vivid, the not damaged petal of color
Piece, remove surface irregularities, weigh the rose corolla of 100g or so, be soaked in 0.5% roselle pigment, 0.3% calcium chloride,
0.5% sodium ascorbate composite solution, soaking time 30min.After quickly draining, 5h is rapidly frozen in -20 DEG C of low temperature refrigerators.
Rose is laid in radio-frequency seasoning chamber, adjusting bottom crown spacing in radio-frequency seasoning equipment is 130mm, and it is dry to carry out rose radio frequency
It is dry, it is taken out after dry 90min, carries out the quick film of spouted bed (0.15% konjac polysaccharide solution and 2.0% cycloheptaamylose
Solution), then be dried under similarity condition, dry 30min, moisture content 4.55%.It is placed in aluminium foil bag, sealing machine packet
It fills (180 DEG C, 3s).The preferable rose corolla tea of color stability is obtained, in dry shady place storage.Rose tea storage period
Between, product value of chromatism is (before and after rose radio-frequency seasoning and variation of storage period value of chromatism) as shown in table 2, with value of chromatism Δ E
For index, after 12 months, product color storage rate is 92.02%.
The variation of 2 rose radio-frequency seasoning front and back of table and storage period value of chromatism
The medium and short-wave infrared drying preparation method of embodiment 3, red rose corolla tea
It is the preparation of coating solution first, concrete operation method is the same as described in example 1.
Raw material is selected from the fresh corolla of Shandong Pingyin polyphyll red rose, selects that color is vivid, the complete rose flower of shape,
Surface irregularities are removed, the rose corolla of 100g or so is weighed, is soaked in 0.5% roselle pigment, 0.3% calcium chloride, 0.5%
Sodium ascorbate composite solution, soaking time 30min.After quickly draining, 5h is rapidly frozen in -20 DEG C of low temperature refrigerators.It carries out
Medium and short-wave infrared drying, drying temperature are 60 DEG C, take out after dry 90min, carry out the quick film of spouted bed (0.15% konjaku
Polysaccharide solution and 2.0% cycloheptaamylose solution), then medium and short-wave infrared drying is carried out under similarity condition, dry 30min,
Moisture content is 4.78%.It is placed in aluminium foil bag, sealing machine packs (180 DEG C, 3s).Obtain the preferable rose of color stability
Corolla tea, in dry shady place storage.Rose tea storage period, (intermediate waves of rose is red as shown in table 3 for product value of chromatism
The variation of outer dry front and back and storage period value of chromatism), using value of chromatism Δ E as index, after 12 months, product color storage rate is
92.47%.
The medium and short-wave infrared drying front and back of 3 rose of table and the variation of storage period value of chromatism
Claims (10)
1. a kind of method for improving red rose drying process and storage period natural colored stability, which is characterized in that specific
Steps are as follows:
(1) select: selection is without insect pest, bright-colored glossy, flower whole polyphyll rose of the same size；
(2) cleaning, shaping: shaping is carried out to the rose that step (1) is chosen, and removes the soil of attachment, weeds；
(3) roselle pigment composite solution impregnate: by percentage to the quality, prepare 0.5% roselle pigment, 0.3% calcium chloride,
The composite solution of 0.5% sodium ascorbate is placed in composite solution and impregnates by the rose after shaping with solid-liquid ratio 1:50
30min；
(4) freezing processing: the rose after immersion is drained rapidly, is placed at -20 DEG C and is freezed 5h；
(5) dry: drying to final rose moisture content is 5%, and drying mode is microwave drying, radio-frequency seasoning or intermediate waves
Infra-red drying；
(6) film: after dry 90min, carrying out the quick film of spouted bed, then be dried under step (5) similarity condition, do
Dry 30min；Solution used in film is konjaku-cycloheptaamylose composite solution.
2. the method according to claim 1, wherein in the step (5), the process of microwave drying are as follows: will be cold
Freeze treated rose sample, be put into dry pallet rapidly, place it in microwave drying storehouse, carry out microwave drying, power is close
Degree is 2W/g.
3. method according to claim 1 or 2, which is characterized in that in the step (5), the process of radio-frequency seasoning are as follows: will
Rose is laid in radio-frequency seasoning chamber, and adjusting bottom crown spacing in radio-frequency seasoning equipment is 130mm, and it is dry to carry out rose radio frequency
It is dry.
4. method according to claim 1 or 2, which is characterized in that in the step (5), the temperature of medium and short-wave infrared drying
Degree is 60 DEG C.
5. according to the method described in claim 3, it is characterized in that, in the step (5), the temperature of medium and short-wave infrared drying is
60℃。
6. according to claim 1, method described in 2 or 5, which is characterized in that in the step (6), the konjaku-β-ring-type paste
In smart composite solution, the mass percent of konjac polysaccharide and cycloheptaamylose is respectively 0.1%~0.15%, 1.5%~
2.0%.
7. according to the method described in claim 3, it is characterized in that, the konjaku-cycloheptaamylose is multiple in the step (6)
It closes in solution, the mass percent of konjac polysaccharide and cycloheptaamylose is respectively 0.1%~0.15%, 1.5%~2.0%.
8. according to the method described in claim 4, it is characterized in that, the konjaku-cycloheptaamylose is multiple in the step (6)
It closes in solution, the mass percent of konjac polysaccharide and cycloheptaamylose is respectively 0.1%~0.15%, 1.5%~2.0%.
9. according to claim 1, method described in 2,5,7 or 8, which is characterized in that in the step (6), konjaku-β-ring-type paste
Smart composite solution the preparation method comprises the following steps: weigh 1.5g~2.0g cycloheptaamylose, be dissolved in 100mL distilled water, use constant temperature magnetic
Power blender stirs 10min at 60 DEG C~75 DEG C, 100~200r/min of revolving speed, cycloheptaamylose solution is made, then weigh
0.1g~0.15g konjaku powder is added made cycloheptaamylose solution, stirs 10min according to the above method, and konjaku-β-is made
Cyclodextrine composite solution.
10. according to the method described in claim 6, it is characterized in that, konjaku-cycloheptaamylose is compound molten in the step (6)
Liquid the preparation method comprises the following steps: weigh 1.5g~2.0g cycloheptaamylose, be dissolved in 100mL distilled water, use constant temperature blender with magnetic force
Stir 10min at 60 DEG C~75 DEG C, 100~200r/min of revolving speed, be made cycloheptaamylose solution, then weigh 0.1g~
0.15g konjaku powder is added made cycloheptaamylose solution, stirs 10min according to the above method, and konjaku-β-ring-type paste is made
Smart composite solution.
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