CN112076270A - Low-density freeze-dried saffron - Google Patents
Low-density freeze-dried saffron Download PDFInfo
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Abstract
The invention relates to a low-density freeze-dried saffron, which has the advantages of small density, long, wide and thick stamen and obviously increased volume compared with the traditional saffron, and the sum of active ingredients of crocin I, crocin II and picrocin is more than or equal to 25 percent, and is characterized in that the low-density freeze-dried saffron is prepared by a vacuum freeze-drying method, and specifically comprises the following steps: firstly, preprocessing; secondly, pre-freezing; thirdly, freeze drying; fourthly, discharging and packaging. The quality of the low-density freeze-dried saffron is obviously superior to that of saffron produced by the traditional processes of airing, drying and the like.
Description
Technical Field
The invention belongs to the field of traditional Chinese medicine processing, and particularly relates to low-density freeze-dried saffron.
Background
Saffron (Stigma Croci), also known as saffron and crocus, has the name of english: saftron, japanese name: サフラン is stigma of Crocus sativus L. of Iridaceae. According to the record of Ben Cao gang mu, Xi hong Hua can activate blood, dominate heart qi and melancholy, and treat palpitation. Therefore, TCM is used to treat cardiovascular diseases. Saffron is the most expensive botanical drug, the best dye and the highest grade perfume in the world, and is also called "red gold", "plant gold" or "soft gold" in european countries such as spain. The major active substances in stigma croci Sativi are crocetin and its glycosides, including crocin-I, crocin-II, crocin-III, crocin-IV, picrocin, dimethyl crocetin, zeaxanthin, alpha-crocetin, saffron aldehyde, and crocetin. Modern researches show that the saffron has the effects of resisting oxidation, protecting cardiac muscle cells, reducing blood fat, reducing blood viscosity, preventing and treating atherosclerosis and the like, also has good immunity enhancing and anti-tumor activities, and almost has no toxic or side effect.
The major active ingredients of crocus sativus, crocus sativus total glycosides, include crocin-I, crocin-II, crocin-III, crocin-IV, in ISO 3632-1: 2011. GB/T22324.1-2017, Chinese pharmacopoeia 2015 edition and Community Standard T/CATCM 002-. The crocin chemical components all contain a plurality of conjugated double bonds, are extremely unstable in chemical property and are easily oxidized by temperature, light and air, so that high temperature, light and oxygen are avoided as far as possible in the processing and storage processes. Furthermore, saffron is rich in glycosidase, and can hydrolyze glycosidic bond under proper conditions to decompose crocin and reduce content of crocin. The fresh saffron has water content of about 80% and high glycosidase activity. The Chinese patent application with the application number of 201310003571.6 and the invention name of 'a processing method of saffron', discloses a microwave drying preparation method of saffron, and particularly achieves the purpose of processing high-content saffron by means of enzyme killing, sterilization, low-temperature drying, oxygen-expelling packaging and the like, wherein the drying adopts microwave drying, vacuum drying and low-temperature drying, and the drying process conditions are that the temperature is 40-80 ℃, the time is 5180 minutes, and the preferable conditions are that the temperature is 50-70 ℃, and the time is 10-90 minutes. Chinese utility model with application number 201720377746.3 discloses a saffron freeze-drying device, but does not relate to the freeze-drying process of saffron, more relates to low-density freeze-dried saffron and its inherent and appearance quality index. The Chinese patent application with the application number of 201710933738.7 discloses a freeze-dried powder product of saffron, and the preparation method comprises the following steps: a) blanching fresh or dried stigma croci of crocus sativus in water for deactivation of enzymes, boiling for 2-5 minutes in water at 90-100 ℃, draining and spreading for cooling; b) pulping, namely preparing pulp by using a pulping machine; c) freeze drying, and taking out when the water content is below 6% by using a freeze dryer; d) crushing at ultralow temperature, crushing into 200-mesh ultrafine powder at-10 to 30 ℃, and preparing the ultrafine powder into a granular product. The method adopts blanching water for fixation for 2-5 minutes, which is equivalent to that saffron is extracted once by boiling water, so that a large amount of essence components such as crocin and the like are lost, and the original internal structure and appearance of a saffron product are completely changed by adopting a preparation process of pulping, freeze-drying, re-crushing and granulating, and the crocus product is no longer natural crocus pistil.
Disclosure of Invention
The invention aims to solve the technical problem of providing low-density freeze-dried saffron, wherein the tap density is 0.3-0.6 g/ml, the length is 25-40 mm, the width of a central point is 0.6-0.9 mm, the sum of active ingredients of crocin I, crocin II and crocin is more than or equal to 25% (g/g), the chroma (the maximum absorption value (A1%/1 cm) of crocin at 440nm (dry state) is more than or equal to 210, the aromaticity (the maximum absorption value (A1%/1 cm) of saffron aldehyde at 330nm (dry state)) is more than or equal to 25, and the aroma intensity (the maximum absorption value (A1%/1 cm) of crocin 257nm (dry state)) is more than or equal to 75.
The low-density freeze-dried saffron provided by the invention adopts the following vacuum freeze-drying preparation method, and specifically comprises the following steps:
(1) pretreatment: taking fresh crocus sativus pistils, cleaning, and uniformly spreading in a tray, wherein the thickness of each crocus sativus pistil is 1-5 layers; or, taking fresh crocus sativus pistils, cleaning, uniformly spreading in a tray, deactivating enzyme at 60-120 ℃ for 10-300 seconds, and cooling to room temperature, wherein the thickness of the crocus sativus pistils is 1-5 layers.
The water-removing process condition of the low-density freeze-dried saffron is preferably 70-110 ℃ for 20-180 seconds; the water-removing method adopts one or more of microwave water-removing, steam water-removing and dry hot air water-removing.
(2) Pre-freezing: pre-freezing saffron in a freezer until the material temperature is-50 to-15 ℃, the pre-freezing speed is 0.1 to 2.5 ℃/min, and the pre-freezing time is 20 to 600 minutes.
The prefreezing process conditions of the low-density freeze-dried saffron preferably comprise a material temperature of-40 to-20 ℃, a prefreezing rate of 0.4 to 1.0 ℃/minute and a prefreezing time of 60 to 180 minutes.
(3) And (3) freeze drying: a. sublimation drying: placing the pre-frozen saffron in a vacuum freeze dryer, vacuumizing until the vacuum degree is less than 30Pa, running electric heating, and carrying out sublimation drying at the vacuum degree of 1-200 Pa when the temperature of the material is-50 to-15 ℃, wherein the drying time is 2-48 hours; b. and (3) resolving and drying: gradually raising the temperature of the sublimation-dried saffron material from below-15 ℃ to 20-60 ℃, and carrying out desorption drying under the vacuum degree of 10-250 Pa for 0-24 hours.
The sublimation drying process conditions of the low-density freeze-dried saffron are preferably that the temperature of the material is-30 to-20 ℃, the vacuum degree is 20 to 150Pa, and the time is 6 to 24 hours; the material temperature is preferably raised to 30-40 ℃ from below-15 ℃ under the condition of the desorption drying process, the vacuum degree is 30-200 Pa, and the drying time is 1-8 hours.
(4) Discharging and packaging: stopping the machine, releasing the vacuum, discharging and packaging to obtain the low-density freeze-dried saffron.
Releasing vacuum during the discharging and packaging process of the low-density freeze-dried saffron, preferably removing oxygen in the saffron pistils by injecting nitrogen or/and carbon dioxide, collecting dried saffron, placing into a light-proof container, introducing nitrogen or/and carbon dioxide to remove oxygen, and sealing.
Adopts low-density freeze-dried saffron prepared under the optimal condition that 1 layer of saffron is spread in a tray, the pre-freezing temperature is-40 to-20 ℃, the sublimation drying temperature is-40 to-20 ℃, the vacuum is released by injecting nitrogen or/and carbon dioxide, the tap density is 0.4-0.5 g/ml, the length is 30-40 mm, the width of the central point is 0.7-0.9 mm, the sum of active ingredients of crocin I, crocin II and picrocin is more than or equal to 30% (g/g), the chroma (the maximum absorption value (A1%/1 cm) of crocin at 440nm (dry state)) is more than or equal to 230, the aromaticity (the maximum absorption value (A1%/1 cm) of crocin aldehyde at 330nm (dry state)) is more than or equal to 25, and the fragrance intensity (the maximum absorption value (A1%/1 cm) of crocin at 257nm (dry state)) is more than or equal to 90.
Compared with the prior art, the invention has the beneficial effects that:
(1) the low-density freeze-dried saffron has the tap density of about 0.5 of the traditional saffron, is easier to crush into fine powder and ultrafine powder, can be dissolved in water more quickly, and is dissolved more completely.
(2) The low-density freeze-dried saffron is prepared by adopting a freeze-drying process, and does not need the steps of cleaning, airing and cutting for forming, so that the loss of active ingredients such as crocin is effectively reduced.
(3) The internal quality of the low-density freeze-dried saffron prepared by the invention is greatly improved, compared with the traditional saffron, the contents of active ingredients crocin I, crocin II and crocin are obviously improved, and the chroma, the aroma and the flavor intensity reach ISO 3632-1: 2011 optimal rating. Preferably, the freeze-dried saffron with low density is freeze-dried after de-enzyming, and after nitrogen or carbon dioxide and other oxygen-removing measures are adopted, the quality of the saffron is more stable, the reduction of the content, the color, the smell and the taste of the saffron is obviously slowed down, and the quality guarantee period is obviously prolonged.
(4) According to the invention, the saffron is ensured to be sublimated and dried in a frozen state through low-temperature control in the pre-freezing and freeze-drying processes, the appearance quality of the prepared low-density freeze-dried saffron is obviously improved, the stamens are straight, thick, wide and long, the volume is obviously increased, the density is obviously reduced, and compared with the traditional saffron, the low-density freeze-dried saffron has better color, aroma, taste and appearance properties, and the difference is very obvious.
(5) Compared with the traditional saffron, the low-density freeze-dried saffron provided by the invention has the advantages that the internal quality and appearance properties are obviously improved, the sale interval is obviously improved, and the economic value of the product is obviously improved.
Drawings
FIG. 1 is a photograph comparing conventional saffron dried according to the process of comparative example 1 and low-density saffron prepared according to the lyophilization process of example 1, wherein 1 is conventional saffron (comparative example 1) and 2 is low-density saffron (example 1).
Detailed Description
The invention will be further illustrated with reference to the following specific examples. These examples are to be construed as merely illustrative and not limitative of the remainder of the disclosure in any way whatsoever. After reading the description of the invention, one skilled in the art can make various changes and modifications to the invention, and such equivalent changes and modifications also fall into the scope of the invention defined by the claims.
Example 1
Taking fresh crocus sativus L.pistils, cleaning to remove impurities, uniformly spreading in a tray according to the thickness of 1 layer of crocus sativus L.pistils, performing dry heat de-enzyming at 100 ℃ for 30 seconds, cooling, pre-freezing in a freeze dryer, and pre-freezing for 400 minutes to the material temperature of-15 ℃ according to the pre-freezing rate of 0.1 ℃/minute. And (3) carrying out vacuum freeze drying, vacuumizing, opening electric heating, and carrying out sublimation drying for 12 hours at the vacuum degree of 30-150 Pa and the material temperature of-15 ℃. And (4) continuing carrying out desorption drying for 8 hours under the vacuum degree of 30-90 Pa, gradually heating the material to 50 ℃, stopping the machine, injecting air to release vacuum, and discharging to obtain the low-density freeze-dried saffron.
Example 2
Taking fresh crocus sativus L.stamen, cleaning to remove impurities, uniformly spreading in a tray with the thickness of 2 layers of crocus sativus L.stamen, performing dry heat deactivation at 105 ℃ for 20 seconds, cooling, pre-freezing in a freeze dryer, and pre-freezing for 200 minutes to the material temperature of-40 ℃ according to the pre-freezing rate of 0.3 ℃/minute. Vacuum freeze drying, vacuumizing, heating by turning on electric heating, and sublimation drying at vacuum degree of 1-100 Pa and material temperature of-40-20 ℃ for 6 hours. And (4) continuing carrying out desorption drying for 24 hours under the vacuum degree of 40-120 Pa, gradually heating the material to 25 ℃, stopping the machine, injecting air to release vacuum, and discharging to obtain the low-density freeze-dried saffron.
Example 3
Taking fresh crocus sativus L.stamen, cleaning to remove impurities, uniformly spreading in a tray according to the thickness of 3 layers of crocus sativus L.stamen, performing heat-drying and enzyme deactivation at 90 ℃ for 60 seconds, cooling, pre-freezing in a freeze dryer, and pre-freezing for 180 minutes to the material temperature of-50 ℃ according to the pre-freezing rate of 0.5 ℃/minute. And (3) carrying out vacuum freeze drying, vacuumizing, opening electric heating, and carrying out sublimation drying for 48 hours at the vacuum degree of 50-200 Pa and the material temperature of-50 to-15 ℃. And (4) continuing carrying out desorption drying for 2 hours under the vacuum degree of 10-100 Pa, gradually heating the material to 60 ℃, stopping the machine, injecting air to release vacuum, and discharging to obtain the low-density freeze-dried saffron.
Example 4
Taking fresh crocus sativus L.pistils, cleaning to remove impurities, uniformly spreading in a tray according to the thickness of 4 layers of crocus sativus L.pistils, deactivating enzyme with steam at 120 ℃ for 10 seconds, cooling, pre-freezing in a freeze dryer for 50 minutes to the material temperature of-30 ℃ according to the pre-freezing rate of 1.0 ℃/minute. And (3) performing vacuum freeze drying, vacuumizing, opening electric heating, performing sublimation drying for 24 hours at the vacuum degree of 20-100 Pa and the material temperature of-30 to-15 ℃, stopping the machine, injecting nitrogen gas to release vacuum, and discharging to obtain the low-density freeze-dried saffron.
Example 5
Taking fresh crocus sativus L.pistils, cleaning to remove impurities, uniformly spreading in a tray according to the thickness of 5 layers of crocus sativus L.pistils, deactivating enzyme with steam at 110 ℃ for 30 seconds, cooling, pre-freezing in a freeze dryer, and pre-freezing for 600 minutes to the material temperature of-40 ℃ according to the pre-freezing rate of 0.1 ℃/minute. And (3) carrying out vacuum freeze drying, vacuumizing, opening electric heating and heating, and carrying out sublimation drying for 16 hours at the vacuum degree of 30-90 Pa and the material temperature of-40 to-20 ℃. And continuing to perform desorption drying for 6 hours under the vacuum degree of 50-250Pa, gradually heating the material to 20 ℃, stopping the machine, injecting nitrogen gas to release vacuum, and discharging to obtain the low-density freeze-dried saffron.
Example 6
Taking fresh crocus sativus L.pistils, cleaning to remove impurities, uniformly spreading in a tray according to the thickness of 1 layer of crocus sativus L.pistils, deactivating enzyme with steam at 105 ℃ for 20 seconds, cooling, pre-freezing in a freeze dryer for 30 minutes to material temperature of-50 ℃ according to the pre-freezing rate of 2.5 ℃/minute. Vacuum freeze drying, vacuumizing, heating by turning on electric heating, and sublimation drying at vacuum degree of 10-80 Pa and material temperature of-50-30 ℃ for 20 hours. And (4) continuing to perform desorption drying for 4 hours under the vacuum degree of 30-150 Pa, gradually heating the material temperature to 40 ℃, stopping the machine, injecting carbon dioxide to release vacuum, and discharging to obtain the low-density freeze-dried saffron.
Example 7
Taking fresh crocus sativus L.pistils, cleaning to remove impurities, uniformly spreading on a tray according to the thickness of 1 layer of crocus sativus L.pistils, performing microwave enzyme deactivation at 90 ℃ for 30 seconds, cooling, pre-freezing in a freeze dryer, and pre-freezing for 20 minutes to the material temperature of-35 ℃ according to the pre-freezing rate of 2.5 ℃/minute. And (3) carrying out vacuum freeze drying, vacuumizing, opening electric heating and heating, and carrying out sublimation drying for 18 hours at the vacuum degree of 50-120 Pa and the material temperature of-35 to-20 ℃. And (4) continuing to perform desorption drying for 5 hours under the vacuum degree of 20-150 Pa, gradually heating the material temperature to 30 ℃, stopping the machine, introducing carbon dioxide to release vacuum, and discharging to obtain the low-density freeze-dried saffron.
Example 8
Taking fresh crocus sativus L.pistils, cleaning to remove impurities, uniformly spreading in a tray according to the thickness of 2 layers of crocus sativus L.pistils, performing microwave enzyme deactivation at 70 ℃ for 60 seconds, cooling, pre-freezing in a freeze dryer, and pre-freezing for 100 minutes to the material temperature of-25 ℃ according to the pre-freezing rate of 0.5 ℃/minute. And (3) performing vacuum freeze drying, vacuumizing, opening electric heating, performing sublimation drying for 12 hours at the vacuum degree of 20-100 Pa and the material temperature of-25 to-15 ℃, stopping the machine, injecting nitrogen gas to release vacuum, and discharging to obtain the low-density freeze-dried saffron.
Example 9
Taking fresh crocus sativus L.pistils, cleaning to remove impurities, uniformly spreading on a tray according to the thickness of 1 layer of crocus sativus L.pistils, performing microwave enzyme deactivation at 60 ℃ for 300 seconds, cooling, pre-freezing in a freeze dryer, and pre-freezing for 80 minutes to the material temperature of-20 ℃ according to the pre-freezing rate of 0.5 ℃/minute. Vacuum freeze drying, vacuumizing, heating by turning on electric heating, and sublimation drying at vacuum degree of 1-80 Pa and material temperature of-20-15 ℃ for 2 hours. And (4) continuing to perform desorption drying for 6 hours under the vacuum degree of 20-90 Pa, gradually heating the material temperature to 30 ℃, stopping the machine, injecting carbon dioxide to release vacuum, and discharging to obtain the low-density freeze-dried saffron.
Example 10
Taking fresh crocus sativus L.pistils, cleaning to remove impurities, uniformly spreading on a tray according to the thickness of 1 layer of crocus sativus L.pistils, pre-freezing in a freeze dryer at the pre-freezing rate of 0.5 ℃/min for 80 min to the material temperature of-20 ℃. Vacuum freeze drying, vacuumizing, heating by turning on electric heating, and sublimation drying at vacuum degree of 10-80 Pa and material temperature of-40-20 ℃ for 12 hours. And (4) continuing to perform desorption drying for 4 hours under the vacuum degree of 20-160 Pa, gradually heating the material temperature to 20 ℃, stopping the machine, injecting carbon dioxide to release vacuum, and discharging to obtain the low-density freeze-dried saffron.
Comparative example 1
Taking fresh saffron pistils, cleaning to remove impurities such as petals, stamens, pollen and the like and deformed, discolored and deteriorated saffron pistils, spreading the pistils in a thin 1 layer manner, spreading the pistils in a tray, and drying in an oven at 50 ℃ for 8 hours to obtain the dried saffron.
Mass analysis experimental study of saffron: taking a proper amount of saffron obtained in the embodiments 1-10 and the comparative example 1, and determining the content of the crocin components according to the pharmacopoeia of the people's republic of China and the T/CATCM 002-containing 2018 quality grade of saffron; according to GBT 22324.1-2017 saffron part 1: specification and GBT 22324.2-2017 saffron part 2: the test methods measure the chroma, aroma and flavor intensity of saffron, and the results are shown in Table 1. The method comprises the steps of measuring 100 saffron pistils by using a vernier caliper, calculating the length of the pistils and the width of a central point, and measuring the tap density of saffron according to pharmacopoeia of the people's republic of China, wherein the results are shown in a table 2. The dissolution rate was measured by using water as dissolution medium according to the dissolution rate determination method of pharmacopoeia of the people's republic of China, and the results are shown in Table 3. The stability of saffron was examined according to the accelerated stability test method in pharmacopoeia of the people's republic of China, and the results are shown in Table 4. The result shows that compared with the traditional saffron, the total glycoside content of the low-density freeze-dried saffron reaches 32.9 to 36.2 percent and is 1.18 to 1.30 times of the content of the traditional saffron which is 27.8 percent; the color, aroma and taste absorption values are 221.6-269.6, 26.1-33.4 and 77.8-99.2 respectively, which are 1.17-1.42, 1.10-1.41 and 1.21-1.55 times of those of the traditional saffron flowers 189.2, 23.6 and 64.1; the tap density, length and center point width of the pistil are respectively 0.04-0.05 g/ml, 34.59-37.85 mm and 0.72-0.87 mm, which are 0.09g/ml, 26.73mm and 0.52mm of the traditional saffron, namely 0.44-0.56, 1.29-1.42 and 1.38-1.67 times of those of the traditional saffron; the dissolution rate is 98.1-102.4% in 90 minutes, which is 1.28-1.34 times of that of 76.4% of the traditional saffron, and the dissolution is fast and complete; accelerated stability test shows that the total glycoside content of the low-density freeze-dried saffron is more than or equal to 10.0-16.6 percent and is 1.67-2.77 percent of the total glycoside content of the traditional saffron, which indicates that the saffron is stable in quality and long in quality guarantee period.
Table 1: saffron product quality analysis results
Table 2: measurement results of saffron length, center point width and tap density
| Sample source | Average length (mm) | Mean width of center point (mm) | Tap density (g/ml) |
| Example 1 | 36.49 | 0.86 | 0.05 |
| Example 2 | 36.18 | 0.83 | 0.05 |
| Example 3 | 35.27 | 0.85 | 0.05 |
| Example 4 | 36.38 | 0.77 | 0.05 |
| Example 5 | 38.16 | 0.84 | 0.04 |
| Example 6 | 34.59 | 0.79 | 0.05 |
| Example 7 | 35.16 | 0.78 | 0.05 |
| Example 8 | 36.18 | 0.81 | 0.05 |
| Example 9 | 35.91 | 0.72 | 0.05 |
| Example 10 | 37.85 | 0.87 | 0.04 |
| Comparative example 1 | 26.73 | 0.52 | 0.09 |
Table 3: dissolution rate measurement result of saffron product
Table 4: the sum of the content of crocin I, crocin II and crocin in the crocin accelerated stability test results
Claims (8)
1. The low-density freeze-dried saffron is characterized by being prepared by a vacuum freeze-drying method, and specifically comprising the following steps of:
(1) pretreatment: taking fresh crocus sativus pistils, cleaning, and uniformly spreading in a tray, wherein the thickness of each crocus sativus pistil is 1-5 layers; or taking fresh crocus sativus pistils, cleaning, uniformly spreading in a tray, deactivating enzyme at 60-120 ℃ for 10-300 seconds, and cooling to room temperature, wherein the thickness of the crocus sativus pistils is 1-5 layers;
(2) pre-freezing: pre-freezing the mixture in a freezer until the temperature of the material is-50 to-15 ℃, the pre-freezing speed is 0.1 to 2.5 ℃/min, and the pre-freezing time is 20 to 600 minutes;
(3) and (3) freeze drying: a. sublimation drying: placing the pre-frozen saffron in a vacuum freeze dryer, vacuumizing until the vacuum degree is less than 30Pa, operating electric heating to maintain the temperature of the material to be-50 to-15 ℃, and carrying out sublimation drying at the vacuum degree of 1-200 Pa for 2-48 hours; b. and (3) resolving and drying: gradually raising the temperature of the sublimation-dried saffron material from below-15 ℃ to 20-60 ℃, and carrying out resolution drying under the vacuum degree of 10-250 Pa for 0-24 hours;
(4) discharging and packaging: stopping the machine, releasing vacuum, discharging and packaging to obtain the low-density freeze-dried saffron; the tap density is 0.3-0.6 g/ml, the length is 25-40 mm, the width of the central point is 0.6-0.9 mm, the sum of active ingredients of crocin I, crocin II and picrocin is more than or equal to 25% (g/g), the chroma is more than or equal to 210, the aroma degree is more than or equal to 25, and the aroma intensity is more than or equal to 75.
2. The low-density freeze-dried saffron according to claim 1, wherein 1 layer of saffron is spread on a tray, the pre-freezing temperature is-40 to-20 ℃, the sublimation drying temperature is-40 to-20 ℃, and the freeze-dried saffron is freeze-dried under the condition of releasing vacuum by injecting nitrogen or/and carbon dioxide, and the prepared low-density freeze-dried saffron has the tap density of 0.04 to 0.05g/ml, the length of 30 to 40mm, the width of the central point of 0.7 to 0.9mm, the sum of the active ingredients of crocin I, crocin II and picrocin is not less than 30% (g/g), the chroma of not less than 230, the aroma of not less than 25 and the aroma intensity of not less than 90.
3. The low-density freeze-dried saffron according to claim 1, wherein the water-removing process in step (1) is carried out at a temperature of 70-110 ℃ for 20-180 seconds.
4. The low-density freeze-dried saffron according to claim 1, wherein the water-removing in step (1) is one or more of microwave water-removing, steam water-removing and dry hot air water-removing.
5. The low-density freeze-dried saffron according to claim 1, wherein the pre-freezing in the step (2) is carried out under the conditions of a material temperature of-40 to-20 ℃, a pre-freezing rate of 0.4 to 1.0 ℃/min and a pre-freezing time of 60 to 180 minutes.
6. The low-density freeze-dried saffron according to claim 1, wherein the sublimation drying in step (3) is performed under conditions of maintaining the temperature of the material to-30 to-20 ℃ by electric heating and under a vacuum degree of 20 to 150Pa for 6 to 24 hours.
7. The low-density freeze-dried saffron according to claim 1, wherein the desorption drying in step (3) is performed under a condition that the temperature of the material is increased from-15 ℃ to 30-40 ℃ and the desorption drying is performed under a vacuum degree of 30-200 Pa for 1-8 hours.
8. The lyophilized saffron according to claim 1, wherein the oxygen is removed from the pistil by injecting nitrogen or/and carbon dioxide by releasing vacuum during the step (5) of discharging and packaging.
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| Publication number | Priority date | Publication date | Assignee | Title |
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