CN114794457A - 一种方便即食玫瑰花瓣的干制方法 - Google Patents
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Abstract
本发明公开了一种方便即食玫瑰花瓣的干制方法。本发明的干制方法包括:选取新鲜的玫瑰花朵,要求花朵采摘不超过24h,经清洁得到干净的玫瑰花瓣;将清洁干净的玫瑰花分别经过热风干燥、真空干燥、冷冻干燥,即得到干制的食用玫瑰花瓣成品。其中冷冻干燥方法所得的干制食用玫瑰花瓣,总黄酮含量、多酚含量及维生素C含量均最高。本发明解决了目前食用玫瑰加工附加值很低、原料的保藏性较差、加工综合利用受限于季节以及其生理活性物质含量不高等问题。
Description
技术领域
本发明涉及一种方便即食玫瑰花瓣的干制方法,属于食品加工技术领域。
背景技术
玫瑰花因含有较高浓度的挥发性香气成分,如香叶醇、橙花醇、苯乙醇、香茅醇等而具有甜美的香气。《本草纲目》评述其有舒肝解郁,通经活络,美容养颜的功效;对于软化心脑血管、缓解高血压及消除妇科炎症有显著疗效。
玫瑰花中含有丰富的蛋白质、维生素C、黄酮类物质和多酚类物质。其蛋白质含量的高达16.33%,分别是梨和苹果的10倍和6倍;膳食纤维的含量与大豆相当。摄人膳食纤维可防止糖尿病的发生;黄酮类化合物是植物中分布非常广泛的一类天然产物,具有很好的清除自由基能力及延缓衰老的功能;多酚类物质是植物生长过程中的次生产物,具有抗氧化、防辐射等功能,对人体保健有重要作用。同时它能与胆固醇的代谢产物结合而排出,从而降低血清中胆固醇的浓度,有效地降低了高血脂和冠心病的发病率。另外膳食纤维可以使肠胃的蠕动加强,便秘得到了有效地防治,从而肠道癌的发生率也大大降低。
玫瑰花采摘后很容易枯萎变色,不宜长时间保存,新鲜的玫瑰含有丰富的营养成分,在常温下(20℃左右)贮存时即极易发生色、香、味的劣变和营养价值降低的现象,严重导致玫瑰的市场和地方经济发展。
采摘后的玫瑰花仍是活的生物体,仍进行着呼吸作用并消耗着营养。通过合理控制其微生物和酶的活动以及贮存环境,可有效保留营养及活性物质达到延长贮存期的目的。目前鲜花的保藏主要有浸泡法、烘干法、晾晒法等,但这些方法容易对鲜花产生一些不利影响,如失去原有的光泽、色泽变暗、营养成分遭到破坏等问题。
目前玫瑰产品的深加工中存在着生产规模和技术含量有限的问题,严重地制约了玫瑰行业的健康发展,因此开发新的玫瑰产品成为使玫瑰实现最大效益的一个重要途径,在尽量多的保留新鲜玫瑰花瓣营养及生理活性物质的前提下,如何通过干制提高原料的保藏性而使其深加工综合利用不受限于收获的季节性成为技术关键点。
发明内容
本发明所要解决的技术问题是:在尽量多的保留新鲜玫瑰花瓣营养及生理活性物质的前提下,如何通过干制提高玫瑰花的保藏性而使其深加工综合利用不受限于收获的季节性等问题。
为了解决上述技术问题,本发明提供了一种方便即食玫瑰花瓣的干制方法,包括如下步骤:
步骤1:选取新鲜的玫瑰花朵,要求将花朵采摘不超过24h,清洁得到干净的玫瑰花瓣;
步骤2:将清洁干净的玫瑰花瓣经过热风干燥、真空干燥或冷冻干燥,即得到方便即食玫瑰花瓣产品。
优选地,所述步骤2中热风干燥的条件为:温度60~80℃,时间1~3h。
优选地,所述步骤2中真空干燥的条件为:温度60~80℃,压强0.8~0.9Mpa,时间1~3h。
优选地,所述步骤2中冷冻干燥条件为:温度-80~-70℃,压强70~80Pa,时间20~30h。
优选地,所述步骤2中清洁干净的玫瑰花瓣经过冷冻干燥后得到方便即食玫瑰花瓣产品。
与现有技术相比,本发明的有益效果在于:
(1)本发明采用冷冻干燥新鲜玫瑰花瓣获得的方便即食玫瑰花瓣中的总黄酮种类、芦丁含量、槲皮素含量、多酚含量和维生素C含量较真空干燥和冷冻干燥高,且高于目前干制玫瑰所保留新鲜玫瑰花瓣的营养及生理活性物质含量;
(2)本发明采用冷冻干燥获得的方便即食玫瑰花瓣能有效地提高原料的保藏性使其深加工综合利用不受限于收获季节性,且方便储藏、便于运输;
(3)本发明的方便即食玫瑰花瓣的干制方法填补了目前生产规模和技术含量有限的空缺,有利于提高玫瑰花的经济价值和玫瑰花作为食品的推广。
附图说明
图1为没食子酸标准曲线;
图2为抗坏血酸荧光强度值标准曲线;
图3为实施例1的黄酮种类液相色谱图;
图4为实施例2的黄酮种类液相色谱图;
图5为实施例3的黄酮种类液相色谱图。
具体实施方式
为使本发明更明显易懂,兹以优选实施例,并配合附图作详细说明如下。
以下实施例中,方便即食玫瑰花瓣产品中的总黄酮种类测定采用液相色谱法,含量测定选用芦丁和槲皮素两种标准品。
色谱条件:
分析柱:反相WondasilC18柱(150×4.6mm,5μm);流动相:采用乙腈和0.2%甲酸为洗脱剂;检测波长:360nm;柱温:30℃;流速:0.8mL/min;进样量:10μL;分析时间:30min。
标准曲线的建立:分别取5.0mL、2.0mL、1.0mL、0.5mL和0.1mL的芦丁或槲皮素母液,定容到10mL,加上母液共得到六个不同的浓度。以标准品含量(μg)为横坐标(X)、峰面积为纵坐标(Y),建立标准曲线。
样品处理:与在75℃下用60%乙醇回流2h。为了防止样品的响应值过高,热风干燥提取液稀释10倍,冷冻干燥和真空干燥提取液稀释50倍。
以下实施例中,方便即食玫瑰花瓣产品中的总黄酮含量测定方法为:在中性或弱碱性及亚硝酸钠存在条件下,黄酮类化合物与钠盐生成螯合物,加入NaOH溶液后显红橙色。
标准曲线的建立:精确称取芦丁0.01g,用60%乙醇溶解后定容,配成浓度为100μg/mL的芦丁储备液。精确吸取1mL浓度为100μg/mL的储备液定容至10mL,配制成10μg/mL的芦丁使用液备用。分别吸取0.0mL、0.5mL、1.0mL、1.5mL和2.0mL于5只10mL具塞比色管中,分别加入5%亚硝酸钠0.3mL,摇匀后放置5分钟,各加入氯化铝0.3mL,再摇匀放置5min。分别加入4%NaOH溶液4mL,用60%的乙醇定容至刻度,摇匀后放置10min,在505nm测定吸光度。
总黄酮的提取:样品中加入60%的乙醇水浴回流1.5h,过滤后取滤液1mL于比色管中。根据颜色深浅进行适当稀释。
总黄酮含量的测定:与标准曲线建立的方法相同。
其中,芦丁和槲皮素的标准曲线回归方程等参数如表1。
表1标准曲线回归方程、线性范围和最低检测限和定量限
标品名 | 回归方程 | 线性范围(μg) | 回归系数(R<sup>2</sup>) | LOD(ng) | LOQ(ng) |
芦丁 | y=8600.13x+26.506 | 0.05-8.10 | 0.9999 | 0.89 | 1.76 |
槲皮素 | y=1972x+148.1 | 0.05-7.43 | 0.9999 | 1.21 | 2.03 |
以下实施例中,多酚含量测定方法为:
标准曲线的建立:精确称取没食子酸10.0mg,置于100mL容量瓶中,用蒸馏水溶解并稀释至刻度,摇匀即得(每1mL含有没食子酸100μg)。
精确量取没食子酸0.0mL,0.1mL,0.2mL,0.3mL,0.4mL,0.5mL于10mL比色管中,各加蒸馏水6mL,摇匀,再加入0.5mL福林酚试剂,充分摇匀,1min之后加入75g/L碳酸钠1.5mL,摇匀定容,在35℃下反应10min,于765nm下测定吸光度(扫描进行最大波长确定)。以浓度为横坐标,吸光度值为纵坐标得到标准曲线,如图1所示。
多酚的提取:样品中加入60%乙醇进行水浴回流1.5h,过滤,取滤液1mL于10mL比色管中。根据颜色深浅进行适当稀释。
多酚的测定:与标准曲线建立相同。
以下实施例中,维生素C含量测定为:样品中还原型坏血酸经活性炭氧化成脱氢型抗坏血酸后,与邻苯二胺(OPOA)反应生成具有荧光的喹喔啉,其荧光强度与脱氢抗坏血酸的浓度在一定条件下成正比,以此测定食物中抗坏血酸和脱氢抗坏血酸的总量。
标准曲线的建立:分别取标准溶液(含抗坏血酸10ug/mL)0.0mL、0.1mL、0.2mL、0.3mL、0.4mL、0.5mL和0.6mL于10mL具塞比色管中,用蒸馏水定容至2mL。在上述各试管中加入5mL邻苯二胺,加塞混合1min,避光反应35min。于激发波长340nm、发射波长342nm处测定荧光值。以浓度为横坐标,荧光值为纵坐标得到标准曲线,如图2所示。
样品预处理:将称量好的样品粉碎后加入40mL1%草酸溶液,充分研磨、过滤,向滤液中加入1g活性炭,进行真空抽滤,吸取2mL滤液到10mL具塞比色管中。
样品测定:比色管中加入2mL醋酸钠溶液,摇匀,在暗处立即于各管中加入邻苯二胺溶液10mL,于暗处放置40min,在激发波长340nm,发射波长342nm处测定各管的荧光强度值。
实施例1
一种方便即食玫瑰花瓣的干制方法,具体步骤包括:
步骤1:选取新鲜的玫瑰花朵,要求花朵采摘不超过24h,清洁,得到干净的玫瑰花瓣。
步骤2:将步骤1中清洁干净的玫瑰花瓣置于鼓风干燥箱中,控制温度为70℃并保持2h,直至完全干燥,得到方便即食玫瑰花瓣产品。
上述干制方所得的方便即食玫瑰花瓣产品,总黄酮种类如图3所示,总黄酮含量1.25mg/mL(其中芦丁含量381.74μg/mL、槲皮素含量603.41μg/mL)、多酚含量0.16mg/mL、维生素C含量0.59mg/100g。
实施例2
一种方便即食玫瑰花瓣的干制方法,具体步骤包括:
步骤1:选取新鲜的玫瑰花朵,要求花朵采摘不超过24h,清洁,得到干净的玫瑰花瓣。
步骤2:将步骤1中清洁干净的玫瑰花瓣置于真空干燥箱中,控制温度70℃,压强0.85MPa,并保持2h至完全干燥,得到方便即食玫瑰花瓣产品。
上述干制方法所得的方便即食玫瑰花瓣产品,总黄酮种类如图4所示,总黄酮含量0.47mg/mL(其中芦丁含量273.21μg/mL、槲皮素含量3622.38μg/mL)、多酚含量0.17mg/mL、维生素C含量2.51mg/100g。
实施例3
一种方便即食玫瑰花瓣的干制方法,具体步骤包括:
步骤1:选取新鲜的玫瑰花朵,要求花朵采摘不超过24h,清洁,得到干净的玫瑰花瓣。
步骤2:将步骤1中清洁干净的玫瑰花瓣置于冷冻干燥机中,控制温度-74℃、压强74Pa,并保持24h,直至完全干燥,得到方便即食玫瑰花瓣产品。
上述干制方法所得的方便即食玫瑰花瓣产品中的总黄酮种类如图5所示,总黄酮含量3.30mg/mL(其中芦丁含量154.95一种方便即食玫瑰花瓣的干制方法μg/mL、槲皮素含量249.49μg/mL)、多酚含量0.18mg/mL、维生素C含量4.93mg/100g。
结合图3-5可以看出,在保留时间为2.6min和3.4min处具有强吸收峰,再结合芦丁与槲皮素的液相色谱谱图分析,在2.6min的峰是芦丁,在3.4min的是槲皮素。根据检测报告,热风干燥玫瑰2.6min所对应峰面积为328328,3.4min所对应峰面积为119142;冷冻干燥玫瑰2.6min所对应峰面积为47019,3.4min所对应峰面积为143015;真空干燥玫瑰2.6min所对应峰面积为26679,3.4min所对应峰面积为9988。出峰时间可以定性分析化合物,而峰面积可以定量分析化合物。比较三个样品的峰值大小,冷冻干燥效果最好,其次是热风干燥,而真空干燥效果最差。
上述实施例仅为本发明的优选实施例,并非对本发明任何形式上和实质上的限制,应当指出,对于本技术领域的普通技术人员,在不脱离本发明的前提下,还将可以做出若干改进和补充,这些改进和补充也应视为本发明的保护范围。
Claims (5)
1.一种方便即食玫瑰花瓣的干制方法,其特征在于,包括如下步骤:
步骤1:选取新鲜的玫瑰花朵,要求将花朵采摘不超过24h,清洁得到干净的玫瑰花瓣;
步骤2:将清洁干净的玫瑰花瓣经过热风干燥、真空干燥或冷冻干燥,即得到方便即食玫瑰花瓣产品。
2.如权利要求1所述的方便即食玫瑰花瓣的干制方法,其特征在于,所述步骤2中热风干燥的条件为:温度60~80℃,时间1~3h。
3.如权利要求1所述的方便即食玫瑰花瓣的干制方法,其特征在于,所述步骤2中真空干燥的条件为:温度60~80℃,压强0.8~0.9Mpa,时间1~3h。
4.如权利要求1所述的方便即食玫瑰花瓣的干制方法,其特征在于,所述步骤2中冷冻干燥条件为:温度-80~-70℃,压强70~80Pa,时间20~30h。
5.如权利要求1所述的方便即食玫瑰花瓣的干制方法,其特征在于,所述步骤2中清洁干净的玫瑰花瓣经过冷冻干燥后得到方便即食玫瑰花瓣产品。
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