CN115005398A - Method for preparing roxburgh rose ultrafine powder - Google Patents
Method for preparing roxburgh rose ultrafine powder Download PDFInfo
- Publication number
- CN115005398A CN115005398A CN202210674209.0A CN202210674209A CN115005398A CN 115005398 A CN115005398 A CN 115005398A CN 202210674209 A CN202210674209 A CN 202210674209A CN 115005398 A CN115005398 A CN 115005398A
- Authority
- CN
- China
- Prior art keywords
- roxburgh rose
- rosa roxburghii
- ultrafine powder
- juice
- powder
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 241000220317 Rosa Species 0.000 title claims abstract description 86
- 239000000843 powder Substances 0.000 title claims abstract description 50
- 238000000034 method Methods 0.000 title claims description 12
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 32
- 235000016709 nutrition Nutrition 0.000 claims abstract description 24
- 240000002547 Rosa roxburghii Species 0.000 claims abstract description 21
- 235000000640 Rosa roxburghii Nutrition 0.000 claims abstract description 21
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 16
- 230000035764 nutrition Effects 0.000 claims abstract description 15
- 235000015097 nutrients Nutrition 0.000 claims abstract description 13
- 238000001035 drying Methods 0.000 claims abstract description 12
- 229920001353 Dextrin Polymers 0.000 claims abstract description 6
- 239000004375 Dextrin Substances 0.000 claims abstract description 6
- 235000019425 dextrin Nutrition 0.000 claims abstract description 6
- 238000002156 mixing Methods 0.000 claims abstract description 6
- 238000002360 preparation method Methods 0.000 claims abstract description 6
- 239000000126 substance Substances 0.000 claims description 8
- 238000000855 fermentation Methods 0.000 claims description 6
- 230000004151 fermentation Effects 0.000 claims description 6
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 5
- 238000004821 distillation Methods 0.000 claims description 4
- 238000004806 packaging method and process Methods 0.000 claims description 3
- 239000002245 particle Substances 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 230000001476 alcoholic effect Effects 0.000 claims 2
- 230000000050 nutritive effect Effects 0.000 claims 1
- 235000013325 dietary fiber Nutrition 0.000 abstract description 5
- 239000004615 ingredient Substances 0.000 description 8
- 230000009286 beneficial effect Effects 0.000 description 3
- 239000003205 fragrance Substances 0.000 description 3
- 238000003801 milling Methods 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 238000004659 sterilization and disinfection Methods 0.000 description 2
- 235000019640 taste Nutrition 0.000 description 2
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 235000019606 astringent taste Nutrition 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 210000005260 human cell Anatomy 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 238000013021 overheating Methods 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/01—Instant products; Powders; Flakes; Granules
-
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a preparation method of roxburgh rose ultrafine powder, which comprises the following steps: s01, juicing fresh roxburgh rose fruits, and separating juice to obtain roxburgh rose juice and roxburgh rose fruit residues; s02, drying the roxburgh rose pomace; s03, crushing the dried roxburgh rose pomace into fine powder; s04, mixing the fine powder, the roxburgh rose juice and the dextrin, granulating and drying to obtain roxburgh rose nutrition tablets; s05, processing the roxburgh rose nutrition tablets into ultrafine powder. In order to solve the problem that the prior art can not utilize the water-insoluble nutrient components such as the dietary fiber of the rosa roxburghii pomace.
Description
Technical Field
The invention relates to a preparation method of roxburgh rose ultrafine powder, belonging to the technical field of roxburgh rose products.
Background
The Guizhou roxburgh rose contains rich nutrient substances, namely a special enzyme, can digest food, resist oxidation and aging, enhance immunity, but has more meat thorn on the surface and sour and astringent taste, and can not be directly eaten. The invention aims to provide roxburgh rose ultrafine powder which is rich in roxburgh rose nutrient components, convenient to eat directly and capable of being smeared on human skin and absorbed by human cells, and is prepared from roxburgh rose serving as a raw material.
The basic principle of the existing production method of roxburgh rose powder, such as roxburgh rose powder rich in vitamin C and a preparation method thereof in Chinese patent CN202010684351.4 and a production process of water-soluble roxburgh rose powder in Chinese patent CN201511019963.7, is to separate roxburgh rose residue juice, concentrate and dry the separated juice into powder, thereby obtaining the roxburgh rose powder. The existing method for preparing the roxburgh rose powder has the problems that roxburgh rose dregs are discarded and are not used, and the roxburgh rose dregs are rich in dietary fibers and other water-insoluble nutritional ingredients, so that the roxburgh rose dregs are discarded without fully exploiting the value of roxburgh rose.
Disclosure of Invention
The technical problem to be solved by the invention is as follows: provides a method for preparing roxburgh rose ultrafine powder, which overcomes the defects of the prior art.
The technical scheme of the invention is as follows: a preparation method of roxburgh rose ultrafine powder comprises the following steps:
s01, juicing fresh roxburgh rose fruits, and separating juice to obtain roxburgh rose juice and roxburgh rose fruit residues;
s02, drying the roxburgh rose pomace;
s03, crushing the dried roxburgh rose pomace into fine powder;
s04, mixing the fine powder, the roxburgh rose juice and the dextrin, granulating and drying to obtain roxburgh rose nutrition tablets;
s05, processing the roxburgh rose nutrition tablets into superfine powder.
Further, the roxburgh rose juice is subjected to alcoholization fermentation before step S02.
Further, the Rosa roxburghii pomace is fermented before step S02, and step S02 is performed after the Rosa roxburghii fragrance is generated.
Further, the nutrient components of the roxburgh rose in the roxburgh rose juice after alcoholization and fermentation are separated from the alcohol organic substances.
Preferably, negative pressure distillation equipment is adopted to separate the nutrient components of the roxburgh rose from the alcohol organic substances.
Preferably, the particle size of the fine powder in the step S03 is 400 meshes.
Preferably, the fine powder is sealed and stored in step S03 in a dark place.
Preferably, the roxburgh rose nutrition tablets are processed into superfine powder by using a jet mill in the step S05.
Further, step S06, ultraviolet sterilization and packaging are also included.
The invention has the beneficial effects that:
the roxburgh rose nutrition tablet is prepared by separating residue and juice, drying and crushing the dried roxburgh rose fruit residue, mixing the dried roxburgh rose fruit residue with dextrin and roxburgh rose juice to prepare the roxburgh rose nutrition tablet, and processing the nutrition tablet into superfine powder, so that the loss of nutritional ingredients in the roxburgh rose juice in the drying process of the roxburgh rose fruit residue can be reduced, and the roxburgh rose fruit residue can be more easily crushed; the superfine powder simultaneously contains water-insoluble nutritional ingredients such as dietary fiber of fructus Rosae Normalis pomace and original taste and nutritional ingredients of fructus Rosae Normalis juice, thereby realizing full exploitation of fructus Rosae Normalis value.
Detailed Description
Example 1 was carried out:
in order to solve the problem that the prior art cannot utilize the water-insoluble nutritional ingredients such as the dietary fiber of the rosa roxburghii pomace, the preparation method of the rosa roxburghii superfine powder in the embodiment comprises the following steps:
s01, juicing fresh roxburgh rose fruits, and separating juice to obtain roxburgh rose juice and roxburgh rose fruit residues;
s02, drying the roxburgh rose pomace;
s03, crushing the dried roxburgh rose pomace into fine powder;
s04, mixing the fine powder, the roxburgh rose juice and the dextrin, granulating and drying to obtain roxburgh rose nutrition tablets;
s05, processing the roxburgh rose nutrition tablets into ultrafine powder.
The roxburgh rose nutrition tablet is prepared by separating residue and juice, drying and crushing the dried roxburgh rose fruit residue, mixing the dried roxburgh rose fruit residue with dextrin and roxburgh rose juice, and processing the nutrition tablet into superfine powder, so that the loss of nutritional ingredients in the roxburgh rose juice in the drying process of the roxburgh rose fruit residue can be reduced, and the roxburgh rose fruit residue can be more easily crushed; the superfine powder simultaneously contains water-insoluble nutritional ingredients such as dietary fiber of fructus Rosae Normalis pomace and original taste and nutritional ingredients of fructus Rosae Normalis juice, thereby realizing full exploitation of fructus Rosae Normalis value.
In order to sufficiently dissolve the solid nutrients, in this embodiment, the rosa roxburghii tratt juice is further subjected to alcoholization fermentation before step S02.
Further, before step S02, the rosa roxburghii pomace is fermented to generate rosa roxburghii aroma, and then step S02 is performed.
Firstly, the roxburgh rose pomace can be fermented to convert sugar contained in the roxburgh rose pomace into enzyme beneficial to a human body, and secondly, the roxburgh rose pomace can be fermented to emit roxburgh rose fragrance in the roxburgh rose pomace, so that the roxburgh rose fragrance of a final finished product is increased.
Further, the nutrient components of the roxburgh rose in the roxburgh rose juice after alcoholization and fermentation are separated from the alcohol organic substances.
Preferably, negative pressure distillation equipment is adopted to separate the nutrient components of the roxburgh rose from the alcohol organic substances. ,
the negative pressure distillation equipment is adopted, so that the boiling point of the roxburgh rose juice can be reduced, the loss of the nutrient components of the roxburgh rose juice is reduced, the scorched flavor brought to the roxburgh rose juice by high temperature is reduced, and the mouthfeel is improved.
Preferably, the particle size of the fine powder in the step S03 is 400 meshes.
Is beneficial to being uniformly mixed with the roxburgh rose juice and improves the uniformity of nutrient components.
In order to avoid the loss of the nutrient components of the fine powder, in this embodiment, the fine powder is preferably sealed and stored in a dark place in step S03.
Preferably, the roxburgh rose nutrition tablets are processed into superfine powder by using a jet mill in the step S05.
The jet mill is used, so that the phenomena of local overheating and the like can be avoided in the milling process, the milling can be carried out even in a low-temperature state, the milling speed is high, various nutrient components of the superfine powder can be retained to the maximum extent, and the loss of effective components is reduced.
Further, step S06, ultraviolet sterilization and packaging are also included.
The foregoing is a more detailed description of the invention in connection with specific preferred embodiments and it is not intended that the invention be limited to these specific details. For those skilled in the art to which the invention pertains, several simple deductions or substitutions can be made without departing from the spirit of the invention, and all shall be considered as belonging to the protection scope of the invention.
Claims (9)
1. A preparation method of roxburgh rose ultrafine powder is characterized by comprising the following steps:
s01, juicing fresh roxburgh rose fruits, and separating juice to obtain roxburgh rose juice and roxburgh rose fruit residues;
s02, drying the roxburgh rose pomace;
s03, crushing the dried roxburgh rose pomace into fine powder;
s04, mixing the fine powder, the roxburgh rose juice and the dextrin, granulating and drying to obtain roxburgh rose nutrition tablets;
s05, processing the roxburgh rose nutrition tablets into superfine powder.
2. The method of preparing ultrafine powder of Rosa roxburghii according to claim 1, wherein the Rosa roxburghii juice is subjected to alcoholization fermentation before step S02.
3. The method of preparing ultrafine powder of Rosa roxburghii according to claim 1, wherein the Rosa roxburghii pomace is fermented before step S02, and step S02 is performed after the Rosa roxburghii aroma is generated.
4. The method for preparing ultrafine powder of Rosa roxburghii according to claim 2,
separating the nutritive components of fructus Rosae Normalis from alcohol organic substances in the fructus Rosae Normalis juice after alcoholization and fermentation.
5. The method for preparing ultrafine powder of Rosa roxburghii according to claim 4, wherein the alcoholic organic substance Rosa roxburghii nutrient component is separated from the alcoholic organic substance by negative pressure distillation equipment.
6. The method for preparing ultrafine powder of rosa roxburghii tratt according to claim 1, wherein the particle size of the fine powder in the step S03 is 400 meshes.
7. The method for preparing ultrafine powder of Rosa roxburghii according to claim 1, wherein the fine powder is sealed and stored in a dark place in step S03.
8. The method for preparing ultrafine powder of Rosa roxburghii Tratt as claimed in claim 1, wherein the Rosa roxburghii Tratt nutritional tablet is processed into ultrafine powder by using a jet mill in step S05.
9. The method for preparing ultrafine powder of Rosa roxburghii according to claim 1, further comprising step S06, UV sterilizing and packaging.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210674209.0A CN115005398A (en) | 2022-06-15 | 2022-06-15 | Method for preparing roxburgh rose ultrafine powder |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210674209.0A CN115005398A (en) | 2022-06-15 | 2022-06-15 | Method for preparing roxburgh rose ultrafine powder |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN115005398A true CN115005398A (en) | 2022-09-06 |
Family
ID=83074473
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202210674209.0A Pending CN115005398A (en) | 2022-06-15 | 2022-06-15 | Method for preparing roxburgh rose ultrafine powder |
Country Status (1)
| Country | Link |
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| CN (1) | CN115005398A (en) |
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| CN107183732A (en) * | 2017-06-13 | 2017-09-22 | 贵州大学 | A kind of method that microbial fermentation improves Single Roxburgh Rose Fruit slag for comprehensive quality |
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| CN108403808A (en) * | 2018-04-02 | 2018-08-17 | 厦门特旭生物科技有限公司 | A kind of preparation method of Fructus Rosae Normalis extract |
| CN108685002A (en) * | 2018-05-23 | 2018-10-23 | 贵州黔之爱生物科技有限公司 | A kind of Rosa roxburghii Tratt fermented beverage and preparation method thereof |
| CN108771069A (en) * | 2018-05-24 | 2018-11-09 | 贵州黔之爱生物科技有限公司 | A kind of roxburgh rose beverage and preparation method thereof |
| CN112772800A (en) * | 2021-01-07 | 2021-05-11 | 贵州山珍宝绿色科技开发有限公司 | Preparation method of sealwort and roxburgh rose juice |
| CN113632994A (en) * | 2020-05-11 | 2021-11-12 | 北京林业大学 | Method for improving soluble dietary fiber of roxburgh rose pomace |
| CN114365854A (en) * | 2022-01-26 | 2022-04-19 | 北京林业大学 | Method for preparing dietary fiber from Rosa roxburghii fruit residues and chewable tablet rich in dietary fiber |
-
2022
- 2022-06-15 CN CN202210674209.0A patent/CN115005398A/en active Pending
Patent Citations (16)
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| CN101073433A (en) * | 2007-06-22 | 2007-11-21 | 上海新康制药厂 | Blackthorn pear fruit-juice solid product and its production |
| CN101744198A (en) * | 2010-01-28 | 2010-06-23 | 贵州大学 | Rosa roxburghii high-fiber all-fruit powder and making method thereof |
| CN102907667A (en) * | 2011-08-04 | 2013-02-06 | 徐建华 | Guizhou three-flavor paste particles |
| CN102907630A (en) * | 2011-08-04 | 2013-02-06 | 徐建华 | Vitamin chewable tablets with single roxburgh rose fruit |
| CN102718737A (en) * | 2012-05-31 | 2012-10-10 | 重庆大学 | Method of using roxburgh rose pulp to prepare roxburgh rose procyanidine |
| CN108077670A (en) * | 2016-11-23 | 2018-05-29 | 敖云霞 | The extraction of Rosa roxburghi Juice and the preparation method of rosa roxburghii nutrition tablets |
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