CN115581298A - Processing technology of edible fresh flowers - Google Patents
Processing technology of edible fresh flowers Download PDFInfo
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- CN115581298A CN115581298A CN202210679392.3A CN202210679392A CN115581298A CN 115581298 A CN115581298 A CN 115581298A CN 202210679392 A CN202210679392 A CN 202210679392A CN 115581298 A CN115581298 A CN 115581298A
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- 238000000034 method Methods 0.000 claims abstract description 31
- 230000008569 process Effects 0.000 claims abstract description 25
- 239000000463 material Substances 0.000 claims abstract description 10
- 238000004108 freeze drying Methods 0.000 claims abstract description 7
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 45
- 239000011248 coating agent Substances 0.000 claims description 38
- 238000000576 coating method Methods 0.000 claims description 38
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 36
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 24
- 238000001035 drying Methods 0.000 claims description 22
- 235000002639 sodium chloride Nutrition 0.000 claims description 18
- 229960002668 sodium chloride Drugs 0.000 claims description 18
- 239000011780 sodium chloride Substances 0.000 claims description 18
- 235000015165 citric acid Nutrition 0.000 claims description 15
- 229960004106 citric acid Drugs 0.000 claims description 15
- 238000002955 isolation Methods 0.000 claims description 15
- 238000007710 freezing Methods 0.000 claims description 14
- 230000008014 freezing Effects 0.000 claims description 14
- 229920002494 Zein Polymers 0.000 claims description 11
- 239000005019 zein Substances 0.000 claims description 11
- 229940093612 zein Drugs 0.000 claims description 11
- GWEVSGVZZGPLCZ-UHFFFAOYSA-N Titan oxide Chemical compound O=[Ti]=O GWEVSGVZZGPLCZ-UHFFFAOYSA-N 0.000 claims description 10
- 238000002791 soaking Methods 0.000 claims description 10
- 238000004140 cleaning Methods 0.000 claims description 9
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 5
- 239000002994 raw material Substances 0.000 claims description 5
- 239000004408 titanium dioxide Substances 0.000 claims description 5
- 239000002202 Polyethylene glycol Substances 0.000 claims description 4
- 229920001223 polyethylene glycol Polymers 0.000 claims description 4
- 229920000623 Cellulose acetate phthalate Polymers 0.000 claims description 3
- -1 acetate phthalate ethanol Chemical compound 0.000 claims description 3
- 230000004888 barrier function Effects 0.000 claims description 3
- 229940081734 cellulose acetate phthalate Drugs 0.000 claims description 3
- CIWBSHSKHKDKBQ-DUZGATOHSA-N D-araboascorbic acid Natural products OC[C@@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-DUZGATOHSA-N 0.000 claims description 2
- 108010010803 Gelatin Proteins 0.000 claims description 2
- 229920001800 Shellac Polymers 0.000 claims description 2
- 235000010323 ascorbic acid Nutrition 0.000 claims description 2
- 229960005070 ascorbic acid Drugs 0.000 claims description 2
- 239000011668 ascorbic acid Substances 0.000 claims description 2
- 235000010350 erythorbic acid Nutrition 0.000 claims description 2
- 229920000159 gelatin Polymers 0.000 claims description 2
- 239000008273 gelatin Substances 0.000 claims description 2
- 235000019322 gelatine Nutrition 0.000 claims description 2
- 235000011852 gelatine desserts Nutrition 0.000 claims description 2
- 229940026239 isoascorbic acid Drugs 0.000 claims description 2
- 238000002360 preparation method Methods 0.000 claims description 2
- 229940113147 shellac Drugs 0.000 claims description 2
- ZLGIYFNHBLSMPS-ATJNOEHPSA-N shellac Chemical compound OCCCCCC(O)C(O)CCCCCCCC(O)=O.C1C23[C@H](C(O)=O)CCC2[C@](C)(CO)[C@@H]1C(C(O)=O)=C[C@@H]3O ZLGIYFNHBLSMPS-ATJNOEHPSA-N 0.000 claims description 2
- 235000013874 shellac Nutrition 0.000 claims description 2
- 239000004208 shellac Substances 0.000 claims description 2
- 239000006188 syrup Substances 0.000 claims description 2
- 235000020357 syrup Nutrition 0.000 claims description 2
- 239000004318 erythorbic acid Substances 0.000 claims 1
- 239000000834 fixative Substances 0.000 claims 1
- 230000008859 change Effects 0.000 abstract description 5
- 235000013305 food Nutrition 0.000 abstract description 4
- 235000014347 soups Nutrition 0.000 abstract description 4
- 238000010411 cooking Methods 0.000 abstract description 3
- 239000010410 layer Substances 0.000 description 26
- 239000000243 solution Substances 0.000 description 20
- 244000181025 Rosa gallica Species 0.000 description 9
- 235000000533 Rosa gallica Nutrition 0.000 description 9
- 230000000052 comparative effect Effects 0.000 description 9
- 238000004806 packaging method and process Methods 0.000 description 9
- 239000007864 aqueous solution Substances 0.000 description 7
- 239000003205 fragrance Substances 0.000 description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 6
- 238000000926 separation method Methods 0.000 description 5
- 241000220317 Rosa Species 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 239000010692 aromatic oil Substances 0.000 description 2
- 239000011247 coating layer Substances 0.000 description 2
- 238000009792 diffusion process Methods 0.000 description 2
- 239000011259 mixed solution Substances 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 238000009777 vacuum freeze-drying Methods 0.000 description 2
- 238000005406 washing Methods 0.000 description 2
- 229920000715 Mucilage Polymers 0.000 description 1
- 239000000853 adhesive Substances 0.000 description 1
- 238000007605 air drying Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000005034 decoration Methods 0.000 description 1
- 238000002845 discoloration Methods 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004660 morphological change Effects 0.000 description 1
- 239000003605 opacifier Substances 0.000 description 1
- 230000003204 osmotic effect Effects 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 239000004014 plasticizer Substances 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 239000000341 volatile oil 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/015—Inorganic compounds
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/035—Organic compounds containing oxygen as heteroatom
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/045—Organic compounds containing nitrogen as heteroatom
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
- A23L3/44—Freeze-drying
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Inorganic Chemistry (AREA)
- Agricultural Chemicals And Associated Chemicals (AREA)
Abstract
The invention relates to the field of cooking food materials, aims to solve the problems that edible fresh flowers are difficult to store, and the dried flowers are easy to discolor and deform and the like, and provides a processing technology of the edible fresh flowers, which sequentially comprises the following process flows of: selecting materials, protecting color, protecting shape and freeze-drying; the processing technology of the edible fresh flowers provided by the invention ensures that the color, the shape and the smell of the dried flowers are consistent with those of the fresh flowers; the product has no change in shape and long shelf life when put into soup, and is not required to be purchased frequently in restaurants, and the taste is better than that of fresh flowers.
Description
Technical Field
The invention relates to the field of cooking food materials, in particular to a processing technology of edible fresh flowers.
Background
In the market, flowers used in restaurants are basically fresh flowers, most of the flowers are used as decorations, and a small part of the flowers can be eaten. Because the fresh-keeping degree of difficulty of flower is higher, the food and beverage shop often need purchase the flower frequently a small amount, and the operation is more loaded down with trivial details, and the flower of buying back, if having more bad to fall easily, has lacked again inadequately, and it is difficult to hold the purchase volume, leads to extravagant. If dried flowers are used, the flowers after air drying or microwave drying have changed color and luster and form, which are far less beautiful than the fresh flowers, and particularly when soup varieties are put into the flowers, the dried flowers have obvious form change after absorbing water, and the flower type is difficult to keep. For example, patent publication No. CN 106719606A: a method for freezing and storing fresh rose flowers discloses a technology for freezing and drying the fresh rose flowers, but the whole process is simpler, and the color, the fragrance and the shape of the rose flowers still can be greatly changed. And patent publication No. CN 112640892A: the dried flowers of the light-fragrance fresh flowers and the preparation method thereof use simple drying technology, and the flower type is easy to change greatly.
Disclosure of Invention
The invention aims to provide a processing technology of edible fresh flowers to solve the prior technical problems that fresh flowers used in restaurants are difficult to store, and the color, the fragrance and the shape of dry flowers are greatly changed.
The invention is realized by the following technical scheme:
a processing technology of edible fresh flowers sequentially comprises the following process flows: selecting materials, protecting color, protecting shape, and freeze-drying;
the specific process flow of the color protection process comprises the following steps:
cleaning the flowers, and soaking the flowers in a color protection solution for 3-5 minutes;
the specific process flow of the mold protection procedure comprises the following steps:
coating an isolation layer: wrapping the color-protected flowers with a transparent coating;
the specific process flow of the freeze drying procedure comprises the following steps:
and (4) quickly freezing the flowers to 45 ℃ below zero, and then heating and drying in vacuum.
Transparent coating can not influence people and appreciate the colour of flower self, and vacuum freeze-drying can furthest keeps the original form of flower, and the moisture content is low after the drying, and the shelf life is long, adopts inside the isolation layer can prevent that water from getting into the isolation layer for the flower after the drying is difficult for getting damp, and when using in the stock, the soup can not get into and lead to the dry flower to absorb water the back form change in the isolation layer.
Preferably, the solute of the color protection solution comprises one or more of sodium chloride, ascorbic acid, isoascorbic acid and citric acid.
Preferably, the solute of the color protection solution comprises at least one of sodium chloride and citric acid.
Since the flower is used as a cooking food material, the flower has no excessive taste except for fragrance, and the sodium chloride and the citric acid can protect the color and also make the taste of the flower better. And simultaneously, the sodium chloride has the sterilization function.
Preferably, the color protection solution comprises 0.4wt% to 0.6wt% of sodium chloride and 0.75wt% to 1wt% of citric acid.
The dilute solution is used to prevent the pigment in the cell fluid from permeating outside the cell due to osmotic pressure, resulting in discoloration.
Preferably, the raw material of the transparent coating comprises one or more of 8wt% to 12wt% of zein ethanol solution, 15wt% to 20wt% of shellac ethanol solution, 10wt% to 15wt% of cellulose acetate phthalate ethanol solution and 10wt% to 15wt% of gelatin syrup.
Preferably, the raw material of the transparent coating is 10wt% of zein ethanol solution.
Preferably, the specific process flow of the freeze-drying procedure comprises:
quickly freezing the flowers to-45 ℃, putting the flowers into a vacuum freeze dryer for drying, and uniformly raising the temperature from-45 ℃ to-20 ℃ after the ambient temperature in the dryer is 1.5-3 hours; after 6-7 hours, raising the temperature from minus 20 ℃ to minus 10 ℃ at a constant speed; after 7.5-9.5 hours, raising the temperature from minus 10 ℃ to 0 ℃ at a constant speed; after 2-3 hours, raising the temperature from 0 ℃ to 20 ℃ at a constant speed; finally, after 2-3 hours, the temperature is uniformly increased from 20 ℃ to 40 ℃.
In the drying process, the temperature slowly rises at a constant speed and the highest temperature is 40 ℃, so that the fragrant oil in the flowers is not easy to volatilize, the original fragrance of the flowers is kept to the maximum extent by the dried flowers, and meanwhile, the isolation layer cannot be damaged. Meanwhile, compared with microwave heating, the shape of the flower is easier to control, and the flower is easy to dehydrate and curl when heated too fast.
Preferably, the isolation layer comprises titanium dioxide.
Titanium dioxide is used as an opacifier, so that the effect of sunlight on the flower color is reduced while the shelf life is prolonged.
Preferably, the isolation layer comprises polyethylene glycol.
The polyethylene glycol is used as a plasticizer and a pore-forming agent, so that the strength of the isolation layer can be increased, the isolation layer is provided with compact holes for water diffusion during drying, and cracks of the flowers are avoided.
Preferably, the barrier layer has 2 to 4 layers.
The multilayer improves the isolation effect, but is far less than the number of layers of conventional isolation layer, and the inside moisture of isolation layer is outwards diffused when being convenient for dry.
The invention has at least the following beneficial effects:
a. the color, the shape and the smell of the flower are consistent with those of fresh flowers.
b. The shape of the product can not be changed when the product is put into soup.
c. The shelf life is long, and the restaurant does not need to purchase frequently.
d. The taste is better than that of fresh flowers.
Detailed Description
In order to make the objects, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention are clearly and completely described, and it is obvious that the described embodiments are a part of the embodiments of the present invention, but not all of the embodiments. Example 1:
selecting red rose, cleaning, soaking in 1wt% sodium chloride solution for 5 min, and coating with coating machine, wherein the transparent coating material adopts 10% zein ethanol solution, and the number of layers of the isolation layer is 2. Then quickly freezing the flowers to-45 ℃, putting the flowers into a vacuum freeze dryer for drying, and uniformly raising the temperature from-45 ℃ to-20 ℃ after the ambient temperature in the dryer is over 2 hours; after 6.5 hours, the temperature is increased from minus 20 ℃ to minus 10 ℃ at a constant speed; after 8.5 hours, the temperature is raised from minus 10 ℃ to 0 ℃ at a constant speed; after 3 hours, the temperature is increased from 0 ℃ to 20 ℃ at a constant speed; finally, after 2 hours, the temperature is uniformly increased from 20 ℃ to 40 ℃. And packaging, boxing and storing the dried flowers.
Example 2:
selecting red rose, cleaning, soaking in an aqueous solution containing 0.5wt% of sodium chloride and 0.8wt% of citric acid for 5 minutes, and coating with a coating machine to obtain a transparent coating, wherein the transparent coating is prepared from 10wt% of zein ethanol solution, and the number of layers of the separation is 2. Then quickly freezing the flowers to-45 ℃, putting the flowers into a vacuum freeze dryer for drying, and uniformly raising the temperature from-45 ℃ to-20 ℃ after the ambient temperature in the dryer is over 2 hours; after 6.5 hours, the temperature is increased from minus 20 ℃ to minus 10 ℃ at a constant speed; after 8.5 hours, the temperature is raised from minus 10 ℃ to 0 ℃ at a constant speed; after 3 hours, the temperature is increased from 0 ℃ to 20 ℃ at a constant speed; finally, after 2 hours, the temperature is raised from 20 ℃ to 40 ℃ at a constant speed. And packaging, boxing and storing the dried flowers.
Example 3:
selecting red rose, washing, soaking in an aqueous solution containing 0.5wt% of sodium chloride and 0.8wt% of citric acid for 5 minutes, and coating with a coating machine to obtain a transparent coating material, wherein the transparent coating material adopts 10wt% of zein ethanol solution, and the number of layers of the separation layer is 2. Then, quickly freezing the flowers to-45 ℃, putting the flowers into a vacuum freeze dryer for drying, and uniformly raising the temperature from-45 ℃ to-20 ℃ after the environmental temperature in the dryer is over 2 hours; after 6.5 hours, the temperature is increased from minus 20 ℃ to minus 10 ℃ at a constant speed; after 8.5 hours, the temperature is raised from minus 10 ℃ to 0 ℃ at a constant speed; after 3 hours, the temperature is increased from 0 ℃ to 20 ℃ at a constant speed; finally, after 2 hours, the temperature is uniformly increased from 20 ℃ to 40 ℃. And packaging, boxing and storing the dried flowers.
Example 4:
selecting red roses, cleaning, soaking in an aqueous solution containing 0.5wt% of sodium chloride and 0.8wt% of citric acid for 5 minutes, and then coating an isolation layer by using a coating machine, wherein the transparent coating raw material adopts a mixed solution of 10wt% of cellulose acetate phthalate ethanol solution and 10wt% of mucilage, the volume ratio of the mixed solution is 1. Then quickly freezing the flowers to-45 ℃, putting the flowers into a vacuum freeze dryer for drying, and uniformly raising the temperature from-45 ℃ to-20 ℃ after the ambient temperature in the dryer is over 2 hours; after 6.5 hours, the temperature is increased from minus 20 ℃ to minus 10 ℃ at a constant speed; after 8.5 hours, the temperature is raised from minus 10 ℃ to 0 ℃ at a constant speed; after 3 hours, raising the temperature from 0 ℃ to 20 ℃ at a constant speed; finally, after 2 hours, the temperature is uniformly increased from 20 ℃ to 40 ℃. And packaging, boxing and storing the dried flowers.
Example 5:
selecting red rose, cleaning, soaking in an aqueous solution containing 0.5wt% of sodium chloride and 0.8wt% of citric acid for 5 minutes, and coating with a coating machine, wherein the transparent coating raw material adopts 10% of zein ethanol solution and contains 1% of titanium dioxide, and the number of layers of the separation layer is 2. Then quickly freezing the flowers to-45 ℃, putting the flowers into a vacuum freeze dryer for drying, and uniformly raising the temperature from-45 ℃ to-20 ℃ after the ambient temperature in the dryer is over 2 hours; after 6.5 hours, the temperature is increased from minus 20 ℃ to minus 10 ℃ at a constant speed; after 8.5 hours, the temperature is raised from minus 10 ℃ to 0 ℃ at a constant speed; after 3 hours, raising the temperature from 0 ℃ to 20 ℃ at a constant speed; finally, after 2 hours, the temperature is raised from 20 ℃ to 40 ℃ at a constant speed. And packaging, boxing and storing the dried flowers.
Example 6:
selecting red rose, washing, soaking in an aqueous solution containing 0.5wt% of sodium chloride and 0.8wt% of citric acid for 5 minutes, and coating with a coating machine to obtain a transparent coating, wherein the transparent coating is prepared from 10% of zein ethanol solution and contains 1% of polyethylene glycol, and the number of the layers of the separation layer is 2. Then quickly freezing the flowers to-45 ℃, putting the flowers into a vacuum freeze dryer for drying, and uniformly raising the temperature from-45 ℃ to-20 ℃ after the ambient temperature in the dryer is over 2 hours; after 6.5 hours, the temperature is increased from minus 20 ℃ to minus 10 ℃ at a constant speed; after 8.5 hours, the temperature is increased from minus 10 ℃ to 0 ℃ at a constant speed; after 3 hours, the temperature is increased from 0 ℃ to 20 ℃ at a constant speed; finally, after 2 hours, the temperature is raised from 20 ℃ to 40 ℃ at a constant speed. And packaging, boxing and storing the dried flowers.
Comparative example 1:
selecting red rose, cleaning, and coating with a coating machine to obtain a coating layer, wherein the transparent coating material adopts 10wt% of zein ethanol solution, and the number of the layers of the coating layer is 2. Then quickly freezing the flowers to-45 ℃, putting the flowers into a vacuum freeze dryer for drying, and uniformly raising the temperature from-45 ℃ to-20 ℃ after the ambient temperature in the dryer is over 2 hours; after 6.5 hours, the temperature is increased from minus 20 ℃ to minus 10 ℃ at a constant speed; after 8.5 hours, the temperature is increased from minus 10 ℃ to 0 ℃ at a constant speed; after 3 hours, the temperature is increased from 0 ℃ to 20 ℃ at a constant speed; finally, after 2 hours, the temperature is raised from 20 ℃ to 40 ℃ at a constant speed. And packaging the dried flowers.
Comparative example 2:
selecting red roses, cleaning, soaking in an aqueous solution containing 0.5wt% of sodium chloride and 0.8wt% of citric acid for 5 minutes, quickly freezing the flowers to-45 ℃, drying in a vacuum freeze dryer, and uniformly heating from-45 ℃ to-20 ℃ after 2 hours of ambient temperature in the dryer; after 6.5 hours, the temperature is increased from minus 20 ℃ to minus 10 ℃ at a constant speed; after 8.5 hours, the temperature is raised from minus 10 ℃ to 0 ℃ at a constant speed; after 3 hours, the temperature is increased from 0 ℃ to 20 ℃ at a constant speed; finally, after 2 hours, the temperature is raised from 20 ℃ to 40 ℃ at a constant speed. And packaging the dried flowers.
Comparative example 3:
selecting red rose, cleaning, soaking in an aqueous solution containing 0.5wt% of sodium chloride and 0.8wt% of citric acid for 5 minutes, and coating with a coating machine to obtain a transparent coating, wherein the transparent coating is prepared from 10wt% of zein ethanol solution, and the number of layers of the separation is 2. The flowers were then oven dried in a microwave oven at 40 degrees for 3 minutes. And packaging the dried flowers.
And (3) testing:
(1) The flowers obtained after drying in examples 1 to 6 and comparative examples 1 to 3 were compared with the color at the time of selection using a color difference meter. Δ E in Lab color system is used to represent the total color difference.
(2) The flowers obtained in examples 1 to 6 and comparative examples 1 to 3 after drying were put in water of 90 degrees and observed for morphological change.
(3) The fragrance of the flowers obtained after drying in examples 1 to 6 and comparative examples 1 to 3 was evaluated organoleptically using a fragrance-smelling instrument.
Table 2 shows experimental data obtained by the test.
TABLE 2
The color difference data in the comparative example 1 in the table 2 can be used for obtaining the product without the color protection process, and the product has obvious color difference compared with fresh flowers; compared with the example 2, the effect of simultaneously protecting the color by adopting the sodium chloride and the citric acid is higher than that of singly using the sodium chloride; as can be seen from the comparison of example 5 with examples 1-4, titanium dioxide plays a significant role in color protection; comparative example 2 compared with examples 1-5, the product obtained without the shape-protecting procedure has obvious shape change in hot water; compared with the examples 1 to 6, the comparative example 3 has the advantages that the volatilization and diffusion of the aromatic oil can be effectively inhibited by slowly heating the aromatic oil by vacuum freeze drying and keeping the original flower fragrance at the maximum temperature of 40 ℃.
The present invention has been described in terms of the preferred embodiment, and it is not intended to be limited to the embodiment. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (10)
1. The processing technology of edible fresh flowers is characterized by comprising the following process flows in sequence: selecting materials, protecting color, protecting shape and freeze-drying;
the specific process flow of the color protection process comprises the following steps:
cleaning the flowers, and soaking the flowers in a color protection solution for 3-5 minutes;
the specific process flow of the shape protection process comprises the following steps:
coating an isolation layer: coating the color-protected flowers with a transparent coating;
the specific process flow of the freeze drying procedure comprises the following steps:
quickly freezing the flowers to minus 45 ℃, and then heating and drying in vacuum.
2. The process for processing edible fresh flowers according to claim 1, wherein the solute of the color protection solution comprises one or more of sodium chloride, ascorbic acid, erythorbic acid and citric acid.
3. The process for processing edible fresh flowers according to claim 2, wherein the solute of the color protection solution comprises at least one of sodium chloride and citric acid.
4. The process of claim 3 wherein the color fixative solution comprises 0.4wt% to 0.6wt% sodium chloride and 0.75wt% to 1wt% citric acid.
5. The process of processing fresh edible flowers according to any one of claims 1 to 4, wherein the raw material of the transparent coating comprises one or more of 8wt% to 12wt% of zein ethanol solution, 15wt% to 20wt% of shellac ethanol solution, 10wt% to 15wt% of cellulose acetate phthalate ethanol solution and 10wt% to 15wt% of gelatin syrup.
6. The process of claim 5, wherein the transparent coating is prepared from 10wt% zein solution.
7. The process for processing edible fresh flowers according to any one of claims 1 to 4, wherein the specific process flow of the freeze-drying step comprises:
quickly freezing the flowers to-45 ℃, then putting the flowers into a vacuum freeze dryer for drying, and uniformly raising the temperature from-45 ℃ to-20 ℃ after the ambient temperature in the dryer is 1.5-3 hours; after 6-7 hours, raising the temperature from minus 20 ℃ to minus 10 ℃ at a constant speed; after 7.5-9.5 hours, raising the temperature from minus 10 ℃ to 0 ℃ at a constant speed; after 2-3 hours, raising the temperature from 0 ℃ to 20 ℃ at a constant speed; finally, after 2-3 hours, the temperature is uniformly increased from 20 ℃ to 40 ℃.
8. Process for the preparation of edible fresh flowers according to any one of claims 1 to 4, wherein the barrier layer comprises titanium dioxide.
9. The process for processing fresh edible flowers according to claim 8, wherein the isolating layer comprises polyethylene glycol.
10. Process for edible fresh flowers according to any one of claims 1 to 4, wherein the barrier layer comprises 2 to 4 layers.
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