Production process for drying rosebuds at low temperature and recovering effective constituents and production equipment thereof

Abstract

The invention relates to a production process for drying rosebuds at a low temperature and recovering effective constituents. The production process comprises the following sequential steps of: (1) evenly spreading fresh rosebuds on trays provided with meshes on the bottoms; (2) gradually placing the trays in an airtight drying oven layer by layer; (3) heating so that the temperature in the drying oven is in the range from 38 to 45 DEG C for 2 hours; (4) heating so that the temperature in the drying oven is in the range from 60 to 70 DEG C for 5 hours, and consequently, separating out the cell sap of the rosebuds and forming steam; (5) heating so that the temperature in the drying oven (1) is in the range from 50 to 55 DEG C for 2 hours, and consequently, changing the rosebuds into dry buds; and (6) stopping heating in the drying oven (1), taking out the trays after the temperature in the drying oven falls to the environmental temperature, and then hermetically packaging the buds. Finally, the steam formed by the separated-out cell sap of the rosebuds in the steps (3), (4) and (5) is condensed through a condenser, the condensed water is collected and stored, and therefore, recovery and utilization of the cell sap are realized.

Description

technical field [0001] The invention relates to the field of rosebud drying production technology, in particular to a production technology of low-temperature drying of rosebuds and recovery of active ingredients and production equipment thereof. Background technique [0002] As a flower with the same origin as medicine and food, rose is a traditional Chinese medicine, and can also be used to extract flavors and fragrances. In March 2010, the Ministry of Health of the People's Republic of China determined that the double-petal red rose is a new resource food. In recent years, drying rosebuds as a substitute tea has become popular in domestic and foreign markets. However, the traditional rose bud processing technology adopts high-temperature drying method, which uses coal as a heat source to dry the dried flower buds at high temperature, thus destroying the organic nutrients in roses, resulting in insufficient aroma, dark color and sulfur content of dried rose buds. The high...

AI Technical Summary

Problems solved by technology

However, the traditional rose bud processing technology adopts high-temperature drying method, which uses coal as a heat source to dry the dried flower buds at high temperature, thus destroying the organic nutrients in roses, resulting in insufficient aroma, dark color and sulfur content of dried rose buds. High volume, affecting food safety

In particular, during the drying process of rose buds, the active ingredients in rose flowers are discharged with hot air, resulting in waste of resources and greatly reducing the economic value of roses.

The application number is 200910014838.5 and the date of application is April 28, 2009. Although the Chinese invention patent titled "Rose Flower Cell Liquid and Its Preparation Method" discloses a method for extracting rose flower cell liquid, its reaction temperature is 50- The temperature of 70°C caused the rosebuds to turn yellow when they were dried due to the high temperature

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