Dried strong-flavor fresh flowers and preparation method thereof

Abstract

The invention relates to the field of preparation of dried flowers, and discloses dried strong-flavor fresh flowers and a preparation method thereof. The preparation method disclosed by the invention comprises the following steps: soaking strong-flavor fresh flowers with water, and boiling for 5-15 minutes to obtain boiled fresh flowers; immersing the boiled fresh flowers in a potassium permanganate aqueous solution with the mass concentration of 0.05-0.15%, and boiling for 5-15 minutes to obtain sterilized fresh flowers; soaking the sterilized fresh flowers in a sodium laureth sulfate aqueous solution with the mass concentration of 10%-20% for 12-36 hours to obtain surface activity treated fresh flowers; and drying the surface activity treated fresh flowers to obtain dried flowers. The dried flowers prepared by the method are odorless, maintain the original color and have long shelf life, and can be applied to the field of daily use chemicals.

Description

technical field [0001] The invention relates to the field of dry flower preparation, in particular to a dried flower of Luzhou-flavored fresh flowers and a preparation method thereof. Background technique [0002] Dried flowers refer to dried flowers made by air-drying, baking at high temperature or dehydrating fresh flowers with desiccant. They can be used as decorations or added to daily chemical products to enhance skin care efficacy or enhance product aesthetics to attract consumers. However, there are some strong-scented flowers such as crystal grass, lover's grass, lavender, mugwort, etc. in nature, and these strong-scented flowers often have a very strong fragrance. When the strong-scented flowers are used in daily chemical products, the strong smell of the flowers will react with other components in the daily chemical products to form a stronger, more irritating and unpleasant smell, which will affect the formulation of the daily chemical products, and even more It ...

AI Technical Summary

Problems solved by technology

When the strong-scented flowers are used in daily chemical products, the strong smell of the flowers will react with other components in the daily chemical products to form a stronger, more irritating and unpleasant smell, which will affect the formulation of the daily chemical products, and even more Unable to formulate fragrance-free daily chemicals

Some people may not adapt to the strong smell of flowers, and even develop sensitivity, which leads to great restrictions on the use of strong-scented flowers

[0003] However, the smell of strong-scented flowers is very difficult to eliminate

About emulsification to eliminate the odor of Luzhou-flavored flowers, there are few research reports at home and abroad

And existing technology can't eliminate the unpleasant smell of strong-flavored fresh flowers at all, and also has some other defects

For example, the speed of air-drying and drying flowers is too slow. Some flowers need two or three days to dry, and some need eight to ten days. If the time is too long, the flowers are easy to rot and deform.

Desiccants dry flowers faster, but also take one to three days

Relatively speaking, high temperature drying is the fastest way to dry flowers, but it is easy to make flowers too brittle, easy to break, and some flower colors will change

Moreover, dried flowers are easy to absorb moisture, breed bacteria, and have a short shelf life

For this reason, some people extend the shelf life and cover up the strong smell of flowers by adding antiseptic potion, but antiseptic potion is poisonous, and it will irritate and damage the skin after entering daily chemicals with dried flowers, and the smell is strong, not only cannot remove the strong smell of flowers, but also produce a strong pungent odor

[0004] Therefore, there is still a lack of a safe and nontoxic means to eliminate the unpleasant smell of Luzhou-flavored flowers, keep the original color, and extend the shelf life

Images