玫瑰花真空冷冻干燥工艺研究  

Vacuum Freeze-drying Technology of Roses

作　　者：方长发[1] 黄略略[1] 乔方[1] 

机构地区：[1]深圳职业技术学院应用化学与生物技术学院,广东深圳518055

出　　处：《农产品加工（下）》2015年第4期36-38,共3页Farm Products Processing

摘　　要：玫瑰花采摘后很容易枯萎变色,不宜长时间保存,极大地限制了玫瑰花在装饰及艺术设计方面的应用。国内对于鲜花的干制研究较多,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、色泽变暗或褪色、形状不规则、易脆裂等问题。将玫瑰花经浸泡处理,使用真空冷冻干燥方法对玫瑰花进行冻干,以研究真空冷冻干燥干制技术对玫瑰花色泽的影响。结果表明,采用真空冷冻干燥技术干制玫瑰花可最大程度地保持玫瑰花的原有色泽,经过15%甘油、7%柠檬酸及5%亚硫酸钠混合溶液浸泡后并结合真空冷冻干制工艺,不仅能保持原有的色泽,其柔软度及形状均与鲜花接近。Roses should not be preserved for a long time, because it would be easily wither and discolored after picking. The study of drying technology of flowers is mainly on immersion, hot air drying method and the sun drying method. It would cause the problem of discoloration, deformation and embrittlement. This paper is mainly on the research of vacuum freeze-drying technology rose after soaking, and the effect of drying rose. color. The results show that roses would be kept in its maximum original colour. It also shows that combined with vacuum freeze drying process with processing retreatment of 15% glycerol, 7% citric acid and 5% of sodium sulfite immersion, softness, shapes and colours will be close to the fresh flowers.

关 键 词：玫瑰花 冷冻干燥 护色 

分 类 号：S685.12[农业科学—观赏园艺]