Technology Research Of Edible Rose Preservation And Its Oral Liquid Preparation

In this work, aromatic composition, total polyphenols, total flavonoids wereapplied as quality control testing indicators of the edible roses, and GC-MS-PDMS(solid phase microextraction-gas-mass spectrometry) method, UV spectrophotometrymethod and complex–spectrophotometer method were used to examine the indicators,respectively. The flavor substances of extracts obtained by different materials anddifferent process parameters were determined, and we chose citronellol, geraniol,β-phenylethanol and eugenol as the flavor index for the evaluation of roses and its deepprocessing products. Among which, citronellol, geraniol, β-phenylethyl alcohol were themain aroma of roses, the higher the concentration the better, but excess eugenol wouldaffect the flavor of product, so its content should be controlled in the process ofproduction. The content of polyphenol and flavonoid are different in various materials,while their variation trends are basically same, so we used flavonoids to evaluate theantioxidant capacity of the product and the color value was employed as a indicator toevaluate the color of product.In addition, four different treatments, including hot air oven drying, lowtemperature frozen, vacuum freeze-drying as well as candied methods, wereinvestigated to examine the influence on aroma components, flavonoids and color ofroses. The results showed that the hot air oven drying was the most appropriate materialhandling. Finally, we got the optimum process parameters for rose petals: drying8.5hunder the temperature of60℃, the optimum parameters for the rosebud:70℃drying8.5h. Under these process conditions, flavor and color change of rose was the smallest,and the content of flavonoid was highest.Finally, the production process of the rose oral solution was studied. Bycomparison to the technology of increasing the solid-liquid ratio extraction process anddistillation aroma returning process, we chose the distillation aroma returning process asthe production process of the rose oral solution. Besides, the specific parameters of thedistillation aroma returning process were investigated, after repeatedly verified throughseveral times of experiments, the best process for oral solution was got:400mL water,adding roses40g, osmanthus fragrans0.3g, white sugar25g, oligosaccharides9g,electric ceramic stove was used to boil under400W, start timing from the first drop ofdistillate outflow, the fraction before30s was discarded, the fractions between1~3min was received, then the power of electric ceramic heaters was adjusted to200W, addingRoselle2.0g, globe amaranth-red2.0g, distillation extraction for20min. we got thefiltrate by hot filter, and finally added the distillate whose concentration was1.2mL/100mL.