Recycling Of Rose Essential Oil Extraction By-product Rose Cooking Water

So far, steam distillation is widely applied for rose essential oil extraction because of its low cost. However, this method comes with a great deal of rose digesting water.Mostly, the rose digesting water will be directly discharged, which will cause both material loss and enviro nmental pollution. Actually, the rose digesting water is the rose extract fluid, which is free from harmful substances and totally meets the requirements for food raw materials. It contains a lot of functional elements(such as polysaccharides, flavonoids and polyphenols), which are healthy to the human body.Therefore, developing the wasted rose digesting water into functional foods can not only increase the enterprise revenue but also address the enviro nmental pollution caused by direct discharge. The functional foods developed from rose digesting water are innovative foods with the cost advantage outweighing the traditional food manufacturers, which presents promising market prospect.This paper mainly includes the following chapters:1. The first chapter presents the overview of the rose, including the main functional elements of rose and their functionalities, the production status of the rose essential oil and the use of the by-products, the profile of functional foods, food research and development process and sensory evaluation methods.2. The second chapter depicts the deter mination of the functional elements in the rose digesting water, including total sugar 32.9 g/L, polysaccharide 2.7 g/L, reducing sugar 24.8 g/L, total polyphenol 16.0 g/L, flavonoids 5.7 g/L, and total a mino acid1.6 g/L. The antioxidant capacity of the rose digesting water is also deter mined, and the result indicates that it has strong reducing power, its hydroxyl radical EC50 value is 4.95%, and its DPPH free radical EC50 value is 0.4%. In general, the rose digesting water has strong antioxidant ability. It is proved that the rose digesting water is valuable to be developed into functional foods.3. The third chapter discusses the research and development process of rosecarbonated beverage, and explores its production technology. The filter cloth is used to roughly filter the rose digesting water, and then diatomite filter is used for further filtering. To meet the production requirements, the light transmittance of the rose digesting water has to be increased from 0.01% to 31.1%. 80 ?10 min pasteurization is adopted in order to avoid destroying the functional elements in the rose digesting water, and sodium benzoate is added as the preservative. The formula of the final product includes rose digesting water 52.43%, rose hydrosol 33.46%, white sugar10.10%, citric acid 0.13%, and ?-cyclodextrin 0.40%. The product needn't be in refrigerated storage. It is suggested that this product can be kept at the room temperature, avoided from direct sunlight and packed in the pop can. As there are almost no similar competing products in the market, it presents good market prospect.4. The fourth chapter expounds the research and development of the rose candy,and the appending proportion of the glucose syrup and the white sugar and the sugar processing temperature in rose candy manufacturing are explored. Ultimately the proportion is deter mined, including white sugar 54% and glucose syrup 46%, and the sugar processing temperature should be controlled between 125 ? and 135 ?.Reduction vaporization is adopted to remove the water, and then the extract is added to the candy. The food flavor, citric acid and other additives are also added to concoct the taste of the candy. The formula of the final product includes rose powder 1.25%,rose essence 0.045%, and citric acid 0.23%. Within the three months of storage period,all the indexes of this product meet the requirements of the national standard. This product can be stored at room temperature and avoided from sunlight. Multilayer composite plastic packaging with alu minum film is suggested.5. The fifth chapter describes the research and development of the rose jelly. In order to debitterize the products, 1.5% ?-cyclodextrin should be added to the rose digesting water and the mixture should be stored below 45 ? for one hour which is the raw materials of the rose jelly. The formula of the products includes gel matrix(xanthan gum : carrageenan 1:10) 0.7%, rose digesting water 35%, white sugar 16.5%,and citric acid 0.15%. In addition, vita min C 0.2% should be added as the color fixative, and potassium sorbate should be added as the preservative according to theproportion of 0.4g/kg. 85 ?10 min hot water sterilization can meet the requirements of the product sterilization standard. This product tastes good and looks appetite,which should be stored at room temperature and avoided from the sunlight.