玫瑰花瓣干燥保色技术与机理研究

Technology and Mechanism of Color Keeping in Rose Petals during the Processing of Dry Flowers

玫瑰花瓣是制作香花的良好素材,但其在干燥过程中容易发生不同程度的色变。本实验从玫瑰花瓣在干燥过程中导致其色变的各种原因入手,分别采用了物理保色和化学保色方法对玫瑰花瓣进行处理,通过对比、观察得到最佳保色方法。对非深红色玫瑰花瓣的物理保色,以微波干燥保色效果较佳;对深红色花瓣的化学保色以在20%的MgC l2和柠檬酸溶液中浸泡5h效果最好。

The rose flower petal is the good material for making fragrant flower,but it often changes the petal color different degree during the dry process.This experiment based on the reasons which change the color of rose flower petal in the dry process physical and chemical methods to protect the petal color,Comparing the qualities and sensory evaluation of dried flower the results showed that the petals dried by microwave is better as physical metheds.Soaking the rose flower 5h in the 20% MgCl2 and the lemon sour aqua is the best chemical method for the dark red rose.