| abstract |
The invention discloses a method for vacuum freeze-drying sweet-scented osmanthus. The final osmanthus can be stored below ‑20℃; sublimation drying: place the pre-frozen osmanthus in a vacuum freeze dryer to dry, the vacuum degree is about 30Pa, and the cold trap temperature is ‑80℃; the heating program is set to: 1h, ‑10℃; 1h, 5℃; 1h, 20℃; 4~12h, 35℃; Analytical drying: put the materials taken out after sublimation drying at 40~45℃ for 1~2 hours, pack and store. The results of the present invention show that the vacuum freeze-dried osmanthus has better tissue morphology, the rehydration ratio is 4.16~4.56g/g, the total flavonoid content is 35.90~38.42 mg/g·DW, and the content of aroma active substances is significantly higher than that of drying Osmanthus fragrans. |