| 摘要 |
PURPOSE:To prepare a dried petal cake with its primary color preserved without using an inorganic salt or antiseptic agent, by dispersing petals in wet state which are previously immersed in a solution for drying and seasoning into scaccharose layer so that the petals are subjected to grain interface drying, followed by drying by hot air. CONSTITUTION:Petals of a rose, Cape jasmine, carnation, pansy, etc. are washed with water, selected, treated with hot water, and immersed in water with acid content 70-60wt% so that harshness is removed and change of color is stopped. The prepared petals are immersed in a solution for drying and seasoning obtained by blending 25-50wt% ethyl alcohol with a saccharose, soluble starch, spice, honey, etc. properly at normal temperature for about 6-24hr. The petals in wet state are dispersed proper times in a saccharose layer in which a saccharose is dispersed so that water in the petals are absorbed into the grain interface, and, if necessary, the petals are arranged beautifully by using petal jam as an adhesive into a form of the corolla of a flower, and they are dried by hot air. |
