CN101878809A - Complexing agent for processing, color-preserving and hardening canned yellow peach - Google Patents
Complexing agent for processing, color-preserving and hardening canned yellow peach Download PDFInfo
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- CN101878809A CN101878809A CN 201010202156 CN201010202156A CN101878809A CN 101878809 A CN101878809 A CN 101878809A CN 201010202156 CN201010202156 CN 201010202156 CN 201010202156 A CN201010202156 A CN 201010202156A CN 101878809 A CN101878809 A CN 101878809A
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Abstract
The invention relates to a complexing agent for processing, color-preserving and hardening canned yellow peach, belonging to the technical field of food color preserving. The complexing agent is prepared from the following raw materials in parts by weight: 5-25 parts of hardening agent, 60-80 parts of acidity regulator and 3-20 parts of antioxidant. The invention can remarkably inhibit the brown stain of canned yellow peach so that a canned yellow peach product keeps golden color and luster for a long time in the marketing and circulation processes.
Description
Technical field
The invention belongs to food processing technology field, be specifically related to a kind of complexing agent for processing, color-preserving and hardening canned yellow peach.
Background technology
The Yellow-peach can that newly processes has golden yellow color and luster, is easy to cause people's desire to buy.But along with the prolongation of period of storage, under the influence of many-sided factors such as oxidation, illumination, though in the guarantee period, Yellow-peach can piece surface color will general green grass or young crops, until canescence, gives the impression of a kind of quality badness of consumer.Present most of Yellow-peach can is stored under field conditions (factors), through once began general green grass or young crops to three months; If under the light in supermarket, shine, can quicken variable color.Yellow-peach can is being deposited, is being a problem demanding prompt solution because of factor generation brown stains such as illumination, oxidations in the sale, the process of circulation.Inquire about from documents and materials, do not see that the Yellow-peach can brown stain suppresses technical research.Patent " a kind of colour protecting liquid for fruit and vegetable " (98121691.9) is applicable to the cold working fresh fruit of vegetables, is used for Yellow-peach can processing, DeGrain.Other are not suitable for Yellow-peach can about the fruits and vegetables color protection technology, and this is because different fruits and vegetables are not quite similar in the factor of processing, deposit generation look change in the process: the present-color material source is different, the brown stain enzyme is variant.Yellow-peach can product on the market all exists placement a period of time (in the shelf-life) back general green grass or young crops to occur, turn grey phenomenon at present, and this is owing to there is not the cause of suitable additive.
Summary of the invention
The object of the present invention is to provide a kind of safe and efficient, easy to use, can make Yellow-peach can keep the complexing agent for processing, color-preserving and hardening canned yellow peach of golden color for a long time.
For achieving the above object, the technical solution used in the present invention is: the raw material by following parts by weight is made: 5～25 parts of curing agents, 60～80 parts of acidity regulators, 3～20 parts of antioxidants.
Said curing agent is the mixture of calcium chloride, calcium gluconae or calcium chloride and calcium gluconae;
Said acidity regulator is a citric acid;
Said antioxidant be in vitamin C, rosemary,, the Tea Polyphenols a kind of, two or three.
Its preparation process is as follows: various raw materials are crossed 60 mesh sieves, and the fine powder that sieved 5～25 parts of curing agents by weight, 60～80 parts of acidity regulators, antioxidant adds in the tapered blenders for 3～20 parts, mixes.
Wherein curing agent calcium chloride or calcium gluconae can be crosslinked with the gelatin substance generation in the pulp, strengthen the stable of pulp material, thereby crisp sense occurs.
Acidity regulator can provide weakly acidic reducing environment for ripe pulp goods, helps improving the antioxidant deoxidizing capacity, and simultaneously the activity that weakly acidic environment can also the good restraining phenolase reduces its brown stain amount that produces in heating process.
Antioxidant adopt in vitamin C, rosemary,, the Tea Polyphenols a kind of, two or three.Vitamin C is as a kind of nutrition enhancer, and as food additives, security is very high; Rosemary, and Tea Polyphenols belong to natural extract, are more and more widely used in recent years.These materials can not only reduce brown stain material such as the quinones substance that produces because of the effect of enzyme in the pulp, can also eliminate free oxygen in the pulp and the free radical in the pulp, also wherein each kind of excited oxygen can be removed, can obviously suppress because the brown stain that illumination causes.
The specific embodiment
Embodiment 1, and complexing agent for processing, color-preserving and hardening canned yellow peach is made by the raw material of following parts by weight: 20 parts in curing agent calcium chloride, 70 parts of acidity regulator citric acids, antioxidant vitamin C10 part.
The preparation process of the complexing agent for processing, color-preserving and hardening canned yellow peach of present embodiment is as follows:
Curing agent, acidity regulator, antioxidant are used 60 mesh sieve mesh screen powder respectively, and fine powder that will be by screen cloth is 5～25 parts of curing agents by weight, and 60～80 parts of acidity regulators, antioxidant add in the tapered blenders for 3～20 parts and mix.
Embodiment 2, and complexing agent for processing, color-preserving and hardening canned yellow peach is made by the raw material of following parts by weight: 20 parts of curing agent calcium gluconaes, 70 parts of acidity regulator citric acids, antioxidant vitamin C10 part.Its preparation process is with embodiment 1.
Embodiment 3, and complexing agent for processing, color-preserving and hardening canned yellow peach is made by the raw material of following parts by weight: 10 parts in curing agent calcium chloride, 10 parts of calcium gluconaes, 70 parts of acidity regulator citric acids, antioxidant vitamin C10 part.Its preparation process is with embodiment 1.
Embodiment 4, and complexing agent for processing, color-preserving and hardening canned yellow peach is made by the raw material of following parts by weight: 19 parts of curing agent calcium gluconaes, 71 parts of acidity regulator citric acids, 5 parts of antioxidant rosemary,, 5 parts of Tea Polyphenols.Its preparation process is with embodiment 1.
Embodiment 5, and complexing agent for processing, color-preserving and hardening canned yellow peach is made by the raw material of following parts by weight: 5 parts in curing agent calcium chloride, 80 parts of acidity regulator citric acids, 15 parts of antioxidant rosemary.Its preparation process is with embodiment 1.
Embodiment 6, and complexing agent for processing, color-preserving and hardening canned yellow peach is made by the raw material of following parts by weight: 25 parts of curing agent calcium gluconaes, 60 parts of acidity regulator citric acids, antioxidant vitamin C4 part, 6 parts of rosemary,, 5 parts of Tea Polyphenols.Its preparation process is with embodiment 1.
Embodiment 7, and complexing agent for processing, color-preserving and hardening canned yellow peach is made by the raw material of following parts by weight: 22 parts in curing agent calcium chloride, 76 parts of acidity regulator citric acids, 2 parts of antioxidant Tea Polyphenols.Its preparation process is with embodiment 1.
Embodiment 8, and complexing agent for processing, color-preserving and hardening canned yellow peach is made by the raw material of following parts by weight: 10 parts of curing agent calcium gluconaes, 70 parts in acidity regulator lemon, 20 parts of antioxidant Tea Polyphenols.Its preparation process is with embodiment 1.
With the complexing agent for processing, color-preserving and hardening canned yellow peach of the foregoing description preparation according to 0.2% addition (in the penetrating fluid gross weight), then with yellow peach fruit piece application of vacuum 10min in penetrating fluid, can soup juice is that 15～18% white granulated sugar, 30～100ppmVc etc. make, the can of being processed into is put into indoor observation, the results are shown in Table 1.
Each Yellow-peach can color and luster of table 1 changes
| No complexing agent for processing, color-preserving and hardening canned yellow peach | Embodiment 1 | Embodiment 2 | Embodiment 3 | Embodiment 4 | |
| 10 days | Golden yellow | Golden yellow | Golden yellow | Golden yellow | Golden yellow |
| 1 month | Slightly pale red | Golden yellow | Golden yellow | Golden yellow | Golden yellow |
| 2 months | Cyan slightly | Golden yellow | Golden yellow | Golden yellow | Golden yellow |
| 3 months | Graying | Golden yellow | Golden yellow | Golden yellow | Golden yellow |
| No complexing agent for processing, color-preserving and hardening canned yellow peach | Embodiment 1 | Embodiment 2 | Embodiment 3 | Embodiment 4 | |
| 6 months | Graying | Golden yellow | Golden yellow | Golden yellow | Slightly pale red |
| 12 months | Whiting | Golden yellow | Golden yellow | Golden yellow | Graying |
From table as can be seen: the can that does not use complexing agent for processing, color-preserving and hardening canned yellow peach to handle, just begin to manifest cyan on indoor one month surface, have a strong impact on consumer's desire to buy; And handle through 0.2% above-mentioned complexing agent for processing, color-preserving and hardening canned yellow peach, all present golden yellow after 3 months, particularly embodiment 1, embodiment 2, embodiment 3 also were essentially golden yellow after 12 months.Therefore, the Yellow-peach can of handling through the present invention has significant anti-illumination, oxidability.
With the prescription of above-mentioned example according to 0.2% addition (in the penetrating fluid gross weight), then with yellow peach fruit piece application of vacuum 10min in penetrating fluid, can soup juice is that 15～18% white granulated sugar, 50ppmVc etc. make, under different sterilization intensities, the Yellow-peach can of making is placed and is detected can fruit piece hardness after 30 days, mouthfeel marking is taked in the hardness evaluation, the results are shown in Table 2.
Each Yellow-peach can hardness result of table 2
| No complexing agent for processing, color-preserving and hardening canned yellow peach | Embodiment 1 | Embodiment 2 | Embodiment 3 | Embodiment 4 | |
| ??15min | ??6 | ??6 | ??6 | ??6 | ??6 |
| ??18min | ??8 | ??9.5 | ??9.5 | ??9.5 | ??9.5 |
| ??21min | ??8 | ??9.3 | ??9.5 | ??9.5 | ??9.5 |
| ??24min | ??6 | ??8 | ??8.3 | ??8.3 | ??8 |
From table as can be seen: without the soft mashed ability of can heat resistanceheat resistant of complexing agent for processing, color-preserving and hardening canned yellow peach processing, and the can that process complexing agent for processing, color-preserving and hardening canned yellow peach of the present invention is handled, in the time period of sterilization 18～21min, all can reach intimate perfect mouthfeel.In the Yellow-peach can process, fruit piece heat resistance is strong, and for the Yellow-peach can processing of differing maturity, process conditions control is simple.
Claims (5)
1. complexing agent for processing, color-preserving and hardening canned yellow peach, it is characterized in that: the raw material by following parts by weight is made: 5～25 parts of curing agents, 60～80 parts of acidity regulators, 3～20 parts of antioxidants.
2. complexing agent for processing, color-preserving and hardening canned yellow peach according to claim 1 is characterized in that: the raw material by following parts by weight is made: 10～20 parts of curing agents, 70～80 parts of acidity regulators, 5～15 parts of antioxidants.
3. complexing agent for processing, color-preserving and hardening canned yellow peach according to claim 1 is characterized in that: said curing agent is the mixture of calcium chloride, calcium gluconae or calcium chloride and calcium gluconae.
4. complexing agent for processing, color-preserving and hardening canned yellow peach according to claim 1 is characterized in that: said acidity regulator is a citric acid.
5. complexing agent for processing, color-preserving and hardening canned yellow peach according to claim 1 is characterized in that: said antioxidant be in vitamin C, rosemary,, the Tea Polyphenols a kind of, two or three.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201010202156 CN101878809A (en) | 2010-06-18 | 2010-06-18 | Complexing agent for processing, color-preserving and hardening canned yellow peach |
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| Application Number | Priority Date | Filing Date | Title |
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| CN 201010202156 CN101878809A (en) | 2010-06-18 | 2010-06-18 | Complexing agent for processing, color-preserving and hardening canned yellow peach |
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| CN 201010202156 Pending CN101878809A (en) | 2010-06-18 | 2010-06-18 | Complexing agent for processing, color-preserving and hardening canned yellow peach |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102047942A (en) * | 2010-12-03 | 2011-05-11 | 丹东美比食品有限公司 | Berry can and processing method thereof |
| CN102415432A (en) * | 2011-12-12 | 2012-04-18 | 大连创达技术交易市场有限公司 | Production method of canned yellow peach |
| CN102754882A (en) * | 2012-08-07 | 2012-10-31 | 广东石油化工学院 | Method for producing Litchi concentrated juice |
| CN103976301A (en) * | 2014-05-09 | 2014-08-13 | 李柳强 | Canned lily and lychee |
| CN104957619A (en) * | 2015-07-06 | 2015-10-07 | 江南大学 | Tea-flavor bird's nest can and production method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1135851A (en) * | 1995-12-22 | 1996-11-20 | 天津农学院 | Process of canned fruit |
| CN101700056A (en) * | 2009-10-30 | 2010-05-05 | 西南大学 | Honey peach composite preservative |
-
2010
- 2010-06-18 CN CN 201010202156 patent/CN101878809A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1135851A (en) * | 1995-12-22 | 1996-11-20 | 天津农学院 | Process of canned fruit |
| CN101700056A (en) * | 2009-10-30 | 2010-05-05 | 西南大学 | Honey peach composite preservative |
Non-Patent Citations (2)
| Title |
|---|
| 《食品工业》 20081231 胡云红等 黄桃罐头果肉硬化研究 第64-65页 1-5 , 第1期 2 * |
| 《食品科学》 19911231 胡福友 软包装干装黄桃罐头生产技术 第40-41页 1-5 , 第10期 2 * |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102047942A (en) * | 2010-12-03 | 2011-05-11 | 丹东美比食品有限公司 | Berry can and processing method thereof |
| CN102047942B (en) * | 2010-12-03 | 2013-02-20 | 丹东美比食品有限公司 | Berry can and processing method thereof |
| CN102415432A (en) * | 2011-12-12 | 2012-04-18 | 大连创达技术交易市场有限公司 | Production method of canned yellow peach |
| CN102754882A (en) * | 2012-08-07 | 2012-10-31 | 广东石油化工学院 | Method for producing Litchi concentrated juice |
| CN103976301A (en) * | 2014-05-09 | 2014-08-13 | 李柳强 | Canned lily and lychee |
| CN104957619A (en) * | 2015-07-06 | 2015-10-07 | 江南大学 | Tea-flavor bird's nest can and production method thereof |
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Application publication date: 20101110 |