CN102669262A - Color fixative for apple or apple product as well as preparation method and application thereof - Google Patents
Color fixative for apple or apple product as well as preparation method and application thereof Download PDFInfo
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- CN102669262A CN102669262A CN2012101708085A CN201210170808A CN102669262A CN 102669262 A CN102669262 A CN 102669262A CN 2012101708085 A CN2012101708085 A CN 2012101708085A CN 201210170808 A CN201210170808 A CN 201210170808A CN 102669262 A CN102669262 A CN 102669262A
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Abstract
The invention discloses a color fixative for an apple or apple product, comprising 1.35-2.3 parts by weight of citric acid, 0.1-0.6 part by weight of sodium chloride, 0.07-0.21 part by weight of calcium oxide, 0.1-0.6 part by weight of D-sodium erythorbate and 98.38-96.29 parts by weight of water. The color fixative for the apple or apple product, provided by the invention, has the beneficial effects that safety problems caused by excessive sulfur in parts of apple products are solved, and after the apple or apple product is treated by using the color fixative provided by the invention, the original color and luster of the apple can be remained during processing, brown stains are reduced, and the residual sulfur dioxide in the product is reduced. Substances including the citric acid, the sodium chloride, the calcium oxide and the D-sodium erythorbate which are used in the invention are all safe and nontoxic, and the color fixative provided by the invention achieves the best color fixation effect by utilizing the synergistic effect of all color fixatives.
Description
Technical field
The present invention relates to a kind of food additives, be specifically related to the color stabilizer of apple or apple goods.
Background technology
Be rich in materials such as tannin in the apple fruit, in the apple process, the dynamic equilibrium in the intact cell between phenolic compound and the quinones is destroyed; Because the catalytic action of polyphenol oxidase in the intrusion of oxygen and the former apple in the air, polyphenols is oxidized to o-quinone, then; Under the effect of phenolic hydroxyl group enzyme, carry out the secondary hydroxylation; Generate the trihydroxy compound, o-quinone has stronger oxidability, can the trihydroxy compound oxidation be become hydroxyquinone; The further polymerization of hydroxyquinone and become brown by redness becomes the melanin material of pitchy at last.At present; What the brown stain of control apple was the most frequently used is chemical agents such as sulfurous acid and its esters; Owing to exist toxic residue and processing waste water to the pollution of environment, to be forbidden on the fresh-cut apple, using by U.S. FDA, commercially available apple color stabilizer mainly is the apple browning inhibitor (main component is Vitamin C) that U.S. Mantrose-Haeuser company produces; Be widely used in countries such as the U.S., Holland; Be mainly used in the brown stain control of fresh-cut apples such as apple, but cost an arm and a leg, therefore; Searching health, safe and effective brown stain control method day by day receive people's attention, and good, safe, the economical and practical color stabilizer of chromatic effect that protects of development of new substitutes the demand that the sulfur-bearing color stabilizer becomes certainty.
The 15th～16 page of Chinese periodical " Chinese livestock products and food " 2000 the 1st phase discloses and has been entitled as " comparisons that different color stabilizers suppress fresh-cut lotus root sheet brown stain effects "; The 155th～158 page of EI 2005 the 1st phase discloses " the no sulfur to protecting color and the Research on processing technology of sugared ginger slices "; 90～93 pages of " food with machinery " the 3rd phases in 2006 disclose " the anti-brown stain of fresh-cut apple is studied "; 50～51 pages of " food industry science and technology " the 2nd phases of calendar year 2001 disclose " the non-sulfites as inhibitors technical study of the apple that dewaters " these several pieces of articles and have mainly introduced several kinds of independent or compound uses of color stabilizer such as L-cysteine, zinc chloride, zinc acetate, ascorbic acid; Though wherein the L-cysteine protects chromatic effect but costs an arm and a leg and protect look processing back product peculiar smell is arranged; Can't in commercial production, popularize; The chromatic effect that protects of ascorbic acid is the record on the data, and it is very poor to find to protect chromatic effect through our detailed experiments, instead promotes brown stain behind the adding ascorbic acid in the dehydration apple flakes; And mouthfeel is relatively poor after adding zinc chloride, zinc acetate in the apple, is not suitable in apple and apple goods, using.
Summary of the invention
The object of the invention is intended to overcome the deficiency of above prior art, and a kind of apple or apple goods color stabilizer are provided, and in processing, storage, browning reaction takes place to prevent apple and goods thereof, keeps apple and the original color and luster of apple goods.
To achieve these goals, technical scheme provided by the invention is:
The color stabilizer of apple or apple goods, described color stabilizer comprises:
Citric acid 1.35-2.3 weight portion, sodium chloride 0.1-0.6 weight portion, calcium oxide 0.07-0.21 weight portion, D-sodium isoascorbate 0.1-0.6 weight portion, water 98.38-96.29 weight portion.Said each component is the delicatessen food level.
Second purpose of the present invention provided the preparation method of the color stabilizer of said apple or apple goods, and described color stabilizer comprises: citric acid 2.3 weight portions; Sodium chloride 0.3 weight portion; Calcium oxide 0.21 weight portion, D-sodium isoascorbate 0.3 weight portion, water 96.89 weight portions.
The preparation method of the color stabilizer of above-mentioned apple or apple goods, be with each component by weight wet method be dissolved in the water, process colour protecting liquid and use.
The 3rd purpose of the present invention; Provided the application of the color stabilizer of said apple or apple goods; It is color stabilizer with apple or apple goods; In pretreatment stage, dehydrated apple ring goods stage or the canned apple preparatory phase of fresh-cut apple fresh-keeping, apple finely processed product, through immersion treatment or directly add in the apple goods system and use.
Action principle of the present invention is following:
The main cause of the anti-brown stain of sodium chloride is that it can drive away the oxygen in the aqueous solution under finite concentration; Make the phenols substrate be difficult to contact with oxygen; The salt pair zymoprotein of high concentration has certain inhibitory action simultaneously, and has certain anti-corrosion function, and cheap; Citric acid belongs to organic acid, in protecting look, can reduce the pH value and the chelating Cu from the PPO site
2+Thereby, the apple goods are protected look; The D-sodium isoascorbate is a reproducibility, in protecting the look process, the O-quinone is reduced to colourless O-two phenolic compounds, protects chromatic effect thereby reach; The color-protecting function of calcium oxide is the integrality and the stability that can keep membrane structure, and the prevention substrate contacts with enzyme (PPO), delay the generation of brown stain, and calcium salt combines that with other browning inhibitors brown stain is had synergistic effect; Recent study shows, more than these several kinds of color stabilizers to protect chromatic effect good, and do not have residual, avirulence, reasonable price, be the color stabilizer that DEVELOPMENT PROSPECT is arranged very much.
Beneficial effect of the present invention: the color stabilizer of apple of the present invention or apple goods has solved the part apple products because the safety problem that sulphur exceeds standard and exists; After with color stabilizer of the present invention apple and apple goods being handled; Can make apple in process, keep original color and luster; Reduce the generation of brown stain, reduced sulfur dioxide residue in the product.The used material citric acid of the present invention, sodium chloride, calcium oxide, D-sodium isoascorbate safety non-toxic utilize the synergy of each color stabilizer to make color stabilizer of the present invention reach the best chromatic effect that protects.
The specific embodiment
Embodiment 1:
The prescription of the color stabilizer of apple or apple goods is: citric acid 1.35kg, sodium chloride 0.3kg, calcium oxide 0.07kg, D-sodium isoascorbate 0.1kg; Add the 98.18kg drinking water and be mixed with the 100kg colour protecting liquid; 60kg is removed the peel stoning section back fresh-cut apple to be poured in this colour protecting liquid of 100kg; Soaked 5 minutes, and pulled drain away the water back packing of chankings out, promptly process no sulphur fresh-cut apple.
Embodiment 2:
The prescription of the color stabilizer of apple or apple goods is: citric acid 2.3kg, sodium chloride 0.6kg, calcium oxide 0.21kg, D-sodium isoascorbate 0.6kg; Add 96.29 kg drinking water and be mixed with the 100kg colour protecting liquid; 60kg is removed the peel stoning section back apple to be poured in this colour protecting liquid of 100kg; Soaked 10 minutes, and pulled drain away the water back packing of chankings out, promptly process no sulphur fresh-cut apple.
Embodiment 3:
The prescription of the color stabilizer of apple or apple goods is: citric acid 1.85kg, sodium chloride 0.5kg, calcium oxide 0.14kg, D-sodium isoascorbate 0.6kg; Add the 96.91kg drinking water and be mixed with 100 kg colour protecting liquids; 60kg is removed the peel stoning section back apple to be poured in this colour protecting liquid of 100kg; Soaked 120 minutes, pull out chankings drain away the water the back less than 65 ℃ dry to moisture 15%, promptly process no sulphur dehydrated apple ring.
Embodiment 4:
The prescription of the color stabilizer of apple or apple goods is: citric acid 1.85 kg, sodium chloride 0.5kg, calcium oxide 0.14 kg, D-sodium isoascorbate 0.5kg; Add the 97.01kg drinking water and be mixed with 100 kg colour protecting liquids; 60kg is removed the peel stoning section back apple to be poured in this colour protecting liquid of 100kg; Soaked 120 minutes, and carried out following process, promptly process no sulphur canned apple according to the manufacture craft of canned apple.
Embodiment 5:
The prescription of the color stabilizer of apple or apple goods is: citric acid 1.35kg, sodium chloride 0.1kg, calcium oxide 0.07kg, D-sodium isoascorbate 0.1kg; Add the 98.38kg drinking water and be mixed with 100 kg colour protecting liquids; 60kg is removed the peel stoning section back apple to be poured in this colour protecting liquid of 100kg; Soaked 120 minutes, and carried out following process, promptly process no sulphur canned apple according to the manufacture craft of canned apple.
Embodiment 6:
The prescription of the color stabilizer of apple or apple goods is: citric acid 2.3kg, sodium chloride 0.3kg, calcium oxide 0.21kg, D-sodium isoascorbate 0.3kg; Add 96.89 kg drinking water and be mixed with 100 kg colour protecting liquids; 60kg is removed the peel stoning section back apple to be poured in this colour protecting liquid of 100kg; Soaked 120 minutes, and carried out following process, promptly process no sulphur apple jam according to the manufacture craft of apple jam.
Embodiment 7:
The prescription of the color stabilizer of apple or apple goods is: citric acid 1.85kg, sodium chloride 0.3kg, calcium oxide 0.14kg, D-sodium isoascorbate 0.3kg; Add the 97.41kg drinking water and be mixed with 100 kg colour protecting liquids; 60kg is removed the peel stoning section back apple to be poured in this colour protecting liquid of 100kg; Soaked 120 minutes, and carried out following process, promptly process no sulphur preserved apple according to the manufacture craft of preserved apple.
What should explain at last is: the above is merely the preferred embodiments of the present invention; Be not limited to the present invention; Although the present invention has been carried out detailed explanation with reference to previous embodiment; For a person skilled in the art, it still can be made amendment to the technical scheme that aforementioned each embodiment put down in writing, and perhaps part technical characterictic wherein is equal to replacement.All within spirit of the present invention and principle, any modification of being done, be equal to replacement, improvement etc., all should be included within protection scope of the present invention.
Claims (4)
1. the color stabilizer of apple or apple goods is characterized in that, described color stabilizer comprises:
Citric acid 1.35-2.3 weight portion, sodium chloride 0.1-0.6 weight portion, calcium oxide 0.07-0.21 weight portion, D-sodium isoascorbate 0.1-0.6 weight portion, water 98.38-96.29 weight portion.
2. according to the preparation method of the color stabilizer of said apple of claim 1 or apple goods, it is characterized in that described color stabilizer comprises: citric acid 2.3 weight portions; Sodium chloride 0.3 weight portion; Calcium oxide 0.21 weight portion, D-sodium isoascorbate 0.3 weight portion, water 96.89 weight portions.
3. according to the preparation method of the color stabilizer of said apple of claim 1 or apple goods, it is characterized in that: be with each component by weight wet method be dissolved in the water, process colour protecting liquid and use.
4. according to the application of the color stabilizer of said apple of claim 1 or apple goods; It is characterized in that: be color stabilizer apple or apple goods; In pretreatment stage, dehydrated apple ring goods stage or the canned apple preparatory phase of fresh-cut apple fresh-keeping, apple finely processed product, through immersion treatment or directly add in the apple goods system and use.
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| CN2012101708085A CN102669262A (en) | 2012-05-29 | 2012-05-29 | Color fixative for apple or apple product as well as preparation method and application thereof |
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Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103271146A (en) * | 2013-06-21 | 2013-09-04 | 广西壮族自治区农业科学院农产品加工研究所 | Sulfur-free fruit and vegetable processing color-protecting solution and preparation method thereof |
| CN105077427A (en) * | 2014-05-09 | 2015-11-25 | 天津市食品加工工程中心 | Color-protecting processing technology of sulfur-free snow pear juice |
| CN105851946A (en) * | 2016-04-12 | 2016-08-17 | 青岛华红食品有限公司 | Production method of vacuum browning-resistant quick-frozen fruit dices |
| CN108029932A (en) * | 2017-11-15 | 2018-05-15 | 四川福仁缘农业开发有限公司 | Loquat color stabilizer and loquat slurry are prepared and room temperature store method |
| CN108477471A (en) * | 2018-03-19 | 2018-09-04 | 甘肃省农业科学院农产品贮藏加工研究所 | A kind of vegetables are protected green lands crispness retaining agent and its preparation method and application |
| CN108606055A (en) * | 2018-05-07 | 2018-10-02 | 中国农业科学院农产品加工研究所 | The antistaling agent and preservation method of Fresh-cut Apples |
| CN108902663A (en) * | 2018-06-25 | 2018-11-30 | 佛山实瑞先导材料研究院（普通合伙） | A kind of color stabilizer and its color protecting method preparing Vegetable paper |
| CN109077112A (en) * | 2018-07-26 | 2018-12-25 | 天津科技大学 | The multiple fragrant prevent-browning of Cold-stored Apple Fruits protects hard fresh-cut slice processing method |
| CN111363617A (en) * | 2020-04-07 | 2020-07-03 | 广西壮族自治区林业科学研究院 | Method for storing fresh oil tea fruits |
| CN114600951A (en) * | 2022-03-29 | 2022-06-10 | 四川丰泰食品科技有限公司 | Sulfur-free biological preservative and application thereof |
| CN114705773A (en) * | 2022-03-28 | 2022-07-05 | 中国农业科学院果树研究所 | Method for measuring aroma substances in apples by using headspace solid-phase microextraction technology |
| CN114711289A (en) * | 2022-03-29 | 2022-07-08 | 四川丰泰食品科技有限公司 | Non-sulfuration fresh bamboo shoot preservation process |
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Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103271146A (en) * | 2013-06-21 | 2013-09-04 | 广西壮族自治区农业科学院农产品加工研究所 | Sulfur-free fruit and vegetable processing color-protecting solution and preparation method thereof |
| CN105077427A (en) * | 2014-05-09 | 2015-11-25 | 天津市食品加工工程中心 | Color-protecting processing technology of sulfur-free snow pear juice |
| CN105851946A (en) * | 2016-04-12 | 2016-08-17 | 青岛华红食品有限公司 | Production method of vacuum browning-resistant quick-frozen fruit dices |
| CN108029932A (en) * | 2017-11-15 | 2018-05-15 | 四川福仁缘农业开发有限公司 | Loquat color stabilizer and loquat slurry are prepared and room temperature store method |
| CN108477471A (en) * | 2018-03-19 | 2018-09-04 | 甘肃省农业科学院农产品贮藏加工研究所 | A kind of vegetables are protected green lands crispness retaining agent and its preparation method and application |
| CN108606055A (en) * | 2018-05-07 | 2018-10-02 | 中国农业科学院农产品加工研究所 | The antistaling agent and preservation method of Fresh-cut Apples |
| CN108902663A (en) * | 2018-06-25 | 2018-11-30 | 佛山实瑞先导材料研究院（普通合伙） | A kind of color stabilizer and its color protecting method preparing Vegetable paper |
| CN109077112A (en) * | 2018-07-26 | 2018-12-25 | 天津科技大学 | The multiple fragrant prevent-browning of Cold-stored Apple Fruits protects hard fresh-cut slice processing method |
| CN109077112B (en) * | 2018-07-26 | 2022-02-08 | 天津科技大学 | Processing method of refrigerated apple fresh slices with fragrance, browning prevention and hardness preservation functions |
| CN111363617A (en) * | 2020-04-07 | 2020-07-03 | 广西壮族自治区林业科学研究院 | Method for storing fresh oil tea fruits |
| CN114705773A (en) * | 2022-03-28 | 2022-07-05 | 中国农业科学院果树研究所 | Method for measuring aroma substances in apples by using headspace solid-phase microextraction technology |
| CN114600951A (en) * | 2022-03-29 | 2022-06-10 | 四川丰泰食品科技有限公司 | Sulfur-free biological preservative and application thereof |
| CN114711289A (en) * | 2022-03-29 | 2022-07-08 | 四川丰泰食品科技有限公司 | Non-sulfuration fresh bamboo shoot preservation process |
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Application publication date: 20120919 |