CN102987520A - Sulfur-free composite color fixative for preserved ginger - Google Patents
Sulfur-free composite color fixative for preserved ginger Download PDFInfo
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- CN102987520A CN102987520A CN2012104920723A CN201210492072A CN102987520A CN 102987520 A CN102987520 A CN 102987520A CN 2012104920723 A CN2012104920723 A CN 2012104920723A CN 201210492072 A CN201210492072 A CN 201210492072A CN 102987520 A CN102987520 A CN 102987520A
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
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- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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Abstract
The invention relates to a sulfur-free composite color fixative for preserved ginger. The sulfur-free composite color fixative consists of 0.5-0.9% of citric acid, 0.1-0.3% of phytic acid, 0.5-2.5% of sodium chloride, 0.3-0.7% of ascorbic acid and the balance of water, wherein the total percentage of each composition is 100. Cleaned and shaped ginger sprouts are soaked in the composite color fixative and then taken out for blanching; then the product is boiled with sugar till a required sugar content is obtained; and then the finished product preserved ginger is obtained after the product is penetrated with sugar at the room temperature, dried and packaged. The color value L* of the preserved ginger is measured through sensory index evaluation and via a colorimeter; the color-protecting effect of the sulfur-free composite color fixative is equivalent to that of sodium hydrogen sulfite and can protect the color of preserved ginger instead of sodium hydrogen sulfite.
Description
(1) technical field
The present invention relates to a kind of ginger dried meat without the sulphur composite color fixative, belong to light industry, food processing field.
(2) background technology
Candied fruit is take various fruit, vegetables as raw material, carry out pickled or boiling with sugar, honey etc. after, through super-dry or non-drying, have certain form, sparkling and crystal-clear, full, tool gloss, a translucent tack-free class sugar prod.
During preserved fruit was produced at present, the main look means of protecting were to utilize the sulfur-containing compound sulphuring or soak sulphur.The most frequently used colour protecting liquid is sulphite, and this is the conventional method that suppresses enzymatic browning, and it not only can suppress the vigor of PPO, also can with the intermediate product effect, stop the generation of coloring matter, can be reduced to coloured quinones colourless material simultaneously.Although sulphite is very effective aspect the control brown stain, the use of Sulfates is restricted, when finished product is tested, and must check SO
2Residual quantity, therefore through the raw material of vulcanizing treatment, in candy front fully desulfurization, to prevent S0 in the goods
2Exceed standard.Nineteen eighty-two, FDA confirms that sulphite is GRAS level additive, although the sulfurous acid compounds does not have teratogenesis, carcinogenic danger, find in the application afterwards, it to some responsive consumers particularly the asthma patient injury is arranged.1986, U.S. FDA provided against the fruits and vegetables that gives birth to and has used sulphite, cancels again it after 2 years and is being rich in VB
1Meat and food on the GRAS qualification used.The adverse health reaction that the increase of security regulations and sulphite cause becomes certainty so that seek a kind of substitute of safely and effectively sulphite.Therefore, the non-sulphur anti-browning agent in the current searching food industry is an active research field.
With regard to the development of difference inhibition method, in the following period of time in future, chemical inhibitor or prevailing measure, particularly for fruit and vegetable food, so, seek the direction that the sulphite substitute will be studied beyond doubt from now on.Ascorbic acid, phytic acid and citric acid all are acid colour protecting liquids, immersion environment and product pH value to fruits and vegetables have material impact, and the pH value is the important factor that affects polyphenol oxidase activity, add ascorbic acid, phytic acid and the citric acid of variable concentrations, can suppress oxidase active, make the enzymatic oxidation habituation, delayed the generation of brown stain, thereby show certain look ability of protecting.Sodium chloride can be driven away the oxygen in the aqueous solution under finite concentration, make the phenols substrate be difficult to contact with oxygen.Without the sulfur to protecting color agent, not only can regulate the product taste, and it is useful to health with these material configuration ginger dried meat, especially phytic acid is a kind ofly naturally to be present in the plant tissue and to hold facile compound, has certain medical health effect.This paper has investigated ascorbic acid, sodium chloride, phytic acid, citric acid compound use to the effect that the ginger dried meat protects look for the phenomenon that enzymatic browning easily occurs in the ginger dried meat processing, develops a kind ofly without sulphur composite color fixative prescription, protects look to substitute sulphite.
(3) summary of the invention
The objective of the invention is to research and develop in a kind of ginger dried meat production process and to substitute sulphite and protect the novel without sulphur composite color fixative prescription of look.
The present invention is added to the water citric acid, ascorbic acid, phytic acid, sodium chloride to be mixed with composite color fixative, cleaning, orthopedic ginger bud are put into this composite color fixative soak the rear blanching of taking out, then candy sugar content to requiring is carried out drying, packed products after oozing at normal temperatures sugar.
A kind of ginger dried meat is without the sulphur composite color fixative, contain the ginger dried meat without the citric acid of sulphur composite color fixative cumulative volume 0.5%～0.9%, 0.1%～0.3% phytic acid, 0.5%～2.5% sodium chloride and 0.3%～0.7% ascorbic acid, all the other are water, and each component percentages sum is 100; That utilizes that the present invention prepares replaces sodium hydrogensulfite without the sulphur composite color fixative, protect look according to ginger dried meat processing technology, the ginger dried meat that obtains is estimated and color difference meter mensuration color and luster by the organoleptic indicator, protect chromatic effect and sodium hydrogensulfite is suitable, can replace sodium hydrogensulfite to carry out the ginger dried meat and protect look.
Estimate and measure ginger dried meat lustre index L* value by the organoleptic indicator, the composite color fixative that confirms this prescription can replace sodium hydrogensulfite to carry out the ginger dried meat protecting look.
(4) description of drawings
Fig. 1 ginger dried meat protects the look flow process
1 is citric acid among Fig. 1, the 2nd, and phytic acid, the 3rd, sodium chloride, the 4th, ascorbic acid, the 5th, water, the 6th, composite color fixative, the 7th, the ginger bud, the 8th, clean, the 9th, shaping, the 10th, soak, the 11st, blanching, the 12nd, the sugar system, the 13rd, ooze sugar, the 14th, dry, the 15th, packing, the 16th, ginger dried meat.
(5) specific embodiment
According to the composite color fixative prescription, take by weighing the citric acid (1) of compound colour protecting liquid cumulative volume 0.5%～0.9%, 0.1%～0.3% phytic acid (2), 0.5%～2.5% sodium chloride (3), 0.3%～0.7% ascorbic acid (4) adds in the entry (5), is configured to composite color fixative (6).Get ginger bud (7), through cleaning (8), shaping (9), put into the composite color fixative immersion and protected look in (10) 15～20 minutes; Take out, blanching is (11) 5～10 minutes under 80～100 ℃ of conditions; Under 100 ℃, in liquid glucose, carry out again sugar system (12), make sugar concentration rise to 45%～50% from 25%～35% and stop; Then oozed sugar under the room temperature condition (13) 20～24 hours; Pull out, place 60～65 ℃ baking oven dry (14) extremely surperficial without till the liquid glucose; Pass through again a series of packings (15), can obtain finished product ginger dried meat (16).
Use this and compare without the ginger dried meat that sulphur composite color fixative and sodium hydrogensulfite with color stabilizer 0.3% commonly used in the preserved fruit obtain, sensory evaluation is protected the ginger dried meat that look obtains except color and luster slightly is lower than sodium hydrogensulfite, and structural state, flavour, smell etc. all are higher than the latter; It is 46.85 that color difference meter detects lustre index L* value, protects look L* value (47.29) without significant difference with sodium hydrogensulfite; Illustrate that this protects chromatic effect without the sulphur composite color fixative and is not less than sodium hydrogensulfite, can replace it to carry out the ginger dried meat and protect look.
This more safely and effectively composite color fixative is that a kind of application is strong, applied range without the sulphur composite color fixative, good industrialization and market prospects are arranged.
Claims (1)
1. a ginger dried meat is without the sulphur composite color fixative, it is characterized in that containing the ginger dried meat without the citric acid of sulphur composite color fixative cumulative volume 0.5%～0.9%, 0.1%～0.3% phytic acid, 0.5%～2.5% sodium chloride and 0.3%～0.7% ascorbic acid, all the other are water, and each component percentages sum is 100.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN2012104920723A CN102987520A (en) | 2012-11-28 | 2012-11-28 | Sulfur-free composite color fixative for preserved ginger |
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| Application Number | Priority Date | Filing Date | Title |
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| CN2012104920723A CN102987520A (en) | 2012-11-28 | 2012-11-28 | Sulfur-free composite color fixative for preserved ginger |
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| CN102987520A true CN102987520A (en) | 2013-03-27 |
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Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103371357A (en) * | 2013-06-20 | 2013-10-30 | 句容市红掌食品有限公司 | Color former used for pickling fowl delicatessen and application of color former |
| CN103503980A (en) * | 2013-09-22 | 2014-01-15 | 山东星火科学技术研究院 | Apple antibrowning agent |
| CN103598572A (en) * | 2013-09-12 | 2014-02-26 | 云南瑞宝生物科技有限公司 | Gardenia yellow pigment color fixative and food dyeing method |
| CN103704323A (en) * | 2013-12-27 | 2014-04-09 | 西藏大学农牧学院 | Room-temperature storage method for Tibet amygdalus mira koehne original fruits for producing preserved fruit foods |
| CN104054812A (en) * | 2014-06-04 | 2014-09-24 | 四川省汇泉罐头食品有限公司 | Sulfur-free color fixative applied to canned litchi in syrup and production process of sulfur-free color fixative |
| CN104304626A (en) * | 2014-11-04 | 2015-01-28 | 吉林大学 | Method of preparing dehydrated ginger candy |
| CN104855665A (en) * | 2015-06-11 | 2015-08-26 | 山东农业大学 | Preparation method of low-sugar preserved ginger |
| CN104886329A (en) * | 2015-06-11 | 2015-09-09 | 山东农业大学 | An ultrasonic sugar infiltration method for candied ginger with low carbohydrates |
| CN105918774A (en) * | 2016-04-29 | 2016-09-07 | 清流县冠裕食品有限公司 | Special color protection formula for bamboo shoot foodstuff |
| CN111802604A (en) * | 2020-07-10 | 2020-10-23 | 漳州福友食品有限公司 | Freeze-dried sandwich banana rich in vitamin A and preparation method thereof |
| CN114009569A (en) * | 2021-10-21 | 2022-02-08 | 良品铺子营养食品有限责任公司 | Sulfur-free and sucrose-free prebiotic dried fruits and preparation method thereof |
-
2012
- 2012-11-28 CN CN2012104920723A patent/CN102987520A/en active Pending
Non-Patent Citations (1)
| Title |
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| 綦菁华等: "《板栗熟粉加工关键操作及其功能特性研究》", 《中国粮油学报》 * |
Cited By (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103371357A (en) * | 2013-06-20 | 2013-10-30 | 句容市红掌食品有限公司 | Color former used for pickling fowl delicatessen and application of color former |
| CN103371357B (en) * | 2013-06-20 | 2015-05-20 | 句容市红掌食品有限公司 | Color former used for pickling fowl delicatessen and application of color former |
| CN103598572A (en) * | 2013-09-12 | 2014-02-26 | 云南瑞宝生物科技有限公司 | Gardenia yellow pigment color fixative and food dyeing method |
| CN103598572B (en) * | 2013-09-12 | 2015-04-29 | 云南瑞宝生物科技有限公司 | Gardenia yellow pigment color fixative and food dyeing method |
| CN103503980A (en) * | 2013-09-22 | 2014-01-15 | 山东星火科学技术研究院 | Apple antibrowning agent |
| CN103704323B (en) * | 2013-12-27 | 2015-03-25 | 西藏大学农牧学院 | Room-temperature storage method for Tibet amygdalus mira koehne original fruits for producing preserved fruit foods |
| CN103704323A (en) * | 2013-12-27 | 2014-04-09 | 西藏大学农牧学院 | Room-temperature storage method for Tibet amygdalus mira koehne original fruits for producing preserved fruit foods |
| CN104054812A (en) * | 2014-06-04 | 2014-09-24 | 四川省汇泉罐头食品有限公司 | Sulfur-free color fixative applied to canned litchi in syrup and production process of sulfur-free color fixative |
| CN104304626A (en) * | 2014-11-04 | 2015-01-28 | 吉林大学 | Method of preparing dehydrated ginger candy |
| CN104855665A (en) * | 2015-06-11 | 2015-08-26 | 山东农业大学 | Preparation method of low-sugar preserved ginger |
| CN104886329A (en) * | 2015-06-11 | 2015-09-09 | 山东农业大学 | An ultrasonic sugar infiltration method for candied ginger with low carbohydrates |
| CN105918774A (en) * | 2016-04-29 | 2016-09-07 | 清流县冠裕食品有限公司 | Special color protection formula for bamboo shoot foodstuff |
| CN111802604A (en) * | 2020-07-10 | 2020-10-23 | 漳州福友食品有限公司 | Freeze-dried sandwich banana rich in vitamin A and preparation method thereof |
| CN114009569A (en) * | 2021-10-21 | 2022-02-08 | 良品铺子营养食品有限责任公司 | Sulfur-free and sucrose-free prebiotic dried fruits and preparation method thereof |
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Application publication date: 20130327 |