CN103228145A - Dyeing and stabilizing process for kiwi - Google Patents

Dyeing and stabilizing process for kiwi Download PDF

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Publication number
CN103228145A
CN103228145A CN2011800545192A CN201180054519A CN103228145A CN 103228145 A CN103228145 A CN 103228145A CN 2011800545192 A CN2011800545192 A CN 2011800545192A CN 201180054519 A CN201180054519 A CN 201180054519A CN 103228145 A CN103228145 A CN 103228145A
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salt
described method
acid
stabilizing agent
solution
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D·G·伯恩特布里塞尼奥
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ATP Corp
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
    • A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
    • A23B7/154—Organic compounds; Microorganisms; Enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/005—Preserving by heating
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/005—Preserving by heating
    • A23B7/01—Preserving by heating by irradiation or electric treatment
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/04—Freezing; Subsequent thawing; Cooling
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/015—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress or cavitation
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • A23L3/3481—Organic compounds containing oxygen
    • A23L3/3508—Organic compounds containing oxygen containing carboxyl groups

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • General Chemical & Material Sciences (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Nutrition Science (AREA)
  • Health & Medical Sciences (AREA)
  • Microbiology (AREA)
  • Jellies, Jams, And Syrups (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • Coloring (AREA)
  • Storage Of Fruits Or Vegetables (AREA)

Abstract

The present invention discloses a method to stabilize and impart color to cut kiwi, which can be fresh, or optionally IQF treated. This method comprises a plurality of stages including cutting, alkalinization of the fruit pulp, infusion of soluble stabilizing agents by immersion in an alkaline solution of said stabilizing agents to give the necessary firmness and texture integrity, infusion of dyeing agents by immersion in an alkaline color solution, fixation of said color and stabilizing agents in an acidic solution that has been enriched with polyvalent cations and ulterior processes to preserve and extend the shelf life.

Description

The dyeing and the method for stabilizing that are used for Chinese grooseberry
Technical field
The present invention discloses a kind of dyeing of Chinese grooseberry and new method of stabilisation of being used for, its by a series of step and use coloring agent, stabilizing agent and assistant (auxiliaries) with obtain to have stable (non-bleeding) that do not ooze out suitable color, the suitable degree of packing and the organoleptic properties of expectation, therefore the end product that is able to take heat or chemical treatment, illumination and deposits is suitable in the fruit product.
Background technology
When Chinese grooseberry during by canned and pasteurization, losing consumingly of the color and the degree of packing can be taken place under normal condition.Natural chlorophyll magnesium is very unsettled pigment, and it fades when heating fast, and therefore heated fruit can become faint yellow.Described faint yellow carotenoid or the lutein that withstands heat treated that is interpreted as existing.
And, in heat-treatment process, a large amount of degree of packing takes place lose, it mainly can be interpreted as natural fruit, and stable-thickener (vegetables glue) diffuses in the packing syrup.Why now this explained is used immature fruit to prepare canned Chinese grooseberry piece or unusual chankings.When selecting immature fruit to be used to preserve, then given up important quality characteristic such as local flavor and more paid attention to the degree of packing and flesh firmness.
After having studied the technology that the pulpy fruit that is used for Chinese grooseberry and other types carries out painted and stabilisation, we have found that a kind of based on the straightforward procedure that is used to the natural painted Chinese grooseberry for preparing highly stable, consolidation, do not ooze out of using stabilizing agent and natural colorant with natural quality and local flavor.That is to say that we have successfully obtained a kind of withstand heat and or chemical sterilization processing, illumination and deposit and do not lose the highly stable product of color, quality and hardness or local flavor.
Summary of the invention
A) pulp exposes
A.1) aspiration level of maturity that is used for method disclosed by the invention is suitable for directly edible for it has the strongest local flavor attribute.
A.2) recommendation is used for the industrial pretreated conventional method of fruit, as screening, clean, remove stem and leaf etc.
A.3) must and/or cut pulp directly is exposed to painted/coloring agent, stabilizing agent and fixative with Chinese grooseberry peeling.Preferably, the unusual chankings of peeling is used for further processing.
B. alkalization, stabilisation and dyeing
B.1) astoundingly, the inventor determines, can in some way unusual chankings be alkalized, and wherein its many attributes can not be affected as flavour/aroma and quality.Therefore, after peeling and cutting, with unusual chankings alkalization.This alkalization process can take place simultaneously with stabilization process.Can operating weight than for 10:1 and 0.8:1(solution than fruit) between, be preferably between 2:1 and the 1:1, most preferably be the alkalization stabilizing solution of 1.1:1.
B.2) by suitable, can provide alkalization for the basifier of organic or inorganic character.The example of suitable basifier is (but being not limited to): NaOH, potassium hydroxide, calcium carbonate, sodium carbonate, magnesium hydroxide, ammonium hydroxide, acid amides, and their mixture.Preferred basifier is: NaOH, potassium hydroxide and ammonium hydroxide.Preferably, alkalization makes the pH value of pulp between 7-13, and preferably the pH value is 8-11.In the most preferred embodiment, the pH value of pulp is 9.5-10.5.
B.3) astoundingly, the inventor has determined, by the dipping under this alkali condition of some hydrocolloid, even under hot conditions as after pasteurization or the freezing and thaw cycle as in the IQF Chinese grooseberry, also can recover or keep the quality of fruit, and increase or keep their degree of packing and hardness, under acid condition and/or in the presence of polyvalent cation such as calcium, described hydrocolloid forms gel (gelling stabilisation).The example of such gelling stabilizing agent is (but being not limited to): alginic acid and salt thereof (sodium salt, sylvite, ammonium salt and propane diols salt), gellan gum, the reactive pectin (low-ester pectin and amidated pectin) of calcium, carrageenan (ι and κ form) and salt (ammonium salt, sylvite or sodium salt) and carboxymethyl cellulose.Preferably, in described alkalization stabilizing solution, the amount of gelling stabilizing agent is between 0.005% and 5% by weight, between 0.01% and 2%, in the most preferred embodiment, is between 0.02% and 1% more preferably.
B.4) described gelling stabilizing agent can add to increase the degree of packing of fruit with other secondary thickeners, stabilizing agent and/or gelling agent combination.Described two-stage stabilising agent can comprise vegetables, algae and microorganism hydrocolloid, as agar, carrageenan, finished Eucheuma marine alga, arabogalactan, cassia gum, locust bean gum, oat gum, guar gum, bassora gum, Arabic gum, xanthans, karaya, tara gum, ghatti gum, glucomannans, pectin.In addition, complex carbohydrate, as starch, modified starch and modified cellulose polymer, can be used as secondary thickener, stabilizing agent and/or gelling agent as the carboxymethyl cellulose of methylcellulose, ethyl cellulose, hydroxypropyl cellulose, hydroxypropyl methylcellulose, ethylmethylcellulose, carboxymethyl cellulose, sodium carboxymethylcellulose and enzyme hydrolysis.
B.5) astoundingly, the inventor determines, under described alkali condition, chlorophyllous copper complex and randomly curcumin and bixin falls and can be impregnated to pulp, and after the fruit of alkalization and dyeing is exposed to acid condition or is exposed to polyvalent cation (as calcium), the natural green Chinese grooseberry color that can obtain not ooze out.Chlorophyllous copper complex, curcumin and to fall bixin be solvable and stable under alkali condition, but in the presence of acid and/or polyvalent cation (as calcium) precipitation.Preferably, it is between 0.01 and 1 that described dyeing makes the color intensity of alkalization staining solution, preferably between 0.05-0.8.In the most preferred embodiment, the color intensity of alkalization staining solution is 0.1-0.5.Color intensity is defined in the maximum absorbance wavelength (λ of the alkalizing solution (pH〉8) of 1% in the distilled water at colouring agent The max copper chlorophyll=405nm, λ The max curcumin=425nm, λ Bixin falls in max=absorbance under 453nm).
B.6) alkalizing the temperature of stablizing dyeing should be low as far as possible, to avoid the damage to fruit.Preferably, temperature range is between 0 ℃ and 40 ℃, more preferably between 4 ℃ and 25 ℃, and most preferably is between 6 ℃ and 12 ℃.
B.7) length of alkalinization step depends on the maturity of Chinese grooseberry, the temperature of solution and the final color of expectation.Preferably, the time range of exposure is between 20 minutes and 24 hours, is preferably between 1 hour and 8 hours, and most preferably is between 2 hours and 4 hours.
B.8) as long as guaranteeing dyestuff and stabilizing agent dissolves fully, with the interpolation sequence independence of the component (stabilizing agent, dyestuff etc.) of alkaline solution.
C. fixing
C.1) in case basic dyeing technology is finished, just treated unusual chankings must be immersed in the fixed acid solution of some material of the gelation that contain the precipitation that helps soluble dye and stabilizing agent.
The weight ratio of this fixed acid solution that C.2) uses is preferably between 3:1 and the 1:1 as (solution is than fruit) between 10:1 and the 0.8:1, most preferably is 2:1.
C.3) gelling stabilizing agent and the dyestuff that immerses in the fruit during alkalinization step fixed by the acid that is present in the fixed acid solution.Described acid condition makes gel form and dye precipitated.Described acid condition is provided by suitable inorganic and/or organic acid, suitable inorganic and/or organic acid is as hydrochloric acid, sulfuric acid, phosphoric acid, nitric acid, citric acid, fumaric acid, acetate, tartaric acid, malic acid, oxalic acid, tannic acid, benzoic acid, propionic acid, lactic acid, ascorbic acid etc., is preferred below wherein: ascorbic acid, citric acid, lactic acid, malic acid and tartaric acid.Preferably, acidifying makes the pH value of pulp be 2-7, and preferred pH value is 3-5.In the most preferred embodiment, the pH value of pulp is 3-4.
C.4) gelling stabilizing agent and the dyestuff that immerses in the fruit during alkalinization step fixed by polyvalent cation, and described polyvalent cation makes gel form and dye precipitated.The distribution of color of the rheological property of the gel that forms by stabilizing agent and the pigment of precipitation and type, concentration and the employed cationic combination that tone depends on polyvalent cation.Preferably, calcium is used as the polyvalent cation of main gelling/fixedly, because it allows to obtain gel of having gratifying rheological property and having uniform green.Other suitable polyvalent cations are (but being not limited to): aluminium, tin, iron, copper, nickel, zinc or magnesium.Preferably, the salt of polyvalent cation is the salt of forms such as citrate, lactate, malate, propionate, chloride.Most preferably be the lactate of calcium and the chloride of calcium.The desired value of hardness (representing with calcium) is 100-20, between the 000ppm, is preferably 1,000-10, and between the 000ppm and most preferably be 2,000-8 is between the 000ppm.
C.5) temperature of technique for fixing should be low as far as possible, damages to avoid fruit.Preferably, temperature range is between 0 ℃ and 40 ℃, more preferably between 4 ℃ and 25 ℃, and most preferably is between 6 ℃ and 12 ℃.
C.6) preferably, the time range that is exposed to fixed acid solution was preferably between 1 hour and 8 hours between 20 minutes and 24 hours, most preferably was between 2 hours and 4 hours.
C.7) with the interpolation sequence independence of fixed solution component.Can at first add acid, add the cation donor then, or conversely also can, perhaps they also can add simultaneously.Randomly, before immersing stabilizing agent and coloring agent, calcium ion and/or polyvalent cation can be immersed in the unusual chankings.
D. optional auxiliary process
Through the unusual chankings of overstabilization by the canned situation that is used for pasteurization or other sterilization treatment under, may wish to add some additive to improve the storage period and the palatability of the unusual chankings of preserving.These optional additives can immerse in any stage process in process segment, or are present in the packing syrup.Described additive can comprise following every:
D.1) antioxidant for example, but is not limited to: ascorbic acid and salt thereof, arabo-ascorbic acid and salt thereof, Rosmarinus officinalis extract, flavonoids etc.
D.2) flavor enhancement for example, but is not limited to equivalent, artificial flavoring, fruit juice of natural flavouring, natural flavouring etc.
D.3) anticorrisive agent for example, but is not limited to: lactic acid, sorbic acid, propionic acid, formic acid and benzoic acid and their salt (sodium salt, sylvite, calcium salt etc.) and derivative, sulphite (any chemical species) etc.
D.4) acidity regulator for example, but is not limited to: lactic acid, citric acid, malic acid, fumaric acid, tartaric acid, butanedioic acid and ascorbic acid and salt thereof (sodium salt, sylvite, ammonium salt, calcium salt etc.) etc.
D.5) sweetener and seasoning reinforcing agent; for example, but be not limited to: acesulfame potassium, Aspartame, isomeric maltose (isomalt), isomeric maltose keto-alcohol (isomaltitol), asccharin and sodium, potassium and calcium salt, Sucralose, alitame, Suo Matian, glycyrrhizin, neohesperidin dihydrochalcone, steviol glycoside, knob are sweet, lactitol, xylitol, mannitol, glycerine, sucrose, fructose, honey etc.
D.6) curing agent, for example, but be not limited to: the organic or inorganic salt of calcium, magnesium or aluminium, as calcium bisulfite, citric acid one calcium, citric acid dicalcium, calcium citrate (citric acid tricalcium), one-lime phosphate, Dicalcium Phosphate, tricalcium phosphate, calcium chloride, magnesium chloride, magnesium sulfate, aluminum sulfate, aluminum sodium sulfate, calcium gluconae etc.
D.7) dyestuff, for example, but be not limited to: the blue N ° of 1(brilliant blue FCF E133 of synthetic dyestuffs such as FD﹠C), the blue N ° of indigo E132 of 2(of FD﹠C), the green N of FD﹠C ° 3(fast green FCF E143), the yellow N ° of lemon yellow E102 of 5(of FD﹠C), the yellow N ° of 6(sunset yellow FCF of FD﹠C, and natural dye such as chlorophyllous magnesium or copper complex, gardenia blue, Gardenia Yellow, safflower, safflower, riboflavin, bata-carotene, lutein, caramel etc. E102) etc..
E. preserve technology
Several store methods can be used to obtain the acceptable storage period of final products.Optional method is: pasteurization, HIGH PRESSURE TREATMENT, freezing, vacuum, chemistry or infiltration inhibition and radiation or any other prevent the method for microbial spoilage.Most preferred method is pasteurization and high pressure pasteurization or HIGH PRESSURE TREATMENT (HPP).
The specific embodiment
V. embodiment
Explain the present invention in the following embodiments in further detail.But the present invention is not subjected to the restriction of these embodiment.
Embodiment 1. disclosed methods
Use the Chinese grooseberry of local flavor Standard Selection ten (10) kg maturations, then with its peeling and be cut into the wide circle of about 5mm.
According to following table preparation alkalization staining solution.
Table 1. alkalization stablizing staining solution
Table 1
Composition Quality (gram)
Soft water 10,478.00
Low-ester pectin 20.00
Copper chlorophyll 90% 2.00
Ammonium hydroxide 500.00
Staining solution is stablized in described alkalization to be cooled to and to be lower than 12 ℃ temperature.
With unusual chankings with weight ratio 1.1:1(solution than fruit) be immersed in described alkalization and stablize in the staining solution, and placed therein 3 hours.
According to following table preparation fixed acid solution.
Table 2. fixed acid solution
Table 2
Composition Quality (gram)
Soft water 18,800.00
Ascorbic acid 200.00
Calcium lactate 1,000.00
In case alkalization process finishes, just with unusual chankings with weight ratio 2:1(solution than fruit) be immersed in the fixed acid solution, kept 3 hours being lower than under 12 ℃ the temperature.
Then unusual chankings is washed with clear water, and according to table 3 preparation packing syrup.
Table 3. packaging solution
Table 3
Composition Quality (gram)
Soft water 15,000.00
Sucrose 5,000.00
With fruit with weight ratio 2:1(solution than fruit) immerse and to contain in the suitable containers of packing syrup.
Fruit in the packing syrup was carried out pasteurization 10 minutes in 95 ℃.
After making described solution cooling, the organoleptic attribute of unusual chankings is estimated.Color is vivid, even, closely similar with Natural color; Enough degree of packing and quality are arranged, and similar to mature fruit, and local flavor curve (flavor profile) meets prospective quality.
Embodiment 2. check experiments: untreated Chinese grooseberry thin slice
With untreated Chinese grooseberry parameter in contrast.
The description of sensory test
The degree of packing:, use the 11.3mm diameter plunger to measure with fruit pressure tester (being also referred to as penetrameter).
Quality: quality is tested by expert group, and quality scale is 1-5, and 5 expressions are more similar with the quality of fresh mature fruit, and 1 expression is dissmilarity relatively.
Color: use Hunter Lab Instrument measuring color.
Local flavor and fragrance: local flavor and fragrance are tested by expert group, and quality scale is 1-5, and 5 expressions are more similar with the local flavor curve of fresh mature fruit, and 1 expression is dissmilarity relatively.
Ooze out: the square cuvette by using 1cm, the direct absorbance of measuring syrup with Shimadzu Mini UV1240 spectrophotometer under the 520nm wavelength are measured.
The comparative result of sensory test is shown in following table.
Table 4. carries out the sensory results before the pasteurization: the comparison of above-mentioned disclosed method and untreated unusual chankings
Table 4
Figure BDA00003179220600081
Table 5. carries out the sensory results behind the pasteurization: the comparison of above-mentioned disclosed method and untreated unusual chankings
Table 5
Figure BDA00003179220600082
Though particular of the present invention is shown and described, under the situation that does not break away from the spirit and scope of the present invention, can carry out multiple other variations and modification to it, this it will be apparent to those skilled in the art that.Therefore claims are intended to contain within the scope of the present invention all these variations and modification.

Claims (9)

1. one kind is used for Chinese grooseberry is dyeed and method of stabilizing, and it comprises step:
A) alkalization of Qu Pi unusual chankings,
B) by immersing described stabilizing agent in the alkaline solution that is immersed in stabilizing agent,
C) by immersing described coloring agent in the alkaline solution that is immersed in coloring agent,
D) in the acid solution that is enriched with calcium ion and/or other polyvalent cations, fix described stabilizing agent and coloring agent,
E) subsequent treatment of preserving and prolonging storage period.
2. the described method of claim 1, wherein, described Chinese grooseberry is selected from fresh, freezing or IQF fruit.
3. the described method of claim 1, wherein, described stabilizing agent is selected from the group of being made up of alginic acid and salt (sodium salt, sylvite, ammonium salt and propane diols salt) thereof, gellan gum, the reactive pectin (low-ester pectin and amidated pectin) of calcium, carrageenan (ι and κ form) and salt (ammonium salt, sylvite or sodium salt) thereof and carboxymethyl cellulose and their mixture.
4. the described method of claim 1, wherein, described coloring agent is selected from by chlorophyllous copper complex, curcumin and falls the group that bixin is formed.
5. the described method of claim 1, wherein, the pH value level of step (a), step (b) and step (c) is about 7-13.
6. the described method of claim 1, wherein, the pH value level of step (d) is about 2-7.
7. the described method of claim 1, wherein, described other polyvalent cations are selected from the group of being made up of aluminium, tin, iron, copper, nickel, zinc or magnesium.
8. the described method of claim 1 wherein, immerses described calcium ion and/or other polyvalent cations in the unusual chankings before in step (b).
9. the described method of claim 1, wherein, described preservation and the subsequent treatment that prolongs storage period comprise pasteurization, ultra high pressure treatment, freezing, vacuum, chemistry or infiltration inhibition and radiation.
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US3472662A (en) * 1966-03-02 1969-10-14 Duda & Sons Fruit preservation process
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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3472662A (en) * 1966-03-02 1969-10-14 Duda & Sons Fruit preservation process
GB1118730A (en) * 1966-07-17 1968-07-03 Alginate Ind Ltd Improvements in or relating to meat products
EP0266141A2 (en) * 1986-10-28 1988-05-04 Massey University Texture stable food product
US5202140A (en) * 1988-03-22 1993-04-13 Her Majesty The Queen In Right Of New Zealand For Department Of Scientific And Industrial Research, Division Of Horticulture And Processing Stabilizing color in kiwi fruit and product
US5164212A (en) * 1991-08-23 1992-11-17 Del Monte Corporation Method for coloring fruits and vegetables with anthraquinones and product
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MX2013004456A (en) 2013-06-28
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AU2011319658A1 (en) 2013-05-23
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