Making process of cherries free of color contamination

A technology for making cherries, which is applied in the field of non-cross-color cherry production technology, can solve the problems of affecting the color quality of canned mixed fruits and weakening market competitiveness, and achieve the effect of improving color effects, enhancing market competitiveness, and preventing cross-color

Inactive Publication Date: 2009-06-03
DONGGUAN HONGXING FOODS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, the cross-color phenomenon that always exists in the existing canned mixed fruits has always been a difficult problem that people in the industry can't overcome.
After research, it was found that the main problem of cross-coloring in canned fruit is the cherry fruit. When dyed cherries (cherries) are used in canned fruit, it is easy to stain the sugar water within one or two months. It turns red and dyes other miscellaneous fruits near it, thereby causing cross-color phenomenon, which seriously affects the color quality of canned miscellaneous fruits and weakens its market competitiveness

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Embodiment one, choose the cherry that self has better hardness, the step that it makes not cross color cherry is as follows:

[0018] The first step: desulfurization treatment: take out the cherries from the storage solution, soak them in clean water for 24 hours, and change the water every 3 hours to remove the sulfur dioxide brought by the cherries from the storage solution.

[0019] The second step: dyeing, place the aforementioned cherries in a solution containing 0.015% erythrosin and 0.6% sodium bicarbonate and dye for 18 hours.

[0020] The third step, cleaning, soak the dyed cherries in clear water for 12 hours to wash away the floating color and the alkali solution in the fruit;

[0021] The fourth step: color fixing treatment, immersing the cleaned cherries in a solution containing 0.01% egg white protein, 0.02% ethylenediaminetetraacetic acid (EDTA) and 1.0% citric acid for 8 days. During the color fixation process, citric acid and ethylenediaminetetraaceti...

Embodiment 2

[0024] Embodiment two, choose softer cherries, the step of its making not cross-colored cherries is as follows:

[0025] The first step: desulfurization treatment: take out the cherries from the storage solution, soak them in clean water for 24 hours, and change the water every 3 hours to remove the sulfur dioxide brought by the cherries from the storage solution.

[0026] The second step: calcification treatment, immerse the desulfurized cherries with a solution containing 0.06% calcium hydroxide for 12 hours to harden the soft cherries and infiltrate calcium into the cherries.

[0027] The third step: cleaning, cleaning the calcified cherries with water for 12 hours.

[0028] The fourth step: dyeing, place the aforementioned cherries in a solution containing 0.02% erythrosin and 0.6% sodium bicarbonate for 18 hours.

[0029] The fifth step: color fixing treatment, immersing the cleaned cherries in a solution containing 0.05% egg white protein, 0.05% ethylenediaminetetraacet...

Embodiment 3

[0033] Embodiment three, choose softer cherries, the step of its making not cross-colored cherries is as follows:

[0034] The first step: desulfurization treatment: take out the cherries from the storage solution, soak them in clean water for 24 hours, and change the water every 3 hours to remove the sulfur dioxide brought by the cherries from the storage solution.

[0035] The second step: calcification treatment, immerse the desulfurized cherries with a solution containing 0.06% calcium hydroxide for 12 hours to harden the soft cherries and infiltrate calcium into the cherries.

[0036] The third step: cleaning, cleaning the calcified cherries with water for 12 hours.

[0037] The fourth step: dyeing, place the aforementioned cherries in a solution containing 0.018% erythrosin and 0.6% sodium bicarbonate for 18 hours.

[0038] The fifth step: color fixing treatment, immersing the cleaned cherries in a solution containing 0.04% egg white protein, 0.025% ethylenediaminetetra...

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PUM

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Abstract

The invention relates to a making process of cherries free of color contamination. The making process comprises the following steps: (1) desulfurization treatment: soaking the cherries in clean water; (2) dyeing: putting the cherries into solution containing 0.015-0.02% erythrosine and 0.6% sodium bicarbonate for dyeing for 18h; (3) cleaning: soaking the dyed cherries in the clean water for 12h; (4) color fixing: soaking the cleaned cherries in solution containing 0.04% egg white protein, 0.025% ethylenediaminetetraacetic acid (EDTA) and 1.0% citric acid for 3-5 days; and (5) calcification: soaking the cherries in solution containing 0.06% calcium hydroxide for 12-24h. The steps of the making process ensure that the cherries are easily and evenly dyed, cause a pigment to be better preserved inside the cherries, ensure that a sugar solution can not be dyed when the cherries are applied to a fruit cocktail can and avoid the color contamination between the dyed cherries and other fruit cocktail.

Description

technical field [0001] The invention relates to the technology in the field of canned fruit food production, in particular to a non-cross-color cherries production process which can prevent the cherries used in canned mixed fruits from cross-coloring. Background technique [0002] Canned fruits include canned pineapples, canned yellow peaches, canned oranges, canned cherries, canned baby corn, canned lychees and canned mixed fruits, etc. There are too many to list. In recent years, the canned mixed fruit among them has been more and more popular by virtue of its advantages of learning from others' strong points and having a variety of fruit flavors at the same time. [0003] Yet the cross-color phenomenon that exists all the time in the existing canned mixed fruit has been a hard problem that people in the industry can't overcome. After research, it was found that the main problem of cross-coloring in canned fruit is the cherry fruit. When dyed cherries (cherries) are used ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/212A23L1/015A23L1/275A23L1/272A23L5/47
Inventor 徐伟鸿
Owner DONGGUAN HONGXING FOODS
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