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
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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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