Color fixative for apple or apple product as well as preparation method and application thereof

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 [0001] The invention relates to a food additive and its preparation method and application, in particular to a color-protecting agent for apples or apple products, its preparation method and application. Background technique [0002] Apple fruit is rich in substances such as tannins, and during apple processing, the dynamic balance between phenolic compounds and quinone compounds in intact cells is disrupted, due to the intrusion of oxygen in the air and the catalysis of polyphenol oxidase in the original apple Polyphenols are oxidized to o-quinones, and then undergo secondary hydroxylation under the action of phenol hydroxylase to generate trihydroxyl compounds. O-quinones have strong oxidation ability and can oxidize trihydroxyl compounds to hydroxyquinones , Hydroxyquinone is further polymerized and turns from red to brown, and finally into dark brown melanin. At present, chemical agents such as sulfurous acid and its salts are the most commonly used to c...

AI Technical Summary

Problems solved by technology

At present, chemical agents such as sulfurous acid and its salts are the most commonly used to control apple browning. Due to the existence of toxic residues and the pollution of processing wastewater to the environment, the use of fresh-cut apples has been banned by the US FDA. The agent is mainly the apple browning inhibitor (the main component is Vitamin C) produced by the American Mantrose-Haeuser company, which is widely used in the United States, the Netherlands and other countries. It is mainly used for the browning control of fresh-cut apples such as apples, but it is expensive, so , looking for hygienic, safe and effective browning control methods has been increasingly valued by people, and it has become an inevitable demand to develop new color-protecting agents with good color-protecting effect, high safety, economical and practical to replace sulfur-containing color-protecting agents

[0003] Chinese journal "Chinese Animal Production and Foodstuff" 2000, No. 1, No. 1, 15th to 16th pages entitled "Different color-protecting agents inhibit the browning effect of fresh-cut lotus root slices "Comparison"; Journal of Agricultural Engineering, No. 1, 2005, pages 155-158 published "Research on Sulfur-Free Color Protection and Processing Technology of Candied Ginger Slices"; "Food and Machinery", 2006, No. 3, pages 90-93 "Research on anti-browning of fresh-cut apples", "Food Industry Science and Technology" 2nd issue 2001, pages 50-51 published "Research on non-sulfur color protection technology of dehydrated apples". These articles mainly introduce L-cysteine , Zinc Chloride, Zinc Acetate, Ascorbic Acid and other color-protecting agents are used alone or in combination. Although L-cysteine ​​has a color-protecting effect, it is expensive and the product has a peculiar smell after color-protecting treatment, so it cannot be popularized in industrial production. , the color protection effect of ascorbic acid is only recorded in the data, but through our detailed experiments, we found that the color protection effect is very poor. Adding ascorbic acid to dehydrated apple slices actually promotes browning, while adding zinc chloride and zinc acetate to apples tastes better. Poor, not suitable for use in apples and apple products