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Composite color protecting agent and production process for canned solid pack apple

A production process and color-protecting agent technology, applied in the field of canned food processing, can solve the problems of easy discoloration of apples, achieve consistent color and inhibit enzymatic browning

Inactive Publication Date: 2014-09-24
SICHUAN HUIQUAN CANNED FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In order to solve the problem that apples are easy to change color during processing, the present invention provides a composite color-protecting agent for dry-packed canned apples and a canned production process.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] A composite color-protecting agent for dry-packed canned apples, consisting of the following components in mass fraction:

[0036] Citric acid 1%

[0037] D-erythorbic acid 0.2%

[0038] Calcium chloride 0.1%

[0039] Phytic acid 0.01%

[0040] The balance is water.

Embodiment 2

[0042] A composite color-protecting agent for dry-packed canned apples, consisting of the following components in mass fraction:

[0043] Citric acid 3%

[0044] D-erythorbic acid 0.5%

[0045] Calcium chloride 0.3%

[0046] Phytic acid 0.02%

[0047] The balance is water.

Embodiment 3

[0049] A composite color-protecting agent for dry-packed canned apples, consisting of the following components in mass fraction:

[0050] Citric Acid 1.5%

[0051] D-erythorbic acid 0.3%

[0052] Calcium chloride 0.15%

[0053] Phytic acid 0.01%

[0054] The balance is water.

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PUM

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Abstract

The invention discloses a composite color protecting agent and a production process for canned solid pack apple in order to solve the problem of easy color change in an apple processing process. The composite color protecting agent comprises the following components by weight percent: 1%-3% of citric acid, 0.2%-0.5% of D-erythorbic acid, 0.1%-0.3% of calcium chloride, 0.01%-0.02% of phytic acid and the balance of water. According to the production process, the composite color protecting agent is added in reduced pressure pre-vacuum treatment, the advantages of various single color protecting agents are integrated, and the enzymatic browning is inhibited to the maximum extent, so that the canned solid pack apple is light yellow in appearance, uniform in color and free of browning.

Description

technical field [0001] The invention belongs to the technical field of canned food processing, and in particular relates to a composite color-protecting agent for dry-packed canned apples and a production process for the canned food. Background technique [0002] Canned fruits and vegetables in dry packaging are green foods with great development potential in domestic and foreign markets in recent years. Because of their original flavor and reproducible quality characteristics in the processing technology, they are popular among consumers. Preventing product browning is a difficult point in the processing technology of dry-packed canned apples. The traditional method is to use sulfite solution to protect the color, which is prone to excessive residual sulfur in the product, especially for export cans, it is difficult to pass the "green technical barriers" set by developed countries ". Therefore, it has become very urgent to find a new type of safe and efficient color-protec...

Claims

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Application Information

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IPC IPC(8): A23B7/154A23B7/157
Inventor 罗小东
Owner SICHUAN HUIQUAN CANNED FOOD
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