Color fixative for cherries

A technology for color protection agent and cherries, which is applied in the field of food processing, can solve the problems of short maturity period of cherries, poor appearance of products, easy falling off of color and luster, etc., so as to prolong the shelf life, reduce the pollution of fungi, and prolong the shelf life. Effect

Inactive Publication Date: 2016-05-25
GUANGDE YUANYE FRUIT GROWING FAMILY FARM
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

As cherries have a short maturity period and are difficult to preserve, they are a seasonal fruit, leading to the concentration of cherries on the market. If they cannot be consumed by the market, resources w

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0011] A color-protecting agent for cherries, made from the following dosage and components: 500mL deionized water, 10g corn peptide, 5g sodium sulfite, 20g curcumin, 10g proanthocyanidin, 15mL white wine, 15g soybean lecithin, 5g citric acid, Sodium erythorbate 5g, sucrose 10g, red wine 20mL, iodized salt 15g, sheep placenta 10g.

[0012] During use, when the cherries are blanched, the above-mentioned color-protecting agent is added to the scalding water, the consumption of the color-protecting agent is 0.25% of the blanching water consumption, and the blanching time is shortened to 6 minutes, still It can maintain the good appearance and flavor of the product, and also play a bactericidal effect.

Embodiment 2

[0014] A color-protecting agent for cherries, made from the following dosage and components: 600mL of deionized water, 12g of corn peptide, 6g of sodium sulfite, 22g of curcumin, 12g of proanthocyanidin, 16mL of white wine, 16g of soybean lecithin, 6g of citric acid, Sodium erythorbate 6g, sucrose 12g, red wine 22mL, iodized salt 16g, sheep placenta 12g.

[0015] During use, when the cherries are blanched, the above-mentioned color-protecting agent is added to the scalding water, the consumption of the color-protecting agent is 0.25% of the blanching water consumption, and the blanching time is shortened to 6 minutes, still It can maintain the good appearance and flavor of the product, and also play a bactericidal effect.

Embodiment 3

[0017] A color-protecting agent for cherries, made from the following dosage and components: 400mL deionized water, 8g corn peptide, 4g sodium sulfite, 18g curcumin, 8g proanthocyanidin, 14mL white wine, 14g soybean lecithin, 4g citric acid, Sodium erythorbate 4g, sucrose 8g, red wine 18mL, iodized salt 14g, sheep placenta 8g.

[0018] The optimal dosage of each component is: deionized water 500mL, corn peptide 10g, sodium sulfite 5g, curcumin 20g, proanthocyanidin 10g, white wine 15mL, soybean lecithin 15g, citric acid 5g, sodium erythorbate 5g, sucrose 10g, red wine 20mL , iodized salt 15g, sheep placenta 10g.

[0019] During use, when the cherries are blanched, the above-mentioned color-protecting agent is added to the scalding water, the consumption of the color-protecting agent is 0.25% of the blanching water consumption, and the blanching time is shortened to 6 minutes, still It can maintain the good appearance and flavor of the product, and also play a bactericidal eff...

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PUM

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Abstract

The invention discloses color fixative for cherries. The color fixative comprises 400-600 mL of deionized water, 8-12 g of corn peptides, 4-6 g of sodium sulfite, 18-22 g of curcumin, 8-12 g of procyanidine, 14-16 mL of baijiu, 14-16 g of soybean lecithin, 4-6 g of citric acid, 4-6 g of sodium erythorbate, 8-12 g of sucrose, 18-22 mL of red wine, 14-16 g of iodine salt and 8-12 g of sheet placenta extract. The color fixative has the advantages that the color fixative is applicable to key production processes and technologies for processing dried cherry products during factory large-scale production, the consistency of the quality of the products can be improved, the shelf lives and the storage lives of the products can be prolonged, requirements on perennial supply can be met, the color fixative brings convenience for eating the dried cherry products, fungus contamination during original processing processes can be reduced, the guarantee periods can be prolonged, influence on flavor, textures and the like of the products due to high-temperature sterilization can be reduced, and the color fixative is beneficial to safe industrial production of the packaged cherry products.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a color-protecting agent for cherries. Background technique [0002] Cherry, also known as cherry, Jingtao, etc., is the fruit of perennial deciduous trees of the genus Prunus in the Rosaceae family. The cherry is dark red, the fruit is huge, firm and juicy, sweet in the mouth, the flesh is delicate, the color is clear, the juice is colorless, the mouth is fragrant and delicious, sweet and tender. According to the determination, every 100 grams contains 83 grams of water, 1.4 grams of protein, 0.3 grams of fat, 8 grams of sugar, 14.4 grams of carbohydrates, 66 kilocalories of calories, 0.4 grams of crude fiber, 0.5 grams of ash, 18 mg of calcium, 18 mg of phosphorus, and iron. 5.9 mg, 0.15 mg of carotene, 0.04 mg of thiamine, 0.08 mg of riboflavin, 0.4 mg of nicotinic acid, 3 mg of ascorbic acid, 258 mg of potassium, 0.7 mg of sodium, 10.6 mg of magnesium, and rich in vi...

Claims

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Application Information

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IPC IPC(8): A23L5/41A23L19/00
CPCA23V2002/00A23V2200/048
Inventor 田庆
Owner GUANGDE YUANYE FRUIT GROWING FAMILY FARM
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