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Method for removing sulfur from food containing residual sulphur dioxide

A sulfur dioxide and food technology, applied in food preparation, food science, application, etc., can solve problems such as the impact on the export market, achieve the effects of extending the shelf life, reducing the residual sulfur dioxide content, and expanding sales and consumer demand

Inactive Publication Date: 2004-06-09
福建超大现代农业集团有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The dried sweet potato with red heart produced in Liancheng, Fujian has a production history of hundreds of years. It is one of the eight famous dried sweet potatoes in western Fujian. problem, the export market is affected

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] Example 1: The dried sweet potato food containing residual sulfur dioxide was immersed in an aqueous solution containing 10% ethanol and 3% glycerol, and the hydrogen peroxide stabilizer citric acid and sodium citrate, citric acid and its sodium were added to the aqueous solution. The amount of salt added is 0.1% of the weight of the aqueous solution, and the oxidative desulfurization treatment is carried out with hydrogen peroxide, and the oxidative desulfurization treatment time is controlled within 5 to 20 minutes; then drained, and then dehydrated by microwave. After such treatment, the residual sulfur dioxide content in the food can be controlled to be less than or equal to 30 mg / kg, and the product shelf life can reach more than 8 months.

Embodiment 2

[0015] Embodiment 2: soak dehydrated white fungus or dehydrated mushroom edible fungus food in an aqueous solution containing 10% ethanol and 3% glycerol, add hydrogen peroxide stabilizer citric acid and sodium citrate, citric acid and its The addition amount of sodium salt is 0.1% of the weight of the aqueous solution; the oxidative desulfurization treatment is carried out with hydrogen peroxide, and ozone is added to the aqueous hydrogen peroxide solution, and the ozone content is 0.1 mg to 10 mg per liter. To generate free radicals with greater oxidative energy, the dehydrated white fungus or dehydrated mushroom edible fungi are subjected to oxidative desulfurization treatment; then drained, and then de-dried and sterilized by microwave.

[0016] (Note: In this specification and the claims, the concentration is expressed as a percentage, and the term is expressed as a percentage by weight of a given component relative to its aqueous solution or its mixture (without food))

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PUM

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Abstract

The present invention relates to a method for removing sulfur from food containing residual sulfur dioxide, in particular, it relates to a method for removing sulfur from dehydrated edible mushroom food and sweet potato chips food containing residual sulfur dioxide. Said method includes the following steps: soaking the food containing residual sulfur dioxide in aqueous solution containing alcohol, and in the presence of hydrogen peroxide stabilizing agent citric acid and its sodium salt using hydrogen peroxide to make oxidation sulfur-removing treatment so as to reduce residual sulfur dioxide content in the food.

Description

Technical field [0001] The invention relates to a method for removing sulfur from food containing residual sulfur dioxide, in particular to a method for removing sulfur from food containing residual sulfur dioxide for dehydrated edible fungi and dried sweet potatoes. Background technique [0002] Sweet potato (also known as: sweet potato) can be cooked or processed into various sweet and delicious dried sweet potato snack food or convenience food. The processing method of a kind of refined white sweet potato vermicelli (sweet potato vermicelli) disclosed in Chinese Patent Publication (Announcement) No. 1100900 is to process the sweet potato (sweet potato vermicelli) into sweet potato vermicelli (sweet potato vermicelli). But in the process of processing, it will pollute sulfur dioxide substances, such as the processing method of this sweet potato vermicelli (sweet potato vermicelli), it is necessary to use sodium sulfite or sodium bisulfite aqueous solution to process or rub...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L5/49
Inventor 翁仁发
Owner 福建超大现代农业集团有限公司
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