Nutrition type color protecting agent, its preparing and using method

Abstract

The nourishing color fixative of the present invention consists of at least one kind of edible ascorbate and at least one kind of edible lactate. The usage of the nourishing color fixative is also disclosed. The nourishing color fixative is added into scalded vegetable, cut vegetable and peeled fruits via soaking or showering to maintain green of vegetable and prevent browning.

Description

technical field [0001] The invention relates to a nutritional color-protecting agent and its preparation and use methods. Background technique [0002] Vegetables are prone to discoloration and browning during cooking, which affects the appearance of vegetables. At the same time, the fruit is easy to turn brown after being cut into pieces or peeled, which affects the original bright color of the fruit. In order to maintain the original color of the food to the greatest extent, it is necessary to add a color-protecting agent during food processing to protect the color of the food, so as to achieve the purpose of protecting the color of the dish in the production of meals. Existing color-protecting agents are not yet ideal in color-protecting effect, and a new nutritional color-protecting agent is needed to maintain the color of dishes in food processing. Contents of the invention [0003] The object of the present invention is to provide a nutritional color-protecting age...

AI Technical Summary

Problems solved by technology

[0003] The object of the present invention is to provide a nutritional color-protecting agent, which can solve the problem of keeping green vegetables green in the cooking process, and the browning problem of some root vegetables and fruits after cutting, especially solve the problem of fast food serving. The problem of keeping green leafy vegetables by stewing and covering during the meal