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Antioxidant food antistaling agent

A technology for oxidizing food and preservatives, which is applied in the field of food additives. It can solve the problems of affecting the color of fresh-keeping foods, the sour taste of ascorbic acid, and the salty taste of sodium salt, etc., and achieves good anti-oxidation and fresh-keeping effects, simple preparation and good effect.

Inactive Publication Date: 2005-12-28
SHANXI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Traditional antioxidants such as: butylated hydroxytoluene (BHT) and butyl hydroxyanisole are all fat-soluble antioxidants; while water-soluble antioxidants are commonly used as ascorbic acid, but ascorbic acid has a sour taste, and its sodium salt has a salty taste. Odor and easy to oxidize and change color in the air, affecting the color of fresh food

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0010] Embodiment 1. Take 75 parts of sodium sulfite, 5 parts of phenolphthalein, and 20 parts of sodium bicarbonate, mix and grind to use.

Embodiment 2

[0011] Embodiment 2. Take 78 parts of sodium sulfite, 7 parts of phenolphthalein, and 15 parts of sodium bicarbonate, mix and grind to use.

Embodiment 3

[0012] Embodiment 3. Get 80 parts of sodium sulfite, 10 parts of phenolphthalein, 5 parts of sodium bicarbonate, and 5 parts of sodium benzoate and mix and grind for use.

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PUM

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Abstract

An antioxidizing-antistaling agent for food, especially for fruit, vegetable, mushroom, etc, contains sodium sulfite (70-85 wt portions), phenolphthalein (5-10), sodium dicarbonate (5-20) and sodium benzoate (5-15).

Description

technical field [0001] The invention relates to a food additive, in particular to a food preservation agent, more specifically to an anti-oxidation preservation agent composition applied to vegetables and fruits. Background technique [0002] Food preservatives are mostly divided into fungicides and antioxidants. Traditional antioxidants such as: butylated hydroxytoluene (BHT) and butyl hydroxyanisole are all fat-soluble antioxidants; while water-soluble antioxidants are commonly used as ascorbic acid, but ascorbic acid has a sour taste, and its sodium salt has a salty taste. It is easy to oxidize and change color in the air, which affects the color of fresh food. Contents of the invention [0003] The object of the present invention is to provide a water-soluble food preservative which has good anti-oxidation effect and does not affect the color stability of the food to be preserved. [0004] An anti-oxidation food preservation agent provided by the invention, its compo...

Claims

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Application Information

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IPC IPC(8): A23B7/153
Inventor 李忠平董文娟董川
Owner SHANXI UNIV
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