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Lactic acid salt fruit and vegetable procession color protecting agent and preparation method thereof

A technology of color-protecting agent and lactic acid salt is applied in the field of color-protecting agent for fruit and vegetable processing and its preparation. good color effect

Inactive Publication Date: 2007-12-12
MICROBIOLOGY INST OF SHAANXI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The present invention provides a color-protecting agent for fruit and vegetable processing and its preparation process to overcome the problems of unsatisfactory color-protecting effect and excessive metal ions in the prior art

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0010] Embodiment 1: Take 1.5kg of calcium lactate produced by fermentation and dissolve it in pure water to prepare 15% calcium lactate solution, heat to 50°C, add 1.35kg of zinc sulfate, react at 80°C for 20 minutes, remove calcium sulfate by vacuum filtration, Add 200g of activated carbon to decolorize for 15 minutes, filter out the activated carbon, let it stand at 18°C ​​for 24 hours to crystallize naturally, and centrifuge to separate the crystallization mother liquor. The crystals are air-dried and crushed into 80-mesh particles. In addition, 1kg of calcium lactate produced by fermentation method was weighed and dissolved in pure water to prepare 15% calcium lactate solution, heated to 50°C, 900g of copper sulfate was added, calcium sulfate was removed by vacuum filtration, 150g of activated carbon was added for decolorization for 15 minutes, and the activated carbon was filtered out. The filtrate was concentrated under reduced pressure until the content of copper lactat...

Embodiment 2

[0011] Embodiment 2: According to 1kg of lactate color-protecting agent, the content of zinc lactate is 50g, the content of copper lactate is 25g, and the content of maltodextrin is 915g.

Embodiment 3

[0012] Example 3: Weigh 1.5kg of calcium lactate produced by fermentation and dissolve it in pure water to prepare 18% calcium lactate solution, heat to 50°C, add 1.5kg of zinc sulfate, react at 80°C for 20 minutes, and vacuum filter to remove calcium sulfate , add 150g of activated carbon to decolorize for 15 minutes, filter out the activated carbon, let it stand at 16°C for 24 hours to crystallize, centrifuge to separate the crystallization mother liquor, and dry the crystals by air flow until they are crushed into 80 mesh particles. In addition, 1kg of calcium lactate produced by fermentation method was weighed and dissolved in pure water to prepare 16% calcium lactate solution, heated to 50°C, 1000g of copper sulfate was added, reacted at 70°C for 30 minutes, vacuum filtered to remove calcium sulfate, and 150g of activated carbon was added to decolorize for 20 Minutes, filter out the activated carbon, concentrate the filtrate under reduced pressure until the content of copp...

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PUM

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Abstract

The invention relates to a color protection agent for processing fruits and vegetables and its preparing process, wherein the agent comprises the following raw materials (by weight ratio): zinc lactate 5-10%, copper lactate 2.5-5%, and maltodextrin 85-92.5%.

Description

Technical field: [0001] The invention belongs to the technical field of deep processing of agricultural and sideline products, and in particular relates to a color-protecting agent for fruit and vegetable processing and a preparation process thereof. Background technique: [0002] Vegetables and fruits are rich in various vitamins, minerals, amino acids and other nutrients. They are important sources of vitamins, minerals and dietary fiber. With the continuous improvement of living standards, they have become an indispensable food in people's daily life. However, the growth of fruits and vegetables is seasonal, the harvest period is short, it is difficult to keep fresh, and they are extremely perishable. Therefore, the market supply must be adjusted through post-harvest deep processing technology to meet the needs of people and the market throughout the year. Fruit and vegetable deep processing is an emerging industry that has developed rapidly in recent years. Most of the p...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/154
Inventor 沈卫荣韩丽萍江莹
Owner MICROBIOLOGY INST OF SHAANXI
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