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Color-protecting antistaling agent for compound pickled vegetables and production method thereof

A technology of pickled vegetables and preservatives, which is applied in the field of compound pickled vegetable color-preserving and preservatives, which can solve the problems of waste of agricultural and sideline products, excessive additives, bag swelling, etc., and achieve the effects of improving preservation performance, prolonging preservation performance and reasonable components

Inactive Publication Date: 2012-07-18
唐洪权
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the rich content of various active enzymes, vitamin C, and natural pigments in vegetables, browning, loss of vitamins and other nutrients, bag swelling, and corruption are prone to occur during processing and storage, resulting in the loss of product value and causing Great waste of agricultural by-products
In order to reduce waste, some enterprises have taken measures to use a large number of color-protecting agents and preservatives, resulting in excessive additives and affecting public health safety. Among them, sulfur dioxide and sodium benzoate are the most serious.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0023] (1) Grind citric acid, sodium citrate, and sodium chloride to 60-100 mesh with a pulverizer;

[0024] (2) Pour ascorbic acid, sodium ascorbate, sodium phytate, and sodium metabisulfite into a mixer, and mix thoroughly for 10 minutes to obtain a mixture;

[0025] (3) Pour other ingredients sodium dehydroacetate, sodium acetate, citric acid, sodium citrate, sodium chloride and the mixture prepared in step (2) into a blender, mix and stir thoroughly, and stir for 10-20 minutes to obtain preserver.

[0026] The weight percent of above-mentioned each component is:

[0027] Sodium dehydroacetate 8-40% (Example 8%, 25%, 40%)

[0028] Sodium acetate 10-50% (eg 10%, 25%, 50%)

[0029] Ascorbic acid 5-25% (eg 5%, 15%, 25%)

[0030] Sodium Erythorbate 5-25% (eg 5%, 15%, 25%)

[0031] Sodium phytate 1-10% (eg 1%, 5%, 10%)

[0032] Sodium citrate 10-40% (eg 10%, 25%, 40%)

[0033] Citric acid 10-40% (eg 10%, 25%, 40%)

[0034] Sodium metabisulfite 1-10% (eg 1%, 5%, 10%)

[...

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Abstract

The invention discloses a color-protecting antistaling agent for compound pickled vegetables and a production method thereof. The color-protecting antistaling agent is composed of dehydroacetic acid, sodium acetate, ascorbic acid, sodium erythorbate, sodium phytate, sodium citrate, citric acid, sodium metabisulfite and sodium chloride. The color-protecting antistaling agent is reasonable in components and convenient to manufacture, can effectively improve preserving performance of the pickled vegetables, prolongs guarantee period, is safe, and enables the preserving performance of the pickledvegetables to be improved by over one time compared with the preserving performance of an ordinary marketing product.

Description

technical field [0001] The invention relates to a compound color-protecting and fresh-keeping agent for pickled vegetables and a production method thereof. Background technique [0002] Pickled vegetables refer to agricultural and sideline products such as Chinese cabbage, pickled vegetables, radishes, bamboo shoots, etc. , lightly pickled or deep pickled, sterilized or not sterilized, bulk-packed or vacuum-packed products. According to the degree of fermentation and flavor state, it can be divided into fermented pickled products and non-fermented pickled products. According to the way of eating, it can be divided into ready-to-eat pickled products and pickled semi-finished products. According to the degree of pickling, it can be divided into light pickled vegetables and deep pickled vegetables. [0003] Pickled vegetables are deeply loved by consumers due to their various flavors, convenient eating, low cost, and increased appetite. Due to the rapid development of market e...

Claims

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Application Information

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IPC IPC(8): A23B7/154A23B7/157
Inventor 李淑媛唐洪权
Owner 唐洪权
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