Color fixative for cherries

Abstract

The invention discloses color fixative for cherries. The color fixative comprises 400-600 mL of deionized water, 8-12 g of corn peptides, 4-6 g of sodium sulfite, 18-22 g of curcumin, 8-12 g of procyanidine, 14-16 mL of baijiu, 14-16 g of soybean lecithin, 4-6 g of citric acid, 4-6 g of sodium erythorbate, 8-12 g of sucrose, 18-22 mL of red wine, 14-16 g of iodine salt and 8-12 g of sheet placenta extract. The color fixative has the advantages that the color fixative is applicable to key production processes and technologies for processing dried cherry products during factory large-scale production, the consistency of the quality of the products can be improved, the shelf lives and the storage lives of the products can be prolonged, requirements on perennial supply can be met, the color fixative brings convenience for eating the dried cherry products, fungus contamination during original processing processes can be reduced, the guarantee periods can be prolonged, influence on flavor, textures and the like of the products due to high-temperature sterilization can be reduced, and the color fixative is beneficial to safe industrial production of the packaged cherry products.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a color-protecting agent for cherries. Background technique [0002] Cherry, also known as cherry, Jingtao, etc., is the fruit of perennial deciduous trees of the genus Prunus in the Rosaceae family. The cherry is dark red, the fruit is huge, firm and juicy, sweet in the mouth, the flesh is delicate, the color is clear, the juice is colorless, the mouth is fragrant and delicious, sweet and tender. According to the determination, every 100 grams contains 83 grams of water, 1.4 grams of protein, 0.3 grams of fat, 8 grams of sugar, 14.4 grams of carbohydrates, 66 kilocalories of calories, 0.4 grams of crude fiber, 0.5 grams of ash, 18 mg of calcium, 18 mg of phosphorus, and iron. 5.9 mg, 0.15 mg of carotene, 0.04 mg of thiamine, 0.08 mg of riboflavin, 0.4 mg of nicotinic acid, 3 mg of ascorbic acid, 258 mg of potassium, 0.7 mg of sodium, 10.6 mg of magnesium, and rich in vi...

AI Technical Summary

Problems solved by technology

As cherries have a short maturity period and are difficult to preserve, they are a seasonal fruit, leading to the concentration of cherries on the market. If they cannot be consumed by the market, resources will be wasted

At present, most of the cherries are directly eaten as fruits, but when the cherries are made into dry products, the color is easy to fall off, which makes the appearance of the products not good