A method for preventing fresh lichee pericarp from darkening by citric acid
A technology of lychee peel and citric acid, which is applied in the field of citric acid to prevent the darkening of fresh lychee peel, can solve the problem of being unable to prevent the color change of fresh lychee skin, and achieve the effect of increasing commercial value and prolonging storage time
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Embodiment 1
[0015] Example 1: Take 1000ml of water, 280g of citric acid, and 1000g of fresh lychee, soak the fresh lychee in the aqueous solution of citric acid for 20 minutes, take it out, dry the water, and place it at room temperature. Red does not change.
Embodiment 2
[0016] Example 2: Take 7Kg of citric acid, 18Kg of water, 150g of sodium sorbate, and 20Kg of fresh lychee, dissolve the citric acid and sodium sorbate in water, immerse the lychee for 50 minutes, take it out, and place it at -20°C for 300 days. After taking out and thawing at room temperature, the lychee peel is bright red. Sorbic acid is a preservative.
Embodiment 3
[0017] Embodiment 3: get citric acid 15Kg, water 40Kg, sodium benzoate 500g, white sugar 8Kg, starch 5Kg, fresh litchi 100Kg, after citric acid is dissolved in water, starch, white sugar, sodium benzoate are added under the high temperature of 90 ℃ again, become Paste colloid, after cooling, make it adhere to the surface of the litchi peel, and dry it at room temperature, place it in an environment with a relative humidity of 90% at 2°C for 30 days, take it out, the litchi peel is intact, and the color is bright red. Among them, sodium benzoate has antiseptic effect, white sugar has bactericidal effect, and starch has adhesion effect.
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