Method of inhibiting discoloration of foodstuffs with hydrolysis
mixtures of aldonic and sulfites
    3.
    发明授权
    Method of inhibiting discoloration of foodstuffs with hydrolysis mixtures of aldonic and sulfites 失效
    用醛酸和亚硫酸盐的水解混合物抑制食品变色的方法

    公开(公告)号:US5162127A

    公开(公告)日:1992-11-10

    申请号:US809201

    申请日:1991-12-09

    摘要: Foodstuffs subject to oxidative or enyzmatic discoloration particularly fruits, vegetables and cereal grains are treated with a combination of hydrolysis mixtures of aldonic acids and their lactones, particularly gluconic acid and its lactones together with very small quantities of a sulfiting agent in aqueous solutions to assist in maintaining fresh appearance and inhibiting discoloration without detracting from the flavor or leaving residues of sulfites in quantities of public health significance.

    摘要翻译: 遭受氧化或matic matic变色的食品,特别是水果,蔬菜和谷物,用醛糖酸及其内酯,特别是葡萄糖酸及其内酯的水解混合物与非常少量的亚硫酸盐在水溶液中的组合进行处理,以协助 保持新鲜的外观和抑制变色,而不会降低风味或留下数量具有公共卫生意义的亚硫酸盐残留物。