Food Additives refer to the chemical synthesis or natural substances added to food to improve the quality, color, aroma and taste of food, as well as the need for preservation and processing technology. Food additives are a term that refers to the chemical synthesis or natural substances added to food to improve the quality, color, aroma and taste of food, as well as the need for preservation and processing technology. Food additives are generally not food and may not have nutritional value, but they must conform to the above definition, that is, they do not affect the nutritional value of food, and can prevent food spoilage, enhance food sensory properties or improve food quality.
Common food additives in spices, candy and chocolate in general have essential oils, flavors, powder flavor extract several types. Each type has numerous varieties, such as in candy and chocolate, according to the aroma type can be divided into fruit type, nut type, frankincense type, flower type, wine type and other different varieties.
1. preservatives: mainly used in carbonated drinks, fruit paste, jam, pickled fruits, preserves, pickles, and sauce.
Oil, vinegar, juice drinks, meat, fish, eggs, poultry food, commonly used are: benzoic acid, sodium benzoate, sorbic acid, potassium sorbate and so on.
2. coloring agent: mainly used in carbonated drinks, fruit juice drinks, confectionery, pastry color, sugar.
Fruit, hawthorn products, pickled vegetables, ice cream, jelly, chocolate, cream, instant coffee and other foods. Commonly used are: amaranth, carmine, lemon yellow, sunset yellow, caramel pigment and other synthetic pigments. Some natural edible pigments, such as sodium copper chlorophyllin, are mainly extracted from plant tissues, but their pigment content and stability are generally not as good as synthetic pigments.
3. sweeteners: sweeteners for food. Commonly used are: saccharin sodium (also known as saccharin), sodium cyclohexylaminosulfonate (cyclamate), maltitol, sorbitol, xylitol and so on. There are many foods that use sweeteners. Like: beverages, pickles, cakes, biscuits, bread, ice cream, preserves, candy, seasonings, canned meat and other almost everyday foods will be added with different kinds of sweeteners.
4. Puffing agent: some candy and chocolate products, as well as some fried products, puffed food, fermented flour products. The commonly used leavening agents are sodium bicarbonate, ammonium bicarbonate and compound leavening agents.
5. Thickener: It is a kind of hydrophilic polymer compound with stable, emulsified or suspended state, can form gel or improve food viscosity, so it is also called gel, gelling agent or emulsified stabilizer.
6. Emulsifier: A kind of surfactant whose molecule usually has hydrophilic group (hydroxyl) and lipophilic group (alkyl). It is easy to form an adsorptive layer at the water-oil interface, thus changing the surface activity between the phases of the emulsifier to form a uniform emulsifier or dispersion, so as to improve the structure, taste and appearance of food.
7. Bulkiness agent: Food additives with grain flour as the main raw material, which produce gas during the processing (heating process) and make the structure become homogeneous and dense porous structure, and make the food loose and crisp.
8. Defoamers: In the process of food processing, with the ability to eliminate and suppress liquid surface bubbles, so that the operation can proceed smoothly. Anticoagulant prevents aggregation or agglomeration of powdery or crystalline foods.
9. Colorants: Food additives that promote people's appetite and increase the value of food products.
10. Antioxidants: Food additives that prevent and delay the oxidative deterioration of food surfaces by inhibiting the activity of oxidases by hydrogen atoms, blocking oxidative chain reactions, or forming complexes with deoxygenated groups in the molecules of oxidizable components of food.
11. Tissue improver: A Food Additive that improves the appearance or feel of food by retaining water, bonding, plasticizing, thickening, and improving rheological properties.
12. Flour improver: a kind of additives to improve the quality of flour, can improve the yield, improve flour whiteness and gluten strength.
13. acidity regulator: it has the function of improving food quality, and is more widely used in all kinds of foods. A considerable number of candy and chocolate products use acidic agents to regulate and improve the aroma effect, especially fruit-based products. Commonly used are: citric acid, tartaric acid, lactic acid, malic acid and so on.
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Food Additive Additives In Food,Sodium Dehydroacetate,Methyl Cyclopentenolone,3 4-Dihydroxybenzoic Acid Shandong Chenyi Environmental Protection Technology Co.,Ltd , http://www.chenyichem.com
The dried pumpkin is simple to make and convenient to eat. Its production methods are as follows: old cooked pumpkin - processing - slicing - drying - cooking - drying - pulping - sizing - drying - packaging - finished products.
1. Handle the hard-skinned, mature, long-skinned pumpkin with orange flesh, washed, stalked, cut, peeled, seeded, and rinsed.
2. After the sliced ​​pumpkin is processed, it is cut into circular slices about 5 mm thick and soaked in water for 30 minutes.
3, drying will be a circle of pumpkin slices evenly stringed on bamboo rafts to dry for about 5 days, feel dry so far.
4, cooking the dried pumpkin slices into a steam pot and steam for about 6 minutes to remove, quickly cooled, spread on a bamboo sieve to the sun to moisture content below 10%, stand-by.
5. Pulping In a stainless steel pot, put a certain amount of water, and after boiling, mix the loquat powder with cold water and pour it into boiling water slowly, stirring it while cooking, until the paste is ready.
6, sizing the dry squash into the slurry evenly on a layer of grout, immediately spread on a bamboo sieve exposure 1 day, or spread on a baking tray, into the oven baking, control the temperature of 55-65 degrees Celsius until the surface The slurry is dry until it is not sticky, and when it has a certain elasticity, it is naturally cooled.
7. The packaged and cooled pumpkin slices are dried pumpkin and packaged in food plastic bags or plastic boxes.
8, the finished product was golden yellow translucent, sweet taste, after the entrance, delicate and refreshing, and there is a certain toughness, cheap, long time to eat not tired.
9. Some explanations (1) Choosing a pumpkin that is fully cooked, thicker, harder, and the fingernail is not broken, the epidermis has a thick wax powder, and the skin is red. (2) The pumpkin slices must be dried before cooking, otherwise the appearance and texture of the finished product will be affected. (3) Sizing is the key to dried pumpkin. It can improve the color, texture and flavor of dried pumpkin. According to different tastes, add some sesame, white sugar, orange peel and so on. (4) Due to the low sugar content of the pumpkin, it is particularly suitable for children, the elderly, and diabetics.
Health pumpkin dry production technology
Pumpkin has a high nutritional value. Each 100 grams of pumpkin fresh fruit contains 91.9-97.8 grams of water, 1.3-5.7 grams of carbohydrate, 0.57-2.4 milligrams of carotene, and other vitamins (VC, VB, VE, etc.), amino acids ( Citrulline, aspartic acid, etc.) and minerals (Fe, P, Zn, Se, etc.). Pumpkin also has a certain medicinal value, is the maintenance food for infants, the elderly, dyspepsia, high blood pressure, nephritis and other patients, can not eat sugar diabetes, only edible pumpkin anyway. Because the squash in the pumpkin base, trigonelline, pectin and other physiologically active substances can catalyze the decomposition of carcinogenic nitrosamines, accelerate the dissolution of kidney stones, bladder stones, help eliminate excess cholesterol in the body, prevent arteriosclerosis. Pumpkin also has the function of eyesight and healing of asthma. Eating pumpkin can prevent night blindness.