D-sodium erythorbate (d-sodium erythorbate), also known as sodium erythorbate, is a new type of bio-type food anti-oxidant anti-corrosion fresh-keeping color aid. It can prevent the formation of carcinogens in pickled products - nitrosamines, and eradicate the discoloration, peculiar smell and turbidity of food and beverages. Widely used in antisepsis, preservation and color enhancement of meat, fish, vegetables, fruits, wine, beverages and canned food
D-sodium erythorbate is white to yellow-white crystalline granule or crystalline powder, odorless and tasteless, and decomposes at a melting point above 200°C; it is quite stable when exposed to air in a dry state. However, it will oxidize with air, metal, heat and light in aqueous solution. It is easily soluble in water. The solubility at room temperature is 16g/100ml. It is almost insoluble in ethanol. The pH value of 1% aqueous solution is 6.5-8.0
D-sodium erythorbate, molecular formula: C6H7NaO6. Molecular weight: 198.11, melting point 200°C. White or slightly yellowish crystalline granules or powder, odorless, slightly salty, soluble in water (about 7mL of water can dissolve 1g). The dry state is stable in the air, and it is easy to deteriorate when it encounters air, trace metals, heat and light when it is in aqueous solution
The role of ascorbic acid is only 1/20 of that of ascorbic acid; but its role in lowering blood pressure, diuresis, liver glycogen production pigment excretion, detoxification, etc. is roughly the same as that of ascorbic acid.
Using glucose as raw material, inoculate Pseudomonas fluorescens bacilli, and ferment with aeration to obtain calcium α-ketogluconate, after acidification and calcium removal, add methanol and a small amount of sulfuric acid for esterification to obtain solid methyl gluconate. Dissolve the ester in methanol, add sodium metal, heat the mixture to form a precipitate of sodium isoascorbate, separate, and then refine to obtain the product
1. In meat products: as a color development aid, maintain color, prevent the formation of nitrosamines (such as nitrite), improve flavor, and the cut is not easy to fade. Pickled pickles: maintain color and improve flavor.
2. Frozen fish and shrimp: keep the color and prevent the fish surface from oxidation to produce rancid smell.
3. Beer and wine: add after fermentation to prevent odor and turbidity, maintain color and fragrance, and prevent secondary fermentation
4. Fruit juices and sauces: add it when bottling to maintain natural VC, prevent fading, and maintain the original flavor.
5. Fruit storage: Spray or use with citric acid to maintain the color and flavor and extend the storage period.
6. Canned products: add to the soup before canning to keep the color and fragrance.
7. When used in bread, it can maintain the color and natural flavor of the bread and extend the shelf life without any toxic side effects.
8. China's "Hygienic Standards for the Use of Food Additives" stipulates that it is used for bread and instant noodles. The maximum usage amount is 0.2g/kg, and the maximum usage amount for soup and meat products is 1.0g/kg.
my country's "Hygienic Standards for the Use of Food Additives" (GB2760-2011) stipulates that it can be used in beer with a maximum dosage of 0.04g/kg; meat products with a maximum dosage of 0.5g/kg; wine and juice drinks with a maximum dosage of 0.15g/kg ; For canned fruits and vegetables, canned meat, jam, and frozen fish, the maximum dosage is 1.0g/kg.
In practical application, it is often widely used in food as an antioxidant and antiseptic preservative. In the process of pickling meat products, it can be used to replace vitamin C as a color development aid, and at the same time reduce the amount of sodium nitrite and ensure product quality. During fruit processing, it can prevent fruit from changing color. It can also be used to keep vegetables fresh. Adding isovitamin C sodium before beer bottling can prolong the shelf life of beer and still maintain the original clarity and flavor of beer. To prevent fish oxidation, immerse the fish before freezing in 0.1%~0.5% sodium isovitamin C solution for several minutes, or spray with 0.1%~0.2% aqueous solution
The dosage for meat products is 0.5~0.8/kg. For frozen fish, soak with 0.1%-0.6% aqueous solution before freezing. The dosage for beverages such as fruit juice is 0.01%~0.025%. Canned apple sauce, 0.15g/Kg (use alone or in combination with ascorbic acid), luncheon meat, cooked minced meat, cooked pork foreleg, cooked ham, 0.5g/kg (use alone in combination with ascorbic acid and its sodium salt, Calculated by ascorbic acid), peaches, applesauce: 2g/kg canned fruit 0.75-1.5g/l, natural juice 0.08-0.11g/l, beer 0.03g/l.
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