1 sorbic acid in alcohol and beverages .
( 1 ) add 200-300 mg of potassium sorbate and 20-40 milligrams of alcohol per liter of sulfur dioxide in foods .
( 2 ) Soda drinks : 0.03% -0.04 % according to the ratio of addition of sorbic acid .
( 3 ) fresh orange juice, hawthorn juice drinks : 0.02% according to the proportion of added sorbic acid, shelf life can be extended to six months.
( 4 ) Other types of non -alcoholic drinks : 0.04% -0.05 % according to the ratio of addition of sorbic acid .
In the production of sweet wines , sorbic acid is often used as a preservative in use. Sorbic acid antibacterial effect only in synergy sulfur dioxide will play a greater role . Allows the use of sorbic acid in the national standards , but should pay attention to in the course of the highest limits , not excessive . Also, pay attention to the relationship between sorbic acid and sulfur dioxide, alcohol , and to maximize the preservative sorbic acid . Sorbic acid is an unsaturated fatty acid , non-toxic , can be completely absorbed . It has a special role in the anti- yeast , a fungus inhibitor stable ; its ability to inhibit the propagation of wine yeast , is more efficient in the inhibition of the absence of air ; can inhibit the ability of the yeast fermentation of sugar without killing them. National standard ” wine ” in the provisions of GB15037-2006 the maximum allowable amount of 200mg / L, inspection agencies at all levels can be detected in the presence of sorbic acid and measured its dosage . But note that some countries do not allow the import of sorbic acid -treated wine , therefore , in the production of export products must pay attention and understand clearly . Sorbic acid resistant yeast capacity because of the presence of ethanol and greatly strengthened, but the low solubility of sorbic acid . We in the actual production process, often encounter situations using potassium sorbate . The author is in accordance with the standards prescribed amount of sorbic acid , potassium sorbate converted into dose , the wine has been filtered sterilization recommended dose of sorbic acid or potassium sorbate are listed according to the different requirements of alcohol under the table , for colleagues to use the reference .
Note that regardless of the number of doses used , sorbic acid bacteria are not resistant effect. Although it can prevent further fermentation of sweet wine , but it can not prevent contamination of wine acetic acid bacteria , lactic acid bacteria can not prevent contamination of wine . When sorbic acid disappears, the risk of bacterial contamination will be doubled , then, the wine has an unpleasant odor , similar to bay leaves greasy , because ethylene glycol has been generated . Sorbic acid in the case of only a certain concentration of ethanol in the presence of sulfur dioxide , in order to exhibit satisfactory results. It can enhance the effect of the latter , but never replace them . The solubility of sorbic acid in water is not very large, it is higher than the soluble form of potassium sorbate . 270g / L solution contains potassium sorbate 200g / L sorbic acid. Due to the low solubility of sorbic acid , when added to the wine must be careful to slowly added , with vigorous stirring , mixed thoroughly using a circulation pump . In the following conditions , sorbic acid can inhibit the activation of yeast in wine :
1 ) According to the wine ‘s alcohol content and acidity using a sufficient amount .
2 ) Wine has to be treated carefully clarified , has done an effective sterilization filter .
3 ) Mixed with wine quickly and completely .
4 ) After the treatment , the free sulfur content of the wine is generally 60mg/L-80mg/L, sufficient to prevent oxidation and bacterial growth.
2 sorbic acid in soy sauce and pickles in products .
( 1 ) Soy sauce : In accordance with the ratio of 0.01% addition of sorbic acid , placed 70 days in the hot season , can make the sauce mildew problem of deterioration does not occur.
( 2 ) sauce products : Due to relatively viscous product category , sorbic acid uniformly dispersed therein is not easy . Before filling the product user can , in the case of heating , the solution was added the appropriate concentration of sorbic acid .
( 3 ) Soy sauce pickles : sorbic acid can be dissolved in glacial acetic acid being then added to the pickle , in the amount of 1.0 g / kg , the control and the pH of 4.0-4.5 room.
( 4 ) Pickles lees : sorbic acid can be first dissolved in ethanol, wine or liquor , and then added to the pickle , added in an amount of 0.75 g / kg.
( 5 ) Vinegar Pickles : The sorbic acid is added directly to the material being , dosage 0.5 g / kg. ( 6 ) pickled cucumber , beetroot and other pickles : You can add the right amount of salt containing potassium sorbate in vinegar ( 0.1% according to the amount of salt added ) . To prevent the occurrence of turbidity brine pickles , can first salt, spices and potassium sorbate were dissolved in water and then add vinegar. ( 7 ) Kimchi : potassium sorbate in an amount of 0.05% -0.07 % . Potassium sorbate first uniformly mixed with salt , then put into the pickle .
3 sorbic acid and potassium in aquatic products in the
( 1 ) fish cake food : pH value products like surimi between 6.8-7.2 . If you lower the pH , it will affect the elasticity of fish cake . The preservative sorbic acid is an acid , so the amount of sorbic not more than 1.0 g / kg. In order to solve the elastomeric phase pH and kamaboko contradictory problem, use mixtures of potassium sorbate and sorbic acid , potassium sorbate can also be used alone .
( 2 ) fish sausage : 0.1% -0.2% according to the amount added to the fish sausage mixture of sorbic acid and potassium sorbate , storage two weeks in the case of 30 ℃ , this sausage is not bad ; the control samples after one week will turn bad . When the pH value is adjusted to less than fish sausage 6 , at a temperature of 10-15 ℃ , this sausage meat can be stored without deterioration seven weeks . ( 3 ) dried fish products : a high degree of drying such foods , the moisture content of 30 % or less of dried fish products , general bacteria corruption does not happen , but it will produce mildew phenomenon . Addition of sorbic acid , dried fish products can effectively prevent the occurrence of mildew problem , sorbic acid dosage of 1.0 g / kg. ( 4 ) Smoked products : spraying the article is smoked in a concentration of 5% -10 % solution of potassium sorbate , prior to the spraying process can be smoked , or may be implemented in or after smoking the smoking .
( 5 ) cooking the fish sauce : Add 0.1% of sorbic acid in an amount such food at a temperature of 10-15 ℃ , can be stored for two months without deterioration .
( 6 ) fish , shrimp and other seafood : After cleaning fish and other aquatic products , immersed in a solution containing the preservative sorbic acid for 20 seconds, then drain the solution, the fish chilled. Formulation preservation solution is : 1.0% sorbic acid 5.0%, 1.0%, 20% glycerol , 3.0% polyvinyl alcohol 0.3% , the rest are water.
4 sorbic acid in meat and sausage
( 1 ) dried meat , dried sausage , smoked ham and other similar dry meat can be soaked in a concentration of 5 % -15 % potassium sorbate solution for 30 seconds.
( 2 ) beef sausage , pork sausage, beef and pork sausage mixture : part of the meat can be cut in accordance with an amount of 0.05% -0.08 % of sorbic acid added , then made into sausage , sausage surface spray at a concentration of 5% potassium sorbate solution .
( 3 ) General meat material : first according to the amount of 0.05% -0.1 % of sorbic acid or potassium sorbate added to meat compound, followed by 0.01% to 0.5% according to the amount of added C10 or C12 fatty acids glycerol esters. In addition, adding sodium nitrate compound meat ( in an amount of 20ppm-30ppm) and sodium hexametaphosphate .
( 4 ) meat : 0.08% -0.1 % according to the amount of added sorbic acid, or a mixture of sorbic acid and potassium sorbate .
( 5 ) Cooked chicken : chicken cooked on potassium sorbate preservative solution for 30 seconds, and then stored at 4 ℃ conditions , can be fresh 20 days . Potassium sorbate preservative solution formulation is: 10 % citric acid 6% Potassium sorbate 34% modified corn starch, 50% water pH,,,, preservation of the solution was 3.2 .
( 6 ) fresh poultry : the preservative solution containing sorbic acid is sprayed onto the surface of fresh poultry , 7 ℃ under the conditions of storage, 18 days, the product is no deterioration phenomenon ; the control sample 5 days after the occurrence of the phenomenon of deterioration . Fresh liquid formula is: sorbic acid containing 7.5% propylene glycol 70 parts and 20 parts water , 10 parts of glycerol.
( 7 ) fresh chicken , chicken breast : The sorbic acid concentration of 10% solution soak chicken , chicken breast for 30 seconds, in the case of 4 ℃ , and can be stored for 20 days, the preservation time is still twice that of the .
5 sorbic acid in vegetables and fruits preservation.
( 1 ) vegetables, fruits : vegetables , fruits and sorbic acid preservative together into a polyethylene bag , sealed and stored in case of 30 ℃ month
Above , you can keep the green of vegetables , fruits unchanged. Sorbic acid preservative formulation is : 80 parts of calcium peroxide , 3 parts of sorbic acid , 70 parts of zeolite, and the weight of the fruit preservative is 1:20 .
( 2 ) Apple: the concentration of 0.05% of the fresh surface was sprayed on apples , 4 months storage at room temperature , only 3.2% -6.0 % of apples deterioration occurs . Fresh liquid formula is: 1 sorbic acid , 4 parts of talc , 95 parts water.
( 3 ) Canned vegetables : In accordance with the proportion of 0.1% addition of sorbic acid , to prevent rusting tin .
( 4 ) tomato sauce : After opening the bottle, sorbic acid can be added according to the proportion of 0.025% . Sorbic acid was dissolved in acetic acid first , and then added to the tomato sauce .
( 5 ) fruit: a concentration of 2% to 5% solution of potassium sorbate or spray dried soaked .
( 6 ) cooked beans : Add the amount of sorbic acid control in one-thousandth or less. Adjust pH value to note that the material , when the pH values above 7.0, the addition of small amounts of edible acids ( mostly citric acid) in the material , the pH is controlled between 6.3-6.5 .
( 7 ) marmalade : When the material is 5 ° Brix , the sorbic acid can be added ( in an amount of 0.25 g / kg ) . When boiling marmalade , because of the lower pH, volatile sorbate , sorbic acid, thereby reducing the actual content , so after cooking finished , it should be supplemented with the marmalade sorbic acid .
( 8 ) jam, pectin : sorbic acid can be added ( in an amount of 0.05% ) or the corresponding concentrations of potassium sorbate . Further , the material may be sprayed on the surface concentration of 2% solution of potassium sorbate .
( 9 ) juice concentrate : add potassium sorbate and the amount of sulfur dioxide. Potassium sorbate in an amount of 0.1% -0.2 % potassium sorbate first dissolved in a small amount of water , then poured the juice and mix well.
6 . Sorbate preservative application in pastry .
Sorbic acid can be added directly into the flour or dough , the amount is generally 0.1% -0.15 % ( by weight of flour meter ) . When using potassium sorbate, potassium sorbate should first be dissolved in water or milk, being then added to flour or dough being used in an amount of 0.13% potassium sorbate 0.2% ( with flour weight) . When sorbic acid and potassium products for starch , preferably in advance of the material with a small amount of vinegar acidification , this effect will be good.
7 sorbic acid used in preserves, candy preservation.
For marzipan , sugar, walnuts , peanuts, sugar or general bonbons , sorbic acid can be added according to the amount of 0.08% -0.15 % . For some of the high sugar content of candy , you should increase the amount of sorbic acid .
8 sorbic acid in cheese preservation.
( 1 ) Hard cheese: a concentration of 20% -40 % solution of potassium sorbate sprayed material , or the material being immersed in a solution of potassium sorbate .
( 2 ) cheese powder : You can directly add powdered calcium sorbate or sorbic acid .
( 3 ) Cheese salting salt : potassium sorbate using three kinds of methods , one is added to the salt solution of potassium sorbate in an amount of 0.2% -1.0 % , and the salt solution to produce this cheese ; the second is finished cheese prior to sale , at a concentration of 10% solution of potassium sorbate immersion or spraying. Third, with sorbic acid solution containing a certain amount of alcohol soak or spray cheese.
( 4 ) Fresh cheese: sorbic acid powder ( in an amount of 0.05% -0.1 % ) and cheese mix directly ; dubbed or potassium sorbate solution was then added into the cheese , potassium sorbate in an amount of 0 .07 % -0.13 %.
( 5 ) emulsified cheese: Add sorbic acid dissolves in the process of emulsifying agent , the amount of 0.06 % -0.1 %.
( 6 ) pre-packaged cheese: Some cheese ripening process is vinyl coated polyester in the composition of the bag carried , you can add a certain amount of cheese in sorbic acid, potassium sorbate or calcium .
9 sorbic acid used in margarine preservation.
( A ) to be a liquid margarine emulsion was added potassium sorbate in an amount of 0.06% -0.12 % .
( 2 ) To a mixed emulsion and fat margarine added sorbic acid ( in an amount of 0.03% -0.06 % ) and potassium sorbate ( 0.03% dosage ) .
10. Sorbic acid in mayonnaise and salad preservation.
( 1 ) may be added sorbic acid ( in an amount of 0.08% -0.1 % ) and potassium sorbate ( 0.1% dosage ) into the mayonnaise .
( 2 ) addition of sorbic acid to salads (the amount of 0.1% ) , sodium benzoate , and mixtures thereof ( in an amount of 0.06% ) , the acidity and prevents the generation of the bubble , the more sour and bubbles generated due to the lactic acid fermentation the .
11 other products in the preservation of sorbic acid applications.
( 1 ) Health Products syrup : In accordance with the ratio of 0.05% addition of sorbic acid , to prevent mildew syrup .
( 2 ) Animal Feed : Foreign invent a mixed feed preservatives, its incorporation into animal feed , in any season storage for more than 90 days, the feed will not mildew. Fungicides such as recipe : 100 parts of sodium acetate , 200 parts of acetic acid , sorbic acid, 3 parts . 1% of the total dosage of the fungicide feed .
