Methods for inhibiting white blush on processed carrots

Details Methods for inhibiting white blush on processed carrots Methods for inhibiting white blush on processed carrots

A - Human Necessities

23

B

A23B 7/154 (2006.01) A23B 7/10 (2006.01) A23B 7/16 (2006.01)

Patent

CA 2176703

A method for inhibiting the formation of white blush on processed carrots, comprising processing the carrots for consumption and exposing the processed carrots to a solution of citric acid and L-cysteine hydrochloride, in weight percentage ratios ranging from about 71 parts citric acid to about 29 parts L-cysteine hydrochloride to about 90 parts citric acid to about 10 parts L-cysteine hydrochloride, and the remainder water until the citric acid and L-cysteine hydrochloride have been diluted to a combined weight percentage concentration of from about 0.7 to at least about 1.7 weight percent of the solution, the exposing including contacting the processed carrots with the solution for a time sufficient such that the contacting inhibits the formation of white blush on the processed carrots when the processed carrots are exposed to an atmosphere that would result in the formation of white blush on the processed carrots in the absence of the contacting.

Un procédé pour empêcher la formation de taches blanches sur des préparations de carottes consiste à réaliser la préparation des carottes en vue de leur consommation et à exposer les carottes préparées à une solution d'acide citrique et de chlorhydrate de L-cystéine, en un pourcentage en poids allant de 71 parties d'acide citrique environ et de 29 parties de chlorhydrate de L-cystéine environ, à 90 parties en poids d'acide citrique et à 10 parties de chlorhydrate de L-cystéine environ, le restant étant de l'eau en une quantité suffisante pour que les concentrations en poids combinées de l'acide citrique et du chlorhydrate de L-cystéine se situent dans la plage allant de 0,7 pour cent environ à 1,7 pour cent environ, ou plus. Le traitement consiste à mettre la préparation de carottes en contact avec la solution pendant une durée suffisante pour que la solution inhibe la formation de taches blanches sur les carottes préparées, lorsque ces carottes préparées sont exposées à une atmosphère qui provoque la formation de taches blanches sur des carottes préparées non traitées.

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