Nutritious food additives
update：2017-08-28 Sources：dehuiyuan Hits：
① Pears, apples, bananas, potatoes and other fruit and vegetable juices are easy to change color. After discoloration, not only is it ugly, but also the taste is affected. What should I do? Add some lemon juice.
② There are many polyphenol compounds in fruits and vegetables. After peeling, these compounds are exposed to air and are oxidized to form quinone (K ū n) compounds. The quinone compounds are easily linked to each other to form a "brown pigment" that discolors these foods. Lemon juice contains a large amount of "ascorbic acid", which can reduce quinone to the initial polyphenol state; it can also be directly oxidized, thus consuming the oxygen around the polyphenols, so as to protect polyphenols from the attack of oxygen. In this way, ascorbic acid sacrificed itself, protected the fragile polyphenols, and maintained the "fresh" color of fruits and vegetables.
③ In the food industry, people can directly add ascorbic acid according to the action mechanism of lemon juice. In the juice and vegetable juices sold in supermarkets, many wines are added with ascorbic acid to maintain their appearance and flavor.
④ The effect of ascorbic acid is more than that. People often add nitrite to cooked meat products. Nitrite has two functions: one is to react with myoglobin to make it appear attractive red; the other is to inhibit the growth of bacteria to achieve antiseptic function. The addition of ascorbic acid can promote the former reaction, thus speeding up the process of "coloring". Many people think that nitrite is a "carcinogen". In fact, it itself is not carcinogenic, only when it reacts with amino acids in meat, nitrosamine is a carcinogen. If ascorbic acid is added to meat, it inhibits this transformation process, thereby reducing the "possible" carcinogenic risk of nitrite. Ascorbic acid is sometimes added to meat products that do not require nitrite. Because the oxidation of fat in meat will release a bad taste, which is commonly known as "Hala flavor". If added with ascorbic acid, it will preemptively consume the surrounding oxygen, thus protecting the oil from oxidation, which helps to keep the meat "fresh".
⑤ Ascorbic acid itself is easily oxidized to form deoxyascorbic acid. These deoxyascorbic acid is not willing to be a "loser" and will take other people's hydrogen atoms to rebuild their homes. People take advantage of this feature, in the processing of pasta, ascorbic acid is often added to improve the performance of dough and increase the gluten of dough. Flour contains glutenin, which has many thiols - sulfur atoms with one hydrogen atom, which are stripped of hydrogen atoms by deoxyascorbic acid. When we knead, the hydrogen atom in the sulfhydryl group will be taken away by deoxyascorbic acid, and the remaining sulfur atoms will be connected in pairs to form the so-called disulfide bond. When a large number of disulfide bonds are formed, the glutenin in the dough forms a huge network, thus strengthening its tendons.
⑥ In most cases, food additives are to improve the flavor, taste, increase food stability and so on, and have no nutritional significance. But ascorbic acid does not belong to this "majority.". When used as a food additive, it is often called "ascorbic acid". And it is also a nutrient that the human body needs - vitamin C. Vitamin C is unstable. Air, light, heat and contact with metal containers will make it inactive or decompose. However, it is this instability that makes it have a good "antioxidant". In vivo, it protects cells from oxidative damage. When added to food, it is oxidized to protect other ingredients in food.
② There are many polyphenol compounds in fruits and vegetables. After peeling, these compounds are exposed to air and are oxidized to form quinone (K ū n) compounds. The quinone compounds are easily linked to each other to form a "brown pigment" that discolors these foods. Lemon juice contains a large amount of "ascorbic acid", which can reduce quinone to the initial polyphenol state; it can also be directly oxidized, thus consuming the oxygen around the polyphenols, so as to protect polyphenols from the attack of oxygen. In this way, ascorbic acid sacrificed itself, protected the fragile polyphenols, and maintained the "fresh" color of fruits and vegetables.
③ In the food industry, people can directly add ascorbic acid according to the action mechanism of lemon juice. In the juice and vegetable juices sold in supermarkets, many wines are added with ascorbic acid to maintain their appearance and flavor.
④ The effect of ascorbic acid is more than that. People often add nitrite to cooked meat products. Nitrite has two functions: one is to react with myoglobin to make it appear attractive red; the other is to inhibit the growth of bacteria to achieve antiseptic function. The addition of ascorbic acid can promote the former reaction, thus speeding up the process of "coloring". Many people think that nitrite is a "carcinogen". In fact, it itself is not carcinogenic, only when it reacts with amino acids in meat, nitrosamine is a carcinogen. If ascorbic acid is added to meat, it inhibits this transformation process, thereby reducing the "possible" carcinogenic risk of nitrite. Ascorbic acid is sometimes added to meat products that do not require nitrite. Because the oxidation of fat in meat will release a bad taste, which is commonly known as "Hala flavor". If added with ascorbic acid, it will preemptively consume the surrounding oxygen, thus protecting the oil from oxidation, which helps to keep the meat "fresh".
⑤ Ascorbic acid itself is easily oxidized to form deoxyascorbic acid. These deoxyascorbic acid is not willing to be a "loser" and will take other people's hydrogen atoms to rebuild their homes. People take advantage of this feature, in the processing of pasta, ascorbic acid is often added to improve the performance of dough and increase the gluten of dough. Flour contains glutenin, which has many thiols - sulfur atoms with one hydrogen atom, which are stripped of hydrogen atoms by deoxyascorbic acid. When we knead, the hydrogen atom in the sulfhydryl group will be taken away by deoxyascorbic acid, and the remaining sulfur atoms will be connected in pairs to form the so-called disulfide bond. When a large number of disulfide bonds are formed, the glutenin in the dough forms a huge network, thus strengthening its tendons.
⑥ In most cases, food additives are to improve the flavor, taste, increase food stability and so on, and have no nutritional significance. But ascorbic acid does not belong to this "majority.". When used as a food additive, it is often called "ascorbic acid". And it is also a nutrient that the human body needs - vitamin C. Vitamin C is unstable. Air, light, heat and contact with metal containers will make it inactive or decompose. However, it is this instability that makes it have a good "antioxidant". In vivo, it protects cells from oxidative damage. When added to food, it is oxidized to protect other ingredients in food.