Pear is an important fruit in China. It is produced in many parts of the country. It is popular among different people because of its sweetness, juicy taste, and high nutritional and health value. In addition to direct fresh eating, pears can also be processed into a variety of shaped packaged foods, such as Sydney juice, pear fruit milk, rock sugar Sydney, pear cream, honey pear ice cream, pear moon cake and so on. Processing the pear fruit into a packaged food can not only extend the shelf life of the pear food, but also increase the added value of the pear fruit. Among the many pear processed foods, Yunnan Pear is a kind of local specialty food. It has the characteristics of acid, sweet, crisp and rich alcohol flavor, and has good health care value. The market prospect is very good. However, in the process of processing and storage, Yunnan Pear has the problem of soup and discoloration, which seriously affects the quality of food and is extremely unfavorable to the development of the pear industry. So, how to solve the problem of Yunnan soup and discoloration? The technical staff of Jiangnan University's Shengtang Food Preservation Technology Research Institute, which specializes in the development of food preservation and preservation technology, believes that the reason for the occurrence of quality problems is to use advanced "anti-corrosion and color preservation technology for fruits and vegetables" and select qualified raw materials to control The environmental sanitation of the processing process can effectively avoid the problem of Yunnan pear pear soup and discoloration. While extending the shelf life of Yunnan pear, it can well maintain the good color of Yunnan pear. Pear is a unique brewed food in Yunnan. However, Yunnan Pear is not a vegetable but a fruit. Yunnan Pear is rich in Yunnan old, the fruit is even, thin and fleshy, sweet and crisp, and has a health effect of moistening the lungs and relieving cough, clearing away heat, reducing spleen and appetizing, and quenching thirst. The pears in Puyuan, Dali, Yunnan, and Puxiong Township, Jianshui County are also unique in that they have the sweetness of pears and the fragrance of herbs. Method for making Yunnan pear: Take the suitable soaked pear, put it into the earthenware pot, and submerge the pear with the appropriate amount of light salt water or rock sugar or licorice water. According to the proportion of ingredients, add salt, white wine, ginger, garlic, and seal the mouth. After sealing for one month, you can eat it. Of course, if you properly extend the brewing time, the processed Yunnan pear will taste better. At present, the main quality problems of Yunnan Pear are the soup and discoloration. The soup is mainly caused by microbial contamination and microbial growth, which causes the pear to spoil. Of course, other reasons such as browning can also cause the problem of soup in Yunnan Pear. The reason why Yunnan pears are caused by microbial spoilage and phlegm problems is as follows: 1. In the process of picking and transporting pears to the processing site, the pears are open-air operations and infected with many microorganisms, leading to the initial raw materials. The bacteria content is too high. 2. The warehouse for storing pear fruit has a lot of dust and many microorganisms. 3. The brewing workshop is dirty and the total number of colonies in the air and the coliform group are high. 4. The front and back processes during processing are cross-contaminated, and the materials in the subsequent process are contaminated by the former materials with higher microbial content. 5. The sanitary conditions of ginger, garlic, licorice and other auxiliary materials are poor, and the microbial content is excessive. 6. Production equipment, packaging containers, and production environment are not disinfected in time. 7. The processed pears were exposed to the air for too long, and were not sealed in time to infect the microorganisms in the air. 8. The varieties and methods of “fruit and vegetable antiseptic preservatives†are not correct, and the preservation effect is not satisfactory. 9. Yunnan pear is a cold-processed food. It is not suitable to use high-temperature sterilization. As a result, the microbial content in the pear is too high. These microorganisms will continue to grow and reproduce during the subsequent storage and transportation, causing the corruption and deterioration of the pear. If the Yunnan pear is sterilized by high temperature, it will destroy the good flavor of the pear. In order to prevent microbial spoilage, some pear processing enterprises have exceeded the standard preservatives in Yunnan Pear, which leads to the preservative content in the pears exceeding the standard, which is harmful to food safety. According to the technical staff of Jiangnan University's Shengtang Food Preservation Technology Research Institute, the discoloration of Yunnan Pear is a manifestation of browning of products. The browning of Yunnan pear is caused by the adverse chemical reaction of some components in the pear under the action of oxygen and other substances. As a result, the color of the pear is grayish brown, which affects the appearance quality and sales of Yunnan pear. In the prevention of discoloration of Yunnan pears, sulfur-containing Food Additives such as sodium metabisulfite have good effects. Due to its low price and good browning resistance, sodium metabisulfite is used by many fruit and vegetable food processing companies to protect color. However, the use of sodium metabisulfite in accordance with national standards makes it difficult to effectively protect Yunnan pears. As a result, some pear processing enterprises have increased the amount of sodium metabisulfite, which has led to excessive levels of sulfur dioxide in Yunnan pears, thus endangering food safety and consumer health. Some enterprises have been investigated by public security organs, and relevant responsible persons have also been Criminal penalties. In response to the quality problems of Yunnan Pear Soup and discoloration, Jiangnan University Shengtang Food Preservation Technology Research Institute and Nantong Biochemical Technology Development Co., Ltd. successfully developed the “High-effect Vegetable Anti-corrosion Color Preservativeâ€. In the processing process of Yunnan Pear, the use of fruit and vegetable antiseptic color preservation preservative can effectively avoid the problem of soup and discoloration of Yunnan Pear. "High-effect vegetable anti-corrosion color preservative" is a safe and efficient preservative, color protectant, chelating agent, buffer, pH adjuster, which is compounded by modern technology. The anti-corrosion color preservative can be used for cleaning, sterilizing, processing and anti-corrosion preservation of the processing raw materials of the pear, which can destroy the microbial structure and has strong inhibition on a variety of spoilage bacteria such as Bacillus, bacteria and yeast. . The use of "high-effect vegetable anti-corrosion color preservative" and other supporting measures can reduce the amount of raw materials, tools, production environment and pre-packaged bacteria used in pear processing, reduce microbial contamination, and inhibit Yunnan pear decay, without high temperature Sterilization and refrigerating, when stored at room temperature, can prolong the shelf life of Yunnan Pear and preserve the good flavor of Yunnan Pear. The use of "high-effect vegetable anti-corrosion color preservative" and other measures can also effectively suppress the discoloration of pears, maintain the good color of Yunnan pears, and avoid the problem of excessive sulfur dioxide in Yunnan pears and prevent regulatory risks in production. As a large fruit, pears are produced in many parts of the country. Using pear fruit as raw material, it can be processed into a variety of nutritious and delicious foods, which is conducive to enriching food varieties, increasing the added value of pears and increasing farmers' income. However, pears are currently only processed in a few areas such as Yunnan, and the scale of production and sales is still relatively small. Many people still don't know much about pears. Mao Gong, a technician at the St. Tang Food Preservation Technology Research Institute of Jiangnan University, believes that pears have special flavors and nutritional health functions, and consumers have the psychology of trying new and different, as long as the promotion and promotion efforts are increased, so that more People know the advantages of pear, and more and more consumers will certainly taste and buy unique pear products. If the pear pear technology is extended to other pear-producing areas, the processing capacity of pear fruit in China can be further expanded, which plays an important role in increasing the variety of pear fruit products and extending the pear industry chain. This is also an excellent opportunity for the promotion and application of “fruit and vegetable anti-corrosion color preservation preservativeâ€. At the same time, it also puts forward higher requirements for the research and development of “high-effect vegetable anti-corrosion color preservation technology†and the life-saving technology of Pear. Author: Qiu Desheng, graduated from Southwest Agricultural University undergraduate (now Southwest University) food engineering, food companies had engaged in food technology development, production and quality management for eight years, is now engaged in food collection and dissemination of information, mainly on food production technology , sterilization and preservation technology, raw ingredients, equipment, marketing, industry trends and other aspects of information. Cosmetics are compound mixtures made from various raw materials after reasonable blending and processing. There are many types of cosmetics raw materials with different properties. According to the raw material properties and uses of cosmetics, it can be roughly divided into two categories: base raw materials and auxiliary raw materials. The former is a main raw material of cosmetics, which occupies a large proportion in cosmetic formulations, and is the main functional substance in cosmetics. The latter is responsible for shaping, stabilizing or imparting color, fragrance and other characteristics to cosmetics. These substances are not used in large amounts in cosmetic formulations, but are extremely important. Cosmetics are chemical mixtures made of natural, synthetic or extracted substances with different functions as raw materials and processed through production processes such as heating, stirring and emulsification. Collagen peptide, Arbutin, Coenzyme Q10, GSH, Cosmetic Raw Materials, lipoic acid Xi'an Gawen Biotechnology Co., Ltd , https://www.ahualynbio.com