Canned fruit, why is it stored for so long, and are there any additives?

Canned fruit is not because of additives, but because of the very excellent isolation, canned fruit is forbidden to add additives, because there are no bacteria entering the fruit to store for so long.

Any canned food should be kept fresh in the following ways:

1: Sugar water sealed to keep fresh (fruits, vegetables).

2: Salt water sealed to keep fresh (fruits, vegetables).

3: Oil seal preservation (mainly fish).

4；Vacuum preservation (meat).

5: Air-dried (meat, fruits, vegetables).

6: Chemical preservatives to keep fresh.

7: Comprehensive way to keep fresh.

Now the technology is very advanced, canned fruit dare not guarantee, the nutritional content will have an impact, who will make canned fruit! To make juice are used the worst fruits.

Many people spread the word that "a lot of preservatives are added to canned food, and high temperatures basically destroy all the nutrients in the food". This is really a big flood that washed the Dragon Temple, and the family doesn't know the family. In fact, with the addition of preservatives ≠ long shelf life, most canned foods are actually really a few "additive-free" foods.

Canned fruit can be stored for a long time without spoiling because of its special process and packaging characteristics, so the processing of canned food does not need to add any preservatives. Strict sterilization and sealing for many times to avoid the appearance of pathogenic bacteria and spoilage bacteria.

The spoilage of food is directly related to microorganisms. If microorganisms are destroyed or their growth is inhibited, food is naturally less susceptible to spoilage. Canned food is to use the production process to eliminate harmful microorganisms to the greatest extent before canning, and at the same time, vacuum technology is used to make the possible residual microorganisms unable to grow in the absence of oxygen, so that the food in the canned food has a long shelf life.

Most cans do not have preservatives added, and only a small number of cans may have a small amount of preservatives added due to process or raw material limitations. Canned food has a long shelf life, which is mainly determined by its production process. Generally speaking, the production of canned food is pre-treated by raw materials, canning, exhausting, sealing, sterilization, cooling, thermal insulation, inspection and packaging.

The canned and canned raw materials are pasteurized, which can kill most of the microorganisms in the food. Before sealing, the factory will exhaust the can to ensure that the inside of the can is in a vacuum state, and the negative pressure state can make the tank more sealed. The sealed packaging used in cans, such as tinplate and glass jars, as well as the soft packaging form that has emerged in recent years, have excellent sealing properties and can effectively isolate the entry of oxygen from the outside world, thereby preventing the growth of microorganisms in food.

According to GB2760 2014 National Food Safety Standard for the Use of Food Additives, no preservatives are allowed to be added to canned fruits. The high-sugar, oxygen-free environment in canned fruit is not suitable for microbial growth, so as long as the sterilization is thorough, there is no need to add preservatives.

Canned fruit is so fresh, basically there are no preservatives added to it, and individual canned fruits dare not agree.

As far as I know, the process of canned fruit is also very simple, that is, after the fruit is cleaned, put it in the canned bottle and add sugar or rock sugar to the appropriate amount of water, and then tighten the lid, put it in the pot and cook it for a period of time, take it out and cool it naturally to make a delicious canned fruit, such canned food does not add various preservatives, and the added ingredients are also very simple, only water and sugar, and this kind of canned food can be stored for many years without corruption, Therefore, it can be seen from here that there is no need to add preservatives to the base hall in the canned fruit.

Canned fruit is sterilized at high temperature without added preservatives.

Shopping mall, is we will always go to a living place, especially in recent years, everyone's quality of life and consumption power have been improved, basically every three or five have to go to the shopping mall, buy some food and drink hoarded at home, now basically every community around a large shopping mall to adapt to our own daily requirements, and the supermarket items are becoming more and more colorful, products and food types are more and more.

I believe that many people in the supermarket when buying food, are will need to pay attention to the shelf life of food, if the food from the expiration date is approaching, it is generally not easy to buy, but in this kind of food, you will find that the shelf life of the canned fruit in the supermarket is very long, some nearly 1 2 years, but the fruit is a kind of food that rots quickly, why can the fruit be kept fresh for so long after being made into canned fruit? Is it due to the addition of preservatives? The employees of the canning factory were also helpless and said.

When it comes to the shelf life of food, most people think of preservatives first, and many people think that the storage of food must be preservatives, especially those foods with a long shelf life, but in fact, the shelf life is not closely related to preservatives. Preservatives are a kind of edible additives, it is true that adding preservatives is a frequent way to increase the shelf life of food, many foods are added with Zen preservatives, but not all foods with a long shelf life are added with preservatives, there are many ways to keep food fresh, just like the sausage bacon we often eat every day, it is to use pickling to change the characteristics of meat and increase its shelf life.

The employees of the canned food factory revealed that in the production of canned fruits, a very unique method was implemented to keep them fresh, even if preservatives were used, but they were also small, and the factory would strictly control the amount of preservatives used. In fact, before the design of canned fruit, the fruit will carry out a special solution. We all know that the important reason for the rotting of the fruit is mostly caused by the rapid breeding of bacteria on the surface, which affects the fruit composition and leads to the qualitative change of the fruit, so the preservation of the fruit must control the bacteria. Therefore, closed canned fruit can stay fresh for a long time.

However, it is not excluded that there are many canned fruit manufacturers on the market, in order to reduce costs, preservatives will be used to achieve the purpose of canned fruit preservation, so there are many canned fruits on the market are definitely added with a lot of preservatives, so we must be vigilant when buying canned fruits, and it is best to look at the addition of the ingredient list. In addition, it is best not to be greedy for food such as canned fruit, and do not have to buy some small processing factories to prevent eating problems and not being able to find the responsible party.

Because it is vacuum-packed, there is no air in it, and the storage time is long, and preservatives are also a reason.

There are certain preservatives added to canned fruits, so the shelf life will be long, it is recommended to eat more fresh fruits and try to eat less canned fruits.

I think of course it is, this food is allowed to add preservatives.

There are no preservatives in canned fruit.

The hygienic standard for food additives stipulates that no additives shall be added to canned fruits. However, some inferior cans add synthetic pigments such as potassium sorbate, carmine, and tartrane, and also use sweeteners, industrial-grade caustic soda, and industrial hydrogen peroxide to "bathe" the coconut fruit.

When choosing canned fruit, the first thing to look at is the appearance of the flesh of the canned fruit. The color of normal canned yellow peach fruit should be uneven, with golden yellow and a little cyan. The flesh of the fake canned yellow peaches is exactly the same, and the color looks great.

Normal canned yellow peach soup with minqin should be colorless, while dyed canned food.

Nutritional value of canned fruits:

Canned fruit can also be made homemade, but when making canned fruit, it is necessary to pay attention to disinfection of all links to ensure safe handling. First of all, prepare a complete and flawless container with a lid, clean the bottle and lid thoroughly with water and put it in the pot, add cold water, the amount of water must not exceed the glass bottle, turn to low heat and continue to cook for 10 minutes, then turn off the heat and let it cool naturally.

Clean the fruit, peel it, cut it into pieces, put it in a glass bottle with sugar and other seasonings, and pour it into the cool white until the fruit is submerged. Place the cap lightly on the mouth of the bottle and remember not to screw it on.

The above content reference: Encyclopedia - Canned fruits.

Generally speaking, canned products have a long shelf life without additives due to their sealing.

Summary. No, there are no additives for canned fruit. They are made up of cooked fruit and cane sugar, salt, and sodium carbonate.

No, there are no additives for canned fruit. They are made up of cooked fruit and cane sugar, salt, and sodium carbonate.

In general, additives such as sugar, preservatives, acidulants and colouring are added to canned fruit. Due to the different quality of canned fruits produced by different manufacturers, the additives may also be slightly different, so it is best to read the instructions carefully when using the suspects, and understand the raw materials added, so as not to cause allergies and other adverse reactions.

Canned fruit is fresh not because a large number of preservatives are added, but because the canned fruit is sealed and stored after high-temperature sterilization, and the potential pathogenic microorganisms and spoilage microorganisms are killed, and the external microorganisms cannot enter, so it can look very fresh.

Canned fruit is named after different materials, and the raw materials of canned fruit are generally taken from fruits, including yellow peaches, apples, lychees, strawberries, hawthorns, etc. The main products are canned yellow peaches, canned strawberries, canned jackfruit, canned oranges, etc.

In 1809, the world's most prosperous seafarers who lived on ships for a long time fell ill because they could not eat fresh vegetables, fruits and other foods. Among them, there is a Frenchman who deals in candied food, and after continuous research and practice, he finally found a good way: put the food into a wide-mouthed bottle, plug the mouth of the bottle with a wooden cork, heat it or not, freeze and refrigerate, and then plug the wooden cork tightly and seal it with wax.

In this way, the first cans appeared.

Canned food generally works together in three ways to prevent food spoilage

1. Sterilization: Whether it is food or canned food, it needs to be sterilized, and after the bacteria and bacterial spores are eliminated, there will be no bacteria to multiply. However, it is unlikely that all of them will be eliminated, and what can be achieved is basic sterilization, so that the food can be stored for as long as possible.

2. Sealing: There are also a large number of bacteria and bacterial slabs in the dust in the air, and the spores of bacteria are like the seeds of trees, which are very durable and can be fluttering in the wind. So the cans are all vacuum-sealed.

3. Preservatives: The hygienic standards for food additives stipulate that no additives shall be added to canned fruits. However, some inferior canned food is added with synthetic pigments such as potassium sorbate, carmine, and tartrazine, and sweeteners, industrial-grade caustic soda, and industrial hydrogen peroxide are used to "bathe" coconut fruit.