In general, canned food should not need to be added with preservatives. The preservation method of canned food is to seal it first, and then heat it to sterilize it, so as to completely kill the microorganisms in the food. After a certain period of high temperature heating, the microorganisms in the canned food were killed. At the same time, because it is sealed, microorganisms in the environment cannot enter the tank. Because of the control of microorganisms, canned food can be stored for a long time without preservatives.

However, in order to save sterilization cost, small companies will add some preservatives. GB 2760 lists in detail the preservatives allowed by the state. Please refer to GB 2760-20 14 National Food Safety Standard for the use of food additives. As long as it is added according to the types and limits of this standard, it is legal and can be considered safe.

There are two commonly used food preservatives: sorbate and nitrite, of which potassium sorbate is basically nontoxic, but nitrite is a carcinogen, which is a big problem.

The Hygienic Standard for Food Additives stipulates that no additives can be added to canned fruits. However, some inferior cans were added with synthetic pigments such as potassium sorbate, carmine and lemon yellow, and coconuts were also bathed with sweeteners, industrial caustic soda and industrial hydrogen peroxide. Therefore, you should be extra careful when choosing canned fruit.

Second, the choice of canned fruit

When choosing canned fruit, we should first look at the appearance of canned fruit pulp. Normal canned yellow peach fruit, its product color should be uneven, with golden yellow and a little cyan. The fake canned yellow peach has the same pulp and beautiful color. The soup of normal canned yellow peaches should be colorless, while the soup of dyed canned yellow peaches should be yellow.

The choice of canned strawberries is to look at the soup first. If the soup is red, it is dyed. If the soup is a little pink, it is normal. At the same time, the pulp of canned strawberry dyed is immature and relatively small.

Homemade canned fruit can be used safely, but it should not be stored for a long time, and it is best to eat it in a short time.

Extended data

Canned fruit has different names according to different materials. Generally, the raw materials of canned fruits are fruits, such as peaches, apples, lychees, strawberries and hawthorn. The main products are canned peaches, canned strawberries and canned oranges.

Although canned fruit is convenient to eat, some nutrients in the fruit are lost during the production process, which can not fully provide trace elements beneficial to the human body.

The following are the effects of canned food on the nutrients in fruits and vegetables:

(1) Vitamin A: Carotene has a stable structure and little loss in canned food production; The research shows that heating is more helpful to the stability of its structure. At the same time, glutathione in tomatoes can prevent prostate cancer more effectively after heating or canning. ?

(2) Vitamin C: Although some of this element will be lost during heating, it will only be decomposed in large quantities in aqueous solution. During the shelf life of the product, the remaining vitamin C will still exist in a stable form. ?

(3) Folic acid: Does the stability of folic acid correspond to vitamin C?

(4) Vitamin B 1: During the production of canned beans, the loss of vitamin B 1 is less than that during cooking. ?

(5) Potassium and calcium: These two elements will not change in the process of canned food production. ?

(6) Edible fiber: The canning process will not only have any influence on the substance, but also promote its dissolution and strengthen its structure, which is more conducive to human absorption. ?

Reference Baidu Encyclopedia? fruit can