| 摘要 |
A process for dyeing foods with oxidation-sensitive natural colors is disclosed, wherein the food is adjusted, if necessary, to an SO2 content of a maximum of 30 ppm, and a pH value below 7.0, the food in enough water to cover the food is placed in a sealable container, substantially all air in the container is removed, and an oxidation-sensitive natural color is added to the container contents. The container is then sealed, while maintaining air exclusion therefrom, and stored, preferably under ambient conditions. During storage the food is exposed to the natural color in the container, and is dyed thereby. Normally this ambient temperature dyeing step is acceptably complete within two weeks, or less. The food can then be stored at ambient temperatures and sold in the container, directly to consumer. The oxidation-sensitive natural colors, such as betalaine, maintain their natural bright shades, without requiring special storage conditions, such as refrigeration. |
