According to the characteristics of growth and development in the later period of jujube fruit, people divided the mature period of jujube fruit into three periods: white mature period, brittle mature period and ripe mature period. The white mature fruit is characterized by the fixed size and shape of the jujube fruit, green peel, greenish white, fruit hardness, fruit juice less, slightly sweet taste; crisp fruit ripening fruit is characterized by half to full red, The flesh is greenish white or milky white, crispy and juicy, with a strong sweetness; the jujube fruit during the ripening period is characterized by soft flesh, dark red skin, and slight wrinkles. The fruit is easy to open and sweet.
The harvest time of jujube fruit depends on its specific use. The jujube fruit used for processing candied dates must be harvested during the white mature period. The fruit volume no longer increases during this period, and the flesh has begun to soften, the juice has become less, the sugar content is low, the sugar content is easy to infiltrate when processing candied dates, and the peel is thin and flexible. , It is not easy to peel off during processing, and the quality of finished products is good. Jujube fruit used for fresh food or dried jujube or dried date dates should be harvested during the crisp season. This period of fruit crisp and sweet, fresh and refreshing, the best palatability, processed black jujube finished shiny black, black rosy, jujube meat tight, not easy to deformation, peeling. Processed drunken color bright red, flavor and fragrance. The jujube fruit used for making must be harvested during the ripening period. During this period, the fruit is fully matured, the sugar conversion is basically completed, the sugar content is high, the water content is low, the dry rate is high, and the dried product has a purple color and flesh. Flexible, good quality.
Natural Food Colors are food pigments obtained from natural resources. Pigments extracted mainly from animal and plant tissues and microorganisms (cultures), in which vegetative colorants predominate. Natural Pigments not only have the function of coloring food, but also have physiological activity.
Nature food colors are more safe and healthy for human body. Most of the nature colors are safe and has no side effect. The colorants from the plant have biological activity. They are the functional and effective part of the plant made medicine or health care products. In the health care products, the nature colorants can be effect of enhance body immunity, anti-oxidant, reduce blood fat. In food products, the nature colorants can have the effect of enhance nutrition, anti-oxidant etc.
The nature colorants generates the color in a very nature way. It brings a kind of nature beauty to food.
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