Abstract

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Title:: Processing Technology of Low-sugar ‘Longtan’ Pearl Plum Preserved Fruit

Author(s):: LI Mingjuan1; 2; 3; YOU Xiangrong1; 2; 3; ZHANG Yayuan1; 2; 3; WANG Ying1; 2; 3; ZHOU Kui1; 2; 3; DENG Fengying4; (1.Agro-food Science and Technology Research Institute,Guangxi Academy of Agricultural Sciences,Nanning,Guangxi 530007;2.Guangxi Key Laboratory of Fruits and Vegetables Storage-processing Technology,Nanning,Guangxi 530007;3.Guangxi Engineering Technology Research Center of Banana Preservation and Processing,Nanning,Guangxi 530007;4.College of Agriculture,Guangxi University,Nanning,Guangxi 530004)

Keywords:: ‘Longtan’ pearl plum; low sugar preserved fruit; processing technology

Abstract:: Taking ‘Longtan’ pearl plum as the test material on optimization of the key processing conditions of hardening concentration,color fixing formula and time,sweetener concentration,filler formula,sugar boiling time and ultrasonic osmotic sugar by orthogonal test design method were tested,to provide reference for prolonging period of supply and evaluating its additional value.The results showed that the optimum conditions of hardening and color fixing were 0.4% CaCl2,0.20% D-sodium erythorbate,0.30% ascorbic acid and 0.15% L-cysteine hydrochloride,the time was 3 hours.The sweetener (sucrose∶glucose=4∶1) was 50%,guar gum was 0.20%,xanthan gum was 0.10%,CMC-Na was 0.25%,sugar boiling time was 20 minutes.The optimum condition of ultrasonic process were ultrasonic power 300 W,liquid-solid ratio 1∶1 g·g-1,the time was 4 hours.Under these conditions the low-sugar ‘Longtan’ pearl plum preserved fruit were full appearance,uniform color,moderate sour-sweet and soft-hardness taste.