Research In Canned Apricot With Composite Packaging Production Technology

In this study, green apricots and yellow-green apricot witch is not fully into the after-ripeningwere used as raw material,according to the problems such as low level of deep processing,lowadded value, less product variety and inconvenient to carry.And the preserving green, colorprotection and hardening of green apricots and yellow-green apricots were studied. Theirradiation parameters for the control of microorganisms during soft packaging were alsostudied.The effects of quality characteristics and storage quality with different packing materialsinclusive of composite material PA/CPP and composite material PET/AL/PE were also studied.The experimental results were as followed.1. The maturity of white apricots were take as factors of the experiment, green apricots wereused as raw material,Single factor and orthogonal optimal test was used to study the primary andsecondary factors of color fixing solution, the result was that, sodium hydrogen sulfite> sodiumchloride> citric acid> ascorbic acid.The optimal process condition was that the addition ofsodium hydrogen sulfite was0.3%, sodium chloride was0.2%, citric acid was0.3%and tascorbicacid was0.2%.Single factor and orthogonal optimal test was used to study the primary andsecondary factors of hardness, the result was that, calcium chloride> magnesium chloride>glucono-delta-lactone. The optimal process condition was that the additionofcalciumchloride was0.2%,magnesium chloridewas0.3%and glucono-delta-lactone was0.3%.2. Adding-pressure sterilization to control microorganisms,the optimum sterilizing conditionwas110℃for5min. The products could retain original taste and appearance after this treatment,meanwhile, the microorganisms could be controlled.3. Products in the storage period, in the first60days of L, b-value changes are more obvious,after the change is relatively slow; Sensory Tsing Hang products from blue to yellow-green andthe Huang Lvxing products from original yellow-green to yellow in0-60d, After the color changeis slow; Huang Lvxing products in brightness higher than the Tsing Hang products, fullerappearance. In the storage period, the hardness of the products downward trend, sting Hangproducts in the entire storage period is always greater than the hardness of the Huang Lvxingproducts, and more crisp taste. Products after vacuum-packed combination of high pressuresterilization, microbial indicators of the180d of the storage period to meet the safety standards ofthe candied fruit products. The results showed that among these preservation packagingmaterial,the composite material PET/AL/PE was better than the composite material PA/CPP in thestorage period.