Research On The Processing Technology Of Chaenomeles Speciosa S.Nakai Can

Chaenomeles speciosa S. Nakai is the local fruit of An Hui Xuan Cheng,which is one of the four famous Chinese herbal medicines. As the plant of medicine food homology, the nutrient content of Chaenomeles speciosa S. Nakai is very rich, it also contains some pharmacological ingredients and has health care function, so the development study on the fruit has a very broad prospects. The current study of Chaenomeles speciosa S. Nakai is mainly focused on making tablets, producing wine and preserved fruit, but because the limitations of production processes, the production have not form a corresponding industry. The processing technology of canned fruit is simple and the storage time is long, and is used as a good way of development and utilization of the fruit. In this test the basic ingredient, the processing technology of canned product, as well as the changes of basic ingredient during the storage are investigated respectively, the results of the study are as follows:1. Chaenomeles speciosa S. Nakai is riched in protein, titratable acid and Vc, the contents of them is even six times more than other fruits. The content of active ingredient flavone is also very rich, so it has the very high health care value, the prospects of Chaenomeles speciosa S. Nakai development research is very good.2. The test compared the enzymatic peeling and alkaline peeling:the alkaline peeling was concentrated on the effects of alkaline on different temperatures and concentrations, the enzymatic peeling was concentrated on the effects of single enzymes and complex enzymes. The result was that the effect of alkaline peeling was better than enzymatic peeling. Because of the characteristics of the skin, whether a single enzyme or compound enzymes can have effect on it and the suitable method is alkaline peeling, the best parameter is:keep the fruits in the alkaline of 22% for 3-6 min.3. Browning occurred easily in the process of producing. Through signal factor and orthogonal experiments, this study determined the different color-protecting techniques on different stages:in the process of pretreatment, the sliced fruit pretreated with mixed liquor containing 0.02% phytic acid,0.01% Vc,0.4% citric acid were effectively kept from browning. After precooking, putting the fruit into the liquor of 25% sugar and make vaccm 20 minutes, then the non-enzymatic browning would be controlled. At last, adding 0.02% DSC to the sugar liquor, the browning would be inhibited obviously.4. After filling the fruit, through the measure of the core temperature we can determine the exhaust sterilization process of the can are as follows:sealing and sterilizing immediately after exhausting 4 min, the sterilization formula is:5’-15’-10’/100℃, the cooling way is to use three sections to cool to 37℃.5. Store the canned Chaenomeles speciosa S. Nakai at room temperature and measure the changes of the soluble solid, titratable acid and reducing sugar,and so on at 1, 15,45,75,90,120 days. During the storage, the soluble solid content, titratable acid content were in rapid decline at first, then balanced after a period, and the sensory quality of can is getting better and better. In addition, the investigation on flavone found that the content of flavone was not reduced.