Study On Processing Technology And Aroma Components Of Rose Flavor Apricot Cake

Xinjiang fresh apricot ranks first in the cultivation area and yield of apricot in China.Due to its short maturity and difficult storage and transportation,it has seriously hindered the development of apricot industry.Therefore,through the process innovation of apricot fruit,increase the added value of intensive processing,and take the industrialized production as the research goal to realize the transformation from the primary stage of apricot processing industry to intensive processing.In this paper,apricot fruit and rose paste are used as raw materials,the formula of raw and auxiliary materials is optimized,and the weak microwave-assisted dry hot air drying technology is used to dry them,so that the resources can be recycled.This kind of product is convenient to eat and has a broad market.The results are summarized as follows:（1）The effects of the mass ratio of apricot to rose paste,the amount of citric acid and compound gum on the quality of rose flavor apricot cake were studied.On this basis,taking the comprehensive sensory score of fuzzy mathematics as the response value and through response surface optimization,the optimal process parameters are as follows:the mass ratio of apricot to rose paste is 2:1（g/g）,the addition amount of compound glue is 3%,and the addition amount of citric acid is 0.2%.Under the condition of this formula,the finished apricot cake has uniform color,luster,soft taste and strong rose flavor.The sensory score was86.03,the fitting degree of the model was good,and the experimental results were reliable.（2）By using the drying method of weak microwave assisted dry hot air,the effects of material thickness,dry hot air circulation time and microwave circulation time on the moisture change of rose flavor apricot cake during drying were studied.R²χ²And RMSE as evaluation indexes,the differences of moisture content,drying rate and moisture ratio of rose flavor apricot cake under different conditions were compared,and the drying kinetic model of rose flavor apricot cake was established,and the drying characteristic curves of rose flavor apricot cake under different thickness,microwave cycle time and dry hot air cycle time were obtained.Results:under different thickness,microwave circulation time and dry hot air circulation time,page equation could better reflect the drying characteristics and law of rose flavor apricot cake.The predicted value of page equation is similar to the linear result of the real value,and R²is 0.9991,χ²is 2.22×10^-5,RMSE is 0.00452.（3）The volatile components of rose flavor apricot cake in the preparation process,the end of boiling and concentration and the end of drying were analyzed.It was found that 44 aroma components were detected in the three stages,including 12 alcohols,2 alkanes,7 esters,11 acids and alkenes,4 aldehydes and ketones and 8 others.21 kinds of aroma components were detected in the blending stage,18 kinds of aroma components were detected in the end of boiling and concentration stage,and 25 kinds of aroma components were detected in the end of drying stage.Alcohols were the aroma substances with the highest aroma types and contents.