The Study On Low Sugar Preserved Hawthorns Processing Technology

This study is about the making of low-sugar preserved Hawthorns with freshHawthorn.In this paper ,the whole technological process and parameter were studied,onthermal treating ,filling,vaccum boiling,vaccum preserving,baking and packaging ,ect;and also the color change of the products in the processing procedure was studied. The result shows 1.The factor such as filling time,temperature difference between sugar solution andmaterials,and heating outside exerted greatly influence on the vaccum preserved speed in thevaccum preserved process. 2.The optimum of vaccum preserving is:Vaccum degree:0.06Mpa;fillingtime:30minutes;temperature difference between sugarsolution and material:over 55℃or temputerature of sugar:over 75℃;impregnationtime:4~6hrs. 3.The best mixed filler is the combination of 5 agar and 5 CMC;followerd by the mixedfiller of 5‰ agar and 5‰ xanthan. 4.The shelftime of low-sugar preserved Hawthorns with vaccum package is over towmonths,one months longer than that with traditional package. 5.The use of different preservatives and the ingredient of them produced a noticeableimpact on shelftime.The best ingredient is the mixture 0.01‰ Nisin;1‰ pyrola rotundifoliasolution and 1‰ tea polyphenols. 6.The shelftime of low-sugar preserved Hawthorns can be prolonged by radiation with3.5~4.0KGy Co60-γay;and the compound use of the methods mentioned in (4)(5)(6)canprolong the shelftime to over six months. 7.The thermal treatment in the process of thermal and vaccumboiling produced lessinfluence on the color,but the traditional boiling and baking produced significant effect onthe color. 8.In the process of heating,there is a great loss of Vc with traditional boiling,the loss rateis 77.5%;however,the loss rate of Vc is 23.4%with vaccum boiling;the preserving rate of Vcwas increased by 54.1%compared with the traditional method.