Study On Processing Technology Of Flavor Low-sugar Preserved Sinocolamus Latiflorus

Browning and short shelf life of low-sugar preserved fruits affect its quality. In order to find some measures, three aspects were studied in this article: First, in order to optimize technologic parameter of salty low-sugar preserved Sinocolamus Latiflorus, we discussed influence factors of sugar content and sensory quality; Second, the effect of controlled atmosphere drying(CAD) on the quality of low-sugar preserved Sinocolamus Latiflorus was analyzed, low-sugar preserved Sinocolamus Latiflorus dried with hot air and CAD were compared; Finally, we systematically studied preservation stability of low-sugar preserved Sinocolamus Latiflorus by Aw and pulse light sterilization. The results were as belows:(1) Sinocolamus Latiflorus was used as material of salty low-sugar preserved Sinocolamus Latiflorus of 50% around sugar content. By considering sugar content and sensory quality, we had relative good technical parameter: sugar concentration 45%, cooking time 15min, salt concentration 1%, water content 18-20%.(2) A small modified atmosphere drying developed by the authors was used to conduct the experiments for controlled atmospheric drying on low-sugar preserved Sinocolamus Latiflorus. The results showed that under decreasing O₂ content in the drying media, in which N₂ and CO₂ were used as drying media to replace air, the browning of low-sugar preserved Sinocolamus Latiflorus was obviously reduced, quality of low-sugar preserved Sinocolamus Latiflorus was improved.(3) Aw has significant effect on microbial stability in low-sugar preserved Sinocolamus Latiflorus. The microbe in products with Aw 0.800 around reproduced quickly during preservation at room temperature, which would affect the quality of products, while molds and yeast in products with Aw<0.700 remained dormant during...