Study On The Processing Technology Of Anli Pear Series Products

Anli pear, namely sour pear, is widely distributed in Yanshan mountain range including the northeast of Hebei province, Beijing, Tianjin, and the west of Liaoning province. The fruit of Anli pear has rich nutrition and special odor. However, the skin is rough and the pulp has plenty of sclereid. So, Anli pear is very fit of producing juice, beverages, fruit wine, and so on.In the processing of Anli pear juice, the rate of materials, sterilizing treatment and stability of products were discussed , the results indicated that:①In the processing of Anli pear compound fleshy juice, 1/4 tremella juice was added into pear juice;50% Anli and tremella compound juice,6% white sugar,0.1%sweetener could cause pleasant smell and great color.②The juice suspension stability could be improved by adding stabilizer to it and homogenizing it twice. The homogenizing condition was as follows: for the first time, pressure is 16.4 MPa, for the second, pressure is 11.8 MPa, and the temperature is 60℃. If using the compound of agar and CMC, the concentration of stabilizers are 0.1% and 0.3%, respectively.③degasing firstly and homogenizing secondly could have good effect on keeping the color and reducing the loss of ascorbic acid.④The ideal temperature was above 112℃in sterilizing compounded juice, which sterilizes and maintains the stability of the fleshy juice and at the same time, maximizes the retention of ascorbic acid. Furthermore, the products could not spoil in the shelf life, and conformed to the national standard of fruit juice drink.⑤The sense effect was analyzed with fuzzy comprehensive assessment after storage, and good evaluation was obtained. The products contained physical-chemical compositions and essential amino acid. The cost was reduced due to cheap Anli pear.In the brewing of Anli pear, the results showed that:①The juice rate of adding 0.3% pectic enzyme for 12 hours action at room temperature, when Anli pear was pressed, increased rate 19.6% more than that of untreated fruits.②In order to get the fermented wine of high quality, choosing the suitable yeast strain was essential. The acid-resistance was the first aspect owing to high acidity Anli pear juice, and the second was ethanol and sulfur dioxide tolerance. The results indicated that muscate humbury yeast had high ethanol and sulfur dioxide tolerance and low acid-resistance; crude yeast No.1 had high acid-resistance and sulfur dioxide tolerance , but low ethanol tolerance; however, yeast 1450 was suitable for making Anli wine due to high ethanol tolerance, sulfur dioxide tolerance and acid-resistance.③Mix fermentation technology was used in the selecting fermentation technology. The results showed that the pure juice fermentation was ideal technology and the products had both attractive color and odor.④The other important aspect was fermentation temperature, Anli wine had good taste by low temperature fermentation and the fine temperature was 20℃.⑤In the course of degrading acid, the biological degradation acid was suitable. The results were using fermentation of malic acid——alcohol, adding 10% schizogony yeast No.1 before wine yeast, could reduce 3.61g/l and 49.1% at the average acidity and degrading acid rate of Anli pear juice.⑥The first important quality index was the wine clarity. Using 3% Chinese date honey or buckwheat honey, the clarity effect was good after 12hours treatment. The wine was clear, having rich, scent of fruit, having pure taste. The style was outstanding.The processing technology of series products of Anli pear were studied in this paper, the results are as follows:①In the manufacturing of Anli pear honeydew wine, the rate of 40～50% edible alcohol and Anli juice was 1:1; adding 7～8g/100ml white gelatin and 2.5～3.0g/100ml tannins in the clarity treatment. When adding 3%～5% honey ,raw wine was stored 2～3 months at 10℃～20℃.②Making Anli pear cola was mxing the Anli juice and subsidiary materials extract juice and canned.③Using the rate of Anli juice and apple juice was 1∶2 in the production of Anli pear—apple compound fruit jelly, then the temperature was 103℃～104℃. The products with pure taste and good odor were popular.