Study On Factors Affecting The Quality Of Sugar-Free Plum Slices And Its Process Technology

Prunus mume Sieb.et Z ucc. is rich in organic acids, essential amino acids, and other nutritions, has a unique flavor. Its health value and consumption advantage are gradually being recognized. Traditional products are prevalence of low quality, high sugar content and poor quality of health after the devious procedures such as repeated salting, sugar permeability, and drying. With the trend of diabetic patients becoming expansion and younger, the popular of weight-reducing, and the needs of prevent tooth decay of children, sugar-free and low-sugar foods market demand is growing.This study aims to research a sugar-free plum slices, with salt plum as materials, the desalination, recipe, drying and other factors affecting on the quality of the plum slices were studied. The optimal processing technology was worked out and tested in the factory, and ultimately put intu production. The main work and results were as follows:1. With the determination of NaCl, sugar, protein, fat content in the pulp and the sensory evaluation on the color of product as indexes, compared different desalination of temperature on the impact of desalting rate and quality of plum slices, the result showed:the desalination rate can be significantly improved at60℃conditions, without destroy the nutritional composition of flesh and the color of products. The test in factory of the reverse gradient of the flow of hot water desalination process showed that, desalting time about15h by the traditional process can be shortened to5-6h, greatly shortening the production cycle, increase economic benefits.2. With the determination of physical properties and sensory evaluation as indicators, the effect on the quality of the contents of water, xylitol, and aspartame were studied, the results showed that, the content of water affect the molding process obviously; the texture, color and microstructure of plum slices changed as the xylitol content changed, and the dosage was nether the more the better nor the less the better; the dosage of aspartame affect the taste of plum slices clearly. Determine the product formula for pulp:water:xylitol:aspartame proportion as100:30:8:0.4.3. Dry conditions of the single factor and interaction experimental were studied on the quality of plum slices and optimized by the sensory evaluation, the result was:the thickness and drying temperature directly determines the drying time, which play an important role in the processing cycle; the drying process was determined as:the temperature was60℃initially and rise to65℃with the speed as1℃/1h, and then constant, until the plum slices with smooth surface can be smoothly peeled off from the baking tray, cost about8h; the determination of the product on physical properties showed that, the sensory evaluation and instruments determination results are consistent in the study.4. The process and formulation were carried out in test in Hangzhou Meiyuan food Co., Ltd., the results showed that, contrast with the traditional processing of Prunus mume fruit, the desalination rate was speed up significantly, the production cycle was shorten as the sugar permeability links was eliminated, the organization and quality of product was improved, the economic efficiency could be improved significantly, and the traditional manual labor could be changed into the modernization of the continuity of the work.