| At present, Xinjiang apricot in addition to eat for fresh food, products with a single species mainly are products of dried apricots, concentrated apricot pulp and a small part of apricots. The plum with the fresh apricot as raw materials could maintain the flavor of fresh apricots. Crisp taste and unique flavor.As the new products, they improve the apricot value-added,and it should havegood market prospects. In this study,green apricots, not and Yellow-green apricot witch is not fully into the after-ripening were used as raw material, the preserving green, color protection and hardening of green apricots and yellow-green apricots were studied. The effects of formula of spice dipping solution and the spoiling time of spice on the aroma components were studied, parameters of impregnation and drying process were also studied. The results were as followed:1.The apricots of Library Amat were used as the raw material of plum after comparing the key indicators of apricots of Color Amat, apricots of Library Amat and white apricots.2.The maturity of apricots had larger effect on the color, fullness,hardness and flavor of plum. The plum made by green apricots were crisp and refreshing and with fresh taste.3.The green apricots were used as raw material to filter out the optimal ratio by single factor and orthogonal experiments, that is:ZnCl20.05%, Na2CO30.05%, Vc0.05%. When the apricots were yellow-green,the ratio was Vc0.125%, Citric acid0.20%, NaCl3.0%, sulfite0.100%, ZnCl20.10%.4.Changes in hardness of pulp before and after hardening was used as evaluation criteria, quicklime was chosen as the best hardender after comparing with the other four hardeners.5.Single factor and orthogonal optimal test was used to study the primary and secondary factors of spices liquid for plum flavor, the result was that,clove> fennel>tangerine peel> cinnamon> cardamom.The optimal spices recipe was that the addition of cinnamon and cardamom were0.06%, fennel was0.04%, clove and tangerine peel were0.08%.6.Aroma components of spices with different spoiling time extracted by vacuum distillation extraction were analyzed by GC-MS. The result was that there were46aroma components contained with eugeno,cinnamic aldehyde,trans-anethole, arachidic acid, D-limonene, the optimal spoiling time of spices was1h.7.Vacuum impregnation process was used to study the spices dipping of green apricots the process parameters of prepreg were that feed temperature50℃, vacuum pressure0.09MPa, vacuum impregnation time21-24min, The results of yellow-green apricots were:feed temperature50℃, vacuum pressure0.09MPa, vacuum impregnation time18-21min.8.The orthogonal experiment candied conditions were optimized optimum process parameters as:Tsing Hang as raw material, the use of vacuum infiltration sugar process, the Baptist sugar concentration of60%, primary and secondary dip sugar time are the6h Plum organizations full; As Huang Lvxing for raw materials, vacuum sugar permeability process, dip sugar concentration of50%, primary and secondary dip sugar time are the6h Plum organizations full.9.The baking time40～50min after impregnated, products are full, the best tasted and surface is not sticky, the sensory quality.10. Products in the storage period, in the first60days of L, a, b-value changes are more obvious, after the change is relatively slow; Sensory Tsing Hang products from blue to yellow-green and the Huang Lvxing products from original yellow-green to yellow in0-60d, After the color change is slow; Huang Lvxing products in brightness higher than the Tsing Hang products, fuller appearance.11. In the storage period, the hardness of the products downward trend, sting Hang products in the entire storage period is always greater than the hardness of the the Huang Lvxing products, and more crisp taste.12. Products after vacuum-packed combination of high pressure sterilization, microbial indicators of the180d of the storage period to meet the safety standards of the candied fruit products.The sterilization time is5min,the sterilization pressure is115℃. |
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