Study On Processing Technology And Physical Properties Of Low-sugar Preserved Hami Melon

In this paper, the factors that affect low-sugar preserved Hami Melon’s quality werestudied,according to the processing rate is low and the sugar content of the preserved HamiMelon is always high. In this paper, fresh Hami Melon was used as raw material,and thespecies of the hardener, sweetener and fillers were also studied. It optimized vacuumpermeable sugar process and permeable sugar conditions. This paper also formulatedcomparative analysis of the low-sugar preserved Hami Melon in contrast to the referencesubstance purchased from the market.Through series of experiment, the best add quantity of CaCl2is0.1%and the appropriatetime of hardened is12h, low poly fructose was determined as suitable sweetener and gelatinas suitable filling agent; Orthogonal test design was used on optimization of vacuum seepagesugar technology conditions, sugar seepage time, liquid sugar temperature, and vacuumdegrees for main effect factors were determined, The sequence of each factor to the effects ofsugar permeability was: sugar seepage time> liquid sugar temperature> vacuum degrees;through analysis, the optimum technological parameters of vacuum infiltration sugar wasdetermined: sugar seepage time for40min, liquid sugar temperature for40℃, and vacuumdegrees for0.06MPa, the sugar content of the products’s wet base at this conditions was54.6%; Orthogonal test design was used on optimization of permeability sugar conditions, thefilling agent concentration, once permeability sugar concentration, and secondarypermeability sugar concentration for main effect factors were determined; through orthogonaltest analysis and range analysis, the sequence of each factor which affect the sugar content ofHami Melon was: filling agent concentration> Secondary permeability sugar concentration>once permeability sugar concentration; Through the analysis,the best conditions for sugarpermeability is1.5%，The first permeability sugar concentration is25%，The secondpermeability sugar concentration is30%。Then the sugar content of candied Hami Melon is51.3%；The result of measure physical parameters and the contrast to the reference substanceshow that the parameters of the sample8are the most close to the reference substance，its hardness is57.869，viscosity is0.909，elasticity is0.9623, cohesion is0.2254, adhesiveness is9.1652, the chewiness is9.1920.The above experimental study not only provides a theoreticalbasis for industrial production of Hami Melon, but also provided the basis for continuousproduction of enterprises, the extension of industrial chain, and creation of new products.