Research On The Processing Technology Of Dried Loquat Slices

Loquat is native to China, production accounted for about 70%. The fruit with a thin skin and flesh is soft and watery. Loquat fruit is sensitive to decomposition, mechanical damage, loss of moisture and nutrients during storage after harvesting. Various processing can effectively solve this problem. Mainly proceeding products of loquat are juice, preserved fruit, canned, slice, flower tea, loquat paste and medicine for treating cough. Dried fruit has always been one of the popular fruit products. Deep processing of loquat should be in accordance with taste of low calorie and low sweetness to change traditional method of dried fruit making. Dried loquat fruit is integrating health and nutrition delicious leisure food. Therefore, the dissertation preliminary study aims to developing and utilizing loquat fruit.First of all, the single-factor test was used to evaluate the way and time of color retention, then to determine the best color retention way and time by chromatic aberration.At last, study to determine the better processing and formulations of the dried loquat by flavor, chromatic and sensory quality. Meanwhile, comparing the drying methods and processing parameters of the loquat which use different drying methods.Conclusions:1. Approach of soaking after steam blanching pretreatment avoid the loquat fruit rapid oxidation in air,significantly; The results show that: After soaking 3h then steaming 120 s is best.2. Experiment designed with the orthogonal test of four factors at three different levels, using sensory score for standard. The results show that: The best quality is lemon juice and water ratio of 1:4, sugar concentration was 30%, soaking3 h,steaming 120 s, thermostatic drying 8h in the 60℃.3. Different drying methods parameters :(1)Thermostatic drying: The temperature 60℃, drying need for 8h; The temperature 70℃, drying need for 6h; The temperature 80℃, drying need for 4h.Dried fruit for moisture content 16%-18%. Dried loquat is orange, delicate taste, with a rich loquat flavor, crystalline sugar.(2)Vacuum freeze drying: The temperature-65℃, sublimation drying for 6h, then temperature 50℃, drying for 6h.Dried fruit for moisture content about 4%. Dried fruit orange, opaque, crispy, with a rich loquat flavor.(3)Combination: First, thermostatic drying 1h at the temperature 70℃ then vacuum freeze drying 8. Dried fruit for moisture content about 4%. Dried fruit orange, opaque, resilient, delicious, with a rich loquat flavor.4. Dried loquat fruit process is raw materials Selection-classification-cleaning-peel-pitted-colorprotection-blanching-drying-softened-classification-pack aging. Nutrient content of loquat dry fruit are: 36.4% total sugars, flavonoids 24.67mg/g, total phenols 13.69 mg/g, Vc 18.48mg/g, total acid 5.2mg/g; Sensory quality are: orange, delicate taste, with a rich loquat flavor, crystalline sugar, no impurities, The aerobic bacterial count can achieve National Health Standards.