Study On Products Processing Technology Of Immature Flat Peach

Flat peach is a kind of precious fruit, sweet and fruity, delicate flesh, is the carrier of a variety of nutrients.Annual 5-6 month is the peach blossom season, peach blossom fruit is also more intensive, production has a certain security, but the more bear fruit, the greater the pressure on the fruit trees, nutrient supply, which leads to fruit dysplasia, also affect the growth of fruit trees.As a result, the flat peach fruit thinning, fruit after the completion of every year, because breast flat peach fruit thinning and waste to counter, we can make use of this resource to develop new green products, effectively solve the problem of waste of flat peach, increasing the effective utilization of resources. By canning, sugar processing, not only can maintain good nutrition in peach fruit, but also can improve the taste of peach fruit, sweet and delicious, easy to be accepted by consumers.In this study, 143 Corps in Xinjiang peach fruit as the experimental material, The main research contents are: peach fruit peel, deastringency, crisp and production formula and other key technology, such as the salted and deployment of the main products are based on single factor experiment, orthogonal experiment was used to optimize each affecting factor, in order to obtain optimum process conditions of breast flat peach series products.This study get the following conclusions:(1)The main factors influencing the peeling effect have peel peel lye concentration,temperature, time, peel through research to determine the optimal process parameters.In the alkali peeling experiments, the best process is: Na OH solution concentration was 2%, the processing temperature was 90 ℃, the processing time of 2 min.(2) Color and crispness effect of nursing factors is mainly caused by the color protecting agent, and the type and amount of brittle agent.This study was determined by experiments of color agent and crispness agent.The optimum process were: using 0.1% ~ 0.15% ascorbic acid color protection effect was best; with 0.3 ~ 0.4mol/L of Ca Cl2 treatment on peach fruit better.(3)The immature fruit usually have heavy astringency, because of the soluble tannin content is higher we need to soluble tannin into insoluble tannins or other substances such as precipitation of generated.Through research, determine the type and dosage of removing puckery for agent.The best treatment for: using 0.20% citric acid or 0.6% Na Cl solution,immerse 15 min, the effect of removing puckery for good.(4) In the process of canned fruit peach syrup, sugar sugar firstly the proportion, the content of citric acid and ascorbic acid content of single factor analysis, Then through the orthogonal experimental design and results analysis, to explore the effect of sugar, citric acidand ascorbic acid on the ratio of canned comprehensive sensory evaluation score..Finally, The optimum formula for the formula: sugar 26%, citric acid 0.20%, ascorbic acid content was0.15%.(5)In the study of technological parameters of sweet and sour milk flat peach, first of all, using the single factor experiment to obtain good physical and chemical parameters, then the orthogonal experimental design, the comparative analysis with the result of the experiment.According to the results of orthogonal experiments, the best ratio of sweet and sour sauce: sugar 14%, acid dosage was 35%, amount of salt 2%.(6)In the flat peach fruit preserves the process parameters of study, also by single factor experiment and orthogonal experiment analysis.The final optimum formula for compound peach preserves sugar concentration 60%, sugar permeability for 4h, solution temperature was60℃.