Optimization of the Processing Technology of Orange Preserved Fruit
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Abstract:
Response surface method was used to optimize the processing technology of preserved orange fruit in this work. The sensory score and total sugar content were used as response values, and the effects of citric acid, calcium chloride and sugar concentration on preserved fruit technology were investigated. The box Behnken was used to optimize the influencing factors. The response surface analysis method of four factors and three levels were used, and the prediction model of quadratic polynomial regression equation was established. The influence of each variable interaction on the development process of tangerine preserves was studied to optimize the best development process of tangerine preserves. The optimum processing conditions of orange red preserved fruit were as follows: citric acid concentration of 0.30%, calcium chloride of 0.50%, microwave power of 210 W and sugar solution concentration of 50%. Under this condition, the sensory score and the total sugar content were 96.85, 46.13%, respectively, which were close to the theoretical value. It was proved that the parameters of the technology were accurate and reliable, which had a certain practical value.
