Processing Technology and Quality Evaluation of the Preserved Cracked Large Low-sugar Cherry Fruits
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Abstract:
In order to reduce the loss of big cherries caused by cracking and realize the high-value utilization of big cherry fruits, the cracked fruits of the Yunshan big cherries were used as the raw material. The types of sugar, amount of added sugar, amount of added acid, time of sugar preparation and acid to sugar ratio were used as experimental factors, with sensory score as an indicator, to design single-factor experiments. Taking the amounts of added sugar addition and added acid and sugar preparation time as experimental factors, sensory score and texture profiles analysis (TPA) as indicators, L9 (33) orthogonal experiments were designed to optimize the processing of cracked large low-sugar cherry fruits. The results showed that the quality of the preserved fruits were the best under the following conditions: selected sugar was a mixture of white granulated sugar and maltitol (1:1 m/m), amount of added sugar was 30% (m/m), amount of added acid was 0.60% (m/m, citric acid), sugar preparation time was 21 h, and acid-sugar ratio was 2.00%. Based on the analyses, the total sugar content, moisture content and microbiological indicators in the preserved fruits all met the national standards. Therefore, the processing procedure of cracked low-sugar large cherry fruits was established.
