Changes of Main Components in the Production Process of Black Crabapple
In order to optimize the processing technology of aging black crabapple,variable temperature heating technology was used to process crabapple in this experiment,the content changes(moisture,polyphenols,reducing sugars,total sugars,total acids,and crude protein)were analyzed during the processing process.The results showed that with the extension of processing time,the total sugar content gradually decreased,the reducing sugar content showed a fluctuating downward trend,the total acid content gradually increased,the crude protein content showed a fluctuating upward trend,and the polyphenol content first increased,then decreased,then increased,and then stabilized.At 144 h,the color of the crabapple completely turned black and brown,and the content of reducing sugars,polyphenols,and total acids was close to the state of the finished product.144 h was determined as the endpoint time for variable temperature heating.The processing would be further optimized by adjusting parameters such as temperature and sucrose addition for the next step,in order to obtain aging black crabapple products with good taste and nutrition.
black crabapplecontinuous heating and aging technologyreducing sugarpolyphenolstotal acid
万方数据
