Study on Processing Technology of NFC Sanhua Plum Pulp
The fresh fruit of Sanhua plum turned brown obviously during pressing.Different color protection methods were adopted to evaluate the color and taste of Sanhua plum pulp,so as to obtain the color protection technology of Sanhua plum pulp with stable color,rich taste,satisfying product standards and convenient processing.The effects of hot treatment,adding vitamin C,citric acid,edible salt and different adding links on color were tested.The results showed that adding 0.07% vitamin C,or 0.02% vitamin C+0.075% edible salt,could achieve a better color protection effect.Considering the cost,0.02% vitamin C+0.075% edible salt was preferred for color protection.In terms of the process node of color protection,adding immediately after pressing out the pulp could achieve a better color protection effect,and it could also achieve better workshop scale production.
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