Optimization of Processing Technology of FrozenPlum Preserved Fruits by Response Surface Method
In this paper,freezing treatment was used Instead of salting,exposure,bleaching and desalination in the traditional plum preserved fruits preparation process,and the processing parameters of plum preserved fruits with frozen fruit were optimized by single factor and response surface method.The results showed that the best process parameters for the preparation of frozen plum preserved fruits were as follows:material-liquid ratio of 1∶4 g/mL,calcium chloride concentration of 3.00％,calcium chloride soaking time of 4 h,sugar solution concentration of 30.30％,sugar boiling time of 49.00 min.Under this process condition,the sensory score of plum preserved fruits was 89.00 points.By optimizing the process of preparing frozen plum preserved fruits,the quality of plum preserved fruits can be significantly improved,and the processing time can be shortened,which has guiding significance for the processing of plum preserved fruits.
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