Effects of esculent colloid adding on sugar osmosis of low sugar preserved kiwifruit by microwave
Abstract：The aim was to achieve optimal sugar osmosis processing technology by microwave.The individual effect of esculent colloid adding was investigated with single factor experiment,and the sugar solution constitute,the amount of maltose syrup and citric acid were examined using orthogonal array design for sugar content,and the sensory quality was also evaluated after sugar osmosis.Results indicated that the optimum conditions for sugar osmosis were as follows：40%（w/w） sugar liquid in which maltose substitution fluid took 50% and citric acid took 0.2%.The sugar content reached 32.55% when sugar osmosis took 40 min under 30% microwave firepower,and the product had transparent appearance with pure taste quality.If 1.0% gelatin was added after sugar osmosis,the sugar content reached up to 30.88%,the product had preferable satiation degree and transparency,better flavor and taste,and the treatment had the least impact on sugar osmosis by microwave.Soaking for 30 s in 1.2% CMC-Na before drying,the product gained good final quality.
Keywords：KiwifruitLow sugar preserved fruitEsculent colloidSugar osmosis by microwave
Publication Date：2011-01-01
Online Publishing Date：2025-08-15(First online date of this platform, not the publication date of the document)