On the Processing Technology of Low-sugar Preserved Kiwi Fruit
LI Chao
CHEN Dan
WANG Naixin
DAI Xiaojuan
HUA Ruijie
LEI Wenping
Abstract：The influences of concentration of calcium chloride ,ultrasonic time and soaking temperature on the score of sensory of low‐sugar preserved kiwi fruit were studied according to the Box‐Behnken exper‐imental design based on the single factor experiments .The mathematical model established and analyzed by response surface methodology(RSM ) was adequate to describe the relationship between the studied factors and the response of the score of sensory .Based on the canonical analysis ,the optimum conditions were ob‐tained as follow s :concentration of calcium chloride is 0 .64% ,ultrasonic time 26 .7 min and soaking temper‐ature 35 .3 ℃ .Under the optimized conditions ,it can be included that the average score of sensory is 88 .6 , which is close to the estimated value 88 .3 attained by using regression model .The finished product was good in color ,organization form ,flavor and taste .
Keywords：ultrasonic-assisted sugar-permeatinglow-sugar preserved fruitkiwi
Publication Date：2015-01-01
Online Publishing Date：2025-08-15(First online date of this platform, not the publication date of the document)
Pages：6( 64-69 )