| This paper studied the key processing technology including blanching, hardening, color protecting and candying method
that affected the quality of low-sugar preserved balsam pear with licorice-cinnamon tasting, the best material formula parameter was determined by orthogonal design and the product was analyzed by sensory, chemical and microbiological inspection. The results showed that the optimum processing technology was hardening concentration 0.5%, 0.008% copper acetate and 0.2% sodium carbonate as colorprotecting agent, blanching time for 2 minutes, gumming time for 3 hours, quick candying method, the optimum material formula was sugar 40%, citric acid 0.1%, licorice 4%, cinnamon 2%. The above method could produce low-sugar preserved balsam pear with flexible texture, rich nutrition, high edible safety and special licorice-cinnamon tasting. |
