Processing Technology of Instant Fruit Slice of Chinese Gooseberry

doi:10.7506/spkx1002-6300-200922093

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (22 ): 391-393.doi: 10.7506/spkx1002-6300-200922093

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Processing Technology of Instant Fruit Slice of Chinese Gooseberry

LI Jia-xing1，QIN Yi2，LIU Fei3，CHEN Shuang-ping2，LI Wei3

1. Food Science Research Institute, Jishou University, Jishou 416000, China；2. Hunan Provincial Chinese Gooseberry
Industrialization Engineering Technology Research Center, Jishou 416000, China；3. College of Chemistry and Chemical
Engineering, Jishou University, Jishou 416000, China

Received:2009-06-12 Online:2009-11-15 Published:2010-12-29
Contact: LI Jia-xing E-mail:jslijiaxing@sohu.com

Abstract

Abstract:

In this work, the processing technique of the instant slice of Chinese gooseberry was studied. The effects of fruit rigidity, vacuum sugar-infiltration liquor mixture ratio and sterilization condition by microwave on the quality of the instant slice of Chinese gooseberry were discussed. The study results showed that the fruit was easily peeled and sliced when the fruit rigidity was controlled at 10.0 kg/cm-2. The optimal formula of vacuum sugar-infiltration liquor was as follows: 15 % of the Chinese gooseberry pulps, 42 % of fructose syrup, 1.6 % of malic acid and 3‰ of pectin. Under this formula, the products taste sweetsour and delicious. Sterilization by microwave under microwave frequencies of 2450 MHz and microwave output power 850 W for 50 s will enable the product to meet the requirements of commercial sterility.

Key words: Chinese gooseberry, instant slice of fruit, microwave sterilization, processing technology

CLC Number:

TS255.36

LI Jia-xing1，QIN Yi2，LIU Fei3，CHEN Shuang-ping2，LI Wei3. Processing Technology of Instant Fruit Slice of Chinese Gooseberry[J]. FOOD SCIENCE, 2009, 30(22 ): 391-393.

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Processing Technology of Instant Fruit Slice of Chinese Gooseberry

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