Abstract:

In order to solve the problems of high-sugar and high-sulfur existing in preserved apricots, a new processing technology and method of preserved apricots was studied. Do changes steeping sugar in several times to one time, and uses microwave kill enzyme technology to replace the past smoked sulfur color technology, and proves on microwave advantages in processing nonsulfur preserved apricots. Through orthogonal test to optimum conditions, the optimum production process parameters as follows: microwave power 600 W，fresh apricot weights 45 g, heating time 180 s. After several experiments, the results of the preserved apricot RGB color values which are determined by scanner, computer and software consistent with the sensory evaluation results.

Key words: microwave kill enzyme, non-sulfu preserved apricot, process technology