Abstract: The adsorption and preservative effects of potato microporous starch on high VC Cili pear gravy were investigated by using response surface methodology. The optimal process parameters for the adsorption of Cili pear gravy by potato microporous starch determined in terms of saturated adsorption quantity of VC were triple repeated adsorptions at 39.5 ℃ and a microporous starch/pear gravy ratio of 1:3.6 for 40.2 min each time. Under the optimal conditions, the saturated adsorption quantity of VC was 69.1 mg/g. The optimal drying method for potato microporous starch saturated with adsorbed Cili pear gravy was vacuum freeze drying, and the optimal preservation method vacuum storage in the form of tablets. VC loss (43.70%) on the surface of microporous starch granules was large in the first 9 days, and then VC degradation became slow. The content of VC was 38.8 mg/g after 30 days, exhibiting a loss rate of only 0.43%.

Key words: potato microporous starch, Cili pear gravy, adsorption and preservation