Abstract: This study aimed to explore the decolorization effect of eight agents on hydrolyzed apricot sauce. Active carbon was identified as the optimal decolorizing agent based on decolorization rate and organic acid loss rate. The decolorization of hydrolyzed apricot sauce using active carbon was optimized by one-factor-at-a-time method and orthogonal array design. The optimal process parameters were active carbon amount of 1.2 g/100 mL, decolorization temperature of 70 ℃ and decolorization time of 60 min. Under these conditions, the decolorization rate of hydrolyzed apricot sauce was 93.01% and the organic acid loss rate was 5.89%.

Key words: hydrolyzed apricot sauce, decolorization, active carbon, optimization