| The preserved fruit was made using cherry tomato as material. This study on the pretreatment such as heating, hardening, protecting color, filling, vacuum oozes candy, preserving, different drying ways, and cherry tomato processes under the quality control system. The results are as follows:1. Candied cherry tomato technical process and the main craft parameters were determined.Technical process: Cherry tomato→blanching→hardening→protecting color→vacuum sugar permeability→low temperature sugar soaking→drying→reshaping→examing→packing.Main craft parameters: Blanching in boiling water in 2 minutes at 95～100℃can significantly improved preserves sugar permeability rate; 0.3%δ-gluconic acid lactone was used to harden in 4h; Soaking in a mixed solution which is about1.5 % NaCl and 0.3% citric acid in 30min, cherry tomato preserved luster was preserved using 45.83% Vc ; putting heated cherry tomato into 0.2% xanthan gum and 0.3% agar starch and soaking in 1h, may enhance candied cherry tomato and preserved fruit fullness effectively; penetrate sugar in vacuum in 30 minutes, the vacuum is 0.08 Mpa,the concentration of sugar is 50% and citric acid is 0.5%; microwave drying frequency is 2450MHz in 8min, potassium sorbate is about 0.05% . The products have been preserved in 300d without corruption.2. Craft parameters about clarifying the sugar boiling fluid and the decolorization are: the clarification of sugar boiling liquid, it is necessary to dilute the concentration of sugar into 35%, and then adjust the acid at 0.5% with citric acid. 0.05% gelatin was added, stirring after gelatin. Added 0.2% diatomite, while stirring. It may basically clarify 2h later. Clarifying at 35% sugar solution,at 70℃, 2% activated carbon in 30 min is best .3. Key points of low sugar Cherry Tomato Preserves process are: raw material quality, blanching, hardening, protecting color, vacuum sugar permeability, drying. Essential limiting values are raw material quality conform to NY5005-2001, blanching 100℃in 2min, use containing 0.3%δ- gluconic acid lactone fluid to hard 4h, making 0.3% citric acid to protect the color fluid with 1.5% NaCl soaking 30min, pressure is 0.08Mpa, the concentration of sugar fluid is 50%, at 80℃, vacuum infiltrates sugar in 30min and microwave drying frequency is 2450MHZ in 8min. |
