The Processing Technology Of The Low Sugar Preserved Sweet Gourd Research

Sweet gourd edible gourd, also known as "meat" of the bottle gourd,"dish"of the bottlegourd. Sweet gourd edible part is the fruit of fleshy pulp, nutritional value very high, not onlycontain a variety of vitamins, glucose and fructose, also contains calcium, phosphorus,potassium and other elements and amino acids; Fine texture, texture soft, fresh and tender, it isthe most favorite delicious vegetables, regular consumption can enhance the skin elasticity,prevent and delay the ageing of the skin.Its medicinal value,"Compendium of Materia Medica"records:"gourd GanPing smell. Attending, excessive evil sores, nose and mouth meat lousy pain,waterways, heat dissipation, in addition to the pest."Has" heat treat heart, small intestine,embellish lung, treat urolithiasis ".Use of the gourd and its products, modern medicine treatmentof high blood pressure, high cholesterol, arteriosclerosis, diabetes, and made the effectiveanti-cancer drugs,"cucurbitacin".With the development of market economy, sweet gourd has become a less investment, highefficiency of economic crops. But fresh gourd with high moisture content, large volume, noteasy storage and transportation, to some extent affecting the utilization and its nutritional valueand economic value.In this paper, through the comparison and analysis with other fruit and vegetable preserves,carrot pulp, pear preserved and zucchini preserved the success of the process, considering thehigh sugar food brought to people’s health concerns，mainly aimed at the three factors of thesugar solution concentration, sugar and drying time, study its impact on the processingtechnology of low sugar preserved sweet gourd, thus get a best processing technology of lowsugar preserved sweet gourd, for sweet gourd wider application provides a new way. Thisexperiment mainly divided into two parts:1.Through the single factor experiment, the best sweet sugar gourd pulp processingtechnology of single factor valueUsing fresh sweet gourd, clean, cut it, blanching, such as pretreatment, in different concentration of sugar solution, namely,50%,55%,60%,65%，70%of sugar liquid immersionin2days; The different concentrations of sugar liquid boil again, fever, respectively, for a periodof time, namely,50min,70min,90min，110min and130min; Then it respectively microwavedrying, the drying time for2min,2.5min,3min,3.5min,4min. Finally through the change ofsugar content curve best single factor conditions are obtained.2.Through the orthogonal experiment, the best sweet sugar gourd pulp processingtechnologyBased on the results of single factor to sugar solution concentration(A), glace time (B)，dryingtime(C) as the experimental factors, using L9（34） orthogonal experiments, optimize the sweetsugar gourd candied fruit processing technology. Adopt the method of sensory evaluation, that is,to evaluate color, shape, texture and flavor. Experiment out of100points per person in eachgroup, a total of six senses, namely experiment full score600points in each group. According tothe sensory score of total laboratory discretion to determine the best single factor and the bestprocessing technology3. Low sugar sweet gourd pulp product developmentOptimum parameters of low sugar preserved sweet gourd as: sugar concentration60%,glace time110min, the drying time of2.5min.