Research The Preservation Technology On The Color And Texture Of The Quantity Of Bayberry Granule

Chinese bayberry is a very unique fruit in China, it is deeply loved by consumers not only because of the unique flavour, but also with rich nutrients and anthocyanins and other antioxidants. However, it is easy to softening and browning during processing. And these two problems have prevented the development of Chinese bayberry processing industries. "Dongkui" Bayberry were processed into the big granule of bayberry. In order to provide high-quality of the bayberry granule for other products as intermediate products, this paper researched the color-protection, hardening, packaging and storage. The results will lay a foundation for the research and development on a series of bayberry high-end products. The results were as followed:(1) 1.0 g/lOOmL citric acid+0.02 g/100mL EDTA-Na had a better color-protecting effect for bayberry granule. It inhibited the decline rate of anthocyanins and Vc content, and the granule of bayberry had a higher sensory score. In 90d, the a* value of bayberry granule after 1.0 g/lOOmL citric acid+0.02 g/100mL EDTA-Na treatment that had a high value of 21.4% than control. And the browning index lower than the bayberry granule of control. anthocyanin content was 2.1 times than the bayberry granule of control. The color-protection effect is significant (P<0.05).(2) The granule of bayberry had a higher hardness of 107.13g which hardened by 0.2 g/lOOmL lactate+0.1 g/100mL pectin methyl esterase (PME) in a vacuum environment. It clearly observed by TEM that the cell walls of bayberry granule hardened under vacuum thicken than which hardened in the control pressure or control. And the degradation of cell wall substances were less than other treatments. In addition, more insoluble pectate calcium gel were generated.(3) The granule of bayberry were packed with glass bottles that had a better quality. The granule of bayberry color were almost no change, and hardness only dropped by 22.6% within 3 months. The hardness of bayberry granule packed with aluminum foil membrance bags decreased by 41.0%. The hardness of bayberry granule packed with glass bottles higher 18.4% than bayberry granule packed with aluminum foil membrance bags.(4) The color was similar to hardness of bayberry granule storaging at 4℃. The color of bayberry granule is still crimson and shiny and without browning within three months. The hardness decreased 24.1% than the initial sample. What worse, The color of bayberry granule were browning and fading obviously at 25 ℃ and 37 ℃ storaging. And the granule of bayberry almost had no commercial value when storaging 90d. The a* value than the initial sample decreased 27.7% storaging at 37 ℃.