Processing Technology Research And Product Characteristics,Characteristic Component Analysis Of Dangshan Pear Paste

Dangshan Pear is a local superior resource in Anhui Province and listed as a national geographical indication product.According to statistics,the annual output of pears has exceeded 1.5 million tons in Dangshan County.In recent years,the processing of pear paste has been gradually be sought after in various parts of Anhui Province and even in the whole country.However,due to the lack of standards,the market of pear paste is chaotic and the quality of products is uneven.This study uses Dangshan Pear as raw material,the polyphenol content was used as an evaluation index,optimize the processing technology and parameters of pear paste,formulate technical regulations for the processing of Dangshan pear paste.;The antioxidant capacity of Dangshan pear paste were determined by ABTS kit;The rheological properties of Dangshan pear paste were analyzed by rheometer.The composition of Dangshan pear paste was analyzed by GC-MS method,and the effect of sugar-doping on the components of Dangshan pear paste was explained.This study can provide a theoretical basis for standardizing the processing technology of Dangshan pear paste and evaluating the quality of Dangshan pear paste.The main research result are as follows:1.Optimized the processing technology and parameters of Dangshan pear paste.Using sensory evaluation and polyphenol content as evaluation standard,Remove the core is the best method in pulp making compare with remove the peel and the core or use whole fruit.The optimum process and parameters of Dangshan pear paste are:remove the core pulping,pulping temperature 25 ?,pulping time 40 s and water pear ratio 0.75:1.Under this condition,the total phenol dissolution is 13.19 mg/100 g;Filtered with 60 mesh filter cloth;concentrated at atmospheric pressure to the end point,ie soluble solid content is 73-79°Brix;before hole canning is 60 mesh filter cloth;filling temperature should be above 70?;100? water bath sterilization 30min.2.The antioxidant capacity and rheological properties of Dangshan pear paste were studied.The total antioxidant capacity of the Dangshan pear paste was measured by the ABTS kit,and the rheology of the Dangshan pear paste was analyzed by a rheometer.The results showed that the antioxidant capacity of Dangshan pear paste was positively correlated with the degree of enrichment;78°Brix Dangshan pear paste has high antioxidant capacity,and the total antioxidant capacity is equivalent to 4.0 mMTrolox,which is higher than four commercially loquat paste and pear paste;Dangshan pear paste belongs to non-Newtonian fluid and pseudoplastic fluid,its viscosity is much higher than elasticity,with shear thinning and heat thinning;adding sucrose will reduce elasticity and Improve stickiness.3.The components of Dangshan pear paste were analyzed by GC-MS.The results showed that the Dangshan pear paste contains 18 kinds of substance,such as xylose,fructose,galactose,glucose,allose,sorbitol,maltose,inositol,arbutin,sucrose,tartaric acid,shikimic acid,citric acid,serine,aspartic acid,asparagine,palmitic acid and stearic acid.The sugar-doping has no effect on the composition of the Dangshan pear paste,However,it has a significant effect on the relative content of each component.There is a strong linear relationship between the concentration of D-allose in the Dangshan pear paste and the amount of sugar-doping,can be used as a characteristic component for detecting the sugar-doping of Dangshan pear paste.