Effects of different processing parameters on the color protecting of candied apple

Authors

LI Feng-xia, School of Biological Science and Biotechnology, Minnan Normal University, Zhangzhou, Fujian 363000 , China
LEI Qing-yu, School of Biological Science and Biotechnology, Minnan Normal University, Zhangzhou, Fujian 363000 , China
SHENG Hong-ye, School of Biological Science and Biotechnology, Minnan Normal University, Zhangzhou, Fujian 363000 , China
HUANG Yu-xin, School of Biological Science and Biotechnology, Minnan Normal University, Zhangzhou, Fujian 363000 , China
ZHANG Jiao-jiao, School of Biological Science and Biotechnology, Minnan Normal University, Zhangzhou, Fujian 363000 , China
HU Yuan-qing, School of Biological Science and Biotechnology, Minnan Normal University, Zhangzhou, Fujian 363000 , China
CHEN Ting-yan, School of Biological Science and Biotechnology, Minnan Normal University, Zhangzhou, Fujian 363000 , China

Abstract

The effects of color protection to candied apple under different processing parameters were studied by using Shangdong red Fuji as raw material. Sensory evaluation and brightness (L value) and browning degree were used as evaluation indexes, and the effects of slice thickness, phytic acid concentration, microwave blanching power, microwave blanching time, hot air drying temperature and drying time on the color protection effect of candied apple were analyzed by single factor experiment. Moreover, the storage of phytic acid and other color-protecting agents were compared in order to obtain the best conditions for candied apple color protection. The results showed that the optimum conditions for apple color protection were slice thickness 8 mm, phytic acid concentration 0.12%, with microwave blanching power at medium-high fire for 80 s, and then drying at 70 ℃ for 4 h. The effect of different color-protecting agents during storage ranges from good to bad: phytic acid＞ascorbic acid＞citric acid＞NaCl, the best color-protecting agent is phytic acid. The candied apples harvested under the control of these conditions showed best color protection with good taste.

Publication Date

4-28-2020

First Page

207

Last Page

211,215

DOI

10.13652/j.issn.1003-5788.2020.04.037

Recommended Citation

Feng-xia, LI; Qing-yu, LEI; Hong-ye, SHENG; Yu-xin, HUANG; Jiao-jiao, ZHANG; Yuan-qing, HU; and Ting-yan, CHEN (2020) "Effects of different processing parameters on the color protecting of candied apple," Food and Machinery: Vol. 36: Iss. 4, Article 37.
DOI: 10.13652/j.issn.1003-5788.2020.04.037
Available at: https://www.ifoodmm.cn/journal/vol36/iss4/37

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