Abstract: The technology parameters of low sugar content preserved fruits, color protecting, organoleptic quality and shelf life are studied. The effect of infusion soaking sugar solution concent ration under vacuum, infusion soaking of a sugar solution concent ration at atmosphere and soaking time on sugar content of preserved fruits is investigated particularly. Furthermore, mathematical model that indicates the relation between the sugar content and the three parameters above mentioned is established. T echnology parameters of low sugar content preserved fruits processed are determined. Through the study on pretreating of raw material, the method to protect the color of original fruit and to reduce the sulphur content of the products is found. Through experiments, the ratio of sucrose and fructuse syrups is determined. The org anoleptic quality of the products is improved greatly by increasing the water content of preserved fruit properly. Shelf life of low sugar content preserved fruit could reach 3 months.

Key words: Low sugar content preserved fruits, Parameter, Technological flow diagram

CLC Number: 

• TS255.1