Optimization of Processing Technology of Preserved Kiwifruit

This paper optimized the processing technology of preserved kiwifruit. Single factor experiment was used to investigate the effects of different kinds color retention agent,curing agent concentration and blanching time on the chroma,hardness and total sugar content of kiwifruit. Response surface optimization of sugar oozing time,drying time and drying temperature was carried out by using Box-Behnken Design. The interaction of independent variables and their effects on total sugar content and sensory perception of preserved kiwifruit were studied,and the prediction model of quadratic polynomial regression equation was simulated and obtained. The results showed that the best color protection conditions were the mixture of citric acid,sodium chloride and sodium isoascorbate,with a volume ratio of 1:1:1 and a concentration of 2 g/L. The hardener was 0.8 g/L calcium chloride. The blanching time was 140 s. Through regression analysis,the optimal preparation conditions of preserved fruit were sugar infiltration time of 48 min,drying time of 5 h,the drying temperature was 80 ℃.Under this condition,the actual comprehensive value of the total sugar content of preserved kiwifruit and sensory evaluation was 75.41,which was in good agreement with the predicted value of 74.60.The results showed that the quality of preserved kiwifruit could be improved by optimizing the production technology of preserved kiwifruit.