Optimization of Preparation Technology of Passion Fruit Peel and Preserved Fruit by Response Surface Methodology

FENG Ying; ZHANG Pingping; ZHAO Cunchao; TAO Liang; TIAN Yang

doi:10.13386/j.issn1002-0306.2021120327

Volume 43 Issue 17

Aug. 2022

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Science and Technology of Food Industry > 2022 > 43(17): 275-282. > DOI: 10.13386/j.issn1002-0306.2021120327

FENG Ying, ZHANG Pingping, ZHAO Cunchao, et al. Optimization of Preparation Technology of Passion Fruit Peel and Preserved Fruit by Response Surface Methodology[J]. Science and Technology of Food Industry, 2022, 43(17): 275−282. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021120327.

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Optimization of Preparation Technology of Passion Fruit Peel and Preserved Fruit by Response Surface Methodology

FENG Ying^1,,
ZHANG Pingping^{1, 2},
ZHAO Cunchao^{1, 2},
TAO Liang^{1, 2, ,},
TIAN Yang^{1, 2, 3}

1.
College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China
2.
Development and Utilization of Food and Drug Homologous Resources Engineering Research Center of the Ministry of Education, Kunming 650201, China
3.
Yunnan Province Big Data Primary Research Laboratory, Kunming 650201, China

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Received Date: December 29, 2021
Available Online: June 28, 2022

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Abstract

Abstract

In order to realize the high-value utilization of passion fruit peel, this study used passion fruit peel as the main raw material to develop a preserved fruit product with the characteristic flavor of passion fruit. Taking sensory score as the main evaluation index, the effects of sweetener, citric acid addition, and sugar cooking time and drying time on the quality of preserved passion fruit were studied through single factor, and the optimal process formula was determined. On the basis of single factor, combined with response surface methodology, the production process of preserved passion fruit was optimized, and the product physical and chemical indicators and microorganisms and other related indicators were tested. The results showed that the optimal process of passion fruit peel and preserved fruit was as follows: The addition of sweetener was 25%, the addition of citric acid was 0.8%, sugar-boiled for 90 min, and dried at 65 ℃ for 12 h. Under this condition, the product obtained had a sweet and sour taste, soft waxy, rich flavor, and the physicochemical indexes and microbial indexes all meet the relevant standard requirements. The development of this product provides ideas for the comprehensive utilization of passion fruit peel, and provides a reference for the high value-added development of passion fruit industry.
- passion fruit peel,
- preserved fruit,
- processing technology,
- response surface optimization,
- physical and chemical indicators

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References

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