Decolorization of sugar preserved figs browning

Abstract

Browning syrup decolorization in the fig candied fruit production influences the quality of products seriously.In order to ensure the quality of products and improve the production efficiency,it was necessary to research the browning syrup decolorization. Through single factor test and orthogonal test by joint discoloring agent,the optimum process conditions were: bamboo powder activated carbon + H103 resin,decolorizing time 60~70 min,decolorization p H7.0,decolorization temperature 48 ℃,decolorant ratio m( H103)∶ m( bamboo powder activated carbon)=1∶ 2.0,reductant dosage 6.5 g /20 m L raw sugar liquor.Under these conditions,the following results were received.Firstly,the sugar decolorization rate reached 85.68% ± 0.18%( p < 0.05). Secondly,under the same solid content and colourity,compared with the decolorized syrup prepared by the method and the syrup directly made of white sugar,total sugar content decreased slightly( 2.36% low ± 0.08%,p < 0.05),but reducing sugar content increased slightly( 2.16% ± 0.08%,p < 0.05),also contained protein( 132.4 ± 12.4) mg / kg( p < 0.05) and anthocyanins( 9.6 ±2.2) mg / kg( p < 0.05). And this method also led to better storage effect and stability. The fig candied fruit trial product was in full compliance with the requirements of candied fruit quality standard in China. Therefore,this method could realize the comprehensive utilization of sugar browning,and should be used in the production of viable.