Study on Pre-Treatment Technology of Sucrose Impregnation of Blackened Hawthorn

Abstract

The traditional hawthorn product market is shrinking year by year, and there is a serious contradiction between supply and demand. The blackening reaction can not only change the original quality of hawthorn, but also provide a new way for hawthorn processing. In this paper, hawthorn was used as raw material, processed by blackening technology, and sensory evaluation is used as an index to optimize the process of sugar liquid immersion pre-treatment by single factor experiment and response surface methodology. The results showed that the optimal process parameters: sucrose concentration of 60%, immersion time of 32h, solid-liquid ratio of 1:2.3, and immersion temperature of 38℃. Under this condition, the sensory score of blackened hawthorns was 98.14±0.03. The blackened hawthorn produced by this process had uniform colour, moderate hardness, strong chewiness.