Optimization of processing technology of preserved fruit with Camellia chrysantha and orange peel by response surface methodology

doi:10.14088/j.cnki.issn0439-8114.2022.20.024

Abstract

Abstract: The orange peel was used as the carrier, Camellia chrysantha compound was used to improve the taste, supplemented with rock sugar and citric acid to make preserved fruit. The single factor test and response surface methodology were used to study the optimum condition for removing bitterness and astringent of orange peel and the formula ratio of preserved fruit with Camellia chrysantha and orange peel. The results showed that the optimum processing condition of preserved fruit was removing bitter and astringent treatment time of 3 min, amount of rock sugar of 30.5%, and amount of citric acid of 2.0%. Under the optimum processing parameters, the preserved fruit with Camellia chrysantha and orange peel was transparent, full, lustrous, sweet and sour, and rich in citrus flavor, with a sensory score of 93.2.

Key words: Camellia chrysantha, orange peel, preserved fruit, removing astringency, response surface methodology

CLC Number:

TS255.41

LIN Cui-ying, ZHAN Yuan-fei, HAO Er-wei, CHEN Yi-xin, FAN Li-li. Optimization of processing technology of preserved fruit with Camellia chrysantha and orange peel by response surface methodology[J]. HUBEI AGRICULTURAL SCIENCES, 2022, 61(20): 127-132.

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