Research on Low-Sugar Preserved Guava Processing Technology Research

Using the guava as the raw material,explored the processing condition of preserved fruit of guava.The text also focused on researching the influence on the quality of preserved fruit of guava,such as color-preserving,sugar-making and then suitably chose the better processing condition.The results showed that used 0.1 % ascorbic acid to protect color,blanched in 95 degrees celsius hot water for 3 min.In the content of 25 % sucrose,20 % glucose,0.3 % citric acid and 0.6 % gelatin solution,repeated twice sugar-dipping for 20 min on the 40 ℃,0.085 MPa environment,and sugar-dipping 4 h on atmospheric.After drying could obtain with unique fragrance of low-sugar preserved fruit.