Abstract:By ascorbic acid,citric acid,blanching three ways for fresh pear slices care independent and composite color processing,single factor test and orthogonal to optimize optimum color protection program;by adding xanthan gum,pectin,chlorinecalcium,white sugar vacuum infiltration processing of fresh pear slices,the optimum Paul brittle program;contrast maltodextrin,lactose,glucose,the pear crisps anti-adhesion effect obtained the best anti-blocking scheme. The results show that the level of ascorbic acid on the color difference is greater than the citric acid than blanching. Orthogonal test the results of an alternative sulfur color fixative new the color protection program:0.25 g/dL ascorbic acid and 0.10 g/dL citric acid soak for 10 minutes,55 ℃ blanching minutes;crispness-programs best ratio of 0.10 g/dL xanthan gum,0.04 g/dL pectin and 0.04 g/dL calcium chloride,and 0.12 g/dL white sugar compound;Anti-blocking scheme:the mass fraction of5 g/dL maltodextrin soak for 5 min.
