Objective This study takes the fresh apricot as the main raw material, develops the low-sugar apricot products with the characteristic flavor of raw fruit, and optimizes the process formula.
Methods Using the method of combining single factor and response surface test with apricot breast sensory score as the main index, using different sugar alcohol and sucrose sugar complex, establish the sugar mass fraction, sugar mass fraction, between different generation of sugar alcohol mass ratio optimization model, finally to the physical and chemical index of product quality determination and model validation.
Results Through the significance test of model coefficient, the main effect relationship with sensory score as the response value was: the proportion of alternative sucrose added> total sugar solution added> sugar alcohol. The best process conditions for making apricot are 30% of the total amount of sugar liquid, 30% of sugar alcohol, and the mass ratio between the three sugar alcohols of isomaltol, xylitol and erythritol is 1∶2∶1. The sensory score of apricot is 89.8, which is consistent with the predicted value of the model.
Conclusion The mathematical model predicts the process formula of low sugar apricot. Under this condition, the sensory score of preserved apricot products with good taste and quality has a sensory score of 89.8, with raw fruit flavor, which is in line with the current public consumer demand for low-sugar food, and provides reference for the development of high value products in Xinjiang apricot industry.
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