Objective Using defective Korla fragrant pears as the main raw material, this study aims to optimize the processing technology to solve quality defects including nutrient loss, aroma attenuation and browning caused by high-temperature treatment during fragrant pear paste production, so as to improve sensory and commercial qualities such as taste, color and flavor, and raise the added value of products.
Methods Single-factor experiments combined with orthogonal tests were carried out. Four optimizing factors were selected: simmering temperature, simmering time, vacuum concentration temperature and vacuum concentration time. Sensory scores and nutritional functional indexes were adopted as comprehensive evaluation indicators. The paste's sensory indexes (sensory evaluation, light transmittance, soluble solids, hardness, consistency, cohesiveness, adhesiveness and browning index) and functional activity indexes (total flavonoids, total phenols, DPPH radical scavenging capacity) under different processing technologies were measured to screen the optimal integrated processing technology.
Results The optimal processing parameters of Korla fragrant pear paste were determined via single-factor and orthogonal optimization: simmering temperature 102.5 ℃, simmering time 32 min, vacuum concentration temperature 65 ℃, vacuum concentration time 12.35 h.
Conclusion The pear paste prepared by this technology was compared with multiple commercially available pear paste samples in nutritional and sensory indicators. The results showed that the self-made paste obtained higher sensory scores and better retention of functional active substances including total flavonoids and total phenols, with overall quality improved. The findings can provide theoretical basis and technical parameters for intensive processing, new product development and industrialized production of Korla fragrant pears.
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