Optimization of inflatable and cold processing of pear pulp

The inflatable and cold processing was applied to pear pulp( Huangguan pear) to inhibit their browning and to improve their quality.The comprehensive evaluation value was the summary of the normalized and weighted total number of colonies,the activities of polyphenol oxidase,peroxidase,pectin methyl esterase,color and ascorbic acid,which were used to reflect the comprehensive quality of the pear pulp. The vacuum and nitrogen conditions were the best to hold the overall quality of the pear pulp. The gas type was the key factor for the comprehensive evaluation value the pear pulp.The optimum parameter of the inflatable and cold processing was:beating at 10 ℃ in vacuum and pasteurizated at 90 ℃ for 7 min with the comprehensive evaluation value of 38.21%± 1.59%.