Research of sulfur free color protecting liquid on color keeping effects of freeze dried apricot

Lanzhou apricot as raw material, studies were performed to optimize browning inhibition of freeze dried apricot with non- sulfites as inhibitors. With brightness values and color values as browning index, through experiment to determine the best combination of an alternative sulfite: Before the freeze dried apricot, with apricots in citric acid 0.4%, 0.06% of ascorbic acid, sodium chloride 0.1%, 0.04% sodium pyrophosphate soaked in 10 min, The value ΔE of freeze dried apricot was 6.96, which color effect was best.