酶处理对芒果原浆性质的影响  

Effect of Enzyme Treatment on the Properties of Crude Mango Pulp

作　　者：陈民[1] 

机构地区：[1]华南热带农产品加工设计研究所,广东湛江524001

出　　处：《热带作物学报》2002年第1期30-34,共5页Chinese Journal of Tropical Crops

摘　　要：在分析芒果原浆酶处理前后的理化性质的基础上,选用合适的配方,结合酶处理技术,改进芒果打浆工艺,生产出质量稳定的芒果原浆产品,提高了芒果打浆的得浆率。Based on the analysis of the physical and chemical properties of crude mango pulp before and after enzyme treatment,an adequate formula was developed for the enzyme treatment to improve the mango pulping pro cess.The crude mango pulps produced with this improved process were sta ble in quality,and the pulping rate of mangos was increased as well.

关 键 词：酶处理 芒果原浆 性质 芒果加工 

分 类 号：S667.709.9[农业科学—果树学] TS255.4[农业科学—园艺学]