芒果果脯加工工艺研究  

Study on Processing Technology of Mango Preserved Fruit

作　　者：吕俊良 Lü Junliang(Guangxi Zhuang Autonomous Region Baise City Food and Drug Inspection Institute,Baise 533000,China)

机构地区：[1]广西壮族自治区百色市食品药品检验所,广西百色533000

出　　处：《现代食品》2022年第9期61-64,共4页Modern Food

摘　　要：以芒果为原料,研究护色、硬化、渗糖方法对芒果果脯品质的影响。试验结果表明,采用0.3%的抗坏血酸、0.2%的亚硫酸氢钠、1.0%的氯化钠复合液在45℃下进行护色处理2 h;0.3%的氯化钙进行硬化处理2 h;在真空度为0.08 MPa下分别用浓度25%、35%、45%,温度50℃的糖液进行梯度加压渗糖20 min,常压下用浓度45%的糖液进行常压渗糖3 h,制成的芒果果脯品质最佳。Using mango as raw material,the effects of color protection,hardening and sugar oozing methods on the quality of preserved mango were studied.The test results showed that the color preservation treatment was carried out at 45℃with 0.3%ascorbic acid,0.2%sodium bisulfite and 1.0%sodium chloride compound solution for 2 h;0.3%calcium chloride was used for hardening treatment for 2 h;Under the vacuum degree of 0.08 MPa,the sugar solution with the concentration of 25%,35%and 45%and the temperature of 50℃were used for gradient pressure infiltration for 20 min,and the sugar solution with the concentration of 45%was used for normal pressure infiltration under normal pressure for 3 h,the quality of mango preserved fruit made by this method is the best.

关 键 词：芒果果脯 加工工艺 真空渗糖 

分 类 号：TS255.41[轻工技术与工程—农产品加工及贮藏工程]