Method for enhancing aroma of mango pulp

A technology for mango pulp and mango puree, which is applied in the direction of food science and the like, can solve the problem of not finding the recovery of natural mango aroma, and achieve the effect of improving product quality and flavor, and the effect of complex aroma is natural and soft.

Inactive Publication Date: 2012-12-26
GUANGXI UNIV
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

After searching, there is currently no report on the extraction of natural mango aroma recovery from mango raw materials

Method used

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  • Method for enhancing aroma of mango pulp

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Experimental program
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Effect test

Embodiment 1

[0026] After the mangoes are ripened to full ripeness, obviously rotten and diseased mangoes are removed, then cleaned to remove stains, and the pulp, peel and core are broken and separated. The collected peels are crushed with a squirrel cage crusher, and the mass ratio is peel: water = 1: 1.5~2.5, mixed with water and sent to a beater, and then ground into a slurry through a colloid mill.

[0027] Use edible grade citrate buffer to adjust the pH value of the slurry to 4.00, stir evenly, heat the skin slurry to 50°C through a plate heat exchanger, add pectinase 0.005 with enzyme activity ≥ 500,000 U / g according to the mass ratio of mango raw materials %, other enzyme preparations were not added, and the enzymatic hydrolysis treatment was started for 30 minutes; after the enzymatic hydrolysis, the enzymatic hydrolysis solution was quickly heated to 95°C through a plate heat exchanger, and the enzyme was deactivated and preheated, and then transported to vacuum flash evaporation...

Embodiment 2

[0031] Raw material acceptance and pretreatment are the same as in Example 1. The obtained slurry is heated to 45°C by a plate heat exchanger, and 0.15% of cellulase with enzyme activity ≥ 1 million U / g is added according to the mass ratio of mango skin, and the amount of other enzymes is zero, and the food grade citrate buffer is used to adjust the slurry The pH value is 5.00, stir evenly, start the enzymatic hydrolysis treatment, and the time is 40min; after the enzymolysis is completed, it is heated to 95°C by a plate heat exchanger, and the enzyme is inactivated and preheated, and it is transported to the vacuum flash aroma recovery system for separation Condensate to obtain mango peel aroma recovery liquid.

[0032] The sugar content of mango puree obtained on the same production line is 18Brix. According to the sugar content requirement of mango pulp products, the sugar content is 13Brix. According to the mass of mango pulp, 27.8% mango peel aroma recovery liquid is mixe...

Embodiment 3

[0035] Raw material acceptance and pretreatment are the same as in Example 1. The obtained slurry is heated to 55°C by a plate heat exchanger, and 0.02% of xylanase with an enzyme activity ≥ 20 million U / g and cellulose with an enzyme activity ≥ 1 million U / g are added according to the mass ratio of mango skin.

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Abstract

The invention provides a method for enhancing aroma of mango pulp. The method comprises the following steps of: ripening and then washing mangoes, grinding the mangoes and then separating the pulp, peels and kernels, adding 0-0.010% of pectinase, 0-0.20% of cellulose, 0-0.03% of xylanase and 0-1.4U / g of beta-glucosidase to the single or composite pulp and peel pulp according to mass, controlling the pH value to be 4.00-5.50 and the temperature to be 40-55 DEG C, carrying out enzymolysis for 30-180min and processing the obtained enzymatic hydrolysate with vacuum flash evaporation and aroma enhancement equipment to prepare natural mango aroma recovery liquid. The natural mango aroma recovery liquid is added according to the sugar degree requirement and is mixed with the concentrated pulp with aroma removed and the high-quality natural aroma enhanced mango concentrated pulp can be obtained after sterilization and filling. The natural mango aroma recovery liquid can be also used for naturally enhancing aroma of the primary mango pulp. The natural mango aroma recovery liquid obtained by the method retains the headspace volatiles of the mangoes, has pure and gentle aroma, is rich in the original flavors of the mangoes and obviously improves the aroma quality of the mango pulp.

Description

technical field [0001] The invention relates to a method for increasing the aroma of mango pulp, which is a method for naturally increasing the aroma of mango pulp products by preparing an aroma recovery liquid from mango pulp pulp and peel pulp. Background technique [0002] During the processing of mango pulp, aroma substances are lost due to processes such as pressing, filtration, sterilization, high-temperature enzyme elimination, and acid-base treatment, resulting in a weak aroma, poor flavor, and loss of the sweet aroma of natural mangoes; and the varieties suitable for mango processing are: Tainong No. 1, Tianyang Xiangmang, Jinsuimang, Zihuamang and Guire 120, etc. Among these varieties, Jinsuimang has insufficient aroma and light taste, which leads to poor aroma quality of the final product mango pulp, which has affected mangoes. pulp export sales. At present, the aroma quality of mango products is improved by adding synthetic flavors, but this type of flavor is on...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L2/52
Inventor 滕建文韦保耀黄丽夏宁
Owner GUANGXI UNIV
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