Resourceful processing treatment method for mangoes

A treatment method and resource-based technology, applied in the field of mango resource-based processing, can solve problems affecting processing capacity, low efficiency, and long enzymatic hydrolysis time, and achieve the benefits of enzymatic hydrolysis, fast enzymatic hydrolysis, and improved enzyme activity Effect

Pending Publication Date: 2022-07-15
广西和谊食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The enzymatic hydrolysis process of this method is relatively traditional, the enzymatic hydrolysis time is long, the efficiency is low, and the processing capacity is affected

Method used

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  • Resourceful processing treatment method for mangoes

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A mango resource processing method, comprising the following steps:

[0028] S1: After ripening, crushing and beating the mango raw materials, separate to obtain a mixture of mango juice pulp, peel and pit; then separate the peel and pit mixture to obtain mango peel; finely filter to separate the crude fiber in the mango juice pulp, and then the mango juice pulp Homogenize, reserve;

[0029] S2: Mix mango peel, crude fiber and water at a ratio of material to liquid of 1:1, crush them into pulp, add 0.001% pectinase by weight of the pulp, and xylanase at 0.03% by weight of the pulp, and pass through the volume concentration The ethylene of 0.8‰ was enzymatically hydrolyzed under ultrasonic conditions, the ultrasonic power was 250W, the ultrasonic time was 2s for 1s, the enzymolysis time was 15min, the temperature was 45℃, and the pH value was 4.0; the peel pulp after enzymolysis was at 95℃ The enzyme is inactivated, and the aroma is flashed in a vacuum to obtain a mango...

Embodiment 2

[0032] A mango resource processing method, comprising the following steps:

[0033] S1: After ripening, crushing and beating the mango raw materials, separate to obtain a mixture of mango juice pulp, peel and pit; then separate the peel and pit mixture to obtain mango peel; finely filter to separate the crude fiber in the mango juice pulp, and then the mango juice pulp Homogenize, reserve;

[0034] S2: Mix mango peel, crude fiber and water at a ratio of material to liquid of 1:2, crush into pulp, add pectinase with a weight of 0.002% of the slurry, and xylanase with a weight of 0.02% of the slurry, and pass through the volume concentration The ethylene of 0.9‰ was enzymatically hydrolyzed under ultrasonic conditions, the ultrasonic power was 300W, each ultrasonic wave was 2s for 1s, the enzymolysis time was 18min, the temperature was 55℃, and the pH value was 4.5; the peel pulp after enzymolysis was at 98℃ The enzyme is inactivated, and the aroma is flashed in a vacuum to obt...

Embodiment 3

[0038] A mango resource processing method, comprising the following steps:

[0039] S1: After the mango raw materials are ripened, crushed and beaten, the mixture of mango juice pulp, peel and core is obtained by separation; then the mixture of peel and core is separated to obtain mango skin; the crude fiber in the mango juice pulp is separated by fine filtration, and then the mango juice pulp is obtained. Homogenize, reserve;

[0040] S2: Mix mango peel, crude fiber and water at a ratio of material to liquid of 1:2, crush into pulp, add pectinase with a weight of 0.004% of the slurry, and xylanase with a weight of 0.014% of the slurry, and pass through the volume concentration For ethylene of 0.9‰, enzymolysis was carried out under ultrasonic conditions, the ultrasonic power was 350W, the sonication was stopped for 1s every 2s, the enzymolysis time was 20min, the temperature was 50℃, and the pH value was 4.5; the peel pulp after enzymolysis was at 95℃ The enzyme is inactivat...

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Abstract

The method comprises the following steps: S1, ripening mango raw materials, crushing, pulping, and separating to obtain a mixture of mango juice, mango pulp, mango peel and mango kernels; separating the peel and kernel mixture to obtain mango peel; finely filtering and separating crude fibers in the mango juice pulp, and then homogenizing the mango juice pulp for later use; s2, mixing mango peel, crude fiber and water, crushing into pulp, adding a compound enzyme preparation, introducing ethylene, and performing enzymolysis under an ultrasonic condition; carrying out enzyme deactivation on the peel pulp subjected to enzymolysis, and carrying out vacuum flash evaporation and aroma enhancement to obtain natural aroma recovery liquid of the mango peel; and S3, mixing the natural aroma recovery liquid of the mango peel with the mango juice pulp under a vacuum condition, then emulsifying, adjusting the acidity and sugar degree, and finally performing ultrahigh pressure sterilization to obtain the mango pulp. Fragrance components in the mango peel are extracted by adopting an enzymolysis method and are mixed with the mango juice pulp, so that the frozen mango pulp which is pure and fine in taste, rich in fragrance and excellent in quality can be produced.

Description

technical field [0001] The invention belongs to the technical field of fruit and vegetable processing and production, and in particular relates to a mango resource processing method. Background technique [0002] Mango is a tropical fruit with rich aroma and delicious taste. It contains sugar, protein, fiber, vitamins and other nutrients. It has high nutritional value and is very popular among people. In the food industry, mangoes are often preliminarily processed to prepare mango pulp for preservation, and then use mango pulp as raw material to produce other types of beverages or foods. In the processing of mango pulp, the process of pressing, filtration, sterilization, high temperature enzyme inactivation, acid-base treatment and other processes leads to the loss of aromatic substances, resulting in the product's weak aroma, poor flavor, and loss of the sweet flavor of natural mango; The material is directly discarded, which not only causes environmental pollution and was...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/00A23L27/10A23L29/00A23L5/30A23B7/00A23L3/015C12P5/00
CPCA23L19/09A23L27/115A23L29/06A23L29/03A23L5/32A23B7/00A23L3/0155C12P5/007A23V2002/00A23V2300/46A23V2300/48A23V2250/21A23V2250/116A23V2300/14
Inventor 李汉陵黄翠红杨洁慧李国李翠结兰飞云
Owner 广西和谊食品有限公司
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