Resourceful processing treatment method for mangoes

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...

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

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