CN108477543B - 一种高营养无添加芒果干及加工方法 - Google Patents
一种高营养无添加芒果干及加工方法 Download PDFInfo
- Publication number
- CN108477543B CN108477543B CN201810374428.0A CN201810374428A CN108477543B CN 108477543 B CN108477543 B CN 108477543B CN 201810374428 A CN201810374428 A CN 201810374428A CN 108477543 B CN108477543 B CN 108477543B
- Authority
- CN
- China
- Prior art keywords
- mango
- content
- dried
- raw materials
- total sugar
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
- 235000004936 Bromus mango Nutrition 0.000 title claims abstract description 121
- 235000014826 Mangifera indica Nutrition 0.000 title claims abstract description 121
- 235000009184 Spondias indica Nutrition 0.000 title claims abstract description 121
- 238000003672 processing method Methods 0.000 title claims abstract description 8
- 240000007228 Mangifera indica Species 0.000 title description 3
- 241001093152 Mangifera Species 0.000 claims abstract description 114
- 235000000346 sugar Nutrition 0.000 claims abstract description 38
- 239000002994 raw material Substances 0.000 claims abstract description 25
- 239000002253 acid Substances 0.000 claims abstract description 24
- 238000000034 method Methods 0.000 claims abstract description 17
- 238000002791 soaking Methods 0.000 claims abstract description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 11
- 238000012545 processing Methods 0.000 claims abstract description 10
- 239000007787 solid Substances 0.000 claims abstract description 10
- 244000060011 Cocos nucifera Species 0.000 claims abstract description 7
- 235000013162 Cocos nucifera Nutrition 0.000 claims abstract description 7
- 230000001678 irradiating effect Effects 0.000 claims abstract description 6
- 238000002360 preparation method Methods 0.000 claims description 14
- 240000007594 Oryza sativa Species 0.000 claims description 6
- 235000007164 Oryza sativa Nutrition 0.000 claims description 6
- 235000009566 rice Nutrition 0.000 claims description 6
- 239000010902 straw Substances 0.000 claims description 5
- 241000249058 Anthracothorax Species 0.000 claims description 4
- 244000274050 Platycodon grandiflorum Species 0.000 claims description 4
- 235000006753 Platycodon grandiflorum Nutrition 0.000 claims description 4
- 230000008569 process Effects 0.000 claims description 4
- 238000011534 incubation Methods 0.000 claims 4
- 241000782084 Berchemia zeyheri Species 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 claims 1
- 235000019634 flavors Nutrition 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 6
- 235000013372 meat Nutrition 0.000 abstract description 6
- 235000015097 nutrients Nutrition 0.000 abstract description 6
- 238000006243 chemical reaction Methods 0.000 abstract description 5
- 230000014759 maintenance of location Effects 0.000 abstract description 5
- 238000003306 harvesting Methods 0.000 abstract description 3
- 238000001514 detection method Methods 0.000 description 7
- 235000016709 nutrition Nutrition 0.000 description 7
- 235000013399 edible fruits Nutrition 0.000 description 6
- 239000004615 ingredient Substances 0.000 description 6
- 239000007858 starting material Substances 0.000 description 5
- 230000001953 sensory effect Effects 0.000 description 4
- 244000141359 Malus pumila Species 0.000 description 3
- 150000007513 acids Chemical class 0.000 description 3
- 235000021016 apples Nutrition 0.000 description 3
- 150000008163 sugars Chemical class 0.000 description 3
- 238000010998 test method Methods 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- UPYKUZBSLRQECL-UKMVMLAPSA-N Lycopene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1C(=C)CCCC1(C)C)C=CC=C(/C)C=CC2C(=C)CCCC2(C)C UPYKUZBSLRQECL-UKMVMLAPSA-N 0.000 description 2
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 2
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 2
- 150000001746 carotenes Chemical class 0.000 description 2
- 235000005473 carotenes Nutrition 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 239000003755 preservative agent Substances 0.000 description 2
- 230000002335 preservative effect Effects 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 238000012216 screening Methods 0.000 description 2
- 229910052711 selenium Inorganic materials 0.000 description 2
- 239000011669 selenium Substances 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 235000019605 sweet taste sensations Nutrition 0.000 description 2
- NCYCYZXNIZJOKI-UHFFFAOYSA-N vitamin A aldehyde Natural products O=CC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C NCYCYZXNIZJOKI-UHFFFAOYSA-N 0.000 description 2
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 description 1
- 241000208223 Anacardiaceae Species 0.000 description 1
- 244000099147 Ananas comosus Species 0.000 description 1
- 235000007119 Ananas comosus Nutrition 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 235000005979 Citrus limon Nutrition 0.000 description 1
- 244000131522 Citrus pyriformis Species 0.000 description 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 241000238631 Hexapoda Species 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 235000014443 Pyrus communis Nutrition 0.000 description 1
- RAHZWNYVWXNFOC-UHFFFAOYSA-N Sulphur dioxide Chemical group O=S=O RAHZWNYVWXNFOC-UHFFFAOYSA-N 0.000 description 1
- 240000004584 Tamarindus indica Species 0.000 description 1
- 235000004298 Tamarindus indica Nutrition 0.000 description 1
- 206010047700 Vomiting Diseases 0.000 description 1
- 241000607479 Yersinia pestis Species 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 238000013459 approach Methods 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 230000002595 cold damage Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000001276 controlling effect Effects 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- WPBNNNQJVZRUHP-UHFFFAOYSA-L manganese(2+);methyl n-[[2-(methoxycarbonylcarbamothioylamino)phenyl]carbamothioyl]carbamate;n-[2-(sulfidocarbothioylamino)ethyl]carbamodithioate Chemical compound [Mn+2].[S-]C(=S)NCCNC([S-])=S.COC(=O)NC(=S)NC1=CC=CC=C1NC(=S)NC(=O)OC WPBNNNQJVZRUHP-UHFFFAOYSA-L 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 235000021049 nutrient content Nutrition 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 230000008520 organization Effects 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000005855 radiation Effects 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 230000000241 respiratory effect Effects 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000009923 sugaring Methods 0.000 description 1
- 230000008673 vomiting Effects 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/02—Dehydrating; Subsequent reconstitution
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/01—Instant products; Powders; Flakes; Granules
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
本发明公开了一种高营养无添加芒果干及加工方法。所述芒果干系采用临沧市永德县种植的椰香、马切苏和缅三芒果品种中的一种或几种为初始原料,于七至九成熟时采收,糖分含量在13%~15%。采摘的鲜芒果经浸泡、孵育、辐照制得用于本发明芒果干加工的特定原料,特定原料经削皮、切片、脱水,即得本发明高营养无添加的芒果干。其中,芒果干水分含量为15%~20%,总糖含量为45%~57%,可滴定酸含量为0.9%~1.2%,可溶性固形物含量为55%~66%。相较于原芒果而言,采用上述方法制得的芒果干不仅保留了原芒果特有外观、滋味和清香味,肉质细腻,软硬度适中,还实现了原芒果营养成分最大限度转化和保留、总糖和可滴定酸最佳含量共同决定最佳口感等实质性的技术效果。
Description
技术领域
本发明涉及食品生产领域,尤其涉及一种高营养无添加芒果干及其加工方法。
技术背景
芒果,又名杧果、檬果、庵罗果、庵罗子、沙果梨、蜜望子、望果等,为漆树科芒果属热带常绿大乔木,高9~27m,树的寿命长达几百年。芒果是世界卫生组织公布的十大最佳水果之一,其产量居世界水果第5位。祖国医学认为,芒果甘、酸、凉,益胃止呕,理气止咳。《食性本草》记载:“妇人经脉不通,丈夫营卫中血脉不行,叶可作汤疗渴疾”。现代科学研究发现,芒果的营养价值很高,每100g芒果中含有热量32~50Kcal、蛋白质0.65~1.31g、脂肪0.1~0.9g、碳水化合物11~19g、膳食纤维1.3g、钙7mg、铁0.2~0.5mg、磷11~12mg、钾138~304mg、钠2.8~3.6mg、铜0.06~0.1g、镁10~14mg、锌0.09~0.14mg、硒0.25~1.44μg、锰0.2~0.24mg、VB10.01~0.03mg、VB2 0.01~0.04mg、尼克酸0.3~0.4mg、VC 14~41mg、VE1.21mg、VA 150~347mg、胡萝卜素897~2080μg。其中,胡萝卜素的含量是苹果的45~104倍,VC的含量是苹果的3~10倍,硒是苹果的2~12倍,VB1、VB2的含量与热带水果柑桔和菠萝相比也毫不逊色。
芒果属于呼吸跃变型果实采收正值夏秋季,采后迅速后熟,易腐烂,且芒果对低温敏感,易遭受冷害,不耐贮藏。因此,新鲜芒果的深加工成为解决芒果不耐贮藏的主要途径之一。目前,中国芒果主要的加工方法是将其制备成芒果干,但现有技术在制备芒果干时,未考虑种源及种植地优化筛选、很少考虑营养成分最大限度转化及保留,为达到保质和口感,加工过程添加防腐、矫味、保鲜剂,导致其失去芒果最原有的滋味和清香味,外观和口感不纯正的同时,营养成分流失严重。
一种原味芒果干的制备方法(专利申请公布号:201510772973.1)公开了一种原味芒果干的制备方法,该原味芒果干是选用无病虫害的鲜芒果经催熟、消毒、清洗后,去皮、切片、核得到果肉后,进行低温无硫糖渍,采用分段干燥,烘至半干后,回软、拌酸再进一步烘干,进行低温冷贮藏、包装得到成品;该发明所得的芒果干水分≤18%、总糖≤70%、二氧化硫残留≤0.02g/kg。
本发明通过对芒果种源的优化筛选,选用临沧市永德县种植的椰香、马切苏和缅三芒果品种中的一种或几种为初始原料,于七至九成熟时采摘,控制糖分含量为13%~15%。通过本发明技术方案制成高营养无添加的芒果干,不仅保留了原芒果特有外观、滋味和清香味,肉质细腻,软硬度适中外,还实现了原芒果营养成分最大限度转化和保留、总糖和可滴定酸最佳含量共同决定最佳口感等实质性的技术效果。对大力发展当地芒果深加工技术,延长芒果产业链,带动芒果深加工增值具有重要的指导意义。
发明内容
本发明旨在解决目前芒果加工过程的研发应用不足,以临沧市永德县种植的椰香、马切苏和缅三芒果品种中的一种或几种为初始原料,于七至九成熟时采摘鲜芒果,控制总糖含量为13%~15%。经浸泡、孵育、辐照制成加工芒果干特定原料,特定原料经削皮、切片、脱水制得一种高营养无添加的芒果干。该芒果干不仅保留了原芒果特有滋味和清香味、肉质细腻、软硬度适中外,还实现了原芒果营养成分最大限度转化和保留,总糖和可滴定酸最佳含量共同决定最佳口感等实质性的技术效果。
本发明的第一目的是提供一种芒果干的加工方法。第二目的是提供一种高营养无添加的芒果干。
本发明的第一目的是采用以下技术方案来实现的:
本发明提供了一种高营养无添加的芒果干及加工方法。具体步骤如下:
步骤1:初始原料的选择
所述芒果干,原材料采自临沧市永德县,品种为椰香,马切苏和缅三中的一种或几种,成熟度在七至九成熟,糖分含量为13%~15%。
步骤2:特定原料的制备
(1)浸泡与孵育
将芒果放入50~60℃,优选为53~58℃,进一步优选为54~57℃的热水中浸泡3~10min,优选为3~8min,进一步优选为4~6min;再放入温度为20~34℃,优选为22~32℃,进一步优选为24~28℃,最优选为25~27℃的室内堆放在稻草、大米、桔梗中的一种或几种上,孵育2天。
(2)辐照
从孵育2天的芒果中选出颜色变为橙黄色的,用60Co,137Cs,γ射线,X射线,紫外中的一种或几种对芒果进行营养成分的转化。其中,用到的60Co,137Cs的剂量是300~1000Gy,优选为350~850Gy,进一步优选为400~550Gy。
步骤3:芒果干的制备
将特定原料进行削皮、切片,削皮厚度为1.5~2.5mm,切片厚度为3~5mm,优选为3.5~4.8mm,进一步优选为3.8~4.5mm;将切好的芒果放入5H-3TQ1全自动烘干机中,一开始调节温度为55~65℃烘烤3~4h,后将温度调至50~55℃烘烤2h,每当烘箱内湿度达到80%时进行一次抽风,最后一次抽风后,当湿度为40%时恒温65℃烘烤3~4h出锅(烘烤中每小时进行一次轮转)。烘烤后水分含量为15%~20%,优选为15%~18%,进一步优选为16%~17%。
通过本发明制备的一种高营养无添加芒果干,不仅保留了原芒果特有外观、滋味和清香味,肉质细腻,软硬度适中外,还实现了原芒果营养成分最大限度转化和保留,总糖和可滴定酸最佳含量共同决定最佳口感等实质性的技术效果。
本发明的第二目的是采用以下技术方案来实现的:
首先,芒果干选用临沧市永德县种植的椰香、马切苏、缅三品种中的一种或几种为初始原料;于七至九成熟时采摘鲜芒果,采摘的鲜芒果总糖含量为13%~15%;芒果干总糖含量为45%~57%、可滴定酸含量为0.9%~1.2%、可溶性固形物含量为55%~66%。
其次,芒果干总糖含量优选为47%~56%,进一步优选为48%~55%;可滴定酸含量优选为0.98%~1.17%,进一步优选为1.0%~
1.15%;可溶性固形物含量优选为56%~63%,进一步优选为58%~62%。
最后,通过对芒果种源的优化筛选,以及对芒果干总糖、可滴定酸以及可溶性固形物含量的质量控制,达到了原芒果营养成分最大限度转化和保留,总糖和可滴定酸最佳含量共同决定最佳口感等实质性的技术效果。
具体实施方式
下面通过具体实施例对本发明作进一步说明,但不以任何方式对本发明限制,基于本发明教导所作的任何变化或替换,均属本发明保护范围。
实施例1:初始原料的准备
采摘临沧市永德县八成熟的椰香芒果,此时芒果呈绿色。经检测:糖分含量为14%。
实施例2:特定原料I的制备
取实施例1准备的初始原料放入50℃的热水中浸泡3min后取出,将取出的芒果放于20℃的室内保温孵育2天,放置方式为:每层芒果上下各放置一层稻草和桔梗。选出颜色为橙黄色的芒果,用800Gy60CO-γ射线进行辐照。经检测:糖分含量为18%。
实施例3:特定原料II的制备
取实施例1准备的初始原料放入54℃的热水中浸泡5min后取出,将取出的芒果放于27℃的室内保温孵育2天,放置方式为:每层芒果上下各放置一层稻草和大米。选出颜色为橙黄色的芒果,用400Gy60CO-γ射线进行辐照。经检测:糖分含量为19%。
实施例4:特定原料III的制备
取实施例1准备的初始原料放入60℃的热水中浸泡10min后取出,将取出的芒果放于34℃室内保温孵育2天,放置方式为:每层芒果上下各放置一层稻草、大米和桔梗。选出颜色为橙黄色的芒果,用400Gy137Cs-γ射线进行辐照。经检测:糖分含量为17%。
实施例5:芒果干I的制备
取实施例2的特定原料削皮厚度为1.5~2.5mm、切片厚度为3~5mm。将切好的芒果放入5H-3TQ1全自动烘干机中,一开始温度调节为55~65℃烘烤3~4h,后将温度调至50~55℃烘烤2h,每当烘箱内湿度达到80%时进行一次抽风,最后一次抽风后,湿度为40%时恒温65℃烘烤3~4h出锅(烘烤时每小时进行一次轮转)。烘干结束后将不平整的芒果干压平,即得。经检测:糖分含量为45%,水分含量为16%。
实施例6:芒果干II的制备
取实施例3的特定原料削皮厚度为1.5~2.5mm、切片厚度为3.8~4.5mm。按实施例5的方法制备,即得。经检测:糖分含量为55%,水分含量为15%。
实施例7:芒果干III的制备
取实施例4的特定原料削皮厚度为1.5~2.5mm、切片厚度为3.5~4.8mm。按实施例5的方法制备,即得。经检测:糖分含量为43%,水分含量为16%。
为了对本发明作进一步的说明,同步进行总糖、可滴定酸、可溶性固形物的测定,并对其感官进行比较。具体如下:
样品①为本发明实施例1准备的初始原料;样品②为本发明实施例3制备得到的特定原料。样品③为本发明实施例6制备得到的芒果干。
1.营养成分转化和保留的比较
试验方法:随机选取样品①、样品②各10个芒果,选取同一批次烘烤箱中烘烤的样品③10袋,每袋110g。对样品进行营养成分的测定。结果见表1。
测定方法:采用折射仪法。
分组 | 可溶性固形物(%) |
样品① | 16.122±0.031 |
样品② | 23.785±0.033 |
样品③ | 58.237±0.033 |
由表1可看出:样品①与样品②营养成分含量有明显差异(p<0.01)。样品③(即本发明所述芒果干)的可溶性固形物含量约为58%。即本发明所述芒果干营养成分得到了最大限度的转化和保留。
2.总糖和可滴定酸的测定
试验方法:随机选取样品①、样品②各10个芒果,选取同一批次烘烤箱中烘烤的样品③10袋,每袋110g。对样品进行总糖和可滴定酸的测定。结果见表2。
测定方法:总糖的测定采用斐林氏容量法,有机酸采用指示剂法。
表2:总糖和可滴定酸的测定
分组 | 总糖(g/100g) | 可滴定酸(g/100g) |
样品① | 14.318±0.079 | 1.689±0.039 |
样品② | 19.639±0.053 | 0.702±0.033 |
样品③ | 55.615±0.081 | 1.103±0.028 |
由表2看出:样品①与样品②总糖和可滴定酸含量有显著差异(p<0.05)。样品②总糖明显升高、可滴定酸明显降低,通过本技术方案处理,得到高糖低酸用于芒果干加工的特定原料。样品③(即本发明所述芒果干)总糖、可滴定酸明显升高,为高糖高酸的芒果制品。总糖和可滴定酸含量变化共同决定了本发明芒果干最佳口感。
3.感官的比较
试验方法:随机选取样品①、样品②各10个芒果,选取同一批次烘烤箱中烘烤的样品③10袋,每袋110g。对样品进行感官的比较。结果见表3。
表3:感官品质的比较
分组 | 感官比较 |
样品① | 青色,较硬,有果实的清香,味道较涩难以下咽 |
样品② | 橙黄色,略硬,清香可口,味甜 |
样品③ | 金黄色,清香可口,肉质细腻,软硬、口感适中,甘甜 |
由表3看出:样品②经过本技术的处理后颜色、清香味、口感都有了显著的改善,样品③(即本发明所述芒果干)仍保留原芒果特有滋味,清香可口,甜味、软硬适中,肉质细腻。
Claims (3)
1.一种芒果干的加工方法,其特征在于:选用临沧市永德县种植的椰香、台农、红象牙品种中的一种或几种,于七至九成熟时采摘总糖含量为13%~15%的鲜芒果为初始原料;经浸泡、孵育、辐照制得芒果干加工用特定原料;特定原料经削皮、切片、脱水制得芒果干;所述芒果干加工工艺和质量参数为:
(1)特定原料制备:浸泡选用50~60℃热水、时间为3~10min;孵育选用稻草、大米、桔梗中的一种或几种为介质,20~34℃保温孵育2天;辐照选用60Co产生的γ射线、137Cs产生的γ射线中的一种,采用60Co或137Cs时剂量为300~1000Gy;
(2)芒果干制备:削皮厚度为1.5~2.5mm、切片厚度为3~5mm;脱水后芒果干水分含量为15%~20%、总糖含量为45%~57%、可滴定酸含量为0.9%~1.2%、可溶性固形物含量为55%~66%。
2.根据权利要求1所述加工方法,其特征在于:特定原料制备浸泡温度为53~58℃、时间为3~8min,孵育温度为22~32℃,辐照采用60Co或137Cs时剂量为350~850Gy;芒果干制备切片厚度为3.5~4.8mm,脱水后芒果干水分含量为15%~18%、总糖含量为47%~56%、可滴定酸含量为0.98%~1.17%、可溶性固形物含量为56%~63%。
3.根据权利要求1所述加工方法,其特征在于:特定原料制备浸泡温度为54~57℃,时间为4~6min,孵育温度为24~28℃,辐照采用60Co或137Cs时剂量为400~550Gy;芒果干制备切片厚度为3.8~4.5mm,脱水后芒果干水分含量为16%~17%、总糖含量为48%~55%;可滴定酸含量为1.0%~1.15%;可溶性固形物含量为58%~62%。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201810374428.0A CN108477543B (zh) | 2018-04-24 | 2018-04-24 | 一种高营养无添加芒果干及加工方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201810374428.0A CN108477543B (zh) | 2018-04-24 | 2018-04-24 | 一种高营养无添加芒果干及加工方法 |
Publications (2)
Publication Number | Publication Date |
---|---|
CN108477543A CN108477543A (zh) | 2018-09-04 |
CN108477543B true CN108477543B (zh) | 2021-04-27 |
Family
ID=63314137
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201810374428.0A Active CN108477543B (zh) | 2018-04-24 | 2018-04-24 | 一种高营养无添加芒果干及加工方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN108477543B (zh) |
Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN101856044A (zh) * | 2010-05-21 | 2010-10-13 | 中国热带农业科学院环境与植物保护研究所 | 一种芒果保鲜方法 |
CN105432918A (zh) * | 2015-11-13 | 2016-03-30 | 陈启芬 | 一种无硫原味芒果干的制备方法 |
-
2018
- 2018-04-24 CN CN201810374428.0A patent/CN108477543B/zh active Active
Patent Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN101856044A (zh) * | 2010-05-21 | 2010-10-13 | 中国热带农业科学院环境与植物保护研究所 | 一种芒果保鲜方法 |
CN105432918A (zh) * | 2015-11-13 | 2016-03-30 | 陈启芬 | 一种无硫原味芒果干的制备方法 |
Also Published As
Publication number | Publication date |
---|---|
CN108477543A (zh) | 2018-09-04 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
KR101767585B1 (ko) | 산야초복합발효액 및 그 제조방법 | |
CN107897895A (zh) | 一种仿生制备酵素的方法及其能消除动脉粥样硬化的酵素 | |
Kumar et al. | Cactus pear: Cultivation and uses | |
CN102090491A (zh) | 猕猴桃果球加工工艺 | |
Sharma et al. | Introduction to tropical roots and tubers | |
Hayitov et al. | Biology and Healing Properties of Pirus Communis L. Types Introduced at Kashkadarya Scientific Experimental Station | |
Purcell et al. | Sweet potatoes | |
Singh et al. | Post harvest management and value addition in bael (Aegle marmelos Corr.) | |
CN105876054A (zh) | 一种百香果脯的制备工艺 | |
KR101255042B1 (ko) | 배무채 시래기의 제조방법 및 조리방법 | |
CN105613713B (zh) | 延缓绿芦笋木质化的保鲜方法 | |
CN108477543B (zh) | 一种高营养无添加芒果干及加工方法 | |
Kadam et al. | Pear | |
Chakraborty et al. | Potential underutilized tropical fruits of India | |
Khan et al. | Physio-chemical assessment of jujube (Ziziphus mauritiana L.) genotypes at three ripening stages grown under Cholistan desert, Pakistan. | |
Desai et al. | Papaya | |
More et al. | Effect of drying, blanching and rehydration behavior on the quality of green peas | |
KR101312728B1 (ko) | 야콘의 동결건조방법 | |
CN109662137A (zh) | 一种电子束辐照绿芦笋保鲜方法 | |
Muhammad et al. | Physicochemical, yield potential and sensory evaluation of banana cultivars introduced in Pakistan. | |
Jalawadi et al. | Studies on organoleptic evaluation of banana genotypes | |
Kalse et al. | New insights into post-harvest technology and value addition of jackfruit: A review | |
CN104186307A (zh) | 一种甘蓝型油蔬两用油菜的选育方法 | |
KR102316867B1 (ko) | 능이버섯을 주로하는 건강음료 조성물 및 그를 이용한 건강음료의 제조방법 | |
Shevchuk et al. | Biochemical composition of Persimmon fruit (Diospyros kaki L.) bred in Ukraine |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
PB01 | Publication | ||
PB01 | Publication | ||
SE01 | Entry into force of request for substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
GR01 | Patent grant | ||
GR01 | Patent grant |