CN110169529A - A kind of color stabilizer and its color protecting method of mango - Google Patents
A kind of color stabilizer and its color protecting method of mango Download PDFInfo
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- CN110169529A CN110169529A CN201910548247.XA CN201910548247A CN110169529A CN 110169529 A CN110169529 A CN 110169529A CN 201910548247 A CN201910548247 A CN 201910548247A CN 110169529 A CN110169529 A CN 110169529A
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- 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
- A23B7/08—Preserving with sugars
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- 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
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/154—Organic compounds; Microorganisms; Enzymes
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- 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
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/154—Organic compounds; Microorganisms; Enzymes
- A23B7/155—Microorganisms; Enzymes; Antibiotics
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- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/42—Preservation of non-alcoholic beverages
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- 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
- A23L5/40—Colouring or decolouring of foods
- A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
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Abstract
The present invention provides the color stabilizer and its color protecting method of a kind of mango, and the mango color stabilizer includes the raw material of following parts by weight: 25~55 parts of glucose oxidase, 3~8 parts of vitamin C, 1~5 part of calcium chloride, 10~22 parts of ganoderma lucidum polysaccharide, 3~14 parts of mannosan.The each component of color stabilizer of the invention is safe and non-toxic, and edible safety is high, mutually acts synergistically between each component; effect of color protection is good, in conjunction with color protecting method of the invention, inhibits the loss of mango active constituent while reaching protection mango color; the original nutriment of mango is kept, the holding time is long；The mango color growth rate prepared is 0.0233, absorbance value 0.011.
Description
Technical field
The present invention relates to fruit color protection field, in particular to the color stabilizer and its color protecting method of a kind of mango.
Background technique
Mango (Mango) is widely known tropical fruit (tree), is known as the king of tropical fruit (tree), is favored by people.China
It is suitable with Vietnam, Bangladesh, Philippine, Thailand etc. after the cultivation amount of mango occupies India.It is sent out according to the Ministry of Agriculture in 2010
The data of cloth show that Hainan, Guangxi, Guangdong, Yunnan, Sichuan etc. are the higher provinces of China's Mango Output, and the yield in Hainan is most
It is high.Main varieties of plant is platform agriculture 1, Gui Feimang, gold awns, ivory awns etc. in Hainan Province.With the promotion of Mango Output,
In addition to eating part raw, another part is used for the deep processing processing of mango, various mango products is fabricated to, such as mango, awns
Fruit hard candy, dried mango, mango powder etc., wherein mango occupies most of market.
But the harvest of fresh mango is more concentrated and to store the date shorter, cannot accomplish annual supply.Therefore mango juice is made
For its primary processing product, the raw material supply of most of deep processed product can be solved the problems, such as.But the nonenzymatic browning reaction institute of mango
A series of problems, such as caused mango color is dimmed, color burn annoyings always people.
Summary of the invention
For mirror with this, the present invention proposes the color stabilizer and its color protecting method of a kind of mango, solves the above problems.
The technical scheme of the present invention is realized as follows: a kind of color stabilizer of mango, the raw material including following parts by weight: Portugal
25~55 parts of grape carbohydrate oxidase, 3~8 parts of vitamin C, 1~5 part of calcium chloride, 10~22 parts of ganoderma lucidum polysaccharide, mannosan 3~14
Part.
Further, a kind of color stabilizer of mango, the raw material including following parts by weight: 25~55 parts of glucose oxidase,
3~8 parts of vitamin C, 1~5 part of calcium chloride, 10~22 parts of ganoderma lucidum polysaccharide, 3~14 parts of mannosan.
The present invention also provides a kind of color protecting methods of mango, comprising the following steps:
S1, pretreatment: mango is removed the peel rapidly, stripping and slicing, mango block is made；
The preparation of S2, color stabilizer: ganoderma lucidum polysaccharide, mannosan is taken to be dissolved in 3~5 times of 30~50 DEG C of water by above-mentioned parts by weight
In, it adds glucose oxidase, vitamin C, calcium chloride and dissolves while stirring, be sufficiently mixed uniformly up to color stabilizer；
S3, color stabilizer impregnate: mango block prepared by S1 step being poured into color stabilizer, the mass ratio of color stabilizer and mango block
For 2.5~3.3:1, soaking temperature is 45~58 DEG C, pulls out, drains after impregnating 70~100s, pour into again color stabilizer impregnate 8~
11min is pulled out, is drained,；
S4, mango juice color protection: the mango block drained in S3 step is squeezed the juice, and the awns that flesh-content is 21~33% is made
Fruit adds color stabilizer；
S5, boiling: the mango juice that S4 step obtains is done into sterilization treatment in the thermostat water bath that temperature is 70~100 DEG C
20~40min, taking-up are protected from light 7~11d of preservation.
Compared with prior art, the beneficial effects of the present invention are:
(1) each component of color stabilizer of the present invention is safe and non-toxic, and edible safety is high, and mutually collaboration is made between each component
With, by the reduction reaction of antioxidant, oxygen adverse effect is blocked, reduces the oxygen content within and around mango, it can
Effectively inhibit reacting and non-enzymatic browning occurs between amino acid and protein and sugar, aldehyde, ketone in mango, wherein Portugal
Grape carbohydrate oxidase mainly reaches the protection not oxidized discoloration of pigment by the oxygen dissolved in consumption fruit juice, and mannosan can make
Color stabilizer forms sticky solution, is conducive to the stability for maintaining color stabilizer, meanwhile, it is combined with antioxidant conducive to color stabilizer
It is attached to the solution molecule surface of mango, the color of mango can be maintained, just keeps mango color stability, effect of color protection for a long time
It is good；
(2) color protecting method is combined, mango block is first impregnated, color stabilizer is made to penetrate into mango cortex, inhibits mango enzymatic activity, softening
Fibr tissue inhibits the loss of mango active constituent, keeps mango original nutrition while to reach protection mango color
Substance, the holding time is long, and processing step is simple, and strong operability is low in cost, can be improved product and eats, and brings good
Economic benefit.
Specific embodiment
In order to be best understood from the technology of the present invention content, specific embodiment is provided below, the present invention is described further.
Experimental method used in the embodiment of the present invention is conventional method unless otherwise specified.
Material used in the embodiment of the present invention, reagent etc., are commercially available unless otherwise specified.
Embodiment 1
A kind of color stabilizer of mango, the raw material including following parts by weight: 25 parts of glucose oxidase, 3 parts of vitamin C, chlorine
Change 1 part of calcium, 10 parts of ganoderma lucidum polysaccharide, 3 parts of mannosan.
Embodiment 2
A kind of color stabilizer of mango, the raw material including following parts by weight: 55 parts of glucose oxidase, 8 parts of vitamin C, chlorine
Change 5 parts of calcium, 22 parts of ganoderma lucidum polysaccharide, 14 parts of mannosan.
Embodiment 3
A kind of color stabilizer of mango, it is characterised in that: the raw material including following parts by weight: 30 parts of glucose oxidase, dimension
Raw 4 parts of element C, 2 parts of calcium chloride, 12 parts of ganoderma lucidum polysaccharide, 5 parts of mannosan.
Embodiment 4
A kind of color stabilizer of mango, the raw material including following parts by weight: 45 parts of glucose oxidase, 6 parts of vitamin C, chlorine
Change 4 parts of calcium, 20 parts of ganoderma lucidum polysaccharide, 10 parts of mannosan.
Embodiment 5
A kind of color stabilizer of mango, the raw material including following parts by weight: 40 parts of glucose oxidase, 5 parts of vitamin C, chlorine
Change 3 parts of calcium, 15 parts of ganoderma lucidum polysaccharide, 8 parts of mannosan.
A kind of color protecting method of the mango of above-described embodiment 1~5, comprising the following steps:
S1, pretreatment: mango is removed the peel rapidly, stripping and slicing, mango block is made；
The preparation of S2, color stabilizer: taking ganoderma lucidum polysaccharide, mannosan to be dissolved in 4 times of 40 DEG C of water by above-mentioned parts by weight, then plus
Enter glucose oxidase, vitamin C, calcium chloride to dissolve while stirring, be sufficiently mixed uniformly up to color stabilizer；
S3, color stabilizer impregnate: mango block prepared by S1 step being poured into color stabilizer, the mass ratio of color stabilizer and mango block
For 3:1, soaking temperature is 50 DEG C, pulls out, drains after impregnating 80s, pours into color stabilizer again and impregnates 10min, pulls out, drain,；
S4, mango juice color protection: the mango block drained in S3 step is squeezed the juice, and the mango that flesh-content is 25% is made, then
Color stabilizer is added；
S5, boiling: the mango juice that S4 step obtains is done into sterilization treatment in the thermostat water bath that temperature is 86 DEG C
30min, taking-up are protected from light preservation 9d.
Embodiment 6
The present embodiment prepares mango color stabilizer using the raw material of parts by weight same as Example 5, and the color protecting method includes
Following steps:
S1, pretreatment: mango is removed the peel rapidly, stripping and slicing, mango block is made；
The preparation of S2, color stabilizer: taking ganoderma lucidum polysaccharide, mannosan to be dissolved in 3 times of 30 DEG C of water by above-mentioned parts by weight, then plus
Enter glucose oxidase, vitamin C, calcium chloride to dissolve while stirring, be sufficiently mixed uniformly up to color stabilizer；
S3, color stabilizer impregnate: mango block prepared by S1 step being poured into color stabilizer, the mass ratio of color stabilizer and mango block
For 2.5:1, soaking temperature is 45 DEG C, pulls out, drains after impregnating 70s, pours into color stabilizer again and impregnates 8min, pulls out, drain,；
S4, mango juice color protection: the mango block drained in S3 step is squeezed the juice, and the mango that flesh-content is 21% is made, then
Color stabilizer is added；
S5, boiling: the mango juice that S4 step obtains is done into sterilization treatment in the thermostat water bath that temperature is 70 DEG C
20min, taking-up are protected from light preservation 7d.
Embodiment 7
The present embodiment prepares mango color stabilizer using the raw material of parts by weight same as Example 5, and the color protecting method includes
Following steps:
S1, pretreatment: mango is removed the peel rapidly, stripping and slicing, mango block is made；
The preparation of S2, color stabilizer: taking ganoderma lucidum polysaccharide, mannosan to be dissolved in 5 times of 50 DEG C of water by above-mentioned parts by weight, then plus
Enter glucose oxidase, vitamin C, calcium chloride to dissolve while stirring, be sufficiently mixed uniformly up to color stabilizer；
S3, color stabilizer impregnate: mango block prepared by S1 step being poured into color stabilizer, the mass ratio of color stabilizer and mango block
For 3.3:1, soaking temperature is 58 DEG C, pulls out, drains after impregnating 100s, pours into color stabilizer again and impregnates 11min, pull out, drips
It is dry,；
S4, mango juice color protection: the mango block drained in S3 step is squeezed the juice, and the mango that flesh-content is 33% is made, then
Color stabilizer is added；
S5, boiling: the mango juice that S4 step obtains is done into sterilization treatment in the thermostat water bath that temperature is 70~100 DEG C
40min, taking-up are protected from light preservation 11d.
Embodiment 8
The present embodiment and the difference of embodiment 5 be, a kind of color protecting method of mango, color stabilizer and mango block in S3 step
Mass ratio be 1:1.
Embodiment 9
The present embodiment and the difference of embodiment 5 be, a kind of color protecting method of mango, in S3 step, uses a color protection
Agent is impregnated, and soaking time is 8~11min.
Embodiment 10
The present embodiment and the difference of embodiment 5 be, a kind of color protecting method of mango, and in S4 step, mango block is squeezed the juice,
The mango that flesh-content is 10% is made.
Comparative example 1
This comparative example is with the difference of embodiment 5, poly- without containing ganoderma lucidum polysaccharide, sweet dew in the raw material of the mango color stabilizer
Sugar.
Comparative example 2
This comparative example is distinguished with embodiment 5 to be, the mango color stabilizer, including following raw material: grape glycosyloxy
Change 20 parts of enzyme, 2 parts of vitamin C, 0.4 part of calcium chloride, 8 parts of ganoderma lucidum polysaccharide, 2 parts of mannosan.
One, chromatic value measures
Mango juice made from the embodiment of the present invention 1~10 and comparative example 1~2 is subjected to chromatic value test, is taken after 9 days
Mango juice out, every part takes 15mL to be placed in measurement ware, shakes up, measures its chromatic value E respectively with color difference meter, calculates coloration and increases
Rate, calculation formula is as follows, so that it is determined that the chromatic value of each embodiment and comparative example.
A coloration growth rate
E stores the coloration of 0 day mango
The coloration of mango after E ' is stored 9 days
Mango juice evaluates color protection degree as index using absorbance value, and mango carries out absorbance value measurement, uses ultraviolet point
Light photometric determination,
Test result is as follows:
| Group | Coloration growth rate | Absorbance value |
| Embodiment 1 | 0.1083 | 0.020 |
| Embodiment 2 | 0.1050 | 0.018 |
| Embodiment 3 | 0.0885 | 0.018 |
| Embodiment 4 | 0.0553 | 0.013 |
| Embodiment 5 | 0.0233 | 0.011 |
| Embodiment 6 | 0.1183 | 0.022 |
| Embodiment 7 | 0.1190 | 0.029 |
| Embodiment 8 | 0.1383 | 0.030 |
| Embodiment 9 | 0.1402 | 0.034 |
| Embodiment 10 | 0.1581 | 0.041 |
| Comparative example 1 | 0.6872 | 0.105 |
| Comparative example 2 | 0.5430 | 0.109 |
As seen from the above table, mango color stabilizer component science of the invention collocation, effect of color protection is good, indispensable, comparative example 1
Under comparison with embodiment 5, embodiment 5 uses color stabilizer and color protecting method of the invention, the mango coloration growth rate prepared
It is 0.0233, absorbance value 0.011 effectively can carry out color protection to mango, and of the invention formula is scientific and reasonable, it is clear that
The effect of color protection of embodiment 5 is high compared with comparative example 2.
The foregoing is merely illustrative of the preferred embodiments of the present invention, is not intended to limit the invention, all in essence of the invention
Within mind and principle, any modification, equivalent replacement, improvement and so on be should all be included in the protection scope of the present invention.
Claims (8)
1. a kind of color stabilizer of mango, it is characterised in that: the raw material including following parts by weight: 25~55 parts of glucose oxidase,
3~8 parts of vitamin C, 1~5 part of calcium chloride, 10~22 parts of ganoderma lucidum polysaccharide, 3~14 parts of mannosan.
2. a kind of color stabilizer of mango as described in claim 1, it is characterised in that: the raw material including following parts by weight: grape
30~45 parts of carbohydrate oxidase, 4~6 parts of vitamin C, 2~4 parts of calcium chloride, 12~20 parts of ganoderma lucidum polysaccharide, mannosan 5~10
Part.
3. such as a kind of described in any item color protecting methods of the color stabilizer of mango juice of claims 1 or 2, which is characterized in that including
Following steps:
S1, pretreatment: mango is removed the peel rapidly, stripping and slicing, mango block is made；
The preparation of S2, color stabilizer: it takes ganoderma lucidum polysaccharide, mannosan to be dissolved in 30~50 DEG C of water by above-mentioned parts by weight, adds
Glucose oxidase, vitamin C, calcium chloride dissolve while stirring, are sufficiently mixed uniformly up to color stabilizer；
S3, color stabilizer impregnate: mango block prepared by S1 step being poured into color stabilizer, pulls out, drains after 70~100s, fall again
Enter color stabilizer and impregnate 8~11min, pulls out, drain；
S4, mango juice color protection: the mango block drained in S3 step is squeezed the juice, color stabilizer is added；
S5, boiling: the mango juice that S4 step obtains is done into 20~40min of sterilization treatment in thermostat water bath, taking-up is protected from light guarantor
Hide 7~11d.
4. a kind of color protecting method of the color stabilizer of mango juice as claimed in claim 3, which is characterized in that in S2 step: feed liquid
Than for 1:3~5.
5. a kind of color protecting method of the color stabilizer of mango juice as claimed in claim 3, which is characterized in that in S3 step: color protection
Agent soaking temperature is 45~58 DEG C.
6. a kind of color protecting method of the color stabilizer of mango juice as claimed in claim 3, which is characterized in that in S3 step: color protection
The mass ratio of agent and mango block is 1:2.5~3.3.
7. a kind of color protecting method of the color stabilizer of mango juice as claimed in claim 3, which is characterized in that in S4 step: being made
The mango that flesh-content is 21~33%.
8. a kind of color protecting method of the color stabilizer of mango juice as claimed in claim 3, which is characterized in that in S5 step: constant temperature
The temperature of water-bath is 70~100 DEG C.
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| CN201910548247.XA CN110169529A (en) | 2019-06-24 | 2019-06-24 | A kind of color stabilizer and its color protecting method of mango |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115428874A (en) * | 2022-08-22 | 2022-12-06 | 海南达川食品有限公司 | Processing method for solving browning, layering, caking and floccules in mango pulp |
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| CN103229885A (en) * | 2013-04-19 | 2013-08-07 | 李友志 | Candied mango and preparation method thereof |
| CN103609819A (en) * | 2013-12-06 | 2014-03-05 | 广西壮族自治区农业科学院农产品加工研究所 | Low-sugar preserved mango and preparation method thereof |
| CN104983003A (en) * | 2015-06-16 | 2015-10-21 | 河南汇多滋饮品股份有限公司 | Mango juice drink and preparing technology thereof |
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-
2019
- 2019-06-24 CN CN201910548247.XA patent/CN110169529A/en active Pending
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| CN101731425A (en) * | 2010-01-14 | 2010-06-16 | 孙哲浩 | Preparation method of mango preserved fruit |
| CN103229885A (en) * | 2013-04-19 | 2013-08-07 | 李友志 | Candied mango and preparation method thereof |
| CN103609819A (en) * | 2013-12-06 | 2014-03-05 | 广西壮族自治区农业科学院农产品加工研究所 | Low-sugar preserved mango and preparation method thereof |
| CN104983003A (en) * | 2015-06-16 | 2015-10-21 | 河南汇多滋饮品股份有限公司 | Mango juice drink and preparing technology thereof |
| WO2018018362A1 (en) * | 2016-07-25 | 2018-02-01 | 江南大学 | Preparation process for fresh apple juice |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115428874A (en) * | 2022-08-22 | 2022-12-06 | 海南达川食品有限公司 | Processing method for solving browning, layering, caking and floccules in mango pulp |
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Application publication date: 20190827 |