CN109588478A - A kind of method of ultrasonic wave added hydrostatic defrosting mango pulp - Google Patents
A kind of method of ultrasonic wave added hydrostatic defrosting mango pulp Download PDFInfo
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- CN109588478A CN109588478A CN201811557936.9A CN201811557936A CN109588478A CN 109588478 A CN109588478 A CN 109588478A CN 201811557936 A CN201811557936 A CN 201811557936A CN 109588478 A CN109588478 A CN 109588478A
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- defrosting
- mango pulp
- mango
- ultrasound
- ultrasonic wave
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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
- A23B7/04—Freezing; Subsequent thawing; Cooling
- A23B7/045—Thawing subsequent to freezing
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a kind of method of ultrasonic wave added hydrostatic defrosting mango pulp, this method are as follows: under the conditions of 25 DEG C of waters bath with thermostatic control, is thawed with the continuous schedule ultrasound of the 0.074W/mL sound intensity.Bath applications of ultrasound in the defrosting of mango pulp, is shortened thawing time by the present invention, and does not destroy its organoleptic quality and nutritional quality, provides a kind of effective method for mango pulp defrosting；The present invention is optimized and improves to the temperature and power of ultrasound defrosting, improves Thawing Rate and mango pulp nutritional quality, does not destroy its organoleptic quality；Operation of the present invention is easy, and equipment cost is low, and is suitable for various volumes, the mango pulp of shape, has very strong practicability.
Description
Technical field
The present invention relates to a kind of technology of novel defrosting mango pulp more particularly to a kind of ultrasonic wave added hydrostatic defrosting mango
The method of slurry.
Background technique
Mango has plantation in more than 100 countries of Perenniporia martius.Because of mango biological active matter rich in
Matter, such as carotenoid and Polyphenols, so it has effects that prevention of various diseases, as cranial vascular disease, Parkinson are comprehensive
Simulator sickness, neuropathic pain etc..But since the seasonality of fresh mango is strong and is not easy to store, so mango would generally be processed to
The form of slurry saves.If saving mango pulp at normal temperature, it will lead to furans generation, ascorbic acid degradation and furfural and formed.Cause
This in the industrial production, mango pulp sterilize it is filling after, usual freezen protective is to extend the shelf life, to keep sense organ and nutriment
Matter.Defrosting mango pulp is then needed before secondary operation.And the time of inappropriate thawing mode consumption is long, reduces the effect of production line
Rate, it is also possible to will cause the quality loss such as carotenoid content decline, the oxidation resistance decline of fruit juice.Common defrosting side
Method has air and water auxiliary defrosting, however for bulky product, both modes inside is thermally conductive slowly, time-consuming and efficiency
It is low.In recent years, researchers develop some novel thawing modes, including high pressure, microwave and ultrasound thaw.But microwave solution
Jelly will lead to hot-spot, may accelerate the quality comparison of product, and microwave thawing is not suitable for the product of mental package, and work
It is canned metal packaging that many products, which include mango pulp, in factory.In addition, high pressure thawing equipment is costly.Therefore, one is found
The method and process conditions of kind short time defrosting acquisition high-quality mango pulp are particularly important.
Summary of the invention
The technical problem to be solved in the present invention is to provide a kind of technology of novel defrosting mango pulp, this method surpasses bath
Applications of sound waves is in mango pulp course of defrosting, while shortening thawing time, the good organoleptic quality of mango pulp is kept even to mention
High nutrition quality.
The invention adopts the following technical scheme: a kind of method of ultrasonic wave added hydrostatic defrosting mango pulp, which is characterized in that should
Method are as follows: under the conditions of 25 DEG C of waters bath with thermostatic control, thawed with the continuous schedule ultrasound of the 0.074W/mL sound intensity.
Further, it is thawed using the bath ultrasonic unit with the distribution of five face oscillators.
Compared with prior art, the present invention has following technical advantage: the present invention is by bath applications of ultrasound in mango pulp
It thaws, shortens thawing time, and do not destroy its organoleptic quality and nutritional quality, provide a kind of effective side for mango pulp defrosting
Method；Compared to 25 DEG C water thawings, required thawing time reduces 25.85% under optimal ultrasound condition；Compared to 25 DEG C air thawings,
Required thawing time reduces 76.74% under optimal ultrasound condition.Operation of the present invention is easy, and equipment cost is low, and is suitable for each
Kind volume, the mango pulp of shape, have very strong practicability.
Detailed description of the invention
Fig. 1 is the influence of ultrasonic temperature, power to mango pulp thawing time；
Fig. 2 is the influence of different temperatures, power to mango pulp organoleptic quality.
Specific embodiment
Experiment one: thawing time
In course of defrosting, the temperature of sample geometric center, Zhi Daowen were recorded every 30 seconds by wireless temperature detector
Degree reaches 0 DEG C, and sample is considered as complete thawing, and the temperature that meter sample central point temperature rises to 0 DEG C from -18 DEG C is thawing time.
The influence the result is shown in Figure 1 of different ultrasonic temperatures, power to thawing time.
The result shows that ultrasonic thawing time shortens 51~73% under the conditions of 25 DEG C of 4 DEG C of ratios；When temperature rises to 45 DEG C again
When, compared with 25 DEG C, then ultrasound, which is thawed, reduces 2.9~30.0%.Therefore economy and efficiency is combined to consider, it selects 25 DEG C and compares conjunction
It is suitable.
Experiment two: subjective appreciation
By in 4,25 DEG C of temperature, 0,0.025,0.074, thaw under the conditions of 0.123W/mL after 8 samples commented to sense organ
Determine group member to evaluate.It is had rated with 9 point feature scales (9=likes, and 5=is not both liked or do not disliked, 1=is not liked)
Color, smell, quality and the overall acceptance of mango slurry samples, as shown in the table:
Table 1: mango pulp sensory evaluation criteria table
All samples, with 4-digit number random coded in the cup of 50mL, are felt every time under room temperature, normal lighting conditions
Official evaluates 4~5 samples of the group assessment.As a result as shown in Figure 2.
The result shows that 25 DEG C, the result of mango pulp subjective appreciation is preferable under the conditions of 0.074W/mL.
Experiment three: phenols content
Using HPLC method, article " Effect of harvest, the drying and delivered is had disclosed according to Pu Yunfeng
storage on the bitterness,moisture,sugars,free amino acids and phenolic
Compounds of jujube fruit (Zizyphus jujuba cv.Junzao) " measurement mango pulp in phenols chemical combination
Object.As a result shown in table 3.
Influence (mg GAE/kg FW) (n=3 ± SD) of 2 different ultrasonic power of table and temperature to mango pulp phenolic content
| Gallic acid | Chlorogenic acid | P-Coumaric Acid | |
| 4 DEG C, water thawing | 138.172±4.844a | 19.438±1.378a | 2.815±0.099a |
| 4℃,0.037W/mL | 121.248±10.435a | 18.849±4.073a | 2.520±0.378a |
| 4℃,0.074W/mL | 125.145±3.956a | 20.132±1.438a | 2.810±0.248a |
| 4℃,0.123W/mL | 132.988±12.207a | 19.477±1.621a | 3.387±0.752ab |
| 25 DEG C, water thawing | 180.916±9.019b | 19.867±1.248a | 5.375±0.254c |
| 25℃,0.037W/mL | 201.501±15.529bc | 22.264±1.867a | 6.257±0.437c |
| 25℃,0.074W/mL | 187.343±4.436bc | 21.014±0.220a | 5.915±0.028c |
| 25℃,0.123W/mL | 204.318±14.681c | 23.486±2.449a | 4.882±1.923bc |
The result shows that than 4 DEG C contents of phenolic content ultrasonic under the conditions of 25 DEG C are higher.And compared with water thawing, ultrasound solution
Freeze the phenolic content that will not destroy mango pulp.
It is above-mentioned the experimental results showed that, temperature from 4 improve to 25 DEG C when, thawing time is obviously shortened, from economy and efficiency knot
From the perspective of conjunction, 25 DEG C of selection is more appropriate；From the point of view of the result of phenolic content, 25 DEG C of phenolic acid to thaw under the conditions of comparing 4 DEG C
Content is high, and 25 DEG C of selection is more particularly suitable.In terms of the experimental result of sensory evaluation, 25 DEG C of selection, 0.074W/mL will not destroy mango
The organoleptic quality of slurry.
Claims (2)
1. a kind of method of ultrasonic wave added hydrostatic defrosting mango pulp, which is characterized in that this method are as follows: in 25 DEG C of water bath with thermostatic control conditions
Under, it is thawed with the continuous schedule ultrasound of the 0.074W/mL sound intensity.
2. the method according to claim 1, wherein using the bath ultrasonic unit with the distribution of five face oscillators
It thaws.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811557936.9A CN109588478A (en) | 2018-12-19 | 2018-12-19 | A kind of method of ultrasonic wave added hydrostatic defrosting mango pulp |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811557936.9A CN109588478A (en) | 2018-12-19 | 2018-12-19 | A kind of method of ultrasonic wave added hydrostatic defrosting mango pulp |
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| CN201811557936.9A Pending CN109588478A (en) | 2018-12-19 | 2018-12-19 | A kind of method of ultrasonic wave added hydrostatic defrosting mango pulp |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102422875A (en) * | 2011-11-22 | 2012-04-25 | 江南大学 | Method for preprocessing Asiatic wormwood to preserve color in combination with quick-freezing and unfreezing for keeping quality |
| CN108719440A (en) * | 2018-04-26 | 2018-11-02 | 东北农业大学 | A kind of method of ultrasonic wave auxiliary defrosting carp |
| CN113229353A (en) * | 2021-06-02 | 2021-08-10 | 渤海大学 | Preparation and thawing method of frozen pear dices thawing solution |
-
2018
- 2018-12-19 CN CN201811557936.9A patent/CN109588478A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102422875A (en) * | 2011-11-22 | 2012-04-25 | 江南大学 | Method for preprocessing Asiatic wormwood to preserve color in combination with quick-freezing and unfreezing for keeping quality |
| CN108719440A (en) * | 2018-04-26 | 2018-11-02 | 东北农业大学 | A kind of method of ultrasonic wave auxiliary defrosting carp |
| CN113229353A (en) * | 2021-06-02 | 2021-08-10 | 渤海大学 | Preparation and thawing method of frozen pear dices thawing solution |
Non-Patent Citations (1)
| Title |
|---|
| 程新峰: "低频超声波辅助提高冷冻草莓加工全过程品质及效率的研究", 《中国博士学位论文全文数据库》 * |
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Application publication date: 20190409 |