CN114747616A - 一种冷冻芒果浆增香制备方法 - Google Patents
一种冷冻芒果浆增香制备方法 Download PDFInfo
- Publication number
- CN114747616A CN114747616A CN202210493386.9A CN202210493386A CN114747616A CN 114747616 A CN114747616 A CN 114747616A CN 202210493386 A CN202210493386 A CN 202210493386A CN 114747616 A CN114747616 A CN 114747616A
- Authority
- CN
- China
- Prior art keywords
- mango
- pulp
- peel
- aroma
- enzymolysis
- 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.)
- Pending
Links
- 235000004936 Bromus mango Nutrition 0.000 title claims abstract description 158
- 235000014826 Mangifera indica Nutrition 0.000 title claims abstract description 158
- 235000009184 Spondias indica Nutrition 0.000 title claims abstract description 158
- 238000002360 preparation method Methods 0.000 title claims abstract description 24
- 230000002708 enhancing effect Effects 0.000 title claims abstract description 12
- 240000007228 Mangifera indica Species 0.000 title 1
- 241001093152 Mangifera Species 0.000 claims abstract description 157
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 41
- 239000002002 slurry Substances 0.000 claims abstract description 33
- 239000003205 fragrance Substances 0.000 claims abstract description 28
- 239000007788 liquid Substances 0.000 claims abstract description 28
- 238000002156 mixing Methods 0.000 claims abstract description 26
- 108090000790 Enzymes Proteins 0.000 claims abstract description 23
- 102000004190 Enzymes Human genes 0.000 claims abstract description 23
- 238000011084 recovery Methods 0.000 claims abstract description 23
- 239000000835 fiber Substances 0.000 claims abstract description 19
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims abstract description 18
- 239000001110 calcium chloride Substances 0.000 claims abstract description 18
- 229910001628 calcium chloride Inorganic materials 0.000 claims abstract description 18
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 18
- 239000000203 mixture Substances 0.000 claims abstract description 18
- 230000001954 sterilising effect Effects 0.000 claims abstract description 18
- 108010059820 Polygalacturonase Proteins 0.000 claims abstract description 17
- 108010093305 exopolygalacturonase Proteins 0.000 claims abstract description 17
- 101710121765 Endo-1,4-beta-xylanase Proteins 0.000 claims abstract description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 10
- 238000001704 evaporation Methods 0.000 claims abstract description 9
- 230000008020 evaporation Effects 0.000 claims abstract description 9
- 238000001914 filtration Methods 0.000 claims abstract description 9
- 238000007710 freezing Methods 0.000 claims abstract description 9
- 239000002994 raw material Substances 0.000 claims abstract description 9
- 230000005070 ripening Effects 0.000 claims abstract description 9
- 230000008014 freezing Effects 0.000 claims abstract description 8
- 230000000415 inactivating effect Effects 0.000 claims abstract description 8
- 238000004537 pulping Methods 0.000 claims abstract description 8
- MIJPAVRNWPDMOR-UHFFFAOYSA-N [2-(1,2-dihydroxyethyl)-3-hydroxy-5-oxo-2h-furan-4-yl] dihydrogen phosphate Chemical compound OCC(O)C1OC(=O)C(OP(O)(O)=O)=C1O MIJPAVRNWPDMOR-UHFFFAOYSA-N 0.000 claims abstract description 3
- TWRXJAOTZQYOKJ-UHFFFAOYSA-L magnesium chloride Substances [Mg+2].[Cl-].[Cl-] TWRXJAOTZQYOKJ-UHFFFAOYSA-L 0.000 claims abstract description 3
- 229910001629 magnesium chloride Inorganic materials 0.000 claims abstract description 3
- 238000000034 method Methods 0.000 claims description 21
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 20
- VGGSQFUCUMXWEO-UHFFFAOYSA-N Ethene Chemical compound C=C VGGSQFUCUMXWEO-UHFFFAOYSA-N 0.000 claims description 15
- 239000005977 Ethylene Substances 0.000 claims description 15
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims description 10
- 229930003268 Vitamin C Natural products 0.000 claims description 10
- 235000019154 vitamin C Nutrition 0.000 claims description 10
- 239000011718 vitamin C Substances 0.000 claims description 10
- 239000000796 flavoring agent Substances 0.000 claims description 8
- 235000019634 flavors Nutrition 0.000 claims description 8
- 238000004659 sterilization and disinfection Methods 0.000 claims description 8
- GVALZJMUIHGIMD-UHFFFAOYSA-H magnesium phosphate Chemical compound [Mg+2].[Mg+2].[Mg+2].[O-]P([O-])([O-])=O.[O-]P([O-])([O-])=O GVALZJMUIHGIMD-UHFFFAOYSA-H 0.000 claims description 7
- 239000004137 magnesium phosphate Substances 0.000 claims description 7
- 229960002261 magnesium phosphate Drugs 0.000 claims description 7
- 229910000157 magnesium phosphate Inorganic materials 0.000 claims description 7
- 235000010994 magnesium phosphates Nutrition 0.000 claims description 7
- 230000008569 process Effects 0.000 claims description 6
- 230000009849 deactivation Effects 0.000 claims description 4
- 230000000694 effects Effects 0.000 abstract description 21
- 230000007613 environmental effect Effects 0.000 abstract description 4
- 239000002699 waste material Substances 0.000 abstract description 4
- 230000000052 comparative effect Effects 0.000 description 21
- 239000000126 substance Substances 0.000 description 19
- 229940088598 enzyme Drugs 0.000 description 18
- 229930006978 terpinene Natural products 0.000 description 10
- 150000003507 terpinene derivatives Chemical class 0.000 description 10
- MOYAFQVGZZPNRA-UHFFFAOYSA-N Terpinolene Chemical compound CC(C)=C1CCC(C)=CC1 MOYAFQVGZZPNRA-UHFFFAOYSA-N 0.000 description 8
- 229940078752 magnesium ascorbyl phosphate Drugs 0.000 description 8
- HTJNEBVCZXHBNJ-XCTPRCOBSA-H trimagnesium;(2r)-2-[(1s)-1,2-dihydroxyethyl]-3,4-dihydroxy-2h-furan-5-one;diphosphate Chemical compound [Mg+2].[Mg+2].[Mg+2].[O-]P([O-])([O-])=O.[O-]P([O-])([O-])=O.OC[C@H](O)[C@H]1OC(=O)C(O)=C1O HTJNEBVCZXHBNJ-XCTPRCOBSA-H 0.000 description 8
- 210000002421 cell wall Anatomy 0.000 description 5
- 238000011156 evaluation Methods 0.000 description 5
- 230000009471 action Effects 0.000 description 4
- 230000001953 sensory effect Effects 0.000 description 4
- 238000004458 analytical method Methods 0.000 description 3
- 125000003118 aryl group Chemical group 0.000 description 3
- 230000008859 change Effects 0.000 description 3
- 230000006872 improvement Effects 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 229920001277 pectin Polymers 0.000 description 3
- 239000001814 pectin Substances 0.000 description 3
- 235000010987 pectin Nutrition 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 230000001737 promoting effect Effects 0.000 description 3
- 230000002195 synergetic effect Effects 0.000 description 3
- 229920002488 Hemicellulose Polymers 0.000 description 2
- 230000004913 activation Effects 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 238000006243 chemical reaction Methods 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- 230000002255 enzymatic effect Effects 0.000 description 2
- 230000007071 enzymatic hydrolysis Effects 0.000 description 2
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 230000006870 function Effects 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- GJQIMXVRFNLMTB-UHFFFAOYSA-N nonyl acetate Chemical compound CCCCCCCCCOC(C)=O GJQIMXVRFNLMTB-UHFFFAOYSA-N 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 238000000527 sonication Methods 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 239000000758 substrate Substances 0.000 description 2
- PYMYPHUHKUWMLA-UHFFFAOYSA-N 2,3,4,5-tetrahydroxypentanal Chemical compound OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 108010059892 Cellulase Proteins 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 230000003213 activating effect Effects 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 108010047754 beta-Glucosidase Proteins 0.000 description 1
- 102000006995 beta-Glucosidase Human genes 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 238000004364 calculation method Methods 0.000 description 1
- 229940106157 cellulase Drugs 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 239000012084 conversion product Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 230000008034 disappearance Effects 0.000 description 1
- 238000004134 energy conservation Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000003912 environmental pollution Methods 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 239000000413 hydrolysate Substances 0.000 description 1
- 230000003834 intracellular effect Effects 0.000 description 1
- 235000021190 leftovers Nutrition 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 230000007246 mechanism Effects 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000035699 permeability Effects 0.000 description 1
- 239000011148 porous material Substances 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 150000003505 terpenes Chemical class 0.000 description 1
- 235000007586 terpenes Nutrition 0.000 description 1
- 238000009210 therapy by ultrasound Methods 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 229920001221 xylan Polymers 0.000 description 1
- 150000004823 xylans Chemical class 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
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- 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
-
- 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
-
- 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
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/115—Natural spices, flavouring agents or condiments; Extracts thereof obtained by distilling, stripping, or recovering of volatiles
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/015—Inorganic compounds
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/05—Organic compounds containing phosphorus as heteroatom
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/06—Enzymes
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/015—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress or cavitation
- A23L3/0155—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress or cavitation using sub- or super-atmospheric pressures, or pressure variations transmitted by a liquid or gas
-
- 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
- A23L5/32—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using phonon wave energy, e.g. sound or ultrasonic waves
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P5/00—Preparation of hydrocarbons or halogenated hydrocarbons
- C12P5/007—Preparation of hydrocarbons or halogenated hydrocarbons containing one or more isoprene units, i.e. terpenes
-
- 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)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- General Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Organic Chemistry (AREA)
- Microbiology (AREA)
- Biochemistry (AREA)
- Biotechnology (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Inorganic Chemistry (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Seasonings (AREA)
Abstract
本发明公开一种冷冻芒果浆增香制备方法,包括以下步骤:A、将芒果原料催熟、破碎打浆后,分离获得芒果汁浆、果皮果核混合物;再将果皮果核混合物去核,得芒果皮;精滤分离出芒果汁浆中的粗纤维,然后芒果汁浆进行均质,备用;B、将芒果皮、粗纤维与水混合,破碎成浆,添加含有果胶酶、木聚糖酶、维生素C磷酸酯镁、氯化钙的复合酶制剂进行酶解;酶解后的果皮浆进行灭酶,并真空闪蒸提香,获得芒果皮天然香气回收液;C、将芒果皮天然香气回收液与芒果汁浆在真空条件下混合,调配增香,得增香芒果浆;D、将增香芒果浆进行超高压灭菌,然后速冻,即得。本发明分别对芒果肉和果皮进行了加工处理,能够大大降低资源浪费,减少环境压力,达到节能环保效果。
Description
技术领域
本发明属于果蔬加工处理技术领域,具体涉及一种冷冻芒果浆增香制备方法。
背景技术
芒果是一种热带水果,其香味浓郁、味道鲜美,含有糖、蛋白质、纤维、维生素等多种营养成分,具有较高的营养价值,深受人们喜爱。食品工业中常将芒果进行初步加工制备成芒果果浆进行保存,再以芒果果浆为原料生产其他种类的饮品或食品。芒果浆加工中因压榨、过滤、灭菌、高温灭酶、酸碱处理等工艺导致芳香物质损失,致使产品香气寡淡,风味不佳,失去天然芒果的甜香味;而生产中的芒果皮下脚料更是直接丢弃,既造成环境污染和资源浪费。
中国专利(公开号为CN102835706A)一种芒果浆的增香方法包括如下步骤:芒果催熟后清洗,破碎后分离果肉、果皮和果核,果肉浆和果皮浆分别按质量计单一或复合添加果胶酶0~0.010%,纤维素酶0~0.20%,木聚糖酶0~0.03%,β-葡萄糖苷酶0~1.4U/g,控制pH值4.00~5.50、温度40~55℃,进行酶解30~180min;所得酶解液经真空闪蒸提香设备制成天然芒果香气回收液。脱香果浆经浓缩后依据糖度要求添加天然芒果香气回收液进行调配,杀菌灌装后即可获得高质量天然增香芒果浓缩浆,天然芒果香气回收液也可用于芒果原浆的天然增香。该方法虽然也利用果皮制备香味物质,但是是比较早期的技术,采用的酶制剂比较常规,酶解时间长,香味物质得率低,获得的芒果浆香味不够浓郁。
发明内容
本发明提供一种冷冻芒果浆增香制备方法,分别对芒果肉和果皮进行了加工处理,以芒果肉为主料制备汁浆,并采用酶解法合理利用芒果皮提取香味成分,能够大大降低资源浪费,减少环境压力,达到节能环保效果。添加了酶解增效组分,能够促进酶解,提高酶解效率,获得更多的香味物质。
为达到上述目的,本发明的技术方案如下:
一种冷冻芒果浆增香制备方法,包括以下步骤:
A、将芒果原料催熟、破碎打浆后,分离获得芒果汁浆、果皮果核混合物;果皮果核混合物去核,得芒果皮;精滤分离出芒果汁浆中的粗纤维,然后芒果汁浆进行均质,备用;
B、将芒果皮、粗纤维与水混合,破碎成浆,添加含有果胶酶、木聚糖酶、维生素C磷酸酯镁、氯化钙的复合酶制剂进行酶解;酶解后的果皮浆进行灭酶,并真空闪蒸提香,获得芒果皮天然香气回收液;
C、将芒果皮天然香气回收液与芒果汁浆在真空条件下混合,调配增香,得增香芒果浆;
D、将增香芒果浆进行超高压灭菌,然后速冻,即得。
进一步,步骤B中,酶解过程通入体积浓度为0.8~1‰的乙烯。
进一步,步骤B中,酶解过程在功率为250~500W超声条件下进行,每超声2s停顿1s。
进一步,步骤B中,均质压力为10~15MPa。
进一步,步骤B中,以浆料总重量计,果胶酶的添加量为0.001%~0.01%;木聚糖酶的添加量为0.01%~0.03%;维生素C磷酸酯镁的添加量为0.01%~0.05%;氯化钙的添加量为0.01%~0.02%。
进一步,步骤B中,芒果皮、粗纤维与水的料液比为1:1~3。
进一步,步骤B中,酶解时间为10~20min,温度为45~55℃,pH值为4.0~5.0。
进一步,步骤B中,灭酶温度为95~100℃。
进一步,步骤C中,真空条件为-0.06~-0.08MPa。
进一步,步骤D中,所述的超高压杀菌在压力不低于300MPa、时间不低于3min。
进一步,步骤D中,所述的速冻温度为-25~-30℃。
本发明的有益效果为:
1.本发明的制备方法中,酶解采用果胶酶与木聚糖酶进行复合,果胶酶能够分解果胶,瓦解植物细胞壁及胞间层,使香味物质释放出来;木聚糖是半纤维素的主要部分,添加木聚糖酶能分解细胞壁的半纤维物质,从而降解细胞壁,其增香机理与果胶酶一样,即崩解细胞壁释放胞内香气物质或激活某一种生成香气的途径中所用的酶。本发明的复合酶制剂中还包含了酶解增效组分维生素C磷酸酯镁和氯化钙,其中,维生素C磷酸酯镁具有维生素C所有的功能,又克服了维生素C稳定性差的缺陷,且极易被吸收;而且能够清除自由基,具有优异的抗氧保质作用,能有效延长芒果浆贮存期。氯化钙中的Ca2+的添加能够促进果胶酶的激活,使果胶酶的活性显著提高,进而促使果胶转化为低甲氧基果胶并与Ca2+结合,由于果胶转化产物源源不断的被Ca2+结合掉,从而促进了果胶酶的酶解反应。维生素C、Mg2+、Ca2+本身都具有提高酶活性的作用,而且各自的作用机理均不相同,各作用机理中存在着相互影响作用,因此维生素C磷酸酯镁与氯化钙混用时,能够协同提高酶活性,加快酶解速率,使酶解更彻底,提高酶解产物得率。
2.本发明的制备方法中,酶解过程通入乙烯,能够促进细胞壁松弛,提高酶活性,从而利于酶解;而超声条件能够使得酶解底物在高频振动作用下快速崩解,缩短了酶解时间,超声条件下酶的活性也有所提高,促进酶解,并提高酶解效果。并且,在超声条件下,乙烯气体、酶解底物都更加活跃,进行高频撞击,从而酶解更快、更彻底。活泼的乙烯气体和超声作用也使得键合态下的香味物质更容易脱离出来。
3.本发明的制备方法中,采用超高压灭菌代替常规高温灭菌,避免了高温灭菌把细菌杀灭的同时也使芒果浆发生变化,果浆颜色改变,原有口感改变或消失,营养成分损失。
4.本发明的制备方法中,芒果皮天然香气回收液与芒果汁浆在真空条件下混合,在低温且真空的环境中,汁浆内部的液体很容易蒸发,这样就会在汁浆的内部产生较多低压的泡孔,并在汁浆内部与外部压力差等作用下,很容易使芒果皮天然香气回收液与汁浆之间形成互渗,从而使得二者结合更紧密,香味更浓郁、持久。
5.本发明分别对芒果肉和果皮进行了加工处理,以芒果肉为主料制备汁浆,并采用酶解法合理利用芒果皮提取香味成分,能够大大降低资源浪费,减少环境压力,达到节能环保效果。添加了酶解增效组分,能够促进酶解,提高酶解效率,获得更多的香味物质。并且,生产获得的芒果浆味纯正细腻、香味浓郁、品质极佳。
具体实施方式
下面对本发明的具体实施方式进行详细描述,但应当理解本发明的保护范围并不受具体实施方式的限制。
实施例1
一种冷冻芒果浆增香制备方法,包括以下步骤:
A、芒果原料催熟、破碎打浆后,分离获得芒果汁浆、果皮果核混合物;果皮果核混合物去核,得芒果皮;精滤分离出芒果汁浆中的粗纤维,然后芒果汁浆进行均质,备用;
B、将芒果皮、粗纤维与水按料液比为1:1混合,破碎成浆,添加浆料重量0.001%的果胶酶、浆料重量0.03%的木聚糖酶、浆料重量0.01%的维生素C磷酸酯镁、浆料重量0.02%的氯化钙,通入体积浓度为0.8‰的乙烯,在超声条件下进行酶解,超声功率为250W,每超声2s停顿1s,酶解时间为10min,温度为45℃,pH值为4.0;酶解后的果皮浆在95℃下灭酶,并真空闪蒸提香,获得芒果皮天然香气回收液;
C、将芒果皮天然香气回收液与芒果汁浆在-0.06MPa真空度下混合,调配增香,得增香芒果浆;
D、将增香芒果浆在300MPa下进行超高压灭菌3min,然后在-25℃下速冻,即得冷冻芒果浆。
实施例2
一种冷冻芒果浆增香制备方法,包括以下步骤:
A、芒果原料催熟、破碎打浆后,分离获得芒果汁浆、果皮果核混合物;果皮果核混合物去核,得芒果皮;精滤分离出芒果汁浆中的粗纤维,然后芒果汁浆进行均质,备用;
B、将芒果皮、粗纤维与水按料液比为1:2混合,破碎成浆,添加浆料重量0.002%的果胶酶、浆料重量0.02%的木聚糖酶、浆料重量0.02%的维生素C磷酸酯镁、浆料重量0.01%的氯化钙,通入体积浓度为0.9‰的乙烯,在超声条件下进行酶解,超声功率为300W,每超声2s停顿1s,酶解时间为12min,温度为55℃,pH值为4.5;酶解后的果皮浆在98℃下灭酶,并真空闪蒸提香,获得芒果皮天然香气回收液;
C、将芒果皮天然香气回收液与芒果汁浆在-0.07MPa真空度下混合,调配增香,得增香芒果浆;
D、将增香芒果浆在305MPa下进行超高压灭菌15min,然后在-28℃下速冻,即得冷冻芒果浆。
实施例3
一种冷冻芒果浆增香制备方法,包括以下步骤:
A、芒果原料催熟、破碎打浆后,分离获得芒果汁浆、果皮果核混合物;果皮果核混合物去核,得芒果皮;精滤分离出芒果汁浆中的粗纤维,然后芒果汁浆进行均质,备用;
B、将芒果皮、粗纤维与水按料液比为1:2混合,破碎成浆,添加浆料重量0.004%的果胶酶、浆料重量0.014%的木聚糖酶、浆料重量0.03%的维生素C磷酸酯镁、浆料重量0.02%的氯化钙,通入体积浓度为0.9‰的乙烯,在超声条件下进行酶解,超声功率为350W,每超声2s停顿1s,酶解时间为15min,温度为50℃,pH值为4.5;酶解后的果皮浆在95℃下灭酶,并真空闪蒸提香,获得芒果皮天然香气回收液;
C、将芒果皮天然香气回收液与芒果汁浆在-0.07MPa真空度下混合,调配增香,得增香芒果浆;
D、将增香芒果浆在310MPa下进行超高压灭菌时间12min,然后在-25℃下速冻,即得冷冻芒果浆。
实施例4
一种冷冻芒果浆增香制备方法,包括以下步骤:
A、芒果原料催熟、破碎打浆后,分离获得芒果汁浆、果皮果核混合物;果皮果核混合物去核,得芒果皮;精滤分离出芒果汁浆中的粗纤维,然后芒果汁浆进行均质,备用;
B、将芒果皮、粗纤维与水按料液比为1:3混合,破碎成浆,添加浆料重量0.008%的果胶酶、浆料重量0.02%的木聚糖酶、浆料重量0.05%的维生素C磷酸酯镁、浆料重量0.02%的氯化钙,通入体积浓度为1‰的乙烯,在超声条件下进行酶解,超声功率为400W,每超声2s停顿1s,酶解时间为18min,温度为45℃,pH值为5.5;酶解后的果皮浆在100℃下灭酶,并真空闪蒸提香,获得芒果皮天然香气回收液;
C、将芒果皮天然香气回收液与芒果汁浆在-0.08MPa真空度下混合,调配增香,得增香芒果浆;
D、将增香芒果浆在320MPa下进行超高压灭菌时间10min,然后在-30℃下速冻,即得芒果浆。
实施例5
一种冷冻芒果浆增香制备方法,包括以下步骤:
A、芒果原料催熟、破碎打浆后,分离获得芒果汁浆、果皮果核混合物;果皮果核混合物去核,得芒果皮;精滤分离出芒果汁浆中的粗纤维,然后芒果汁浆进行均质,备用;
B、将芒果皮、粗纤维与水按料液比为1:3混合,破碎成浆,添加浆料重量0.01%的果胶酶、浆料重量0.01%的木聚糖酶、浆料重量0.04%的维生素C磷酸酯镁、浆料重量0.03%的氯化钙,通入体积浓度为0.8‰的乙烯,在超声条件下进行酶解,超声功率为500W,每超声2s停顿1s,酶解时间为20min,温度为55℃,pH值为4.5;酶解后的果皮浆在95℃下灭酶,并真空闪蒸提香,获得芒果皮天然香气回收液;
C、将芒果皮天然香气回收液与芒果汁浆在-0.06MPa真空度下混合,调配增香,得增香芒果浆;
D、将增香芒果浆在315MPa下进行超高压灭菌时间5min,然后在-25℃下速冻,即得芒果浆。
实施例6
与实施3基本相同,唯有不同的是,步骤B中没有通入乙烯,也没有在超声条件下进行酶解。
实施例7
与实施3基本相同,唯有不同的是,步骤B中没有在超声条件下进行酶解。
实施例8
与实施3基本相同,唯有不同的是,步骤B中没有通入乙烯。
对比例1
与实施3基本相同,唯有不同的是,步骤B中,复合酶制剂中不包含维生素C磷酸酯镁、氯化钙。
对比例2
与实施3基本相同,唯有不同的是,步骤B中,复合酶制剂中不包含氯化钙。
对比例3
与实施3基本相同,唯有不同的是,步骤B中,复合酶制剂中不包含维生素C磷酸酯镁。
对比例4
与实施3基本相同,唯有不同的是,步骤C中没有在真空条件下混合。
对比例5
与实施3基本相同,唯有不同的是,步骤D中以135℃的高温瞬间灭菌代替超高压灭菌。
对比实验
1.实验方法
挑选130个重量为20g左右的台农一号芒果,平均分成13组,分别按照实施例1~8和对比例1~5的方法进行处理。
2.取进行检测分析。
芒果皮中含有多种挥发性成分,选用总挥发性物质含量为主要评价指标。台农一号果皮香气以萜烯类物质为主,其中异松油稀是特征性组分且含量最大,约占总挥发性物质含量的79%,故以异松油稀含量为双重评价指标。
使用安捷伦6820气相色谱仪对实施例1~8和对比例1~3灭酶后的酶解液的成分进行分析,其中将样品中异松油稀的保留时间与标准品的保贸吋间做比较,对异松油稀进行定性。同时,将乙酸正壬酯作为内标物,利用峰面积数值对总挥发性物质和异松油稀进行半定量计算,以μg/kg表示结果。
3.结果分析
表1实施例1~8和对比例1~3酶解液成分分析结果
由表1的数据可知:
(1)实施例1~8、对比例1~3的总挥发性物质成分含量和异松油烯含量均达到了较高水平,而实施例1~8的总挥发性物质成分含量和异松油烯含量均高于对比例1~3。
(2)相比于对比例3,对比例2加入维生素C磷酸酯镁对酶解效果具有一定的提升作用,总挥发性物质成分含量和异松油烯含量均有一定的提高;对比例3加入氯化钙,对酶解效果也具有一定的提升作用,总挥发性物质成分含量和异松油烯含量也均有一定的提高;而实施例3同时加入维生素C磷酸酯镁、氯化钙进行酶解,总挥发性物质成分含量和异松油烯含量的提升效果高于对比例2和对比例3的效果之和,可见,维生素C磷酸酯镁、氯化钙具有协同促进酶解的作用。
(3)相比于实施例6,实施例7通入乙烯对酶解效果具有一定的提升作用,总挥发性物质成分含量和异松油烯含量均有一定的提高;实施例8采用超声作用,对酶解效果也具有一定的提升作用,总挥发性物质成分含量和异松油烯含量也均有一定的提高。而实施例3同时在乙烯环境和超声条件下进行酶解,总挥发性物质成分含量和异松油烯含量的提升效果高于实施例7和实施例8的效果之和,可见,乙烯环境和超声条件也具有协同促进酶解的作用。
4.对实施例3、对比例4~5制备获得的冷冻芒果浆进行感官评价,结果如表2所示。
表2实施例3、对比例4~5冷冻芒果浆口感观价结果
由表2可知:虽然对比例4和5的各项感官评价均能达标,但对比例4中芒果皮天然香气回收液与芒果汁浆未在真空条件下混合,香味渗透性不强,与实施例3对比,有所下降;对比例5采用高温灭菌,破坏了部分营养物质和香气组成,滋味与气味均不如实施例3和对比例4。
以上所述的实施例仅是对本发明的优选方式进行描述,并非对本发明的范围进行限定,在不脱离本发明设计精神的前提下,本领域普通技术人员对本发明的技术方案做出的各种变形和改进,均应落入本发明权利要求书确定的保护范围内。
Claims (10)
1.一种冷冻芒果浆增香制备方法,其特征在于,包括以下步骤:
A、将芒果原料催熟、破碎打浆后,分离获得芒果汁浆、果皮果核混合物;果皮果核混合物去核,得芒果皮;精滤分离出芒果汁浆中的粗纤维,然后芒果汁浆进行均质,备用;
B、将芒果皮、粗纤维与水混合,破碎成浆,添加含有果胶酶、木聚糖酶、维生素C磷酸酯镁、氯化钙的复合酶制剂进行酶解;酶解后的果皮浆进行灭酶,并真空闪蒸提香,获得芒果皮天然香气回收液;
C、将芒果皮天然香气回收液与芒果汁浆在真空条件下混合,调配增香,得增香芒果浆;
D、将增香芒果浆进行超高压灭菌,然后速冻,即得。
2.根据权利要求1所述的冷冻芒果浆增香制备方法,其特征在于:步骤B中,酶解过程通入体积浓度为0.8~1‰的乙烯。
3.根据权利要求1所述的冷冻芒果浆增香制备方法,其特征在于:步骤B中,酶解过程在功率为250~500W超声条件下进行,每超声2s停顿1s。
4.根据权利要求1所述的冷冻芒果浆增香制备方法,其特征在于:步骤B中,均质压力为10~15MPa。
5.根据权利要求1所述的冷冻芒果浆增香制备方法,其特征在于:步骤B中,以浆料总重量计,果胶酶的添加量为0.001%~0.01%;木聚糖酶的添加量为0.01%~0.03%;维生素C磷酸酯镁的添加量为0.01%~0.05%;氯化钙的添加量为0.01%~0.02%。
6.根据权利要求1所述的冷冻芒果浆增香制备方法,其特征在于:步骤B中,芒果皮、粗纤维与水的料液比为1:1~3。
7.根据权利要求1所述的冷冻芒果浆增香制备方法,其特征在于:步骤B中,酶解时间为10~20min,温度为45~55℃,pH值为4.0~5.0。
8.根据权利要求1所述的冷冻芒果浆增香制备方法,其特征在于:步骤B中,灭酶温度为95~100℃。
9.根据权利要求1所述的冷冻芒果浆增香制备方法,其特征在于:步骤C中,真空条件为-0.06~-0.08MPa。
10.根据权利要求1所述的冷冻芒果浆增香制备方法,其特征在于:步骤D中,所述的超高压杀菌在压力不低于300MPa、时间不低于3min。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN202210493386.9A CN114747616A (zh) | 2022-05-07 | 2022-05-07 | 一种冷冻芒果浆增香制备方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN202210493386.9A CN114747616A (zh) | 2022-05-07 | 2022-05-07 | 一种冷冻芒果浆增香制备方法 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN114747616A true CN114747616A (zh) | 2022-07-15 |
Family
ID=82335336
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN202210493386.9A Pending CN114747616A (zh) | 2022-05-07 | 2022-05-07 | 一种冷冻芒果浆增香制备方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN114747616A (zh) |
Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN112401048A (zh) * | 2020-11-23 | 2021-02-26 | 广西和谊食品有限公司 | 一种能快速糖渍和回收糖水的百香果果脯制作方法 |
CN114747743A (zh) * | 2022-05-07 | 2022-07-15 | 广西和谊食品有限公司 | 一种芒果资源化加工处理方法 |
CN115669825A (zh) * | 2022-11-30 | 2023-02-03 | 广西果天下食品科技有限公司 | 芒果汁及其制备方法 |
CN115918818A (zh) * | 2022-11-30 | 2023-04-07 | 广西壮族自治区亚热带作物研究所(广西亚热带农产品加工研究所) | 一种黄皮果果汁的增香方法 |
Citations (11)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2003095913A (ja) * | 2001-09-21 | 2003-04-03 | Ichimaru Pharcos Co Ltd | 化粧料組成物又は飲食品 |
US20060165622A1 (en) * | 2002-10-28 | 2006-07-27 | Tadahiro Hiramoto | Deodorant composition |
CN102835706A (zh) * | 2012-09-22 | 2012-12-26 | 广西大学 | 一种芒果浆的增香方法 |
CN105146243A (zh) * | 2015-08-27 | 2015-12-16 | 方炜 | 一种芒果香芋风味黑木耳果冻及其制备方法 |
CN107349240A (zh) * | 2017-06-23 | 2017-11-17 | 百色学院 | 一种芒果皮多酚的提取方法 |
CN108272063A (zh) * | 2018-01-31 | 2018-07-13 | 袁承淼 | 一种百香果汁的增香工艺 |
CN108634004A (zh) * | 2018-05-29 | 2018-10-12 | 湖北顺溪生物食品股份有限公司 | 一种魔芋芒果鲜奶酪及其制备方法 |
US20190343155A1 (en) * | 2018-05-08 | 2019-11-14 | Weiyao Shi | Sweetener and flavor compositions, methods of making and methods of use thereof |
CN112890160A (zh) * | 2021-03-16 | 2021-06-04 | 江西省华宝孔雀食品科技发展有限公司 | 一种酶解芒果皮制备芒果香精增香剂的方法 |
CN112914012A (zh) * | 2021-01-29 | 2021-06-08 | 广西壮族自治区农业科学院 | 一种芒果皮中键合态香气物质的提取方法及其应用 |
CN114747743A (zh) * | 2022-05-07 | 2022-07-15 | 广西和谊食品有限公司 | 一种芒果资源化加工处理方法 |
-
2022
- 2022-05-07 CN CN202210493386.9A patent/CN114747616A/zh active Pending
Patent Citations (11)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2003095913A (ja) * | 2001-09-21 | 2003-04-03 | Ichimaru Pharcos Co Ltd | 化粧料組成物又は飲食品 |
US20060165622A1 (en) * | 2002-10-28 | 2006-07-27 | Tadahiro Hiramoto | Deodorant composition |
CN102835706A (zh) * | 2012-09-22 | 2012-12-26 | 广西大学 | 一种芒果浆的增香方法 |
CN105146243A (zh) * | 2015-08-27 | 2015-12-16 | 方炜 | 一种芒果香芋风味黑木耳果冻及其制备方法 |
CN107349240A (zh) * | 2017-06-23 | 2017-11-17 | 百色学院 | 一种芒果皮多酚的提取方法 |
CN108272063A (zh) * | 2018-01-31 | 2018-07-13 | 袁承淼 | 一种百香果汁的增香工艺 |
US20190343155A1 (en) * | 2018-05-08 | 2019-11-14 | Weiyao Shi | Sweetener and flavor compositions, methods of making and methods of use thereof |
CN108634004A (zh) * | 2018-05-29 | 2018-10-12 | 湖北顺溪生物食品股份有限公司 | 一种魔芋芒果鲜奶酪及其制备方法 |
CN112914012A (zh) * | 2021-01-29 | 2021-06-08 | 广西壮族自治区农业科学院 | 一种芒果皮中键合态香气物质的提取方法及其应用 |
CN112890160A (zh) * | 2021-03-16 | 2021-06-04 | 江西省华宝孔雀食品科技发展有限公司 | 一种酶解芒果皮制备芒果香精增香剂的方法 |
CN114747743A (zh) * | 2022-05-07 | 2022-07-15 | 广西和谊食品有限公司 | 一种芒果资源化加工处理方法 |
Non-Patent Citations (1)
Title |
---|
黄发新,张剑,黄玉斌: "香蕉酒的研究──香蕉饮料研究之一", 酿酒, no. 03, pages 33 - 38 * |
Cited By (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN112401048A (zh) * | 2020-11-23 | 2021-02-26 | 广西和谊食品有限公司 | 一种能快速糖渍和回收糖水的百香果果脯制作方法 |
CN114747743A (zh) * | 2022-05-07 | 2022-07-15 | 广西和谊食品有限公司 | 一种芒果资源化加工处理方法 |
CN115669825A (zh) * | 2022-11-30 | 2023-02-03 | 广西果天下食品科技有限公司 | 芒果汁及其制备方法 |
CN115918818A (zh) * | 2022-11-30 | 2023-04-07 | 广西壮族自治区亚热带作物研究所(广西亚热带农产品加工研究所) | 一种黄皮果果汁的增香方法 |
CN115918818B (zh) * | 2022-11-30 | 2024-02-09 | 广西壮族自治区亚热带作物研究所(广西亚热带农产品加工研究所) | 一种黄皮果果汁的增香方法 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN114747616A (zh) | 一种冷冻芒果浆增香制备方法 | |
CN102805350B (zh) | 一种利用柑橘废弃物制备膳食纤维的方法 | |
CN102630897B (zh) | 采用酶解技术从柠檬果渣中提取柠檬果汁的方法 | |
CN102835706A (zh) | 一种芒果浆的增香方法 | |
CN104522809B (zh) | 人参、枸杞复合保健饮料及制备方法 | |
CN108477455B (zh) | 柑橘全果超微粉的制备方法及柑橘全果超微粉 | |
CN114747743A (zh) | 一种芒果资源化加工处理方法 | |
CN102132847A (zh) | 一种利用竹笋下脚料提取膳食纤维的方法 | |
Dorta et al. | Value added processing and utilization of pineapple by‐products | |
CN104509910A (zh) | 人参、山药复合保健饮料及制备方法 | |
CN105211985A (zh) | 一种果葡糖浆与蔗糖协同制备高品质果汁浓浆的方法 | |
CN101133894B (zh) | 利用复合酶制剂提高橙类柑橘出汁率的方法 | |
CN107347984B (zh) | 一种百香果保鲜剂及其制作方法和应用 | |
CN104509909B (zh) | 人参、百合复合保健饮料及制备方法 | |
CN109456420A (zh) | 一种从柚子鲜皮中快速常温制备高胶凝度果胶的方法 | |
CN107981150A (zh) | 一种葛根固体饮料的制备方法 | |
CN113372461B (zh) | 一种从富硒百香果皮中提取制备高抗氧化活性的硒多糖的方法 | |
CN104824622A (zh) | 一种柿子全果原浆沙司及其制备方法 | |
CN106616624A (zh) | 一种胡萝卜粉及其制备工艺 | |
CN106591051A (zh) | 一种风味佳的橄榄酒的制备方法 | |
CN103462140A (zh) | 一种低频超声波辅助对浓缩杨梅汁进行脱糖和降酸的方法 | |
CN101444318B (zh) | 一种高透光率橄榄清汁饮料生产工艺 | |
CN115918818B (zh) | 一种黄皮果果汁的增香方法 | |
CN109090436B (zh) | 一种马铃薯加工汁液的脱腥增香方法 | |
CN106174188A (zh) | 一种白刺果汁冻干粉及其制备方法 |
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 |