Articles
The technology of improving industrial processing quality of mango puree
Article number
1244_28
Pages
187 – 192
Language
English
Abstract
This paper aims at improving the industrial processing quality and studying on the processing method of decreasing high spot rate and choosing optimal Hainan mango cultivars for the processing of mango puree.
Mango cultivars of the ‘Jinhuang’, ‘Parthenon’, ‘Ivory’ and ‘Imperial concubine’ were selected to research raw material processing suitability from three aspects including the puree yield rate, nutrient content and temperature sensitivity.
The processing technology was improved by using wet ultrafine treatment evaluated from taste, color and heterochromatic spots, etc.
Results showed that the ‘Imperial concubine’ was optimal for processing of mango puree.
Mango protoplasmic delicate degree increased significantly and the spot rate dropped more than 90% by adopting the colloid mill and homogenizer joint processing
Mango cultivars of the ‘Jinhuang’, ‘Parthenon’, ‘Ivory’ and ‘Imperial concubine’ were selected to research raw material processing suitability from three aspects including the puree yield rate, nutrient content and temperature sensitivity.
The processing technology was improved by using wet ultrafine treatment evaluated from taste, color and heterochromatic spots, etc.
Results showed that the ‘Imperial concubine’ was optimal for processing of mango puree.
Mango protoplasmic delicate degree increased significantly and the spot rate dropped more than 90% by adopting the colloid mill and homogenizer joint processing
Publication
Authors
X.N. Kang, J.B. Ji, S.P. Wang, K.Y. Liu
Keywords
mango puree, quality, technical research
Groups involved
Online Articles (37)