基于质构品质变化的芒果果粒加工工艺优化

以质构品质为评价指标,研究了不同芒果品种、成熟度、硬化剂、硬化剂浓度、硬化时间、果粒大小对芒果果粒硬化效果的影响,并通过正交实验确定芒果果粒加工工艺优化参数。结果表明:台农芒果粒的硬度、咀嚼性显著高于贵妃芒、玉芒,弹性显著高于贵妃芒、玉芒、金煌芒。青熟、完熟芒果果粒硬度显著高于过熟芒果。乳酸钙处理组的芒果果粒硬度显著高于氯化钙、海藻酸钠处理组。正交实验结果表明,以完熟台农芒为原料,以乳酸钙为硬化剂,影响果粒硬度的主要因素是果粒大小与硬化剂浓度,适宜芒果果粒加工的优化工艺为:果粒大小为1.5 cm×1.5 cm×1.5 cm,硬化剂浓度为0.04 g/mL,硬化时间为2 h。在该条件下,芒果果粒的硬度为525.17 g。

Optimization of process technology of mango granules based on textural quality changes

The effects of different mango varieties, maturities, curing agents, curing agent concentrations, curing time and granule sizes on the quality of mango granules were studied with textural quality as evaluation index. The optimum technological conditions of mango granules was determined through orthogonal experiment. The results showed that hardness and chewiness of Tainong mango granules were significantly higher than those in Guifei and Yumang. Hardness of green-ripened and full-ripened mango was significantly higher than that of over-ripened mango. Hardness in calcium lactate treated group was significantly higher than that in CaCl₂ and sodium alginate treated groups. The analysis results of orthogonal test showed granule sizes and curing agent concentrations were key factors affecting the hardness of mango granules, with full-ripened mango of Tainong as raw material and calcium lactate as hardening agent. The optimal process technology was granule size of 1.5 cm×1.5 cm×1.5 cm, curing agent concentration of 0.04 g/mL, and curing time of 2 h. Under these optimized conditions, the hardness of mango granules was 525.17 g.