芒果皮蜜饯的研究

芒果皮在芒果加工中一般是被当作废物遗弃的,然而披遗弃的大量果皮中含有许多营养成分,同时也有提供人体必需的纤维素。为了充分利用芒果资源,减少浪费,也丰富市场上芒果加工产品的品种,获得更高的经济效益。本文主要是对不同工艺不同干燥结果对芒果皮密饯的影响进行了探讨。通过试验,得到芒果皮密饯加工的工艺流程,而且所得成品色、香、味均佳,为芒果蜜综合利用开辟了新的途径。

Usualty, mango peel is lost as a waste in the mango processing. But,there are a lot of nutritional ingredient in the waste skin, and fibre for human body needing. If the waste con be conoerted into food,the mango rerource will be both used enough, the waste decreased, mango varieties processed increased in market and more economical bencfits earned. For this purpose, it is presented in this paper to discuss the influence for preserved mango skin with different processings and the contents of moisture in the product after dried. According to the experment, a process for preserved mango skin was determined, and the color, flavour, taste and texture of the product are better. There fore, the processing of the by--product will be a new way for the utilization of the mango resource.