摘要
为了确保原味芒果干无硫加工的质量,将各工序进行危害性分析后,依据各工序对产品质量(色泽、口感、外观、产品得率等)的影响程度,确定原味芒果干无硫加工过程中芒果和白糖原料选择、催熟、选果、无硫护色、浸糖、烘干6道工序为原味芒果干无硫加工质量关键控点,并就如何有效控制关键控点进行了探讨。
To ensure the quality of dehydrated mango with natural taste processed without sulfur, after the hazard analysis of each process, according to the influence of each working procedure on the product quality （color, taste, appearance, product yield, etc）, the paper determined 6 processes： mango and sugar materials choosing, artificial ripening, fruit choosing, color protecting without sulfur, sugar dipping and drying in the course of non-sulfur processing dehydrated mango with natural taste as key quality control points, and discussed how to effectively control the key control points.
出处
《食品科技》
CAS
北大核心
2012年第10期98-100,共3页
Food Science and Technology
基金
国家农业科技成果转化项目(2010GB2E100358)
广西科学研究与技术开发项目(桂科转10100017-20)
关键词
芒果干
原味
无硫
质量
关键控制点
dehydrated mango
natural taste
non-sulfur
quality
key control point
