原味芒果干无硫加工品质提升的工艺优化

Optimization of non-sulfur process for promoting quality of natural-taste dehydrated mango

【目的】探索原味芒果干糖渍时不添加防腐剂可抑制糖水发酵和调控还原糖实现糖水重复利用新技术,为提升原味芒果干无硫加工品质及果脯行业安全生产提供技术支撑。【方法】以经催熟的芒果为原料,通过正交试验探讨不同低温无硫糖渍工艺、半烘干后不同剂量的柠檬酸和苹果酸调控还原糖工艺对原味芒果干感官品质的影响,确定原味芒果干无硫加工品质提升的最佳工艺。【结果】原味芒果干无硫加工品质提升的最佳工艺为:鲜芒果片经低温无硫糖渍技术(芒果量与浸泡糖液量比例1∶0.8、冷库温度15℃、D-异抗坏血酸钠用量0.3‰、用糖量25%)处理6 d后半烘干,然后使用0.3%苹果酸兑水800 m L进行拌酸调控还原糖处理,制得的芒果干水分≤18%、总糖(以葡萄糖计)≤70%、二氧化硫残留≤0.02 g/kg,具有原果风味,酸甜适宜,不含防腐剂。【结论】采用低温无硫糖渍与半烘干后拌酸相结合的工艺生产原味无硫芒果干,可满足果脯中需含一定量还原糖以确保产品质量的要求,同时该技术可实现糖液的重复利用,降低生产成本。

[Objective]The present experiment was conducted to investigate new processing technology of natural-taste dehydrated mango by not adding preservatives when mango were sugar-soaked to inhibit sugar fermentation and regulate reducing sugar for recycling sugaring liquor, in order to provide technical support for promoting non-sulfur processing quality of natural-taste dehydrated mango and realizing safety production of preserved fruit industry. [Method]Using ripen- ing mango as raw material, the orthogonal experiment was designed to investigate different low-temperature non-sulfur sugaring process and effects of half-drying mango added citric acid and malic acid for regulating reducing sugar on sensory quality of natural-taste dehydrated mango, in order to obtain optimal processing conditions for promoting non-sulfur pro- cessing quality of natural-taste dehydrated mango. [Result ]The results showed that the fresh mango slices were processed by using low-temperature non-sulfur sugaring technique for 6 days, the optimal processing conditions were as follows： mango/sugaring liquor ratio of 1：0.8, cold-storage temperature of 15 ~C, D-sodium erythorbate of 0.3%0 and sugar of 25%. Then reducing sugar of half-drying mango slices were regulated by mixing 0.3% malic acid with 800 rnL water. By this means, the dehydrated mango contained moisture content of less than or equal to 18%, total sugar （glucose） content of less than or equal to 70%, and sulfur dioxide residue（SO2） of less than or equal to 0.02 g/kg. As a result, under the above op- timum conditions, the obtained dehydrated mango had original fruit flavor and was appropriately sweet and sour, and preservative-free. [Conclusion ]Combining low-temperature non-sulfur sugaring process with adding aeidulant after half drying is applied to produce natural-taste dehydrated mango, furthermore, which can keep preserved fruit containing a certain amount of reducing sugar to meet quality requirement, and recycle sugaring liquor to reduce production cost.