芒果渾汁產(chǎn)品的制備工藝研究.pdf

1、江南大學(xué)碩士學(xué)位論文芒果渾汁產(chǎn)品的制備工藝研究姓名：朱巧力申請(qǐng)學(xué)位級(jí)別：碩士專業(yè)：食品科學(xué)指導(dǎo)教師：許學(xué)勤20091201AbstractAbstractMangoisoneofthemostimportanttropicalfruitsandrightlycalledasthe‘‘Kingoffruits”duetoitsexcellentflavordelicioustasteandhighernutritionalvalueInt

2、hispaper，studytheprocessofmangocloudyconcentratesFocusonmultipleenzymatichydrolysistechniquetoproducemangocloudyjuice，studytheprocessingofmangocloudyjuiceconcentrateandtherheologicalpropertyAndalsotheformulationsofmangod

3、rinkconcentrationwerestudiedaswellaspredictingthestoragelifeofmangodrinkconcentrationInordertoincreasethejuiceyieldandkeepcloudystabilitymultipleenzymatichydrolysistechniquewasusedtotreatthemangopureeBythesinglefactorexp

4、erimentsandorthogonaltest，theoptimaltechnologyofmultipleenzymatichydrolysisWasobtained，at40℃andpH3540，combinationalenzymetreatingwith20IU／1009cellulase，4000IU／1009glucoamylaseand675IU／1009pectinaseenzymefor30min，followed

5、by400IU／1009acidproteasetreatmentfor30minThistechnologyincreasedthejuiceyieldofmangocloudyjuiceefficientlybyhydrolyzingpectinmolecularandgavethejuicehighersuspensionstabilityWiththeeconomiccomparison，theoptimumratioofman

6、gopureetowateroftheenzymolysissystemWas1：2forconcentratedmangojuicepreparationFortheconcentrateprocess，theeffectofconcentratedtemperateandconcentrationonsinglestrengthmangocloudyjuiceWasstudiedTheresultsshowedthe65(2and6

7、50BrixhadlesseffectonmangojuicequalityFromtheeffectsoftemperatureandconcentrationontherheologicalpropertyofmangojuiceconcentrates，foundthattheconcentratedmangojuicewasHerschelBulkleyfluid，alsoexhibitedthixotropicproperty

8、Withtheincreaseoftheconcentrationofmangojuice，thestaticyieldstressvalueofthejuicealsoincreases，whichapprovedthatthereexistsweakthree—dimensionalstructureinhighconcentrationofmangojuiceAndtheequationusedtodescribecombined

9、effectoftemperatureandconcentrationontheviscosityofconcentratedmangojuicewasestablishedWith20—60“Cand3265。Brix，r／=Kexp(Ea／RTAc)K=000421Pas：Ea2130889K；A=0048250BrixInthispapertheuniformdesignandsensoryestimationmethodwasu

10、sedtooptimizetheingredientofmangodrinkconcentrates，theresultindicatesthattheproperingredientofmangosyrupismangojuice35％，liquidsugar5％，sweetener(stevioside)01‰，mangoflavorsubstance01％oThismangodrinkshaveagoodsensoryqualit

11、yDuringstorage，thechangeofL幸couldwellreflectthequalitychangeofmangodrinkconcentratesCombinedwithsensoryevaluationresults，thekineticmodelofcolorwasestablishedforpredictingthestoragelifeofmangodrinkconcentratesKeywords：man