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Fresh-keeping method of fresh mango cores

A fresh-keeping method, mango core technology, applied in food preservation, food science, food processing, etc., to achieve the effect of improving work efficiency, complete functions, and stable state

Active Publication Date: 2013-05-22
合浦果香园食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to provide a fresh-keeping method for fresh mango cores, which overcomes the deficiencies in the traditional fresh-keeping methods of mango cores, which only rely on manual cleaning, heating, freezing or adding preservatives

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0011] 1. Cleaning: Take 0.3 kg of pectinase with an activity of 20,000 U / g and 1,000 kg of water in a container to prepare a 300 ppm pectinase solution, and add 0.15 kg of amylase with an activity of 20,000 U / g to make The amylase content in the solution reaches 150ppm, and the cleaning solution is obtained, and 660 kilograms of mango cores are put into the cleaning solution, soaked for 20 hours, picked up the mango cores and put them into a rod beater for cleaning for 20-30 seconds, and then rinsed with water to obtain fresh Clean mango pits for later use;

[0012] 2. Preservation: Use 200 kg of water and 1000 ml of EM original dew to prepare 200 times diluted EM original dew solution in a container, soak 200 kg of fresh and clean mango cores in the EM original dew solution for 50 seconds, take it out and put it in a fruit basket Well, put it in a cool and ventilated place to dry.

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PUM

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Abstract

The invention discloses a fresh-keeping method of fresh mango cores. Cores of mature mangoes contain mango flavonoid components, mango ketonic acid, gallic acid, quercetin, mangiferin and the like, and the components restrain bacteria and alternaria alternate, have high-oxidation-resistant activity and free radical removal biological activity and are widely applied to biopharmaceutical and healthcare products; however, mango cores after flesh is taken away have mango residues and fruit residue fiber, and are required to be cleaned and to keep fresh. According to the invention, firstly, the biological effect of enzyme is utilized so that pectin substances in the mango flesh are decomposed completely, the residual fruit flesh on the mango cores is decomposed, and nutrition ingredients and water required by the growth of micro organisms are reduced; and secondly, the health-promoting effect of EM (effective microorganisms) bacteria is utilized, after an EM original dew solution is adopted for treatment, the effective bacteria of the mango cores are increased, harmful bacteria are reduced or eliminated, thus the fresh-keeping effect is achieved.

Description

technical field [0001] The invention relates to a fresh-keeping method for fresh mango pits, belonging to the technical field of fruit deep processing. Background technique [0002] The industrialization of mango deep-processing products has produced a large number of mango cores and mango skins, accounting for about 20-40% of the total mangoes, and more than 90% of flavonoids with high medicinal and health value exist in the skins and cores. Enterprises such as fruit juice processing factories and canning factories only use mango pulp for processing, while mango cores and mango skins are discarded or buried as waste products and waste materials. This has not only caused environmental pollution, but also caused a great waste of resources. [0003] Studies have found that the core of mature mangoes contains mango flavonoids, mangolic acid, gallic acid, quercetin, mangiferin and other ingredients, these ingredients have the ability to inhibit bacteria and Alternaria, high ant...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L3/3571A23N12/02
Inventor 满桂富李日坤刘家文吴晖林瑞强
Owner 合浦果香园食品有限公司
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