【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、...【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。展开更多
The effect of dietary supplementation with mango (Mangifera indica L.) powder obtained by microwave dehydration was studied in normal and hypercholesterolemic mice. The phenolic profiles in methanolic extracts and ant...The effect of dietary supplementation with mango (Mangifera indica L.) powder obtained by microwave dehydration was studied in normal and hypercholesterolemic mice. The phenolic profiles in methanolic extracts and antioxidant activities were determined using high-performance liquid chromatography and DPPH (1,1-diphenyl-2-picrylhydrazyl) and ABTS (2,2'-azino-bis-3-ethyl-benzothiazoline-6-sulphonic acid) assays, respectively. The total phenolic content of microwave-dehydrated mango powder was 1451.7 ± 26.7 μggallic acid equivalents/g dry weight. The main phenolic compounds identified were gallic acid, epicatechin, ferulic acid, and catechin. The anti-oxidant activity was 14.6% higher in microwave-dehydrated mango powder than in conventional mango powder. Mice were fed a hypercholesterolemic diet (1 g cholesterol/100g over 7 days). The hypercholesterolemic mice whose diets were supplemented with microwave-dehydrated mango powder showed a significant decrease (P ≤ 0.05) in total serum cholesterol compared to the hypercholesterolemic mice and the mice fed with conventional dehydrated mango powder. We observed a significant increase (P ≤ 0.05) in HDL-c levels in the microwave-dehydrated mango powder group mice (12.4 ± 1.3 mmol/L) compared to the hypercholesterolemic group (8.6 ± 1.4 mmol/L) and the conventional-dehydrated mango powder group (10.9 ± 1.3 mmol/L). The mice provided with microwave-dehydrated mango powder had significantly lower (P ≤ 0.05) levels of serum LDL-c (36.0%) and total cholesterol (43.3%) compared to the mice in hypercholesterolemic group. Notably, the atherogenic index was 72% lower in the microwave-dehydrated mango powder group compared to the hypercholesterolemic group. These results suggest that the biocompounds, such as polyphenols and dietary fiber, found in mango pulp might improve the lipid profile in mice fed a hypercholesterolemic diet.展开更多
文摘【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。
文摘The effect of dietary supplementation with mango (Mangifera indica L.) powder obtained by microwave dehydration was studied in normal and hypercholesterolemic mice. The phenolic profiles in methanolic extracts and antioxidant activities were determined using high-performance liquid chromatography and DPPH (1,1-diphenyl-2-picrylhydrazyl) and ABTS (2,2'-azino-bis-3-ethyl-benzothiazoline-6-sulphonic acid) assays, respectively. The total phenolic content of microwave-dehydrated mango powder was 1451.7 ± 26.7 μggallic acid equivalents/g dry weight. The main phenolic compounds identified were gallic acid, epicatechin, ferulic acid, and catechin. The anti-oxidant activity was 14.6% higher in microwave-dehydrated mango powder than in conventional mango powder. Mice were fed a hypercholesterolemic diet (1 g cholesterol/100g over 7 days). The hypercholesterolemic mice whose diets were supplemented with microwave-dehydrated mango powder showed a significant decrease (P ≤ 0.05) in total serum cholesterol compared to the hypercholesterolemic mice and the mice fed with conventional dehydrated mango powder. We observed a significant increase (P ≤ 0.05) in HDL-c levels in the microwave-dehydrated mango powder group mice (12.4 ± 1.3 mmol/L) compared to the hypercholesterolemic group (8.6 ± 1.4 mmol/L) and the conventional-dehydrated mango powder group (10.9 ± 1.3 mmol/L). The mice provided with microwave-dehydrated mango powder had significantly lower (P ≤ 0.05) levels of serum LDL-c (36.0%) and total cholesterol (43.3%) compared to the mice in hypercholesterolemic group. Notably, the atherogenic index was 72% lower in the microwave-dehydrated mango powder group compared to the hypercholesterolemic group. These results suggest that the biocompounds, such as polyphenols and dietary fiber, found in mango pulp might improve the lipid profile in mice fed a hypercholesterolemic diet.
