Frozen Mango Ntau yam, Ripeness, Txiav Loj thiab Thaw Qhia

Cov ntawv qub ntawm nplooj ntawv no tau kho txiv nkhaus taw ua tshuaj rau ntuav, ntshav siab, hnoos, mob hawb pob, kis kab mob thiab ntau yam mob. Cov lus thov no tsis yog lub hauv paus tsim nyog rau kev lag luam khov - kev txiav txim siab txiv hmab txiv ntoo. Qhov kev hloov pauv no tsom mus rau cov neeg xa khoom, cov neeg xa khoom, cov chaw tsim khoom noj thiab cov pab pawg ua tau zoo tuaj yeem txheeb xyuas thiab txheeb xyuas: cultivar, maturity, Brix-acid balance, nqaij xim, fiber, txiav tis, tev thiab pit residue, khov sib cais, thaw drip, texture, packing, txias-chain pov thawj thiab usable daim ntawv thov

Mango zoo tsis raug ntes los ntawm ib tus lej qab zib. UC Davis sau tseg tias cov xim ntawm daim tawv nqaij tsis yog qhov kev loj hlob ntawm kev loj hlob ntawm txhua tus cultivar, thaum lub puab tsaig loj hlob, nqaij xim thiab cultivar - tej yam kev coj cwj pwm tseem ceeb dua. Thaum lub sij hawm ripening, hmoov txhuv nplej siab hloov mus rau cov suab thaj, acidity poob, aroma tsim thiab nqaij softens. Qhov tseeb sau thiab ua qhov rais yog li nyob ntawm ob qho tib si mango ntau yam thiab daim ntawv thov tiav.

Lub hauv paus smoothie, suav nrog bakery, yogurt npaj, khw muag khoom txiv hmab txiv ntoo pob thiab zaub mov garnish tsis xav tau tib yam firmness, fiber ntau lossis geometry. Pib nrog kev npaj siv, tom qab ntawd pom zoo rau ib tus neeg sawv cev ntau lawm hauv ib txoj kev sau ntawv. Ib daim duab siv zoo nkauj lossis qhov nruab nrab siab Brix tsis tuaj yeem hloov cov ntaub ntawv faib tawm, kev tshuaj xyuas tsis raug thiab qhov ntsuas ntsuas qhov ntsuas.

Txhais cov khoom ua ntej sib piv Mango Offers

Qhia cov txiv nkhaus taw li Mangifera indica thiab npe cov qoob loo pom zoo los yog cov ntaub ntawv sib npaug. Cultivars txawv nyob rau hauv qab zib, acidity, aroma, nqaij xim, fiber, pob zeb geometry thiab softening cwj pwm. Ib tus neeg muab khoom hloov pauv tseem yuav zoo li daj hauv daim duab thaum tsim cov fibers ntau dua, nrawm dua los yog qhov sib txawv tom qab thawing. Yuav tsum tau sau ntawv pom zoo ua ntej cultivar los yog keeb kwm hloov.

Qhia cov style: halves los yog ob sab plhu, hlais, strips, tsuav, chunks los yog tsis xwm yeem daim. Tom qab ntawd txhais cov nominal qhov ntev, kam rau ua, yuav ua li cas nkhaus daim yog ntsuas thiab seb ntuj kawg daim suav li hauv - loj. Ib daim ntawv lo xws li "mango chunks" tsis qhia rau tus neeg xa khoom, tus tsim khoom noj khoom haus lossis tus neeg muag khoom seb cov khoom puas yuav txhaj tshuaj sib npaug.

Sau cov khoom tshaj tawm thiab kev kho mob. Xyuas seb cov khoom puas yog txiv nkhaus taw nkaus xwb, txawm tias qab zib lossis antioxidant ntxiv, thiab seb cov dej glazing puas siv. Yog tias muaj glaze, pom zoo rau txoj kev ntsuas thiab cov txiv hmab txiv ntoo hnyav. Tsis txhob sib piv cov khoom glazed thiab unglazed ntawm tag nrho cov thawv hnyav.

CovXMSD khov txiv nkhaus tawyog qhov pib muaj txiaj ntsig zoo rau kev sib tham txog hom ntawv. Siv nws los txheeb xyuas tsev neeg cov khoom, tom qab ntawd lees paub qhov tseeb ntawm tus khub qhov chaw, qoob loo qhov rais, cultivar, txiav, pob thiab pov thawj teem rau qhov kev txiav txim.

Xauv Cultivar thiab Ripeness Ua ke

Ib qho mango specification yuav tsum tsis txhob hais tias "ripe" yam tsis muaj kev ntsuas kev tso tawm. UC Davis teev cov kev loj hlob ntawm sab plhu, tawv nqaij thiab tawv nqaij xim raws li kev loj hlob, thaum ceeb toom tias cov xim ntawm daim tawv nqaij liab muaj kev sib raug zoo me ntsis rau kev loj hlob ntawm ntau yam cultivars. Tsim kom muaj ib lub cultivar-cov duab tshwj xeeb rau cov nqaij xim thiab cov mob sab hauv. Ua ke nrog firmness, soluble solids, acidity thiab sensory checks.

Txiav cov txiv hmab txiv ntoo ua ntej ua. Tshawb xyuas cov nqaij ntawm ib sab ntawm lub qhov thiab ze ntawm lub tev, vim tias ib qho xim sab nrauv tuaj yeem nkaum qhov tsis sib xws. Sau cov ntaub so ntswg tawv tawv, jelly-zoo li kev tawg, sab hauv kev hloov pauv, lub qhov ntswg muag, qia- kawg kab noj hniav, nqaij tawv thiab lwj sib cais. Tus qauv Codex txiv nkhaus taw xav kom cov txiv hmab txiv ntoo ua suab nrov, huv si, ruaj khov thiab txaus kom loj hlob mus ntxiv, thiab nws txheeb xyuas qhov kev puas tsuaj thiab qhov tsis xws luag uas cuam tshuam rau qhov tsim nyog.

Rau khov, qhov siab tshaj plaws ripeness tsis yog qhov zoo tshaj plaws. Cov txiv hmab txiv ntoo mos heev, muaj ntxhiab tsw qab yuav saj zoo nkauj tab sis deform thaum lub sij hawm tev thiab txiav, tso kua txiv ntau dua thiab ua tsis taus tom qab thawing. Tsawg- txiv hmab txiv ntoo siav tuaj yeem txiav kom huv si tab sis saj cov hmoov txhuv nplej siab, qaub lossis tsis tsim. Tso cov qauv sim los ntawm cov kab ripeness uas tau hais tseg thiab xaiv cov qhab uas muab cov kev xav tau tiav thiab qhov tsw.

Cov phooj ywg- tshuaj xyuas kev ua haujlwm ntawm cov txiv nkhaus taw khov tau pom tias cov qoob loo thiab kev loj hlob tuaj yeem cuam tshuam kev ruaj khov, kev puas tsuaj ntawm cov khoom thiab drip tom qab thawing. Qhov qeb duas nyob rau hauv ib txoj kev tshawb no yuav tsum tsis txhob muab generalized rau txhua lub hauv paus chiv keeb los yog txheej txheem, tab sis cov coj mus muag zaj lus qhia muaj zog: validate lub tswv yim cultivar thiab ripeness nyob rau hauv lub buyer txiav, freezer thiab thaw txoj kev.

Siv Brix, Acidity, Xim thiab Sensory Cov txiaj ntsig ua ib txheej

Degrees Brix kwv yees soluble solids; nws tsis ncaj qha ntsuas tag nrho cov suab thaj lossis noj kom zoo. Txhais lub xeev tus qauv, tus naj npawb ntawm daim, thaw kub, kua txiv npaj, refractometer calibration, kub them nyiaj thiab qhia txoj cai. Txiav txim siab seb cov txiaj ntsig yog tus kheej, sib xyaw lossis ob qho tib si. Qhov nruab nrab tuaj yeem nkaum qhov sib xyaw ntawm bland thiab overripe pieces.

Ntsuas titratable acidity nyob rau hauv lub ntsiab lus kawg thiab acid hauv paus. Tsis txhob kho pH li sib hloov nrog titratable acidity. Qhov sib npaug ntawm soluble solids thiab acidity feem ntau piav qhia qhov tsw zoo dua li tus nqi ib leeg. Lub chaw tsim khoom smoothie tuaj yeem lees txais cov ntaub ntawv zoo tshaj plaws uas sib npaug los ntawm lwm cov khoom xyaw, thaum lub pob muag muag dawb yuav xav tau lub qab zib sib npaug - kua qaub.

Cov xim nqaij yuav tsum tau muab piv rau hauv kev tswj teeb pom kev zoo lossis ib txoj kev ntsuas ntsuas tau siv tau. Txhais tau cov xim daj -rau-txiv kab ntxwv ntau yam thiab cais sau ntsuab, daj, xim av, grey los yog dej-soaked ntaub so ntswg. Tsis txhob kho daim duab kom txog thaum cov xim tsis muaj zog zoo li pom tau. Khaws ib tus qauv siv kos npe lossis ntsuas xim lub hom phiaj uas ua tau.

Kev tshuaj xyuas kev xav yuav tsum siv lub xeev npaj. Cov qhab nia aroma, qab zib, acidity, mango tus kheej, fibrousness, mealiness, fermented sau ntawv thiab aftertaste tom qab ib tug tsau thaw. Yog hais tias cov khoom yuav muab sib tov, ci los yog tov rau hauv yogurt, khiav ib daim ntawv thov thib ob mus sib hais. Ib daim uas saj txaus siab thaum noj ib leeg tuaj yeem ploj mus hauv cov mis mos.

CovIQF mango hlais sivpab thav duab tuab thiab pom kev - kev sib tham zoo. Pom zoo chemistry thiab kev hnov ​​​​tsw txwv ntawm cov qauv tsim tawm tiag tiag es tsis yog luam tus lej los ntawm lwm hom qoob loo lossis daim ntawv thov.

Ntsuas Txiav Distribution, Tsis yog ib qho zoo meej

Txhais txhua qhov muaj feem cuam tshuam. Rau tsuav, xeev ntev, dav thiab thickness; rau slices, lub xeev thickness, yam tsawg kawg nkaus ntev thiab siv tau taper; rau sab plhu, txhais qhov loj lossis geometry. Ib tus nqi nominal tsis tiav tshwj tsis yog qhov kev zam thiab cov qauv qauv qhia meej.

Thaw tsuas yog txaus los cais thiab ntsuas yam tsis muaj compressing nqaij, lossis ntsuas cov khoom khov nrog cov ntaub ntawv tso cai. Randomize tus qauv hla cov thawv thiab cov haujlwm. Muab cov khoom tso rau hauv - qhov loj me, qhov qis dua, loj dua, tawg thiab fused pawg. Qhia suav thiab loj thaum noj tshuaj thiab tawm los.

    Piv txwv ua haujlwm:Tus neeg yuav khoom ntsuas 500 daim txiv nkhaus taw los ntawm kaum lub thawv tawm tsam 20 txog 30 millimeter chunk specification. Los ntawm suav, 421 daim yog nyob rau hauv - loj, 38 yog undersize, 17 yog oversize, 15 yog tawg thiab 9 yog fused. Qhov loj hauv- tus nqi yog 84.2%. Daim ntawv cog lus yuav tsum muaj tsawg kawg yog 90% hauv - qhov loj me, tsis pub ntau tshaj 5% tawg thiab tsis pub ntau tshaj 2% fused. Kev tawg thiab fused tus nqi dhau, tab sis kev faib ua tsis tiav. Qhov ntau tau tuav txawm tias 20-thooj zaub tais saib zoo ib yam.

Txuas txiav kev xaiv rau cov khoom siv. Cov khoom loj loj tuaj yeem txuas rau tus neeg tso nyiaj; nyias nyias tuaj yeem tsim kua muag hauv kev sib xyaw; cov tsuav me me tuaj yeem ploj mus rau hauv lub khob cij filling; tuab lub puab tsaig yuav thaw unevenly. Paub meej tias qhov muaj peev xwm ntawm qhov kev ua haujlwm ntau lawm thiab cov ntaub ntawv txiav txiav, cov hniav mob thiab kuaj xyuas zaus.

Sib cais Peel, Pit, Fiber thiab Cosmetic Defects

Tsim cov pawg uas tsis yog{0}} sib tshooj. Peel txhais tau tias cov ntaub so ntswg sab nraud; pit lossis pob zeb residue txhais tau hais tias cov khoom siv endocarp nyuaj; core-zoo li fiber ntau txhais tau hais tias tawv nqaij ze rau pob zeb; xim av los yog dub tej chaw sau discoloration; cov ntaub ntawv decomposed cov ntaub so ntswg. Tsis txhob zais qhov kev tshawb pom loj hauv ib qho "tshuaj txawv teb chaws thiab qhov tsis xws luag" tag nrho.

Txhais qhov hnyav nrog cov duab thiab cov cai ntsuas tau. Ib qho me me tev qhov chaw thiab daim ntawv tawv tawv loj loj tsis tsim tib tus neeg siv khoom lossis kev pheej hmoo. Lub xeev cheeb tsam, qhov ntev, hardness los yog cuam tshuam -cov qauv. Rau qhov tawg tawg thiab cov khoom muaj kev phom sij txawv teb chaws, teeb tsa ntau qhov kev txiav txim raws li kev soj ntsuam kev pheej hmoo ntawm cov khoom.

Fiber yog ib nrab cultivar-nyob thiab ib feem cuam tshuam los ntawm kev txiav. Tshawb xyuas cov hlua ntev ntev, cov ntaub so ntswg tawv thiab lub qhov ncauj zoo tom qab thawing. Txoj kev ua kua dej los yog dej haus yuav zam tau cov fiber ntau dua li cov khw muag khoom zoo tshaj plaws, tab sis cov pob zeb tawv - cov ntaub so ntswg uas nyob ib sab tseem yog qhov txawv txav. Siv txoj hauv kev- cov kev txwv tshwj xeeb yam tsis muaj qhov cuam tshuam tsis zoo rau kev txiav tawm raws li kev hloov pauv ntuj.

Sau qhov tsis xws luag los ntawm cov khoom cuam tshuam thiab loj qhov twg muaj txiaj ntsig. Khaws cov duab ntawm cov khoom tsis sib xws, txhua chav kawm tsis raug thiab qhov lees txais seem. Siv qhov kev faib ua feem tseem ceeb kom ib cheeb tsam puas tsis raug txiav ob zaug. Kev lwj, fermentation thiab kev nyab xeeb- cuam tshuam txog kev kis kab mob tseem ua rau muaj kev cuam tshuam tsis zoo rau kev lag luam trim.

Covkhov mango tsum referencetuaj yeem txhawb kev sib tham txog cov qauv muaj thiab kev tswj hwm. Thov tam sim no ntau cov duab, cov ntaub ntawv tsis raug thiab traceability los ntawm txoj kev hais.

Txheeb xyuas IQF Kev Sib Cais thiab Frozen Condition

Tus kheej ceev khov tsis tau txhais hais tias txhua daim yuav ib txwm nchuav dawb. Deg noo noo, qeeb khov, sov ntim, kub hloov pauv thiab siab tuaj yeem tsim cov pawg. Txhais qhov pub dawb- ntws ntawm cov khoom ntsuas kub, cov qauv loj thiab kev sim ua. Cais me ntsis kev sib cuag los ntawm cov tawv fused blocks uas tsis tuaj yeem tawg yam tsis muaj kev puas tsuaj rau cov txiv hmab txiv ntoo.

Tshawb xyuas cov qauv dej khov thiab Frost. Lub teeb saum npoo av tuaj yeem tshwm sim thaum lub sijhawm ua haujlwm ib txwm muaj, thaum cov daus hnyav, glazing tsis tau tshaj tawm hauv cov lus qhia, cov ntawv dej khov lossis cov khoom khov loj loj tuaj yeem ua rau muaj kev cuam tshuam los ntawm kev ya raws lossis kev kub ntxhov. Tshawb xyuas cov thawv ntim khoom, cov ntsaws ruaj ruaj thiab tus tswv- lub thawv xwm txheej ua ke nrog cov ntaub ntawv logger.

Codex's General Standard for Quick Frozen Foods xav kom cov txheej txheem khov kom dhau mus sai sai ntawm thaj tsam ntawm qhov siab tshaj plaws crystallization thiab txhais tau tias ua tiav thaum thermal stabilization ntawm qhov chaw thermal nce mus txog 18 degrees C lossis txias dua. Nws tseem cia siab tias cov saw hlau txias kom tswj tau qhov zoo nrog kev tso cai luv luv tsuas yog raws li kev lees paub. Txhais lub moj khaum ntawd rau hauv qhov chaw- tshwj xeeb lub freezer, ntim, khaws cia thiab cov ntaub ntawv xa khoom.

Tsis txhob ntsuas qhov kub thiab txias ntawm lub tsev khaws khoom cua ib leeg. Txheeb xyuas qhov chaw muaj kev sib raug zoo ntawm cov khoom loj, cov khoom siv thauj khoom, lub freezer tej yam kev mob thiab cov khoom tawm kub. Txheeb xyuas qhov ntsuas kub, txias-kwv yees keeb kwm, thawv teeb taw tes, ua ntej- txias, logger txoj hauj lwm thiab tau txais qhov kub thiab txias raws li kev pom zoo.

Standardize Thaw Drip, Firmness thiab Application Test

Thaw txoj kev hloov qhov tshwm sim. Kev tshawb fawb ntawm cov txiv nkhaus taw khov tau tshaj tawm qhov sib txawv ntawm cov dej ntws, kev ruaj khov, xim thiab kev hnov ​​​​lus ntawm cov thawing mus kom ze. Ib tus neeg yuav khoom thiab tus neeg muag khoom tuaj yeem ncav cuag qhov kev txiav txim siab yog tias ib qho kev sim thaum hmo ntuj hauv tub yees thiab lwm qhov siv dej sov lossis microwave. Kho cov qauv ua ntej muab piv rau cov qauv.

Sau pib huab hwm coj, daim loj, ntim, thaw kub, qhov kawg, cov khoom siv dej, lub sijhawm tso dej thiab suav. Ib txoj hauv kev ua tau zoo tuaj yeem thaw ib qho kev txiav txim siab ntawm 4 degrees C kom txog thaum lub chaw geometric ncav cuag lub hom phiaj, ntws mus rau lub sijhawm ruaj khov yam tsis tau nias, thiab ntsuas cov khoom khaws cia thiab kua. Txoj kev tseeb yuav tsum haum rau daim ntawv thov thiab rov ua dua.

Ntsuas ntau tshaj drip. Cov qhab nia ntawm kev ncaj ncees, firmness, smear, fibrousness, xim, aroma thiab tsw. Yog hais tias kev ntxhib los mos yog instrumental, txhais sojntsuam, ceev, qauv geometry thiab kub. Yog tias siv qhov ntsuas qhov ntsuas pom, muab cov thauj tog rau nkoj xws li khov kho- tsis tu ncua, mos- siv tau, tawg lossis plua plav.

Khiav daim ntawv thov tiag. Smoothies tus nqi tsw thiab tswj fibers; cov txiv hmab txiv ntoo npaj yuav tsum tau ntim tau tsis tau paub txog daim; bakery fillings xav tau kev tswj dej tso tawm; cov pob khoom muag yuav tsum muaj qhov zoo thiab qhov pom kev pom. Pom zoo ob qho tib si thawed txiv hmab txiv ntoo thiab cov qauv kawg uas daim ntawv thov tuaj yeem ua kom nrov lossis zais qhov tsis muaj zog.

Siv covmango lag luam thiab cov ntsiab lus haistsuas yog tom qab kev sib piv kev sib raug zoo. Lub sij hawm qoob loo tseem ceeb, tab sis tus nqi qis dua tsis rov qab ua tsis tiav kev ntxhib los mos los yog dej ntau dhau.

Sib piv Usable Yield and Application Cost

Kev xa tawm tuaj yeem suav nrog cov khoom tsis zoo, cov khoom tawg, tev, qhov seem seem, cov khoom siv fused thiab cov kua poob thaum thawing. Txiav txim siab qhov kev poob ua rau cov khoom siv tsis siv tau hauv cov txheej txheem phiaj xwm thiab qhov twg tuaj yeem raug xa mus rau daim ntawv thov thib ob. Tiv thaiv kom tsis txhob suav ob zaug thaum tib daim yog ob qho tib si tawm - qhov loj thiab tsis muaj xim.

    Tswv yim piv txwv:Muab A nqi USD 2,200 rau 1,000 kilograms xa. Kev tshuaj xyuas pom 4% tawm- qhov loj me tsis siv tau rau cov kab sau, 1% qhov tsis xws luag hnyav thiab 8% tus qauv thaw poob, tawm hauv 870 kilograms ua ntej tsim. Tus nqi txiv hmab txiv ntoo zoo yog kwv yees li USD 2.53 ib kilogram uas siv tau. Muab B nqi USD 2,300, nrog 2% tawm-qhov loj, 0.5% qhov tsis xws luag hnyav thiab 5% thaw poob, tawm hauv 925 kilograms. Nws cov nqi siv tau yog kwv yees li USD 2.49 ib kilogram siv tau. Tus nqi thawv ntawv siab dua yog kev lag luam zoo dua yog tias muaj kev nyab xeeb, tsw thiab kev pabcuam rooj vag kuj dhau.

Khaws qhov kev xam tshwj xeeb rau kev siv. Ib tsob nroj smoothie tuaj yeem rov qab tau cov suab me me uas qhov kev pab cuam muag khoom muag tsis lees paub. Ib txoj kab puree tuaj yeem lees txais qhov tsis xwm yeem geometry tab sis tsis yog tev, pob zeb, fermentation los yog cov fibers uas tswj tsis tau. Qhia txhua qhov kev tso cai hloov pauv thiab khaws cia ntau tus kheej los ntawm txoj kev thib ob.

Track ua rau lub sijhawm. Ib qho kev nce hauv - qhov loj me tuaj yeem taw tes rau kev hnav khaub ncaws; ntau dhau drip mus rau kev loj hlob los yog khov variation; fused khoom rau saum npoo av los yog kub hloov pauv; tev rau trimming tswj. Kho qhov laj thawj es tsis yog normalizing qhov poob hauv qhov nyiaj pub dawb.

Paub meej txog kev nyab xeeb, taug qab, ntim thiab cov ntaub ntawv

Txhais kev npaj siv: npaj noj, npaj siv nyob rau hauv ib tug validated downstream txheej txheem los yog npaj ua noj. Freezing tsis yog sterilization. Teem cov txheej txheem microbiological los ntawm kab mob, txoj kev, qauv chav tsev, kev npaj thiab ntau yam kev ua. Tshawb xyuas kev ntxuav- tswj dej, kev huv huv, kev coj ua ntawm cov neeg ua haujlwm, kev tu cev ib puag ncig, kev tswj hwm cov khoom txawv teb chaws thiab tom qab-tev tawm raws li kev soj ntsuam kev pheej hmoo ntawm cov khoom lag luam.

Tshuaj xyuas cov tshuaj tua kab- cov kev xav tau ntawm cov khoom seem rau qhov chaw thiab cov neeg siv khoom. Cov ntaub ntawv pov thawj yuav tsum txheeb xyuas qhov ua liaj ua teb lossis cov khoom nyoos, chav kuaj, txoj hauv kev, kev ntsuas ntsuas, kev txwv tsis pub tshaj tawm thiab siv tau ntau qhov seem seem. Daim ntawv pov thawj mango generic lossis ib qho txiaj ntsig qub tsis tuaj yeem tso tawm txhua qhov qoob loo.

Khiav rov qab los ntawm lub thawv code mus rau ntim, tshuaj xyuas, lub freezer batch, txiav thiab tev tawm khiav, tau txais ntau, cultivar, grower los yog ua liaj ua teb thiab sau qhov rais. Taug qab rau pem hauv ntej kom txias -kho txoj haujlwm, ntim khoom thiab xa tuaj rau cov neeg siv khoom. Txheeb xyuas qhov chaw tuav daim ntawv pov thawj, qhov chaw nyob, kev ua ub no, cov khoom lag luam thiab kev siv tau tsis yog sau lub logo nkaus xwb.

Qhia cov ntaub ntawv sab hauv, foob, qhov hnyav, tus tswv- lub zog ntawm lub thawv, pallet qauv, cov ntsiab lus ntawm daim ntawv lo, ntau code thiab lo lus uas peb. Txheeb xyuas lub thawv ntawv tom qab kev simulation los yog cov khoom xa tuaj tiag tiag. Cov khoom lag luam muaj zog tseem tuaj yeem tuaj txog fused lossis lub cev qhuav dej yog tias cov ntaub ntawv, pallet lossis txias - cov saw hlau tsis ua haujlwm.

Qhov davXMSD khov txiv hmab txiv ntoo ntau yampab tswj mango nrog pineapple, papaya thiab berries. Rau cov pob khoom sib xyaw, ua kom cov khoom loj, thaw tus nqi, xim ruaj khov thiab siv tau los ntawm txhua qhov khoom.

Siv Stage Gates rau kev pom zoo thiab Hloov Tswj

Pom zoo nyob rau theem vim tias qhov tshwm sim tom qab tsis tuaj yeem tshem tawm qhov ua tsis tiav ua ntej. High Brix tsis tuaj yeem them nyiaj rau fermentation; zoo txiav faib tsis tuaj yeem zam qhov tawg tawg; Cov qauv zoo nkauj tsis tuaj yeem ua pov thawj qhov chaw ua haujlwm; daim ntawv pov thawj siv tau tsis tuaj yeem lav qhov ua tau zoo. Rov qhib lub rooj vag cuam tshuam thaum twg cultivar, keeb kwm, qoob loo qhov rais, chaw, txiav, cov khoom xyaw, pob lossis npaj siv hloov pauv.

1. Xauv tus kheej:Mangifera indica, cultivar, keeb kwm, qoob loo qhov rais thiab npaj siv.
2. Lock maturity:nqaij xim, firmness, Brix, acidity, aroma thiab defect anchors.
3. Xauv geometry:style, qhov ntev, faib, tawg daim thiab ntsuas txoj kev.
4. Xauv qhov tsis xws luag:tev, pit, fiber, discoloration, lwj thiab kev faib ua feem tseem ceeb.
5. Xyuas kom khov:kev sib cais, Frost, lub freezer cov ntaub ntawv, cov khoom kub thiab khov saw.
6. Pom zoo kev ua haujlwm:thaw drip, firmness, xim, sensory tshwm sim thiab daim ntawv thov tiag.
7. Pom zoo pov thawj:Kev npaj kev nyab xeeb, cov khoom seem, traceability, qhov chaw nyob, ntim thiab cov ntaub ntawv xa khoom.

Khaws ib daim ntawv pom zoo uas txuas txhua qhov yuav tsum tau ua rau cov qauv, qhov loj me, qhov tshwm sim, tus tswv, pov thawj thiab hnub txiav txim. Qhia tib cov qauv thiab cov duab kos duab nrog tus neeg muag khoom. Thaum ua tsis tau ntau, sau qhov tseeb qeb thiab kev coj ua es tsis txhob sau ntawv tsuas yog "qhov teeb meem zoo."

Xa cultivar, maturity target, Brix-acid method, cut distribution, tev thiab pit limits, thaw protocol, pack, destination, volume, aims use and document list. Peb tuaj yeem tshuaj xyuas qhov tsim nyog khov txiv nkhaus taw ua ntej kev sib piv cov nqi raug kho raws li qhov sib npaug.

Cov lus nug nquag

Cov txiv nkhaus taw liab puas ua pov thawj tias cov txiv hmab txiv ntoo siav?

Tsis yog. UC Davis sau tseg tias cov xim ntawm daim tawv nqaij liab tsis yog qhov qhia txog kev loj hlob ntawm ntau yam cultivars. Siv cultivar-txoj kev loj hlob ntawm lub puab tsaig, nqaij xim, firmness, chemistry thiab sensory checks.

Puas yog Brix siab tshaj ib txwm yog qhov zoo tshaj plaws khov txiv nkhaus taw?

Tsis yog Brix yuav tsum tau txiav txim siab nrog acidity, aroma, fiber, firmness, txiav kev ncaj ncees thiab daim ntawv thov. Cov txiv hmab txiv ntoo siav heev -Brix txiv hmab txiv ntoo yuav muag los yog poob ntau dua tom qab thawing.

Yuav ua li cas khov mango thaw poob yuav muab piv?

Siv tib yam pib huab hwm coj, daim loj, ntim, qhov kub thiab txias, qhov kawg, cov twj tso kua mis thiab lub sijhawm tso dej. Sau cov txiv hmab txiv ntoo uas khaws cia, kua thiab cov khoom yam tsis tau nias tus qauv.

Cov txiv nkhaus taw me puas tuaj yeem suav tias tsuas yog kev kho kom zoo nkauj?

Qhov ntawd nyob ntawm kev siv. Cov khoom me me tuaj yeem rov qab tau hauv txoj kev smoothie lossis puree tab sis tsis tsim nyog rau cov khw muag khoom lossis kev siv tshuaj. Txhais txoj kev pom zoo thiab tus nqi cuam tshuam.

Puas yog tus qauv xa khoom ua ntej - pom zoo rau txhua lub txiv nkhaus taw yav tom ntej?

Tsis yog. Tus qauv anchors qhov specification. Txhua qhov ntau lawm tseem xav tau qhov kev pom zoo tshuaj xyuas, traceability thiab tso pov thawj, thiab cov ntaub ntawv hloov pauv yuav tsum tau kev pom zoo tshiab.

Cov ntaub ntawv

1. USDA Agricultural Marketing Service, Mango Qib thiab cov qauv. Fresh mango maturity, cleanliness, form, trimming and defect terminology.
2. UC Davis Postharvest Research thiab Extension Center, Mango. Cultivar, maturity indices, ripening cwj pwm, cia thiab physiological los yog pathological teeb meem.
3. Codex Alimentarius, Standard for Mangoes, CXS 184-1993. Tus kheej, yam tsawg kawg nkaus, kev loj hlob, kev faib tawm, qhov loj me, kev nthuav qhia thiab kev tu cev.
4. International Journal of Food Properties, effect of cultivar and ripeness on khov mango quality. Cov pov thawj tias cultivar thiab maturity tuaj yeem cuam tshuam kev ruaj khov, qauv thiab drip tom qab thawing.
5. Cov phooj ywg- tshuaj xyuas kev tshawb fawb txog kev thawing thiab khov txiv nkhaus taw zoo. Thaw txoj hauv kev tuaj yeem hloov pauv qhov poob, khov kho, xim thiab pom qhov tshwm sim.
6. Codex Alimentarius, General Standard for Quick Frozen Foods, CXS 8-1981. Ceev- txheej txheem khov, qhov chaw thermal thiab txias- cov ntsiab cai saw.

    Tsis lees paub:Kab lus no muab cov khoom khov kho dav dav -Kev yuav khoom noj khoom haus thiab cov khoom lag luam- cov ntaub ntawv kev txhim kho, tsis yog kev kho mob, kev cai lij choj lossis txheej txheem- cov lus qhia siv tau. Paub meej tias tus kheej, specification, ua, npaj siv, zaub mov kev nyab xeeb, daim ntawv lo thiab lo lus uas peb ua raws li cov khoom tiag tiag, tus khub chaw thiab khoom xa tuaj.