Mango Cov khoom xyaw muaj txiaj ntsig: tsw, xim, khoom thiab tawm los
May 05, 2019
Rau cov chaw tsim khoom noj khoom haus, cov txiaj ntsig zoo ntawm txiv nkhaus taw tsis yog kev cog lus kho mob. Txiv nkhaus taw tuaj yeem ua rau pom tau tias muaj ntxhiab tsw qab, ntuj qab zib thiab acidity, daj - rau - xim txiv kab ntxwv, txiv hmab txiv ntoo khib nyiab, lub cev thiab cov khoom siv paub txog tus kheej. Cov dej num no tuaj yeem txhawb nqa dej haus, smoothies, khoom noj siv mis, khoom noj khoom haus, cov khoom qab zib khov, cov kua ntses thiab cov khw muag khoom noj. Cov txiaj ntsig kev lag luam, txawm li cas los xij, nyob ntawm cultivar, kom loj hlob, cov khoom tsim, khov keeb kwm thiab tus neeg yuav khoom daim ntawv qhia.
Cov lus piav qhia kev yuav khoom xws li "qab zib daj txiv nkhaus taw" tawm ntau dhau tsis tau daws. Ob qho ntau tuaj yeem nqa tib lub npe thiab Brix thaum sib txawv ntawm aroma, acid tshuav, xim, fiber ntau, thawed kev ntxhib los mos thiab usable yield. Phau ntawv qhia no qhia koj yuav ua li cas tig lub tswv yim dav ntawm mango cov txiaj ntsig rau hauv cov khoom siv ntsuas ntsuas.
Tswv yim teb:Mango muaj txiaj ntsig thaum nws xa cov tsw, xim, cov khoom, kev ntxhib los mos thiab tawm los uas cov khoom tiav xav tau. Pom zoo nws nrog ib txoj kev thaw, Brix thiab acidity tshwm sim, ib tug nqaij - xim qauv, sensory scoring, usable -yield xam thiab sim nyob rau hauv cov mis nyuj. Qhov txiaj ntsig Brix siab ib leeg tsis ua pov thawj muaj zog txiv nkhaus taw lossis tus nqi tsim khoom zoo.
Pib nrog cov haujlwm uas mango yuav tsum ua
Kev pom zoo ntawm cov khoom xyaw yuav tsum pib nrog cov khoom tiav, tsis yog daim ntawv teev npe ntawm mango virtues. Lub hauv paus dej haus yuav tsum tau rov qab tsw thiab ntws. Kev npaj yogurt yuav xav tau cov tsuav pom, tswj ntshav thiab txaus acidity kom nyob twj ywm pom tau hauv cov mis nyuj matrix. Lub khob cij filling xav tau lub cev thiab xim tom qab cua sov. Tus tsim tawm sorbet yuav mob siab txog cov khoom tawg, acidity, fiber ntau thiab kev coj tus cwj pwm khov. Lub khw muag txiv hmab txiv ntoo pob xav tau cov khoom ntxim nyiam thiab kev sib cais huv si.
CovXMSD khov txiv nkhaus tawyog qhov pib rau kev xaiv hom ntawv. Nws tsis ua rau chunks, tsuav, hlais thiab puree interchangeable. Sau qhov npaj siv, koob tshuaj, txheej txheem kub, shear, tuav lub sij hawm, ntim thiab taw tes ntawm kev noj ua ntej nug tus neeg muag khoom kom pom zoo ib txoj hauv kev.
| Cov khoom xyaw ua haujlwm | Kev ntsuas muaj txiaj ntsig | Tej yam cuav shortcut |
|---|---|---|
| Mango tsw | Brix, titratable acidity, piv, aroma thiab tsw tau qhab nia ntawm ib koob taag | Highest Brix txhais tau tias zoo tshaj plaws tsw |
| Xim | Nqaij- xim nplai lossis ntsuas qhov tseem ceeb ua ntej thiab tom qab ua tiav | Liab tev proves txiv kab ntxwv nqaij |
| Khoom thiab lub cev | Brix, sib xws los yog viscosity ntawm qhov kub thiab txias thiab shear, fiber ntau | Equal Brix txhais tau hais tias sib npaug puree ntws |
| Pom cov txiv ntoo | Txiav tis, tawg, thaw drip thiab daim ciaj sia nyob rau hauv daim ntawv qhia | Nominal txiav lub npe piav txog ntau |
| Economic yield | Usable loj tom qab thawing, tshuaj ntsuam, hloov thiab ua | Tus nqi qis tshaj plaws yog tus nqi qis tshaj plaws |
Flavour yog qhov sib npaug, tsis yog ib tus lej qab zib
Lub refractometer yog qhov tseem ceeb, tab sis Brix ntsuas cov khoom soluble tsis yog "txiv nkhaus taw tsw." Qab zib pab txhawb ntau ntawm kev nyeem ntawv, thaum cov kua qaub thiab lwm yam khoom siv yaj kuj pab. Titratable acidity qhia tau hais tias lwm qhov ntawm lub saj system. Brix-rau-acid ratio tuaj yeem pab sib piv ntau ntau thaum siv tib txoj kev, tab sis nws tseem tsis ntsuas aroma tus kheej, sau ntawv sau, fermentation lossis aftertaste.
Mango aroma kuj hloov nrog cultivar thiab ripening theem. Kev tshawb fawb tau txheeb xyuas qhov sib txawv ntawm qhov tsis sib xws ntawm cov cultivars, thiab kev tshawb fawb 2025 Food Chemistry ua raws li 151 volatiles nyob rau hauv cov tsis paub tab, siav thiab overripe theem. Nws cov txiaj ntsig txhawb nqa qhov ua tau zoo: kev loj hlob tuaj yeem txav tau cov txiv nkhaus taw los ntawm cov ntawv ntsuab mus rau cov yam ntxwv aroma thiab tom qab ntawd mus rau cov cim overripe. Qhov tseeb compound profile los ntawm ib tug cultivar yuav tsum tsis txhob muab hloov mus rau hauv ib tug universal purchase txwv, tab sis nws piav qhia vim li cas ib tug neeg muab khoom hloov pauv hloov qhov tiav lawm txawm tias Brix zoo li zoo sib xws.
Tsim ib txoj kev xav uas tus neeg yuav khoom thiab tus neeg muag khoom tuaj yeem rov ua dua. Qhia qhov mob thaw, piv txwv kub, koob tshuaj txiv nkhaus taw, daim ntawv qhia hauv qab thiab vaj huam sib luag nplai. Cov qhab nia qab zib, acidity, mango tus kheej, ntawv ntsuab, ntawv fermented, iab, fibrousness thiab aftertaste cais. Qhov muag tsis pom cov qauv lej yog li cov khoom lag luam lossis tus nqi xav tau tsis cuam tshuam rau cov qhab nia, thiab khaws cov ntawv pov thawj pom zoo. Yog hais tias txiv nkhaus taw yog rau ib tug flavored mis nyuj los yog haus mis nyuj haus, txiav txim nws nyob rau hauv cov mis nyuj thiab ib leeg.
Ua haujlwm piv txwv: ob ntau nrog cov qauv sib txawv
Tus tsim tawm smoothie sim ob lub txiv nkhaus taw tsis qab zib ntau ntawm 20% koob tshuaj. Lot A ntsuas 16.2℃Brix thiab 0.48% titratable acidity, thaum Lot B ntsuas 14.7℃Brix thiab 0.31% acidity. Hauv 100 kilograms ntawm kev sib xyaw ua tiav, cov txiv nkhaus taw los ntawm Lot A pab txhawb txog 3.24 kilograms ntawm soluble solids; Lot B pab txog 2.94 kg. Qhov sib txawv ntawm 0.30-kilogram yuav xav tau kev hloov kho cov qauv, tab sis nws tsis daws qhov kev txiav txim siab. Lub vaj huam sib luag tau qhab nia Ntau A ntawm 6.1 / 10 rau mango tus kheej thiab Lot B ntawm 7.4 / 10 vim Lot B muaj qhov nyiam aroma hauv cov neeg yuav khoom noj mis nyuj. Tus tsim tawm nce qib B thiab kho qhov qab zib thaum lub sijhawm tsav, tsis yog yuav ntau A nkaus xwb vim nws Brix siab dua. Cov duab no yog cov piv txwv; lub hom phiaj tiag tiag yuav tsum yog los ntawm tus neeg yuav khoom daim ntawv qhia thiab cov cai ntawm daim ntawv lo.
Xim tuaj yeem ntxiv tus nqi, tab sis pom zoo rau cov nqaij es tsis yog tev
Mango tuaj yeem muab cov xim daj lossis txiv kab ntxwv, uas yog qhov tseem ceeb hauv smoothies, txiv hmab txiv ntoo npaj, sorbet thiab pom kev suav nrog. Cultivar thiab ripeness yog ob qho tib si. Kev tshawb fawb ntawm 25 cultivars pom kev sib raug zoo ntawm cov nqaij tawv xim, chroma thiab carotenoid profile, thaum tseem qhia ntau yam ntawm cultivars. Qhov no yog cov pov thawj tseem ceeb uas cov xim tsis yog qhov teeb meem kev yees duab xwb. Nws kuj yog ib qho kev ceeb toom tawm tsam kev kho ib qho kev ntxoov ntxoo ua pov thawj ntawm cov khoom noj tshwj xeeb lossis kev loj hlob thoob plaws txhua hom qoob loo.
Pom zoo nqaij xim tom qab pom zoo npaj. Peel xim tuaj yeem ua yuam kev, thiab sab nrauv khov tuaj yeem pom sib dua vim tias Frost. Rau ib txoj kev pom, txhais cov teeb pom kev zoo, keeb kwm yav dhau, thaw lub sij hawm, qauv qhov tob thiab cov xim pom zoo los yog cov qauv khaws cia. Rau kev tswj cov cuab yeej, qhia meej lub cuab yeej, ntsuas ntsuas, qauv geometry thiab seb L *, a *, b *, chroma lossis xim yog siv. Ib tug kam rau luam los ntawm lwm yam twj paj nruag los yog puree yuav tsis cia li hloov mus rau tej daim.
Ntsuas dua tom qab tus neeg yuav khoom tus txheej txheem. Cov huab cua raug, cua sov, pH, lwm yam khoom xyaw thiab cia tuaj yeem hloov pauv qhov tshwm sim kawg. Ntau yam uas zoo li ntxim nyiam raws li lub voos xwmfab khov yuav ua daj ntseg hauv yogurt lossis xim av thaum lub sijhawm kub. Sau cov qauv, txheej txheem thiab lub sijhawm nyeem ntawv kom rov ua dua tshiab tuaj yeem tsim qhov kev soj ntsuam.
Cov kua txiv hmab txiv ntoo thiab dej cuam tshuam lub cev, ntws thiab khov tus cwj pwm
Mango pab ntau tshaj qhov qab zib. Pulp hais, pectin, fiber, suab thaj, acids thiab dej sib cuam tshuam los tsim lub cev. Hauv puree, qhov system no cuam tshuam rau kev siv, sib tov, hloov hluav taws xob, sau thiab ua cov kua ntses lossis dej haus hauv lub qhov ncauj. Hauv daim, qhov sib npaug cuam tshuam rau thaw drip, sib tov - nqes thiab pom cov txiv hmab txiv ntoo ntau npaum li cas tom qab ua tiav.
Luam tawm txiv nkhaus taw-kev tshawb fawb puree pom pseudoplastic, los yog shear-thinning, cwj pwm: pom meej viscosity hloov raws li shear hloov. Tib txoj hauj lwm pom tias qhov sib xws coefficient nce nrog soluble -cov khoom concentration thiab txo qis nrog kub. Lwm txoj kev tshawb fawb siv txiv nkhaus taw puree ntawm 20, 22 thiab 24℃Brix thiab ob peb qib acid pom tau tias cov khoom soluble thiab cov kua qaub cuam tshuam rau rheological, textural, thermal thiab ohmic-cov cwj pwm cua sov. Cov kev tswj hwm no tsis muab cov txiaj ntsig thoob ntiaj teb rau kev lag luam khov txiv nkhaus taw, tab sis lawv qhia tias yog vim li cas chav tsev - qhov ntsuas kub ntsuas tsis tuaj yeem sawv cev rau qhov cua sov, twj lossis siab -shear kab.
Sau cov xwm txheej ntsuas ib sab ntawm txhua qhov tshwm sim. Rau ib tug puree los yog blended chunk, sau cov qauv ntsuas kub, thaw txoj kev, screen loj, ntxaiv los yog geometry, ceev los yog shear tus nqi, xeem lub sij hawm thiab seb tus qauv yog deaerated. Yog tias tus neeg muag khoom tshaj tawm tsuas yog "viscosity 8,000," tus lej tsis tiav yam tsis muaj units thiab txoj kev. Rau kev npaj txiv hmab txiv ntoo, kuj ntsuas kev sib cais los yog syneresis tom qab lub sijhawm tuav.
Usable yield hloov cov khoom muaj txiaj ntsig los ua tus nqi txiaj ntsig
Frozen txiv nkhaus taw tuaj yeem txo tev, pitting thiab kev npaj ua haujlwm raws caij nyoog, tab sis kev xa khoom hnyav tsis tas yuav siv tau. Cov kua dawb tom qab thawing, fused blocks, undersize pieces, ntau fiber ntau, tev los yog qhov seem seem, tuav poob thiab cov khoom seem hauv cov khoom yuav txo tau cov zis. Kev ntsuas kev lag luam cuam tshuam yog tus nqi lees txais mango uas ncav cuag cov khoom tiav.
Siv ib qho kev pom zoo rau kev sib piv. Ntsuas cov qauv khov, siv cov kev npaj thaw los yog ncaj qha - los ntawm - txheej txheem khov, sau cov dej los yog kev tshuaj ntsuam poob, hnyav qhov tsis raug, khiav cov khoom siv los ntawm cov khoom siv tiag tiag thiab ntsuas cov txiaj ntsig rov qab. Qhia seb cov kua txiv tso tawm yog qhov poob lossis ib feem siv tau ntawm cov mis. Rau smoothie blending nws yuav tseem muaj nqis; rau qhov pom yogurt suav nrog nws yuav yog qhov tsis tuaj yeem los ntshav.
Piv txwv li: xa tus nqi piv rau tus nqi ib kilogram siv tau
Lot C raug nqi USD 2.10 rau ib kg. Los ntawm 1,000-kilogram mus sib hais, 55 kilograms raug tshem tawm raws li cov kua dawb raws li tus neeg yuav khoom txoj kev, 21 kilograms poob qhov kev txiav los yog qhov tsis xws luag thiab 12 kilograms nyob twj ywm raws li kev hloov pauv. Usable output yog 912 kilograms, yog li tus nqi ntawm cov khoom xyaw yog USD 2,100 ÷ 912=USD 2.30 ib kilogram usable. Lot D nqi USD 2.18 xa tab sis yields 955 kilograms, muab USD 2,180 ÷ 955=USD 2.28 ib kilogram usable. Tus nqi sau nqi siab dua ua rau tus nqi qis dua. Rov ua dua qhov kev suav no hla cov neeg sawv cev ntau ntau thiab suav nrog kev ua haujlwm ntxiv lossis kho cov qauv.
Xaiv daim ntawv uas tiv thaiv cov haujlwm uas yuav tsum tau ua
Ib daim ntawv tsim khoom yuav tsum daws tus neeg yuav khoom qhov teeb meem txheej txheem. Me mekhov mango cubestuaj yeem txhawb kev noj tshuaj thiab kev faib cov txiv hmab txiv ntoo, tab sis ntau qhov kev nplua yuav ploj mus rau hauv kev npaj. Loj chunks los yogIQF mango slice formatmuaj peev xwm muab tau tus kheej pom, tsis tau lawv yuav tsum tau tshaj pob qhov ntev, thawing thiab tuav. Puree tuaj yeem ua kom yooj yim siv thiab sib xyaw, tab sis nws lub vijtsam, fiber ntau, viscosity, kev kho mob thiab ntim khoom ua lub hauv paus tswj.
| Daim ntawv thov | Zoo li hom ntawv | Cov lus nug |
|---|---|---|
| Smoothie los yog dej haus | Chunks, tsuav los yog puree | Nws puas sib xyaw ntawm kab kub? Puas yog aroma tseem pom tseeb ntawm qhov koob tshuaj? Puas muaj fiber ntau thaiv qhov screen? |
| Yogurt los yog txiv hmab txiv ntoo npaj | Tswj cov dice lossis puree -plus- tsuav | Puas yog cov khoom muaj sia nyob sib xyaw? Puas muaj ntshav txaus tom qab txee- lub neej tuav? |
| Bakery filling | Dice, chunks los yog puree | Puas yog lub filling xau, ploj lossis poob txiv nkhaus taw tom qab ci? |
| Sorbet los yog khov khoom qab zib | Puree los yog blendable pieces | Yuav ua li cas cov txiv hmab txiv ntoo solids, ntxiv solids thiab acidity cuam tshuam tsw thiab khov tus cwj pwm? |
| Khw muag khoom txiv hmab txiv ntoo pob | IQF chunks los yog hlais | Puas yog xim, sib cais, qhov ntev thiab qhov tsis xws luag tuaj yeem lees txais los ntawm kev faib khoom? |
Xaiv qhov tsawg kawg nkaus - daim ntawv ua tiav uas tseem ua haujlwm tau zoo hauv koj txoj kab. Cov khoom pom pom pom tseeb pom kev txiav nruj dua thiab kev ntxhib los mos; ib qho kev sib xyaws - daim ntawv thov down tuaj yeem tau txais ntau dua los ntawm cov tsw muaj zog, cov khoom siv tau zoo thiab tus nqi qis dua los ntawm cov duab zoo meej. Yog tias ntau tshaj ib daim ntawv zoo li tsim nyog, sib piv ob qho tib si hauv tib pawg thiab cov ntaub ntawv ua haujlwm, dhau los, poob thiab ua tiav- khoom zoo ua ntej txiav txim siab.
Tsim ib tus kws tsav dav hlau uas tuaj yeem teb cov lus nug yuav khoom
Lub rooj zaum tasting yog ib qho screen, tsis yog kev pom zoo ua lag luam. Tus kws tsav tsheb yuav tsum rov tsim dua qhov tseem ceeb ntawm kev tsim khoom: lub xeev cia, thawing, sib tov lossis siv, cua sov, shear, filling, lwm lub voj voog khov yog tias tsim nyog, faib tuav thiab npaj zaum kawg. CovXMSD zaub mov- ua cov ntawv thov txoj kevtuaj yeem pab txhim kho qhov project inputs, thaum tus neeg yuav khoom tus kheej kab thiab cov qauv muab cov pov thawj tso tawm.
Siv daim ntawv sim sau. Sau ntau code, hnub tsim khoom, pob, cia kub, thaw tej yam kev mob, cov khoom hnyav, kev txiav txim ntxiv, khoom siv, ceev, kub thiab sijhawm. Ntsuas cov zis loj thiab downtime. Cov qhab nia tsw, xim, lub cev, cov kua dawb, pom cov ciaj sia taus thiab cov txheej txheem los yog tso nyiaj ntawm cov ntsiab lus. Cov duab thaij duab nyob rau hauv cov xwm txheej zoo ib yam. Yog tias cov khoom ua tsis tiav, cais cov txiv nkhaus taw - ntau qhov teeb meem los ntawm cov khoom siv lossis cov qauv teeb meem ua ntej hloov cov lus qhia.
Sib piv yam tsawg kawg ntawm cov qauv tsim tawm thiab cov ntaub ntawv khaws cia. Thaum qhov project yog rhiab heev rau cultivar los yog qoob loo hloov, suav nrog ib tug thib ob tiag tiag ntau. Ib txhais tes - xaiv lub hnab tuaj yeem zais kev faib tawm. Rau kev pom zoo ntau, coj mus kuaj thoob cov thawv thiab cov haujlwm, tom qab ntawd tshaj tawm qhov nruab nrab thiab qhov sib kis.
Sau cov kev lees paub uas ntau dhau los lossis ua tsis tiav
Cov lus qhia tshwj xeeb yuav tsum txheeb xyuas Mangifera indica, keeb kwm thiab pom zoo cultivar lossis hloov txoj cai. Txhais seb cov khoom puas yog txiv nkhaus taw nkaus xwb lossis muaj suab thaj, antioxidant, calcium ntsev lossis lwm yam khoom xyaw. Qhia daim ntawv, nominal qhov ntev thiab ntsuas kam rau ua. Ntxiv Brix thiab acidity txoj kev, nqaij-xim siv, cov txheej txheem kev hnov lus, fiber ntau thiab txawv teb chaws -cov ntaub ntawv txwv, microbiological xav tau, tshuaj tua kab- seem hauv paus, ntim khoom, txee lub neej thiab txias -chain mob.
suav nrog daim ntawv thov kev ua tau zoo uas nws tsav tus nqi. Qhov no tej zaum yuav yog qhov tsawg kawg nkaus tau txais txiaj ntsig tom qab qhov kev tshuaj ntsuam tau hais tseg, qhov siab tshaj plaws thawed dawb kua, puree sib xws ntau yam ntawm ib txoj kev ruaj khov, qhov tsawg kawg nkaus muaj sia nyob tom qab sib tov, lossis pom zoo cov qhab nia hauv cov qauv tiav. Tsis txhob muab cov kev tsis sib haum xeeb rau hauv ib qho dav dav. Qhov feem pua ua ke tsawg tseem tuaj yeem nkaum qhov tsis tuaj yeem lees txais cov tev, qhov tawg tawg lossis cov khoom fermented.
- Identity thiab Source:botanical lub npe, keeb kwm, cultivar, qoob loo los yog ntau lawm qhov rais thiab pom zoo hloov txheej txheem.
- Kev sib xyaw:Cov ntsiab lus ntawm cov khoom, kev kho mob, soluble solids, acidity thiab ib qho ntxiv -cov lus tshaj tawm.
- Qhov tsos thiab daim ntawv:nqaij xim, txiav tis, tawg, sib cais, Frost thiab defect txwv.
- Sensory:qauv lub xeev, qhov kub thiab txias, koob tshuaj, qhab nia anchors thiab cov ntawv tsis lees paub.
- Kev ua tau zoo:siv tau tawm los, ntws los yog sib xws txoj kev, daim ciaj sia taus thiab tiav - khoom mus sib hais.
- Kev nyab xeeb thiab pov thawj:Cov phiaj xwm microbiological, seem hauv paus, traceability, cov ntaub ntawv tam sim no thiab cov ntawv pom zoo COA.
Tswj kev ntim khoom, khov cia thiab pom zoo hloov pauv
Ntim thiab kub tsis tsim cov txiv nkhaus taw zoo, tab sis lawv tiv thaiv qhov kev pom zoo. Paub meej tias sab hauv- cov khoom siv hnab thiab qhov hnyav, foob, lub zog thawv, siv liner, coding, pallet qauv thiab tuav txoj kev. Covfrozen ntim txheej txheem cej luamtuaj yeem tsim lub pob sib tham. Qhov kev xaiv zaum kawg yuav tsum tseem phim tus neeg yuav khoom qhov loj me, faib cov xwm txheej, daim ntawv lo cai thiab kab tuav.
Thaum tau txais, tshuaj xyuas cov khoom kub, cov ntaub ntawv uas yuav tsum tau, foob thiab thawv mob, Frost, fusion, coding thiab seem txee lub neej. Khaws cov pov thawj khi rau qhov ntau. Lub thawv- huab cua nyeem tsis tsim cov keeb kwm thermal ntawm txhua lub thawv, thiab ib txheej zoo nkauj sab saum toj tsis tsim kom muaj kev txiav lossis xim faib hauv qab nws.
Txhais cov kev hloov pauv twg yuav tsum tau sau ntawv pom zoo. Cultivar, keeb kwm, tus khub chaw, ntau yam kom loj hlob, pretreatment, txiav cov cuab yeej, tshuaj ntsuam, freezing txoj kev, pob khoom thiab xeem txoj kev yuav tag nrho cov muaj feem xyuam rau kev ua tau zoo. Tus neeg muag khoom tuaj yeem pom qhov hloov pauv raws li kev lag luam sib npaug thaum tus neeg yuav khoom muaj qhov sib txawv aroma, ntws los yog tawm los. Kev tsim nyog yuav tsum muaj feem cuam tshuam rau qhov kev pheej hmoo thiab yuav tsum siv tib daim ntawv thov kev xeem uas tsim qhov kev pom zoo thawj zaug.
Cov khoom xyaw mango concise kev pom zoo ua ntu zus
Cov kab ke hauv qab no khaws qhov kev txiav txim khi rau cov pov thawj. Tsis txhob xauv tus nqi ua ntej qhov kev ua haujlwm thiab kev ntsuas tau raug txiav txim siab, vim tias tus nqi qis dua - tus nqi tshwj xeeb yuav xav tau kev kho ntau dua, tsim cov kab ntau dua lossis ua rau cov txiv nkhaus taw ua tiav.
- Txhais cov khoom tiav, mango koob, txheej txheem thiab yuav tsum tau ua.
- Xaiv daim ntawv uas yuav thiab hais tias cov kua txiv hmab txiv ntoo tso tawm thaum siv yog qhov tseem ceeb lossis poob.
- Pom zoo cov kev sim rau Brix, acidity, xim, sensory kev ua tau zoo, ntws los yog sib xws thiab usable yield.
- Tshuaj xyuas tus neeg sawv cev cov qauv tsim khoom, tsis yog tsuas yog cov qauv tsim qauv.
- Khiav cov khoom los ntawm cov qauv tiag tiag thiab cov txheej txheem tseem ceeb.
- Xam tus nqi ib kilogram uas siv tau los yog chav tsev tiav thiab sib piv cov nqi kho.
- Kaw cov lus qhia tshwj xeeb, cov ntaub ntawv pov thawj, pob khoom, txias -chain checks thiab hloov- tswj cov cai.
- Khaws ib daim ntawv pov thawj pom zoo thiab rov kuaj xyuas qhov tseem ceeb ntawm cov khoom lag luam.
Thaum ntau tsis nco txog ib qho txiaj ntsig, txiav txim siab seb qhov kev sib txawv tuaj yeem raug kho yam tsis hloov daim ntawv lo, cov txheej txheem muaj peev xwm lossis kev paub txog cov neeg siv khoom. Cov ntaub ntawv pov thawj thiab tus nqi kho. Kev tsis lees paub yog qhov tsim nyog thaum qhov ntau tsis tuaj yeem ua tau raws li qhov pom zoo ua haujlwm zoo thiab rov ua dua; kev siv raws li txoj cai xav tau kev pom zoo, kev qhia ua tau raws li qhov tsis yog kev tsim khoom tsis raug cai - kev hloov kho hauv pem teb.
XMSD Source Note:Xa daim ntawv thov npaj, koob tshuaj txiv nkhaus taw, daim ntawv nyiam, Brix thiab acidity txoj kev, xim lub hom phiaj, kev siv lub siab xav, siv tau -cov txiaj ntsig kuaj, ntim, lo lus uas peb thiab ntim. Peb yuav tshuaj xyuas qhov tsim nyog khov txiv nkhaus taw thiab tus khub - qhov chaw ua haujlwm raws li kev txiav txim.
Sib tham txog Mango Ingredient TrialCov lus nug uas nquag nug
Puas siab dua -Brix txiv nkhaus taw ib txwm muaj qab dua?
Tsis yog Brix muaj txiaj ntsig zoo rau cov khoom soluble, tab sis qhov tsw kuj nyob ntawm acidity, aroma compounds, cultivar, maturity thiab tiav lawm formula. Sib piv Brix nrog acidity thiab rov ua kom pom kev sim ntawm qhov xav tau.
Cov xim nqaij tawv puas tuaj yeem siv los ua carotenoid lav?
Xim thiab carotenoid profile muaj feem xyuam, tab sis kev sib raug zoo sib txawv ntawm cov cultivars thiab tej yam kev mob. Siv xim raws li kev lag luam pom kev ntsuas. Siv qhov kev tshuaj ntsuam kom tsim nyog thaum daim ntawv lo lossis cov lus thov cov khoom noj xav tau tus nqi sib xyaw.
Puas sib npaug Brix txhais tau tias ob txiv nkhaus taw purees yuav tso tib txoj kev?
No. Pulp qauv, pectin, fiber ntau, particle loj, kub, acidity thiab shear keeb kwm yuav hloov ntws. Sib piv cov kua txiv hmab txiv ntoo nrog ib txoj kev sib xws los yog viscosity thiab paub meej tias tus cwj pwm ntawm tus neeg yuav khoom.
Yuav tsum thawed mango kua txiv suav tias yog pov tseg?
Nws nyob ntawm daim ntawv thov. Ib lub smoothie tuaj yeem siv cov kua txiv hmab txiv ntoo, thaum pom kev suav nrog yuav tsis lees txais nws los ntshav. Txhais qhov kev sim thiab kev siv cov kua tso tawm ua ntej suav cov txiaj ntsig siv tau.
Dab tsi yuav ua rau mango requalification?
Cov kev hloov pauv hauv cov qoob loo, keeb kwm, qhov chaw, kev loj hlob, kev kho mob, txiav, tshuaj ntsuam, txoj kev khov, pob lossis cov qauv xeem yuav ua rau muaj txiaj ntsig zoo. Qhov tob yuav tsum phim qhov kev pheej hmoo, tab sis ib qho kev hloov pauv uas yuav cuam tshuam rau qhov kev pom zoo yuav tsum tau nthuav tawm thiab sim.
Cov ntaub ntawv
- Khoom noj khoom haus Chemistry, aroma hloov thaum mango ripening. Kev hloov pauv tsis zoo thiab biochemical hloov pauv nyob rau theem tsis paub qab hau, ripe thiab overripe theem.
- Flavor thiab Fragrance Journal, kev koom tes ntawm volatile compounds rau mango aroma. Cov ntxhiab tsw- cov tshuaj nquag tau soj ntsuam thoob plaws 20 cultivars.
- Molecules, nqaij xim thiab carotenoid profiles ntawm 25 txiv nkhaus taw cultivars. Instrumental xim thiab carotenoid kev sib raug zoo nyob rau ntau haiv neeg cultivars.
- International Journal of Food Properties, txiv nkhaus taw puree rheology. Qhov cuam tshuam ntawm qhov kub thiab txias thiab soluble- cov khoom concentration ntawm thermal thiab flow zog.
- LWT, characterization ntawm mango puree los ntawm soluble solids thiab acid cov ntsiab lus. Physicochemical, rheological, thermal thiab cua sov tus cwj pwm.
- International Journal of Food Science thiab Technology, osmo-dehydrofreezing ntawm txiv nkhaus taw. Kev kho mob- cuam tshuam txog kev hloov pauv hauv kev ntsuas lub cev, cov tshuaj tsis hloov pauv thiab kev lees paub.