机构地区: 广西农业科学院
出 处: 《食品工业》 2014年第6期223-227,共5页
摘 要: 芒果是著名的热带水果,风味独特,营养丰富。研究对近年来国内外关于芒果加工新技术及综合利用的研究成果进行综述,包括芒果原浆、新型保健饮料、果酒、果醋、果脯、果酱等加工技术以及芒果皮、果核等加工副产物的综合利用,旨在为芒果加工产品的进一步开发提供理论依据。 Mango is a famous tropical fruit with unique flavor and rich nutrition. Research of the new technology andcomprehensive utilization of mango processing were reviewed, including the mango puree, new health drink, wine, vinegar,fruit, jam and other processing technology, as well as comprehensive utilization of by-products such as the peel and seed kemel. Thestudy provides a theoretical basis for further development of mango processing products.