檬果青加工技術之研究
Other Title
Studies on the Processing of Green Mango Pickles
Journal
中華農業研究
Journal Volume
43
Journal Issue
1
Pages
69-76
Date Issued
1994-03-07
Date
1994-03-07
Author(s)
黃本田
Pen-Tien Huang
Abstract
在來種檬果青之加工最佳條件是選取青檬果五～六分熟，果核尚未變硬，果肉尚幼嫩者經去皮後果肉切成0.2～0.3公分厚之薄片，用2％食鹽水浸漬處理後，加糖並使果肉最終糖度保持在32°Brix，糖酸比為30：1，冷凍加工製成之品質最佳。製品經用塑膠袋包裝，用－18°C之溫度凍結貯存，可保存180天，其顏色、風味無顯著差異。青檬果之削皮與切片經利用高雄區農業改良場新開發之連續式削皮機及切片機試用結果，能節省人工提高工作效率。The optimal condition for the processing of green mango pickles of local cultivar were (1) choosing green mango frouits, which of 50~60% maturity when the pit had not harden and the pulp was still tender, (2) peeling and cutting the pulp into 0.2 to 0.3 cm slices, and then dipping in 2% brine solution, (3) additing sugar syrup to maintain the final sugar content of fruit pulp at 32°Brix, and ratio of sugar and acidity to be 30: 1, and (4) then packaging the green mango pickles with plastic bag and preserving at -18°C.
Subjects
檬果青
檬果
加工
Green mango pickles
Mango
Processing
Publisher
農業試驗所
Type
journal article
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