檬果青加工技術之研究

Studies on the Processing of Green Mango Pickles

黃本田(Pen-Tien Huang)

《中華農業研究》 43卷1期 (1994/03) Pp. 69-76

https://doi.org/10.29951/JARC.199403.0007

摘要

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℃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。

關鍵字

檬果青 ； 檬果 ； 加工

並列摘要

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. The results showed that be preserved at -18°C, the product could be stored for 180 days. Moreover, it showed that we corid save much manpower and make the processing much more efficient by using the novel peeling and slicing machine, which was developed by the Kaoshiung District Agricultural Improvement Station.

並列關鍵字

Green mango pickles ； Mango ； Processing