Mango, one of the world's fifth-best-selling fruits, commonly known as the king of tropical fruits, has a very high status in the fruit world, is a fruit with very high nutritional value, and also has certain medicinal value after eating. There are certain benefits to human health. Mango contains a lot of vitamin C, which can improve the body's resistance, and can also reduce cholesterol and triglycerides, which can play a role in preventing cardiovascular diseases.
Although mango is deeply loved by people and the yield and quantity are growing rapidly, due to the short shelf life of mango, it is prone to chilling injury and other postharvest diseases, which limits its marketization. Coupled with the lack of processing facilities and technology, there is a significant loss of quality and quantity of mangoes after harvest, with losses of millions of tons, which also greatly limits the sales of mango products, such as mango juice and mango jam. Therefore, reducing the postharvest loss of mango plays a vital role in improving the industrial production of mango. How to protect its nutrition and taste while sterilizing has become a major difficulty.
This problem can be solved by HPP ultra-high voltage equipment. Ultra-high pressure sterilization technology, which processes food at room temperature or low temperature, can well retain a large amount of vitamin C in mango. At the same time, because there is no heating, heat preservation and cooling in the whole process, compared with traditional thermal processing, the effect of energy saving and consumption reduction is obvious, which belongs to the low-carbon economic technology and is a "green" processing technology.
A large number of studies have shown that the aroma components of fresh mango juice have a significant effect after being juiced and then treated with HPP ultra-high pressure equipment, among which the mass fractions of linalool, furfural, hexel and hexanol have increased respectively. 8% and 1286%, and the addition of hexenal (028%) and octadecaldehyde (0.24%). Therefore, the ultra-high pressure treatment can not only maintain the characteristic aroma of mango well, but also make the green aroma of mango juice more prominent. In terms of sterilization, the total number of colonies in the mango juice treated by HPP ultra-high pressure equipment is less than 2 logs, and the number of mold yeast is less than 1 log, which meets the national health standards. Therefore, the application of ultra-high pressure to mango drinks is undoubtedly an effective processing method.
We have overcome various technical barriers, and have been continuously upgrading and improving for many years, becoming a domestic enterprise that can independently develop ultra-high voltage equipment, and realize the localization of ultra-high voltage equipment and parts. The stability and safety of our ultra-high pressure technology have reached the international level, and in the future, fruit and vegetable juices that focus on quality such as mango juice will continue to appear in the market, and [Lidefu] ultra-high pressure technology will provide strong technical support for the majority of fruit and vegetable juice production enterprises.
Part of the content in the article and ** belong to the original author, we respect the original, if there is any infringement, please contact to delete!）