| 摘要 |
The invention relates to mango pulp powder which is very stable at ambient temperature, giving same a long shelf life without the organoleptic properties thereof being diminished. The powder has no polyphenol oxidase activity and the nutritional components thereof remain practically unaltered for at least one year when stored at ambient temperature. The powder properties of the invention enable the production of compacted food products that retain the form thereof during storage. The invention also relates to efficient methods for obtaining mango powder, which eliminate pulp dehydration resistance often observed during heat-based mango pulp dehydration. |
