Study On The Effect Of Different Maturity On The Sensory Quality Of Mango Jam

Jam is popular in People's Daily life.It is often used for filling bread and pastries.Mango jam is most popular in the baking industry because of its rich nutrition,rich fragrance and good taste.But in the daily production,some companies often meet with mango jam tastes have the quality problem of the "sweet potato flavor",in the final analysis because of the enterprise is not clear how mango maturity to jam the sensory quality of the impact.In this paper,the large grain mango jam produced by L company was used as the experimental material and pretreated according to the production process of L company.Using L company planting base in zhanjiang Parthenon 1 50% to 100% of the mature of mango,300 each,selected no plant diseases and insect pests,no mechanical damage,size,uniform,and the fruit of fruit stalk cut for 0.5 cm as the experimental material,using a U.S.cable type dicing machine for cutting processing,and the mango butyl respectively into L company fully automatic filling fruit paste production line for fruit processing production,pulp content is 65% of the # 1-# 6 jam.As a result of current research achievements,the evaluation method of jam,indicators and score is not unified,in this paper,the 20 papers published in the recent years on mango sensory evaluation of the literature study and statistics,calculated on the basis of the sensory evaluation score elements and jam.The results were flavor,color,tissue state and fragrance.The standardized sensory evaluation method was adopted to obtain a comprehensive evaluation system.In addition,the author by visiting 50 more than 10 years experiences on baking technology teacher,determine the master baking technology for baking class large particles in the mango with jam jam sensory quality most concerned factors,combined with the existing literature of sensory evaluation and baking technology master of research results,the formation of baking jam sensory evaluation index and define requirements,and to get baking class sensory evaluation with jam.According to the evaluation index of mango jam,the sensory quality evaluation table of mango jam was conducted by the sensory evaluation group of mango jam,and the sensory evaluation results of mango jam were obtained.The results showed that # 4(80% maturity)had the highest sensory score compared to other samples.This article also to the mango fruit filling the operability of sensory evaluation and the determination of the score by 10 papers published in the research and the statistics in recent years about the document of mango daub type evaluation,on the basis of the calculated jam operational elements and the scores of sensory evaluation,with a frequency of 50% or more indexes into the evaluation system,the results for the color,taste,state organization,workability and texture.In addition,the author asked 50 baking technologists who have been working for more than 10 years to list relevant evaluation indexes of operating senses,and made evaluation system,definition and valuation.On the basis of the existing literature,combined with the survey results of baking technologists,the final operant sensory evaluation table is obtained.Three baking technologists rated the operation of 6 mango jam samples,and the results showed that mango jam made with about 80% mature mango had the best operational sensory experience.This paper designed the sensory evaluation questionnaire for the brand A mango jam by baking technologists and consumers respectively.The results of baker's survey indicate that the operant sensory evaluation method for making baked products with mango jam developed in the laboratory can summarize the whole process of baking.According to the results of consumer survey,the standards and experimental results of this sensory evaluation are also applicable to the sensory evaluation of people of different genders,ages,regions and education levels.After the study of this paper,the author thinks that color,taste,tissue state and pulp distribution are important indexes for the sensory evaluation of jam.Easy to apply,tissue state and even distribution of fruit pulp are important indexes for the evaluation of jam operational senses.# 4 samples(80%)maturity with other samples in comparison,the sensory score the highest sensory score,operational,shows that about 80% with the maturity of mango mango jam made of sensory evaluation,sensory best interoperability.