Study On Papaya-mango Puree Blend And Its Application

A standardized papaya - mango blend puree is developed based on papaya concentrate puree and mango puree. The ratio of papaya concentrate puree and mango puree is 7:3. According to fuzzy mathematic sensory evaluation mentod, the color, odor, taste and colligate taste of the papaya-mango blend puree are evaluated, the optimized combination (A flavor 1g/L, B flavor 0.3g/L, β -carotene 0.06g/L and pH:Brix= 4:13 ) is finally confirmed based on orthogonal test design. Vitamin C has distinct function of protecting color of the papaya - mango blend puree, light is the key factor, and then is temperture. Papaya - mango blend puree has pseudoplastic flow character; The viscosity of papaya-mango blend puree is effected by temperature and homogenize pressure, under the shear speed of 10rmp, the higher of the homogenize pressure and the lower of the temperature, the lower the viscosity is. But with the shear speed increseing more than 30rpm, the viscosity of the sample, which is treated by 30Mpa is lower than samples treated by 20MPa, 10MPa, 2.5MPa.Ultilize a.m. papaya - mango blend puree, a papaya-mango milk drink, which juice content 10%, protein content 1% is developed. Stability of papaya - mango milk drink is carried by two orthogonal test designs. At first, recipe of the composite stabilzer is confirmed (Emulsifier A: Emulsifier B:Stabilizer C=5%:5%:90%). Secondly, the optimized processing condition is confirmed: the dosage of the composite stabilizer is 4g/L; homogernize condition is 20Mpar/70℃The stability of papaya - mango milk drink can be reflected by the paticle size distribution. If the particle size distribution is not concentrate, the drunk will not stable; If the particle size is bigger, the drink will not stable even the particle distribution is very concentrated Only the pariticle size is smaller and its distribution is concentrated, the stability of drink is stable.