| Abstract |
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The invention relates to a preparation method for mango condensed thick juice, belonging to the technical field of the application of enzyme engineering technology to the food industry. The method comprises the following steps: using fresh mangos as raw material, blanching, peeling, discarding kernels, protecting colors and pulping to obtain mango pulp; then, carrying out composite enzymolysis treatment of cellulose, glucamylase, pectase and acid protease, degerming and pressure filtering to obtain mango zymolyte juice; and concentrating, packaging, |