| Abstract |
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The invention provides a method for enhancing aroma of mango pulp. The method comprises the following steps of: ripening and then washing mangoes, grinding the mangoes and then separating the pulp, peels and kernels, adding 0-0.010% of pectinase, 0-0.20% of cellulose, 0-0.03% of xylanase and 0-1.4U/g of beta-glucosidase to the single or composite pulp and peel pulp according to mass, controlling the pH value to be 4.00-5.50 and the temperature to be 40-55 DEG C, carrying out enzymolysis for 30-180min and processing the obtained enzymatic hydrolysate |