芒果果酱生产工艺流程

芒果果酱生产工艺流程

英文回答：

Mango Jam Production Process.

Preparation of Raw Materials.

1. Select ripe mangoes with firm and unblemished skin.

2. Wash mangoes thoroughly to remove any surface impurities.

3. Peel mangoes and remove the stone.

4. Cut mango pulp into small pieces.

Maceration.

1. Combine mango pulp, sugar, and citric acid in a maceration tank.

2. Allow the mixture to macerate for several hours or overnight.

3. This process allows the sugar to penetrate the mango pulp and soften the texture.

Cooking.

1. Transfer the macerated mixture to a cooking vessel.

2. Bring the mixture to a boil over medium heat.

3. Reduce heat and simmer for 30-45 minutes, or until the jam reaches the desired consistency.

4. Add pectin if necessary to thicken the jam to specification.

Cooling and Packaging.

1. Remove the jam from heat and allow it to cool

slightly.

2. Fill sterilized glass jars with the jam.

3. Seal the jars and allow them to cool completely.

4. Label and store jars in a cool, dry place.

Quality Control.

1. Test the jam for sugar content, pH, and consistency.

2. Conduct microbiological tests to ensure product safety.

3. Perform sensory evaluations to assess flavor, aroma, and texture.

中文回答：

芒果果酱生产工艺流程。

原料准备。

1. 挑选果肉饱满、无损伤的熟芒果。

2. 将芒果清洗干净，去除表面杂质。

3. 削去芒果皮，去掉果核。

4. 将芒果果肉切成小块。

浸渍。

1. 将芒果果肉、砂糖和柠檬酸放入浸渍槽中。

2. 将混合物浸渍数小时或过夜。

3. 此过程可以让糖分渗透到芒果果肉中，使质地软化。

熬煮。

1. 将浸渍好的混合物转移到熬煮容器中。

2. 中火煮沸混合物。

3. 转小火熬煮 30-45 分钟，或直至果酱达到所需的稠度。

4. 视需要添加果胶，将果酱增稠至所需规格。

冷却和包装。

1. 将果酱从火上移开，稍稍冷却。

2. 用果酱填充消毒过的玻璃罐。

3. 密封罐子，让它们完全冷却。

4. 贴上标签，将罐子储存在阴凉干燥的地方。

质量控制。

1. 测试果酱的含糖量、pH 值和稠度。

2. 进行微生物测试以确保产品安全。

3. 进行感官评估，评定风味、香气和质地。