果皮和果肉比例对真空冷冻干燥重组芒果脆块品质的影响

芒果皮富含膳食纤维、类胡萝卜素等生物活性化合物，但在食品工业中尚未被充分利用。为了实现芒果资源的全利用，本研究制备了含不同比例果皮和果肉的真空冷冻干燥重组芒果脆块，并考察了脆块的玻璃化转变温度(T_g)、质构、微观结构、类胡萝卜素含量等品质，综合分析了果皮和果肉比例对脆块理化、质构、营养和感官品质的影响。结果表明，添加芒果皮后脆块的硬度提高了2.65%～24.07%。当果皮含量超过20%时，脆度呈下降趋势，下降了1.91%～73.49%。此外，添加芒果皮后脆块的总酚、类胡萝卜素和膳食纤维含量分别增加了60.96%～336.75%、11.17%～112.48%和28.61%～166.36%。感官评价结果表明，芒果皮添加比例为40%以内的脆块综合品质得分均较高。综合考虑，添加20%芒果皮既可显著提高脆块的营养功能特性，改善质构稳定性，又具有较佳的综合感官品质。本研究结果表明，基于质构重组和真空冷冻干燥技术制备复合脆块是实现芒果皮资源利用的一种可行方法，这为生产中芒果皮的利用和添加量的选择提供了理论依据。

Effects of Ratios of Peel and Pulp on the Quality of Vacuum Freeze-dried Restructured Mango Cubes

Mango peel is rich in bioactive compounds such as dietary fiber and carotenoids， which are not fully utilized yet in food industry. To achieve whole fruit utilization of mango resources， freeze-dried restructured mango cubes with different peel/pulp ratios were prepared， the glass transition temperature （T_g ）， texture， microstructure， carotenoids content and other qualities of the cubes were investigated， and the effects of peel/pulp ratios on the physicochemical， textural， nutritional and sensory qualities of the cubes were comprehensively analyzed. The results showed that the hardness of mango cubes added mango peel were increased slightly by 2.65%～24.07%， while the crispness exhibited a declining trend by 1.91%～73.49% when the proportion of peel was above 20%. In addition， the content of total polyphenols， carotenoids and dietary fiber of the cubes containing mango peel substantially increased by 60.96%～336.75%， 11.17%～112.48% and 28.61%～166.36%， respectively. Sensory evaluation showed that the comprehensive quality score of the cubes with mango peel proportion less than 40% was higher. In conclusion， the addition of 20% mango peel could not only significantly improve the nutrition， function qualities and texture stability of cubes， but also had better comprehensive sensory qualities. The results of this study indicated that the use of restructured combined vacuum freeze-dried technology to make mango pulp and peel into crisp cubes would provide a feasible method for the efficient utilization of mango peel resources， which provide a theoretical basis for the utilization and the selection of the addition amount in production.