Method for preparing freeze-dry mango powder

A technology of mango powder and freeze-drying, which is applied in food preparation, preservation of fruits/vegetables through dehydration, and food forming, etc., which can solve the problems of fresh mango storage and transportation difficulties

Inactive Publication Date: 2009-05-20
HUAPING COUNTY HUANONG TECH DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to solve the problem of difficult storage and transportation of fresh mangoes, and to

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0005] 1. Fruit cleaning

[0006] Choose ripe mangoes that are disease-free and free from rot and deterioration, and wash off the attachments on the surface.

[0007] 2. Disinfection and sterilization

[0008] After sterilizing with a sodium hypochlorite solution with a concentration of 160-260 ppm for 6-15 minutes, wash off the sodium hypochlorite solution remaining on the peel with water.

[0009] 3. Peel the skin and remove the core

[0010] Remove the mango's skin and core, and remove the green spots.

[0011] 4. Paddle

[0012] Beat the mango pulp into a paddle.

[0013] 5. Quick freezing

[0014] Put the mango pulp into the quick freezer and freeze it at -28°C to -38°C for 2 to 3 hours.

[0015] 6. Vacuum drying

[0016] Put the quick-frozen fruit pulp into a vacuum tank for 18-22 hours to vacuum-dry, the vacuum degree of vacuum drying is 0-70Pa, and the highest temperature of vacuum drying does not exceed 50°C.

[0017] 6. Crushing

[0018] The vacuum-dried man...

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PUM

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Abstract

The invention provides a method for preparing lyophiled mango powder. The method is characterized in that fresh mature mangoes are subjected to fruit selection and washing, sterilization, hull and pit removal, pulping and quick freezing for 2 to 3 hours at a temperature between 18 DEG C below zero and 38 DEG C blow zero, placed into a vacuum tank for vacuum drying for 18 to 22 hours after quick freezing at a vacuum degree of between 0 and 70 Pa at a temperature no more than 50 DEG C, crushed into powder after vacuum drying, sealed and packaged. The mango powder produced by the method maintains the original color, smell, taste and nutrients of the mangoes, has good rehydration and can be eaten conveniently. Due to high dehydration rate, the lyophiled mango powder requires no preservative and can be stored for more than 5 years at normal temperature.

Description

technical field [0001] The invention relates to a preparation method of mango powder. Background technique [0002] Known as the "King of Fruits", mango is a fruit with high nutritional value. However, when mango is ripe, it is in high temperature season, and it is easy to rot, not resistant to storage, and difficult to carry and long-distance transportation, so the utilization of mango is limited to a certain extent. In order to improve the storage time of mangoes and facilitate transportation, research on processing fresh mangoes into dry powder has been carried out in recent years. For example, Chinese Patent Application No. 95102181.8 discloses a "preparation method of mango powder", which uses a centrifugal spray drying method Fresh mangoes are beaten and dried after being added with starch and other substances and processed into dry powder. Although this method can dry fresh mangoes and process them into dry powders, the nutritional content of mangoes is greatly lost ...

Claims

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Application Information

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IPC IPC(8): A23L1/212A23L1/29A23P1/06A23B7/02A23L19/00A23L33/00A23P10/40
Inventor 赵祎
Owner HUAPING COUNTY HUANONG TECH DEV
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