Preparation method of mango preserved fruit

A production method, mango technology, applied in confectionery, confectionary industry, food science, etc., can solve the problems of low utilization rate of sugar-coated liquid, low processing efficiency, high concentration of sugar-coated liquid, etc., to maintain color, fragrance and nutritional content , Improving production efficiency and operating safety

Inactive Publication Date: 2010-06-16
孙哲浩
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to overcome the defects of high concentration of sugaring liquid, low utilization rate of sugaring liquid and low processing efficiency required by the current traditional sugaring process, and disclose a method for making preserved mangoes using ultra-high pressure pretreatment technology

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] a. Select 5 kg of seven-ripe mangoes and wash them with clean water;

[0020] b. Peel the cleaned mango and remove the core, cut into slices with a thickness of 0.4-0.6cm;

[0021] c. Soak in the prepared color protectant for 40 minutes;

[0022] c.1 The mass ratio of color-protecting agent is water 988; sodium bisulfite 3; vitamin C4; calcium chloride 5;

[0023] d. Rinse the mango slices after color protection in clean water for 2 hours, pick up and drain for later use;

[0024] e. Put the drained mango slices into vacuum packaging bags, add 6kg of sugaring agent to seal the vacuum packaging, keep the pressure at 400MPa for 4min, then infiltrate and dehydrate for 4h, and separate the syrup;

[0025] e.1 The mass ratio of sugar dipping agent is water 595; sucrose 300; trehalose 100; sodium lactate 3; citric acid 2;

[0026] f. Put the mango slices separated from the syrup into a vacuum drier to dry, so that the moisture content is 16%-18%,

[0027] f.1 Vacuum degre...

Embodiment 2

[0031] A. Select 1 kg of seven-ripe mangoes and wash them with clean water;

[0032] b. Peel the cleaned mango and remove the core, cut into slices with a thickness of 0.4-0.6cm;

[0033] c. Soak the fruit slices in the prepared color-protecting agent for 60 minutes;

[0034] c.1 The mass ratio of the color-protecting agent is water 990; sodium bisulfite 3; vitamin C3; calcium chloride 4;

[0035] d. Rinse the mango slices after color protection in clean water for 2 hours, pick up and drain for later use;

[0036] e. Put the drained mango slices into a vacuum packaging bag, add 1.2kg of sugar impregnation agent to seal the vacuum packaging, keep the pressure at 300MPa for 8 minutes, then infiltrate and dehydrate for 6 hours, and separate the syrup;

[0037] e.1 The mass ratio of sugar dipping agent is water 595; sucrose 250; trehalose 150; sodium lactate 2; citric acid 3;

[0038] f. Put the fruit slices of the separated syrup into a vacuum drier to dry, so that the moistur...

Embodiment 3

[0043] A. Choose 3kg of seven-ripe mangoes and wash them with clean water;

[0044] b. Peel the cleaned mango and remove the core, cut into slices with a thickness of 0.4-0.6cm;

[0045] c. Soak the fruit slices in the prepared color-protecting agent for 30 minutes;

[0046] c.1 The mass ratio of the color-protecting agent is water 989: sodium bisulfite 3: vitamin C4: calcium chloride 4;

[0047] d. Rinse the color-protected mango slices in clean water for 2 hours, pick up and drain for later use;

[0048] e. Put the drained mango slices into vacuum packaging bags, add 4kg of sugar impregnation agent to seal the vacuum packaging, keep the pressure at 600MPa for 4min, then infiltrate and dehydrate for 5h, and separate the syrup.

[0049] e.1 The mass ratio of sugar dipping agent is water 595: sucrose 200: trehalose 200: sodium lactate 2: citric acid 3;

[0050] f. Put the mango slices separated from the syrup into a vacuum dryer to dry, the moisture content is 16%-18%,

[0...

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PUM

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Abstract

The invention overcomes the defects of the traditional technical requirements such as high chowchow liquid concentration, and low chowchow liquid use ratio and processing efficiency, and discloses a preparation method of mango preserved fruit. By ensuring an exact ultrahigh pressure condition, the osmotic dehydration of the mango preserved fruit is accelerated to prepare low-sugar mango preserved fruit. The method is characterized in pressuring the mango by taking hydraulic pressure as a pressure transmission medium to sterilize, modify materiel, generate new organization structure and change the quality of the mango, so that the method has the characteristics of momentary compression, even reaction, safe operation and low energy consumption, and the prepared mango preserved fruit can well preserve the natural color smell and taste and the nutrition constituent of the mango, has special flavor, is sweet, tasty, refreshing and not greasy, has exquisite tissue, special taste and abundant nutrition, has abundant antioxidant components, is widely popularized, is particularly suitable for diabetes mellitus persons as the syrup is separated, and crates a new way for developing the edible and medical value of the mango.

Description

technical field [0001] The invention relates to a method for preparing low-sugar preserved mangoes, in particular to a method for preparing preserved mangoes through pretreatment with ultra-high pressure technology, and belongs to the field of agricultural product processing. Background technique [0002] Mango (Mangifera indica Linn) is an evergreen tree native to India, with leaves clustered on tops of branches, leathery, oblong, long lanceolate, panicles on tops of branches, small, light yellow flowers, and constricted fruits after flowers. The fruit is kidney-shaped, the flesh is juicy, delicious, sweet, and the ripe fruit is yellow. Mango pulp has good color, fragrance and rich nutrition. Every 100 grams of pulp contains 80-180 mg of vitamin C and 14% to 16% sugar; the seeds contain 5.6% protein, 16.1% fat and 69.3% carbohydrates. Mango is not only rich in nutrition, but also has the functions of anti-cancer, lubricating the skin, preventing high blood pressure, arteri...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/48
Inventor 孙哲浩冉清杜冰江东文袁根良夏雨
Owner 孙哲浩
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