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Method for freezing and drying mango

A mango, analytical drying technology, applied in the field of agricultural product processing, can solve unseen problems, achieve the effects of less damage, easy preservation and long-distance transportation, and good rehydration

Inactive Publication Date: 2011-02-02
GUANGXI UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Mango freeze-drying can better solve this series of problems. At present, in the technical field of mango freeze-drying, especially the high-quality freeze-drying technology controlled by the quality system, there are no relevant technical reports in China.

Method used

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  • Method for freezing and drying mango

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A kind of mango freeze-drying method of the present invention, concrete steps are:

[0029] 1. Pretreatment

[0030] (1) Grading: Use the visual inspection method to select raw mangoes with basically the same maturity and color and classify them into one category, that is, choose yellow or milk yellow basically intact ones as one category, and distinguish raw materials with mechanical damage and slight pests and diseases. Treat it separately.

[0031] (2) Peeling and pitting: Peel the skin with a paring knife, and then use a pitting knife to cut the pit from the top of the mango.

[0032] (3) Cutting: Cut the material into 3-5mm square diced materials with a dicing machine.

[0033] 2. Blanching: Soak and blanch the pretreated fruit material in hot water at 95°C for 60 seconds. The principle of time control is that the peroxidase in the raw material basically loses its activity; V c , The retention rate of crude protein and total sugar is based on the higher retentio...

Embodiment 2

[0046] A kind of mango freeze-drying method of the present invention, concrete steps are:

[0047] 1, pretreatment: pretreatment condition is identical with embodiment 1.

[0048] 2. Blanching: Soak and blanch the pretreated fruit in hot water at 95°C for 120 seconds. The principle of time control is that the peroxidase in the raw material basically loses its activity; V c , The retention rate of crude protein and total sugar is based on the higher retention rate. The sensory characteristics are based on the fact that the blanched diced mango becomes soft and has a cooked taste, but it is not boiled.

[0049] 3. Sterilization: immerse the blanched fruit in 300ppm sodium hypochlorite solution for 10 minutes to sterilize.

[0050] 4. Cleaning: Wash the diced mango soaked in sodium hypochlorite in flowing water to remove the soaking smell, and wash until the pH of the drinking water is consistent.

[0051] 5. Color protection: use 0.015% ascorbic acid and 0.01% malic acid compoun...

Embodiment 3

[0060] A kind of mango freeze-drying method of the present invention, concrete steps are:

[0061] 1, pretreatment: pretreatment condition is identical with embodiment 1.

[0062] 2. Blanching: Soak the pretreated fruit material in hot water at 95°C and blanching for 180 seconds. The principle of time control is that the peroxidase in the raw material basically loses its activity; V c , The retention rate of crude protein and total sugar is based on the higher retention rate. The sensory characteristics are based on the fact that the blanched diced mango becomes soft and has a cooked taste, but it is not boiled.

[0063] 3. Sterilization: immerse the blanched fruit in 300ppm sodium hypochlorite solution for 10 minutes to sterilize.

[0064] 4. Cleaning: Wash the diced mango soaked in sodium hypochlorite in flowing water to remove the soaking smell, and wash until the pH of the drinking water is consistent.

[0065] 5. Color protection: use 0.015% ascorbic acid and 0.01% mali...

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Abstract

The invention provides a method for freezing and drying mango. In the method, pretreated mango puddings are processed according to the following steps and control conditions: blanching the mango puddings with hot water at 95 DEG C for 60 to 180 seconds; sterilizing the mango puddings by 3000ppm sodium hypochlorite disinfectant for 10 minutes; soaking the blanched and sterilized mango puddings into the complex liquid of 0.015 percent ascorbic acid and 0.01 percent malic acid for 10 to 15 minutes for color protection; and then freezing and drying. The control conditions are as follows: in sublimation drying stage, the vacuum degree is 40 to 60 Pa and the temperature of a heating plate is 35 to 45 DEG C; and in analysis drying stage, the vacuum degree is 40 to 60 Pa and the temperature of a heating plate is 45 to 55 DEG C. The technology solves the problem of mango during processing including discoloration, loss of favor, serious loss of nutrition and excessive microorganism.

Description

1. Technical field [0001] The invention relates to the technical field of agricultural product processing, in particular to a mango freeze-drying method. 2. Background technology [0002] Mango is a subtropical fruit, mainly produced in my country's Guangxi, Hainan, Taiwan and Guangdong. Mango is rich in nutrients and is deeply loved by the masses, and it is also deeply loved abroad. Mango processed products in my country are mainly mango juice, mango sauce, canned mango, and also dried mango products. At present, most dried mango products are processed by hot air drying. During the processing, there are serious problems of discoloration and flavor deterioration. and microbial control issues. Mango freeze-drying can better solve this series of problems. At present, in the technical field of mango freeze-drying, especially the high-quality freeze-drying technology controlled by the quality system, there are no related technical reports in China. 3. Contents of the inventio...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/024
Inventor 李全阳刘圣本黄忠闯
Owner GUANGXI UNIV
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