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Preparation method of freeze-dried mango blocks

A mango block and freeze-drying technology, which is applied in the field of food processing, can solve the problems of inconvenient consumption of freeze-dried mango powder, and achieve the effect of maintaining color and long storage period

Active Publication Date: 2011-04-27
安徽本纪控股有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This kind of freeze-dried mango powder is inconvenient to eat, it needs to be rehydrated or mixed with other foods, and the freeze-dried mango powder is easy to absorb moisture, so it must be used up at one time after opening the bag

Method used

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  • Preparation method of freeze-dried mango blocks
  • Preparation method of freeze-dried mango blocks

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0010] Put 500kg of fresh mangoes with a maturity of 70% and no pests and diseases into 0.2g / L sodium hypochlorite solution for 15 minutes, then wash them with drinking water; then beat the mangoes with a beater to adjust the acidity of the mango pulp to PH=4.5 , sweetness (calculated by white granulated sugar) 15%, consistency (calculated by relative density) 1.16g / ml, heated to 85°C, kept for 6 minutes, and quickly cooled to room temperature; then poured mango pulp into the mold, frozen to -20 After forming it at ℃, demould to obtain mango pieces; then put the mango pieces into the freezer to freeze to -25℃; finally put the frozen mango pieces into the drying chamber of the freeze vacuum dryer for drying treatment. For freeze-dried mango pieces, the parameter control process in the freeze-vacuum dryer is shown in Table 1.

[0011] Table 1. Parameter control in the freeze vacuum dryer

[0012]

Embodiment 2

[0014] This embodiment except adopting 0.5g / L sodium hypochlorite solution to soak mango for 8 minutes, other process steps and process conditions are all identical with embodiment 1.

Embodiment 3

[0016] Soak 1000kg of fresh mangoes with 80% maturity and no pests and diseases in 10g / L hydrogen peroxide solution for 6 minutes, then wash them with drinking water; beat the mangoes with a beater to adjust the acidity of the mango pulp to PH=5.2 , sweetness (calculated by white sugar) 25%, consistency (calculated by relative density) 1.23g / ml, heated to 72°C, kept for 10 minutes, and rapidly cooled to room temperature; then poured mango pulp into the mold, frozen to -7 After forming it at ℃, demould to obtain mango pieces; then put the mango pieces into the freezer to freeze to -40℃; finally put the frozen mango pieces into the drying chamber of the freeze vacuum dryer for drying treatment. Freeze-dried mango pieces, the parameter control process in the freeze-vacuum dryer is shown in Table 2.

[0017] Table 2. Parameter control in the freeze vacuum dryer

[0018]

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PUM

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Abstract

The invention discloses a preparation method of freeze-dried mango blocks, comprising the following steps of: disinfecting fresh mangos with fruit and vegetable disinfectant, and then rinsing and cleaning the disinfected mangos with drinking water; pulping the mangos by a pulping machine; adjusting acidity pH value to be 3.5-5.5, saccharinity to be 10-25% and thickness to be 1.10-1.25g / ml; then heating to 70-90 DEG C, keeping the temperature for 5-10 minutes, and quickly cooling to room temperature; injecting mango pulp into a model, cooling to (-5)-(-20) DEG C for molding; then, demolding, and freezing the mango blocks in a refrigerator to (-25)-(-40) DEG C; and finally, putting the mango blocks into a vacuum freezing dryer, and controlling the vacuum degree to be 20-70Pa, cold hydrazinetemperature to be -40--60 DEG C, heating plate temperature to be 50-95 DEG C, and drying time to be 8-18 hours to obtain the freeze-dried mango blocks. With the method, the characteristics of mango pulp can be integrally reserved, and the color, the fragrance, the taste and the nutrient components of the fresh mangoes can be reserved. In addition, the whole freeze-dried mango block can be directly eaten, is sweet and sour as well as delicious and has long storage period.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for preparing freeze-dried mango pieces by using freeze-drying technology. technical background [0002] Mango is a subtropical characteristic fruit. It is widely cultivated in Guangxi, Guangdong and Hainan Island. It has large yield, good quality and good taste. The main nutrients of mango fruit include sugar, protein, crude fiber, vitamin A, vitamin C, minerals, protein, fat, sugar and so on. [0003] In addition to being eaten fresh, mangoes can also be made into mango pulp (juice) drinks, quick-frozen mangoes, preserved mangoes, instant mango juice solid drinks, mango powder, freeze-dried mango powder, etc. Among them, the preparation of freeze-dried mango powder is to select and clean the fresh and ripe mangoes, disinfect and sterilize them, remove the skins and cores, and beat the pulp, then quickly freeze them at -18°C to -38°C for 2 to 3 hours, and put t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/212A23L1/015A23L19/00A23L5/20
Inventor 刘圣本陈伟峰苏小明梁永平何力玉炳冠陈美芬
Owner 安徽本纪控股有限公司
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