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Puffed mango and preparation method thereof

A mango and puffing technology, which is applied in the field of puffing mango and its preparation, can solve the problems of high cost input of processing equipment and energy consumption, unfavorable large-scale popularization and wide use of technologies, and oil residue, etc., and achieves good crispness and easy digestion. , Easy to absorb water effect

Active Publication Date: 2011-07-20
INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the processing technologies of fruit and vegetable chips mainly include vacuum frying, microwave drying and freeze drying. Harmful substances to the human body; although the products processed by microwave drying or freeze drying have good product properties, their taste is poor, and the cost of processing equipment and energy consumption are relatively large, which is not conducive to the large-scale promotion and wide use of the technology

Method used

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  • Puffed mango and preparation method thereof
  • Puffed mango and preparation method thereof
  • Puffed mango and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Embodiment 1, variable temperature pressure difference puffing produces puffed mango fruit grain (bar)

[0030] One, the preparation of puffed mango fruit grain (bar)

[0031] Get fresh mango (kind is Kate kind) as raw material, measure each index according to the following method:

[0032] Moisture determination method: drying method. Specifically: accurately weigh 2-10g of the sample, place it in a covered weighing bottle that has been dried, cooled and weighed to constant weight, move it into a normal pressure oven at 95-105°C, open the cover and bake for 2-4 hours, then take it out. Covered and placed in a desiccator to cool for 0.5h and then weighed. Weigh after baking for another hour. Repeat this operation until the mass difference between the two times before and after does not exceed 2 mg, which is the constant weight after drying, and the water content = (fresh weight (weight before drying)-constant weight after drying) / fresh weight.

[0033] Determination...

Embodiment 2

[0061] Embodiment 2, variable temperature pressure difference puffing produces puffed mango

[0062] 1. Preparation of puffed mango

[0063] Get fresh mango (kind is Kate kind) as raw material, detect its water content according to the method described in embodiment 1 step one, properties such as total sugar content, Vc content, beta-carotene content, protein content, potassium content, the result is as follows Table 3 shows:

[0064] Table 3. Index determination of fresh mangoes

[0065] nutrient content

fresh sample

Moisture content of fresh sample (%)

78.73

Total sugar (%)

13.43

Vc (mg / 100g)

36.46

β-carotene (g / Kg)

0.07

protein(%)

0.54

Potassium (mg / Kg)

16.5

[0066] The production steps of puffed mangoes: raw material cleaning, peeling, pitting, cutting, pretreatment, pre-drying, uniform humidity, variable temperature and pressure difference puffing and drying, cooling, grading, a...

Embodiment 3

[0087] Embodiment 3, variable temperature pressure difference puffing produces puffed mango

[0088] 1. Preparation of puffed mango

[0089] Get fresh mango (kind is Aomango) as raw material, detect its water content according to the method described in embodiment 1 step one, properties such as total sugar content, Vc content, beta-carotene content, protein content, potassium content, the result is as follows Table 5 shows:

[0090] Table 5. Index determination results of fresh mangoes

[0091] nutrient content

fresh sample

Moisture content of fresh sample (%)

79.03

Total sugar (%)

13.00

Vc (mg / 100g)

36.02

β-carotene (g / Kg)

1.1

protein(%)

0.6

Potassium (mg / Kg)

18.1

[0092] The production steps of puffed mangoes: raw material cleaning, peeling, pitting, cutting, pretreatment, pre-drying, uniform humidity, variable temperature and pressure difference puffing and drying, cooling, gradin...

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Abstract

The invention discloses a puffed mango and a preparation method thereof. The method comprises the following steps of putting the pulps of mango into a puffing tank; then carrying out variable-temperature and pressure-difference puffing on the pulps of mango; and the process of the variable-temperature and pressure-difference puffing comprises the following steps: 1) raising the temperature in thepuffing tank to 70-90 DEG C, raising the pressure in the puffing tank to a pressure 0.1-0.3 MPa higher than the atmospheric pressure outside the puffing tank, and keeping the temperature and the pressure, so that the surface temperature of a mango is consistent with the temperature in the puffing tank; 2) reducing the pressure in the puffing tank to a vacuum state, and reducing the temperature to60-80 DEG C under vacuum, then keeping the pressure and the temperature under vacuum, so that the moisture content of the pulps of mango is 3-5%; and 3) reducing the temperature in the puffing tank to 10-30 DEG C, and keeping the temperature 30-60 minutes under vacuum so as to obtain the puffed mango. The method is a new technique for processing vegetable slices; and by using the method disclosedby the invention, the nutrient compositions and flavors of raw materials can be kept furthest, no additive is used in the process of processing, and the defect that fried products contain a small amount of oils is avoided.

Description

technical field [0001] The invention relates to a puffed mango and a preparation method thereof. Background technique [0002] Mango, belonging to the Anacardiaceae Mango genus, is a famous high-quality tropical fruit. Its planting area and output are second only to bananas, and it is the second largest tropical fruit in the world. [0003] Mango has a unique aroma and flavor, and it has a mixed taste of peaches, sweet apricots, pineapples, persimmons and other fruits. The edible part of mango contains rich nutrients, such as: vitamin C, β-carotene, crude protein, etc.; and trace elements such as calcium, iron, and magnesium that are easily absorbed by the human body; Amino acids (including the eight essential amino acids for the human body). [0004] The storage and transportation of mangoes is a major problem in the mango industry. Fresh mangoes are quickly ripened and perishable after being harvested, and mangoes are sensitive to low temperature and are prone to freezin...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/212A23L19/00
Inventor 毕金峰丁媛媛赖必辉于静静白沙沙王沛杨爱金吕健王轩公丽艳
Owner INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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