Mango powder and preparation method thereof

A technology of mango powder and mango puree, which is applied in the field of food processing, can solve the problems of large loss of nutrients, poor sense of mango powder, and high production cost, and achieve low equipment investment, retain nutritional value, and good taste.

Inactive Publication Date: 2011-10-12
PANZHIHUA QILIN FRUIT VEGETABLE PRODS
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  • Abstract
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AI Technical Summary

Problems solved by technology

[0008] The technical problem to be solved by the present invention is that the mango powder prepared in the

Method used

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Experimental program
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Embodiment 1

[0028] Embodiment 1 Preparation and detection of mango powder of the present invention

[0029] a. Choose fresh mango varieties Jilu (Jilu, Kate, Tainong No. 1, etc., which are fresh, more than 90% mature, rich in mango flavor, high in soluble solids, and moderate in sugar content, and are used in this embodiment. Jilu) as raw material, feed 90 kg in one batch, remove impurities and rotten fruits, soak and roll with running water, then immerse and sterilize with ozone water, prepare ozone water with an ozone generator, and the ozone concentration of ozone water is 2.0± 0.3mg / L, drain the water. When making a small amount, put the mango in hot water above 90°C for 1 minute, take it out and put it in cold water to cool down, peel off the peel by hand, the pulp yield is high, and it can also play the role of inactivating enzymes; the factory produces on a large scale Use a stainless steel knife to cut off the dark-spotted peel and soft rotten parts, and then send it to the impro...

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Abstract

The invention belongs to the field of food processing, and particularly relates to mango powder and a preparation method thereof. The invention aims to solve the technical problems of poor perception, large loss of nutrient components, low dissolubility, high production cost and the like of mango powder prepared by the prior art. The technical scheme for solving the technical problems is that the mango powder is provided. The mango powder is prepared from the following raw materials: mango single pure, maltodextrin, white granulated sugar and citric acid in a mass ratio of 100:(8-10):(5-6):(0.3-0.4). After being brewed, the mango powder is just like fresh mango juice and has good mouthfeel. The process is simple, equipment investment is low, a forced air drying method is used for producing the mango powder, and the mass industrialized production can be realized.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a mango powder and a preparation method thereof. Background technique [0002] Mango is a well-known tropical fruit, known as the "King of Tropical Fruits", with sweet flesh and fragrant smell, rich in sugar, acid, vitamins A, B, C and a small amount of protein, fat and minerals. According to the report of the Food and Agriculture Organization of the United Nations, vitamin A contains 4800u (international unit) per 100g edible part, which is 10 times that of bananas and 50 times that of apples; the content of vitamin C is 41mg / 100g, lysine, methionine, etc. The essential amino acid content is also quite rich. Eating mango has the effects of anti-cancer, beautifying the skin, preventing high blood pressure, arteriosclerosis, preventing constipation, relieving cough, and clearing the stomach. At present, the domestic production of mango has reached 5 million tons. Mango...

Claims

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Application Information

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IPC IPC(8): A23L1/212A23L1/09A23L2/39A23L19/00
Inventor 郑毅邹敏马光强伍斌陈太川何鑫黄双华
Owner PANZHIHUA QILIN FRUIT VEGETABLE PRODS
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