Candied mango and preparation method thereof

A technology for preserved mango and mango, which is applied in confectionery, confectionery industry, food science and other directions, can solve the problems of perishable and deteriorated fresh fruit, short storage time of mango, etc. Simple preparation method

Inactive Publication Date: 2013-08-07
李友志
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, due to the short storage time of mangoes, fresh fruits are easily rotten and deteriorated, so it is extremely important to carry out deep processing of mangoes

Method used

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  • Candied mango and preparation method thereof

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preparation example Construction

[0025] The invention provides a preparation method of preserved mango, which comprises the following operations: (1) slicing: cutting the cleaned, peeled and pitted mango into mango slices with a thickness of 6-8mm; (2) color protection and hardening: Soak the mango slices in a solution containing a color-protecting agent and a hardening agent for 8-16 hours; (3) blanching: heat the mango slices that have completed the color-protecting and hardening at 90-100°C for 3-5 minutes; (4) infiltrate Sugar: Cool the blanched mango slices to 30-40°C and soak them for 48-72 hours in a sugar solution with a mass fraction of 35%-50% sweetener; Drain the sugar solution on the surface of the mango slices and dry them at 45-60°C for 5-7 hours, then dry them at 80-85°C for 2-3 hours; (6) Packing: pack the dried mango slices after shaping .

[0026] In order to prepare preserved mangoes, first select fresh mangoes that are free from mildew and deterioration, pests and diseases, and agricultur...

Embodiment 1

[0035]Select fully ripe fresh mangoes, pick out the rot, deterioration and sundries remaining in the mangoes, clean the residual dirt such as mud and sand on the mangoes, and then peel them. Cut the peeled mango in half and remove the core. Afterwards, the pitted pulp is cut into 6-8mm thick mango slices, and the length of the mango slices is generally cut into 7-10cm. Soak the mango slices in a solution with a mass fraction of 0.3‰ of sodium chloride, 0.2‰ of sodium metabisulfite and 0.5‰ of calcium chloride for 16 hours to protect and harden the mango slices. After the color protection and hardening are completed, place the mango slices in a jacketed pot and heat for 3-5 minutes at a temperature of 90-100°C. The heated mango slices were cooled to 30°C, and then soaked in a sugar solution with a mass fraction of 35% sweetener for 72 hours to further increase the sugar content in the mango slices, wherein the sweetener used was white sugar. After soaking for 72 hours, take o...

Embodiment 2

[0037] Select fresh mangoes with a ripeness of nine, pick out the rot, deterioration and sundries remaining in the mangoes, clean the remaining dirt such as mud and sand on the mangoes, and then peel them. Cut the peeled mango in half and remove the core. Afterwards, the pitted pulp is cut into 6-8mm thick mango slices, and the length of the mango slices is generally cut into 7-10cm. Soak the mango slices in a solution with a mass fraction of 0.4‰ of sodium chloride, 0.3‰ of sodium metabisulfite, and 0.4‰ of calcium chloride for 12 hours to protect the color and harden the mango slices. After the color protection and hardening are completed, place the mango slices in a jacketed pot and heat for 3-5 minutes at a temperature of 90-100°C. Cool the heated mango slices to 35°C, and then soak them in a sugar solution with a mass fraction of 40% sweetener for 60 hours to further increase the sugar content in the mango slices, wherein the sweetener used is fructose syrup . After so...

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PUM

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Abstract

The invention discloses a preparation method of candied mangos. The preparation method comprises the following steps of: slicing, color protection, hardening, blanching, sugar infusion, drying and packaging. The preparation method of the candied mangos is simple, few food additives are needed, not only is the nutritive value of mangos realized, but also the color and the fruity flavor of the produced candied mangos can be guaranteed, and a novel way is developed for the further processing of the mangos. The invention also provides a candied mango prepared through using the preparation method.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a preserved mango and a preparation method thereof. Background technique [0002] Mango is one of the famous tropical fruits. Because of its delicate flesh and unique flavor, it is deeply loved by people, so it is known as the "king of tropical fruits". Mango fruit contains sugar, protein, and crude fiber. The precursor carotene of vitamin A contained in mango is particularly high, which is rare in all fruits. Secondly, the vitamin C content is not low. Minerals, proteins, fats, sugars, etc. are also its main nutrients. Every 100 grams of pulp contains 56.4-137.5 mg of vitamin C, and some can be as high as 189 mg; the sugar content is 14-16%; the seeds contain 5.6% protein; 16.1% fat; 69.3% carbohydrates. [0003] However, due to the short storage time of mangoes, the fresh fruits are extremely perishable and deteriorated, so it is extremely important to carry out deep processin...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/48
Inventor 李友志
Owner 李友志
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