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A sterilization method and mango technology, applied in food science, food preservation, application, etc., can solve the problems of sterile state and maintaining the original flavor, and the problem of mango pulp sterilization, so as to achieve strong mango flavor, The effect of low cost and improved product quality
Inactive Publication Date: 2014-01-01
合浦果香园食品有限公司
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Summary
Abstract
Description
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Problems solved by technology
[0003] The purpose of the present invention is to provide a method for sterilizing mango pulp, which solves the problem of sterilization of mango pulp and overcomes the shortcomings of the inability to have both sterile state and original flavor in the traditional mango pulp preparation process
Method used
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Examples
Experimental program
Comparison scheme
Effect test
Embodiment 1
[0012] (1) Take 1000kg mangoes and wash them;
[0013] (2) Blanch and sterilize the mango surface;
[0014] (3) peeling and removing the core of the mango;
[0015] (4) Beating the mango pulp;
[0016] (5) The mango pulp obtained by beating is sterilized by a plate or tube sterilizer at 70°C within 80 seconds;
[0017] (6) Rapid cooling: the sterilized mango pulp passes through the coil cooler within 30 seconds and is cooled to below 15°C;
[0018] (7) Aseptic filling;
[0019] (8) Refrigerate at -18°C, ready to serve.
Embodiment 2
[0021] (1) Take 1000kg mangoes and wash them;
[0022] (2) Blanch and sterilize the mango surface;
[0023] (3) peeling and removing the core of the mango;
[0024] (4) Beating the mango pulp;
[0025] (5) The mango pulp obtained by beating is sterilized by a plate or tube sterilizer at 80°C within 90 seconds;
[0026] (6) Rapid cooling: the sterilized mango pulp passes through the coil cooler within 60 seconds and is cooled to below 15°C;
[0027] (7) Aseptic filling;
[0028] (8) Refrigerate at -18°C, ready to serve.
Embodiment 3
[0030] (1) Take 1000kg mangoes and wash them;
[0031] (2) Blanch and sterilize the mango surface;
[0032] (3) peeling and removing the core of the mango;
[0033] (4) Beating the mango pulp;
[0034] (5) The mango pulp obtained by beating is sterilized by a plate or tube sterilizer at 75°C within 80 seconds;
[0035] (6) Rapid cooling: the sterilized mango pulp passes through the coil cooler within 50 seconds and is cooled to below 15°C;
[0036] (7) Aseptic filling;
[0037] (8) Refrigerate at -18°C, ready to serve.
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Abstract
The invention discloses a sterilizing method for mango pulp, which mainly comprises the following steps: (1), cleaning the surfaces of mangos; (2), sterilizing the surfaces of the mangos; (3), blanching the surfaces of the mangos; (4) pulping; (5), sterilizing: using a plate type or a tube-type sterilizing machine to sterilize mango pulp obtained after pulping within 80 to 90 seconds at a temperature of 70 to 80 DEG C; (6), cooling quickly: using a coiled pipe cooler to cool mango primary pulp obtained after sterilization within 30 to 60 seconds to be at a temperature lower than 15 DEG C; (7), carrying out sterile filling; (8), carrying out cold storage at a temperature of 18 DEG C below zero. The traditional sterilizing method adopts high temperature sterilization which enables the color of the mango pulp to be changed and the mango pulp spice to be lost. The other method is that the mango pulp is placed in an environment at the temperature of 18 DEG C below zero, even mango spice is kept, but hygienic indexes exceeding standard can be easily caused by that the sterilization is not performed. According to the method provided by the invention, bacteria in mango pulp can be killed efficiently, so that microorganism indexes reach national standards; the natural mango spice is kept completely.
Description
technical field [0001] The invention relates to a method for sterilizing mango pulp, which belongs to the technical field of food production and processing. Background technique [0002] Mango is a tropical fruit that contains sugar, protein, crude fiber, vitamins and other nutrients. It has delicate flesh and unique flavor, and is very popular among people. Due to the delicious taste of mango, mango is often prepared into drinks, or prepared into snacks and other food types in the production of modern food industry. In this process, there is a storage period for mango pulp. This storage period is generally required to be more than 12 months, because the ingredients in the pulp are substances that are relatively easy to be infected by bacteria. Measures must be taken to ensure that the mango pulp is prepared The pulp is sterile. Therefore, mango pulp sterilization is a key step in the preparation of mango pulp. The traditional method of sterilizing mango pulp is to steril...
Claims
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Application Information
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