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Low-sugar preserved mango and preparation method thereof

A technology of mango and preserved fruit, which is applied in confectionary, confectionary industry, food science, etc., can solve the problems of fruit thinning and waste, and achieve the effects of increasing income, large economic and social benefits, and crisp and pure flavor

Active Publication Date: 2014-03-05
AGRI PROD PROCESSING INST GUANGXI ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] The purpose of the present invention is to provide a low-sugar preserved mango and its preparation method, solve the current problems of mango fruit drop and fruit thinning, increase the added value of mango, turn waste into treasure, increase the income of fruit farmers, improve the environmental sanitation of orchards, and produce Greater economic and social benefits

Method used

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Embodiment Construction

[0022] The present invention will be described in further detail below in conjunction with specific embodiments.

[0023] Specific embodiments of the present invention adopt the following production process to prepare low-sugar mango preserves:

[0024] 1. Raw materials: use mango fruit drop and fruit thinning as raw materials, rinse well, and drain the surface water;

[0025] 2. Peel and cut into pieces: Peel the washed mango, remove the core, and cut into pieces;

[0026] 3. Hardening and color protection: the mass fraction of each component in the hardening and color protection mixture is: 0.2% citric acid, 0.05% vitamin C, 0.5% CaCl 2 , 1.0% NaCl and the remaining amount of sterile water, soak the mango pieces in the above mixture for 3 hours at 40°C, then rinse and drain with sterile water;

[0027] 4. Ultrasonic sugar infiltration: mix the mango pieces obtained in step 3 with sterile water at a mass ratio of 1:1.5 to obtain a mixed solution, and then add 0.3% sodium hy...

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Abstract

The invention discloses a low-sugar preserved mango and a preparation method thereof. The preserved mango contains the following components in percentage by mass: 35%-45% of total sugar, 0.5%-0.8% of total acidity and 15%-18% of water. According to the low-sugar preserved mango disclosed by the invention, the permeation speed is enhanced by an ultrasonic method, and thus the production rhythm is accelerated; the original flavor of mangoes is kept, and thus the prepared preserved mango tastes crisp and refreshing, has a pure taste, has no peculiar smell and has low sugar content.

Description

[0001] technical field [0002] The invention belongs to the field of preserved fruit production, and in particular relates to a method for preparing low-sugar preserved mango by using ultrasonic waves. [0003] Background technique [0004] Mango is a famous tropical fruit. It is known as the "King of Tropical Fruits" because of its delicate flesh, unique flavor and rich nutrition. It is widely cultivated in Hainan, Yunnan, Guangxi, Guangdong and other southern regions of China. It is one of the main economic crops for farmers in mountainous areas. one. Mango pulp is rich in nutrients and has a sweet and delicious taste. In recent years, all parts of my country have adopted some fine management measures for mangoes, such as: flower thinning, fruit thinning, mango bagging technology, etc., so that the amount of fruit hanging per plant can be effectively controlled and the quality of the fruit can be improved. The total amount of fruit falling and fruit thinning accounts f...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/48
Inventor 李丽盛金凤孙健李昌宝何雪梅李杰民郑凤锦刘国明游向荣张雅媛
Owner AGRI PROD PROCESSING INST GUANGXI ACADEMY OF AGRI SCI
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