Processing method for preserved mango

A processing method, mango technology, applied in the confectionary industry, confectionery, food science, etc., can solve the problems of complex process, need more investment, increase production cost, etc., achieve simple processing process, low equipment requirements, and easy promotion Effect

Inactive Publication Date: 2014-03-26
GUANGXI YONGNING JINQUAN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Mangoes are inconvenient for fresh-keeping storage and long-distance transportation, which limits the production and marketing of mango products
Therefore, mangoes are made into preserved fruits, which are conv

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A processing method of preserved mango, comprising the steps of:

[0022] (1) Prepare fresh mangoes, choose mangoes with high dry matter content, thick and tender meat, less fiber, small and flat core, bright yellow color, good flavor, and seven to eight mature mangoes, wash them with clean water, and then Peel and remove the core, cut the mango into slices, slice lengthwise, the thickness is about 8mm;

[0023] (2) Sulfur treatment, soaking the mangoes in 0.2% sodium metabisulfite solution for 3 hours, then taking out the mangoes for rinsing and desulfurization, so that the residual sulfur dioxide content meets the national standard;

[0024] (3) Soak in sugar, put the desulfurized mango in step (2) into sugar solution and soak for 8 hours. The sugar solution is 45% sucrose by weight, 10% honey, and the rest is water;

[0025] (4) Drying, take out the mangoes soaked in sugar in step (3) and drain, put the mangoes in the dryer to dry, first dry at 65°C for 13 hours, th...

Embodiment 2

[0029] A processing method of preserved mango, comprising the steps of:

[0030] (1) Prepare fresh mangoes, choose mangoes with high dry matter content, thick and tender meat, less fiber, small and flat core, bright yellow color, good flavor, and seven to eight mature mangoes, wash them with clean water, and then Peel and remove the core, cut the mango into slices, slice lengthwise, the thickness is about 8mm;

[0031] (2) Sulfur treatment, soaking the mangoes in 0.2% sodium metabisulfite solution for 4 hours, then taking out the mangoes for rinsing and desulfurization, so that the residual sulfur dioxide content meets the national standard;

[0032] (3) Soak in sugar, put the desulfurized mangoes in step (2) into a sugar solution and soak for 9 hours, the sugar solution is 30% sucrose by weight, 15% honey, and the rest is water;

[0033] (4) Drying, take out the mango soaked in sugar in step (3) and drain, put the mango in the dryer to dry, first dry at 68°C for 11 hours, th...

Embodiment 3

[0037] A processing method of preserved mango, comprising the steps of:

[0038] (1) Prepare fresh mangoes, choose mangoes with high dry matter content, thick and tender meat, less fiber, small and flat core, bright yellow color, good flavor, and seven to eight mature mangoes, wash them with clean water, and then Peel and remove the core, cut the mango into slices, slice lengthwise, the thickness is about 8mm;

[0039] (2) Sulfur treatment, soaking the mangoes in 0.2% sodium metabisulfite solution for 4 hours, then taking out the mangoes for rinsing and desulfurization, so that the residual sulfur dioxide content meets the national standard;

[0040] (3) Soak in sugar, put the desulfurized mangoes in step (2) into a sugar solution and soak for 10 hours. The sugar solution is 40% sucrose by weight, 12% honey, and the rest is water;

[0041] (4) Drying, take out the mangoes soaked in sugar in step (3) and drain, put the mangoes in the dryer to dry, first dry at 70°C for 10 hour...

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PUM

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Abstract

The invention provides a processing method for preserved mango. The processing method comprises the following steps: (1) preparation of fresh mango; (2) sulfur treatment: a step of soaking mango in a sulfite or sulfurous acid solution for 3 to 4 h and then taking the mango out for rinsing and desulphurization; (3) soaking in sugar: a step of soaking the mango desulphurized in the step (2) in a sugar solution for 8 to 10 h; (4) drying: a step of taking out the mango soaked in sugar in the step (3) for draining, drying the mango in a dryer at a temperature of 65 to 70 DEG C for 10 to 13 h and then drying the mango at a temperature of 55 to 60 DEG C for 15 to 20 h; and (5) rewetting, wherein the mango is maintained for 6 to 10 h after stopping of drying so as to obtain the preserved mango. The preserved mango produced by using the processing method utmostly retains original taste and flavor of the fresh mango, reaches national food standards in China and has a good color and good taste and flavor; the processing method is simple, has low requirements on equipment and can be conveniently popularized.

Description

technical field [0001] The invention relates to a food processing method, in particular to a processing method of preserved mango. Background technique [0002] Mango (Mangifera indica), Anacardiaceae. It is an evergreen tree native to India, with leathery leaves and alternate; warm in nature, small flowers, yellow or light red, in terminal panicles, producing mango and low-quality light gray wood. 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. Mango is one of the famous tropical fruits. Because of its delicate flesh, unique flavor and rich nutrition, it is deeply loved by people, so it is known as the "king of tropical fruits". [0003] Mangoes are inconvenient for fresh-keeping storage and long-distance transportation, which limits the production a...

Claims

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Application Information

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IPC IPC(8): A23G3/48
Inventor 杨洪亮
Owner GUANGXI YONGNING JINQUAN FOOD
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