Processing method of low blood glucose index preserved mango fruits with effect of regulating intestinal function
A technology that lowers the glycemic index and regulates the intestinal tract. It is applied in the confectionary industry, confectionery, food science, etc. It can solve the problems of hyperglycemic diseases, high sugar intake, etc., and achieve lower glycemic index, simple processing, and inhibition of absorption. Effect
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Embodiment 1
[0038] A processing method for hypoglycemic preserved mango, comprising the following steps:
[0039] (1) During the ripening period of mangoes, select fresh, ripe fruits free from diseases and insect pests and no deterioration as raw materials for processing preserved mangoes.
[0040] (2) Soak the raw fruit in tap water containing 1% detergent for 2 hours; wash it, remove the core and slice.
[0041] (3) Soak in the prepared color-protecting agent for 1 hour. The color-protecting temperature is controlled at 35°C. Rinse the mangoes with distilled water several times, drain and set aside.
[0042] The formula table of color protectant is as follows:
[0043] Element citric acid CaCl 2 Sulfite distilled water Contentwt% 0.6 2.5 0.8 margin
[0044] (4) Take white sugar with 10% of the weight of the fruit base in step (3), divide the fruit base into three layers and sprinkle dry sugar, sugar soak for 28 hours, and drain the sugar after sugar soa...
Embodiment 2
[0050] A processing method for hypoglycemic preserved mango, comprising the following steps:
[0051] (1) During the ripening period of mangoes, select fresh, ripe fruits free from diseases and insect pests and no deterioration as raw materials for processing preserved mangoes.
[0052] (2) Soak the raw fruit in tap water containing 1% detergent for 2 hours; wash it, remove the core and slice.
[0053] (3) Soak in the prepared color-protecting agent for 1.5 hours, keep the color-protecting temperature at 36°C, drain and set aside.
[0054] The formula table of color protectant is as follows:
[0055]
[0056] (4) Take white sugar with 15% of the weight of the fruit base in step (3), divide the fruit base into three layers and sprinkle dry sugar, sugar soak for 32 hours, and drain the sugar after sugar soaking.
[0057] (5) Dry to a moisture content of 30wt%, and a drying temperature of 60°C; spread L-arabinose powder with a weight of 75% of the fruit base on the dried man...
Embodiment 3
[0062] A processing method for hypoglycemic preserved mango, comprising the following steps:
[0063] (1) During the ripening period of mangoes, select fresh, ripe fruits free from diseases and insect pests and no deterioration as raw materials for processing preserved mangoes.
[0064] (2) Soak the raw fruit in tap water containing 1% detergent for 2 hours; wash it, remove the core and slice.
[0065] (3) Soak in the prepared color-protecting agent for 2 hours. The color-protecting temperature is controlled at 37°C. Rinse the mango with distilled water for several times, drain and set aside.
[0066] The formula table of color protectant is as follows:
[0067]
[0068] (4) Take white sugar with 20% of the weight of the fruit body in step (3), divide the fruit body into three layers and sprinkle dry sugar, sugar soak for 36 hours, and drain the sugar industry after sugar soaking.
[0069] (5) Dry to a moisture content of 35wt%, and a drying temperature of 70°C; spread L-...
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