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

Active Publication Date: 2015-03-04
AGRI PROD PROCESSING INST GUANGXI ACADEMY OF AGRI SCI +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0009] The purpose of the present invention is to provide a processing method of preserved mangoes with a low glycemic index that can regulate intestinal function, so as to solve the problem that white granulated sugar, sucrose, maltose, etc. are used in the current process of candied mangoes to easily cause people to consume too much sugar. Cause the problem of hyperglycemia disease, and can inhibit or reduce the blood sugar index of patients with hyperglycemia, regulate intestinal function, promote people's health, and have good economic and social benefits

Method used

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  • Processing method of low blood glucose index preserved mango fruits with effect of regulating intestinal function
  • Processing method of low blood glucose index preserved mango fruits with effect of regulating intestinal function
  • Processing method of low blood glucose index preserved mango fruits with effect of regulating intestinal function

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Effect test

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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Abstract

The invention discloses a processing method of low blood glucose index preserved mango fruits with effect of regulating the intestinal function. The processing method sequentially comprises the following steps: fruit selecting, fruit cleaning and slicing, color-protecting, sugaring, secondary powder-wrapping and drying, wherein the sugaring process adopts L-arabinose for sugaring for 24-48 hours; the secondary powder-wrapping adopts a mixture of 80-95% of L-arabinose and 5-20% of oligosaccharide. The sugaring processing process of the preserved mango fruits processed by the processing method disclosed by the invention can keep the mouthfeel, and also has good effects of lowering the blood glucose index, restraining the development of hyperglycemia and relieving the pathogenetic condition of a patient with hyperglycemia.

Description

technical field [0001] The invention relates to the field of fruit processing, in particular to a processing method of low-glycemic-index preserved mangoes capable of regulating intestinal functions. Background technique [0002] Mango (Mangifera indica Linn) is known as the "King of Tropical Fruits". It originated in India and was later introduced to China. Mango contains extremely high nutritional value. According to analysis, mango fruit contains nutrients such as sugar, protein, and crude fiber. The nutritional composition (nutrient content / per 100 grams) and content of mango are shown in the following table: [0003] [0004] Mango is rich in nutrients. Eating mango has the effects of anti-cancer, beautifying skin, preventing and treating high blood pressure, arteriosclerosis, preventing constipation, and clearing the stomach; the extract of mango leaves can also inhibit pyogenic coccus, E. The role of viruses; mango has the effects of promoting body fluid and quenc...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/48
Inventor 张娥珍何全光辛明黄梅华黄振勇阳仁桂黄茂康覃仁源
Owner AGRI PROD PROCESSING INST GUANGXI ACADEMY OF AGRI SCI
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