Mango dextrin powder preparation method

The technology of dextrin powder and mango is applied in the field of preparation of mango dextrin powder, which can solve the problems that mangoes are not suitable for external sales, the fruit cannot be stored, and are perishable and deteriorate, so as to achieve the preservation of nutrients and functional components, and the convenience and convenience of eating. The effect of digestion and absorption

Inactive Publication Date: 2015-09-09
田东玉汁食品加工厂
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0003] At a temperature of 28°C to 32°C, the post-ripening speed of mango fruit is relatively fast, and it will reach the third level of maturity in an average of 3 to 5 days. However, the fruit of the third level post-ripening cannot be stored, and the preservation time is short, and it is easy to rot and deteriorate. Therefore, mature mangoes It is not suitable for external sales, and the mature mango market will be limited

Method used

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  • Mango dextrin powder preparation method

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Embodiment Construction

[0027] Below in conjunction with embodiment the method of the present invention is further described.

[0028] A method for preparing mango dextrin powder. The technological process in the technical proposal is: raw material collection→fruit ripening→fruit treatment→pulping→active component separation→component blending→drying→crushing→packaging→finished product.

[0029] The specific implementation process is as follows:

[0030] 1. Raw material collection: Choose mango fruits that are more than 80% mature, free from rot, mildew, insects, and diseases, and with golden and normal peels.

[0031] 2. Fruit ripening: place the mango fruit for 2 to 3 days to fully ripen it.

[0032] 3. Fruit treatment: clean the ripened mango fruit, then remove the seed shell and skin of the fruit to obtain mango flesh.

[0033] 4. Beating: Use a beater to beat the mango meat into meat sauce.

[0034] 5. Separation of effective components: use a separator to separate the juice residue of the ma...

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Abstract

The invention relates to a mango dextrin powder preparation method, wherein specifically mango pulp and maltodextrin are adopted as raw materials to produce a mango deep-processing product with characteristics of easy eating, good taste, rich nutrition, snack food and staple food. According to the present invention, the used main raw material mango has characteristics of rich resource and high nutritional value, the prepared product has the ideal shape, well retains the original nutrition and the original functional components of the mango, and further has characteristics of easy digestion and absorption, special function enhancing, simple and convenient eating, delicious and delicate taste, snack food and staple food; and the status that the processed mango products are rare on the current market is changed, the post-production way of the mango is solved, the development of the mango related industries is promoted, the new economic growth point is formed, and great economic and social benefits are provided.

Description

technical field [0001] The invention belongs to the technical field of deep processing of food and agricultural products, and in particular relates to a preparation method of mango dextrin powder. technical background [0002] Mango is one of the famous tropical fruits. Because of its delicate flesh and unique flavor, it is deeply loved by people, so it is known as the "king of tropical fruits". Mango has good color, fragrance and taste, and is rich in nutrition. Every 100 grams of pulp contains 56.4 to 137.5 mg of vitamin C, and some can be as high as 189 mg; the sugar content reaches 14 to 16%. The precursor carotene of vitamin A contained in mango is particularly high, which is rare in all fruits; secondly, the content of vitamin C is not low. In addition, the crude fiber, protein, minerals, etc. contained in mango fruit are also one of its main nutrients. [0003] At a temperature of 28°C to 32°C, the post-ripening speed of mango fruit is relatively fast, and it will r...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/212A23L1/09A23L19/00
Inventor 崔敦国
Owner 田东玉汁食品加工厂
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