Dried mango processing method and product thereof

Abstract

The invention discloses a Tianyang dried mango glucose sugaring processing technology. The technology comprises the following process steps: selecting materials, slicing, protecting colors, hardening, blanching, sugaring, drying, packaging, obtaining the finished product and the like. The process conditions such as the processes of blanching, color protecting, hardening and drying, drying temperature and drying time during mango processing are optimized, the pulp of the blanched dried mango has a relatively high Vc preserving rate, the color is golden yellow, most of enzymes in the pulp are inactivated, and browning is effectively prevented; sugaring is performed by using glucose, the glucose is low in moisture absorption property and pure white in color, a peculiar taste is avoided, and the color, aroma and taste of mango can be well maintained, so that the sugar slowly diffuses to immerse internal tissues to be balanced, and the Vc loss in the product is low; and moreover, the mango slices subjected to color-protecting and hardening treatment are full in dried fruit form, a shrinking phenomenon is avoided, the preservation time is long, and the taste is not lost.

Description

technical field [0001] The invention relates to the technical field of deep processing of agricultural products, in particular to a method for processing dried mangoes and products thereof. Background technique [0002] Mango is one of the most important tropical fruits in the world. Its annual output ranks fifth in the world after apples and bananas, reaching 27 million tons. It enjoys the reputation of "the king of tropical fruits". Mango pulp is delicate and juicy, with a strong aroma, and has high nutritional value. It contains vitamins, carotene, protein, organic acids, pectin substances, calcium, phosphorus, potassium, sodium, iron, etc. The water content of mango is about 83%, vitamin C is 43-1750mg / kg, carotene is 15-17mg / kg, vitamin B 1 About 0.03mg / kg, protein 0.3%.1%, acid content 0.1%-0.64%, total sugar content 9.6%-20.9%, soluble solid content 14%-25.8%. [0003] At present, there are 22 kinds of amino acids found in the edible part of mango, and the total fre...

AI Technical Summary

Problems solved by technology

The total production of domestic mango processing products is single and the total production is small, mainly beverages, preserved fruits, quick-frozen mangoes, etc. In recent years, the export volume of mango processing products has been increasing, but there is still a big gap compared with India, Thailand and other exporting countries