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Preparation method of sulfur-free primary-flavor dried mangoes

A technology of dried mangoes and mangoes, applied in confectionary, confectionary industry, food science, etc., which can solve problems such as excessive addition of preservatives, easy browning of products, and high proportion of reducing sugar

Inactive Publication Date: 2016-03-30
陈启芬
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to provide a method for the preparation of sulfur-free original dried mangoes. This method breaks through the problem of excessive addition of preservatives caused by the addition of preservatives to inhibit the fermentation of sugar water in the traditional preserved fruit candied process. Repeated reuse causes a high proportion of reducing sugar to affect product quality, and the product is prone to browning, etc., providing technical support for improving the quality of raw dried mango sulfur-free processing and the safe production of preserved fruit industry

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A method for processing and preparing sulfur-free original dried mango, the preparation steps comprising:

[0024] (1) Selection of raw materials: select immature fresh mangoes without pests and diseases as raw materials;

[0025] (2) Ripening: Use 40% ethephon to ripen fresh mangoes until the mangoes are soft and not loose;

[0026] (3) Disinfection and cleaning: After disinfecting the ripened mangoes with 75% alcohol, rinse with clean water to completely remove the catalyst and disinfectant;

[0027] (4) Peeling, slicing, and pitting: Cut the mango into 0.5cm thin skin after pitting;

[0028] (5) Low-temperature sulfur-free sugar staining: the ratio of mango amount to soaking sugar solution is 1:0.8, the temperature of cold storage is 15°C, the amount of D-sodium erythorbate is 0.3‰, citric acid is 0.3%, and the amount of sugar is 25%. Candied for 5 days;

[0029] (6) Drying: adopt the method of segmental drying, firstly dry the mango until it is half-dry, then sof...

Embodiment 2

[0032] A method for processing and preparing sulfur-free original dried mango, the preparation steps comprising:

[0033] (1) Selection of raw materials: select immature fresh mangoes without pests and diseases as raw materials;

[0034] (2) Ripening: Use 40% ethephon to ripen fresh mangoes until the mangoes are soft and not loose;

[0035] (3) Disinfection and cleaning: After disinfecting the ripened mangoes with 75% alcohol, rinse with clean water to completely remove the catalyst and disinfectant;

[0036] (4) Peeling, slicing, and pitting: Cut the mango into 0.6cm thin skin after pitting;

[0037] (5) Low-temperature sulfur-free sugar staining: the ratio of mango amount to soaking sugar solution is 1:0.8, the temperature of cold storage is 15°C, the amount of D-sodium erythorbate is 0.3‰, citric acid is 0.3%, and the amount of sugar is 25%. Candied 5.5 days;

[0038] (6) Drying: adopt the method of segmental drying, firstly dry the mango until it is half-dry, then softe...

Embodiment 3

[0041] A method for processing and preparing sulfur-free original dried mango, the preparation steps comprising:

[0042] (1) Selection of raw materials: select immature fresh mangoes without pests and diseases as raw materials;

[0043] (2) Ripening: Use 40% ethephon to ripen fresh mangoes until the mangoes are soft and not loose;

[0044] (3) Disinfection and cleaning: After disinfecting the ripened mangoes with 75% alcohol, rinse with clean water to completely remove the catalyst and disinfectant;

[0045] (4) Peeling, slicing, and pitting: Cut the mango into 0.7cm thin skin after pitting;

[0046] (5) Low-temperature sulfur-free sugar staining: the ratio of mango amount to soaking sugar solution is 1:0.8, the temperature of cold storage is 15°C, the amount of D-sodium erythorbate is 0.3‰, citric acid is 0.3%, and the amount of sugar is 25%. Candied for 6 days;

[0047] (6) Drying: adopt the method of segmental drying, firstly dry the mango until it is half-dry, then sof...

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Abstract

The invention relates to a preparation method of sulfur-free primary-flavor dried mangoes, and belongs to the technical field of processing of agricultural products. The sulfur-free primary-flavor dried mangoes are prepared through the following steps of selecting fresh mangoes which are free from diseases and insect pests, ripening, disinfecting, cleaning, peeling, dicing, and removing kernels so as to obtain mango flesh; and performing low temperature sulfur-free sugaring on the mango flesh, performing stage drying on the sugared mango flesh, until the dried mango flesh is half-dried, enabling the dried mango flesh to be soft, blending acid for further drying, then performing low temperature refrigeration, and performing packaging so as to obtain finished products. According to the dried mangoes prepared by the method disclosed by the invention, the moisture content is smaller than or equal to 18%, the total sugar is smaller than or equal to 70%, the remaining sulfur dioxide is smaller than or equal to 0.02g / kg, and the dried mangoes have primary fruit flavor, are appropriate in sour and sweet degrees, and do not contain preservatives.

Description

technical field [0001] The invention relates to a preparation method of sulfur-free original dried mango, which belongs to the field of agricultural product processing. Background technique [0002] Preserved fruit is the largest and most important type of product in my country's fruit processing. The original sulfur-free dried mango retains the unique flavor of fresh mango and has a good taste. The residue of sulfur dioxide in the product is ≤0.02g / kg (residue is caused by the use of sulfurized sugar in candied sugar) which is much lower than GB / T10782-2006 "General Rules for Candied Fruits" The specified standard (≤0.35g / kg), is a high-grade mango snack food, which is deeply loved by consumers. The products are exported to the United States, Japan, South Korea, Singapore, Hong Kong and other countries and regions. However, the sulfur-free processing of original dried mangoes is similar to the processing of traditional preserved fruits. On the one hand, it is necessary to ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/48
CPCA23G3/48
Inventor 陈启芬
Owner 陈启芬