Preparation method of primary flavor dried mangoes

Abstract

The invention relates to a preparation method of primary-flavor dried mangoes, and belongs to the field of processing of agricultural products. The 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 method for processing and preparing original dried mango, belonging 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 ad...

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to provide a preparation method of sulfur-free original dried mango, to determine the best process for improving the quality of original dried mango without sulfur, and to break through the traditional candied fruit process by adding preservatives to inhibit the fermentation of sugar water and cause corrosion The problem of overdosage of additives, as well as the high proportion of reducing sugar caused by repeated use of sugar water in the preserved fruit processing industry, which affects product quality, and the product is prone to browning, etc., provides technology for improving the quality of original dried mango sulfur-free processing and the safe production of preserved fruit industry support

[0005] The present invention uses ripened mangoes as raw materials to determine the best process for improving the quality of original dried mangoes without sulfur, and breaks through the problem of excessive addition of preservatives caused by adding preservatives to inhibit the fermentation of sugar water in the traditional candied fruit process. As well as problems in the preserved fruit processing industry, such as the high proportion of reducing sugar caused by the repeated use of sugar water, which affects product quality and the product is prone to browning. It provides technical support for improving the quality of original dried mango sulfur-free processing and the safe production of preserved fruit industry. At present, there is no such problem at home and abroad. see related reports