Processing method of low-sugar-content green tea flavor candied mango

A processing method and mango technology are applied in the processing field of low-sugar green tea-flavored preserved mango fruit, which can solve the problems of easy loss of mango nutrition, large shape variation, long processing time, etc., and achieve the effects of good color and luster, good shape retention, and reduced blanching.

Inactive Publication Date: 2017-03-29
钦州阜康农副食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, preserved mangoes are generally processed by traditional methods, usually through blanching, color protection, hardening, cooling, and then adopting a complex drying process method of high temperature, then medium temperature, and then high temperature. Mango nutrition is easy to lose, color, aroma, taste, shape The variation is large and the taste is poor; while the main freeze-drying technology at this stage generally takes more than 15 hours for freeze-drying, the processing takes a long time, and the temperature is maintained below -30°C, resulting in high energy consumption and high processing costs

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment approach

[0020] One embodiment of the present invention, the processing method of low-sugar green tea flavor preserved mango comprises the following steps:

[0021] 1), select 8-9 mature mangoes without rot, peel the mangoes, cut the mangoes into diamonds or squares with a side length of 0.5-1 cm along the shape of the mangoes, and then put the mangoes into a salt solution containing 2% mass fraction Soak under high pressure for 10-20 minutes, remove and drain, place in green tea concentrate for 1-2 hours, then remove and drain again, place in Luo Han Guo concentrate for 1-2 hours, remove and dry Dry, freeze at minus 30°C for 1 hour;

[0022] 2) After step 1), bake the mangoes in the circulating hot air at a temperature of 50-60°C for 1-2 hours, cut off the mango flesh, spread the mango flesh into a layer, and place it at a temperature of 70-80°C. Bake in circulating hot air at ℃ for 2-4 hours, spray 10ml / kg of mango meat with the grosvenor fruit concentrate, then spray with 50g / kg of...

Embodiment 1

[0031] The processing method of the low-sugar green tea flavor preserved mango of the present embodiment comprises the following steps:

[0032] 1), select 8-9 mature mangoes without rot, peel the mangoes, cut the mangoes into diamonds or squares with a side length of 0.5-1 cm along the shape of the mangoes, and then put the mangoes into a salt solution containing 2% mass fraction Soak under high pressure for 10 minutes, remove and drain, place in green tea concentrate, soak for 1 hour under high pressure, remove again, drain and place in Luo Han Guo concentrate, soak for 1 hour under high pressure, remove and dry in the air, at minus 30°C Freeze for 1 hour;

[0033] 2) After step 1), bake the mangoes in the circulating hot air at a temperature of 50°C for 1 hour, cut off the mango flesh, spread the mango flesh into a layer, and bake in a circulating hot air at a temperature of 70°C For 2 hours, spray 10ml / kg mango meat of the Luo Han Guo concentrate, then spray 50g / kg mango ...

Embodiment 2

[0035] The processing method of the low-sugar green tea flavor preserved mango of the present embodiment comprises the following steps:

[0036] 1), select 8-9 mature mangoes without rot, peel the mangoes, cut the mangoes into diamonds or squares with a side length of 0.5-1 cm along the shape of the mangoes, and then put the mangoes into a salt solution containing 2% mass fraction Soak under high pressure for 20 minutes, remove and drain, place in green tea concentrate, soak for 2 hours under high pressure, remove again, drain and place in Luo Han Guo concentrate, soak for 2 hours under high pressure, remove and dry in the air, at minus 30°C Freeze for 1 hour; the high pressure is 0.5Mpa, and the soaking temperature is 45°C;

[0037]2) After step 1), bake the mangoes in the circulating hot air at 60°C for 1-2 hours, cut off the mango flesh, spread the mango flesh into a layer, and place them in the circulating hot air at 75°C Baking for 3 hours, spraying 10ml / kg mango meat of...

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Abstract

The invention discloses a processing method of a low-sugar-content green tea flavor candied mango, which comprises the following steps: 1) while maintaining mango pulp and stone to be unseparated, cutting the mango pulp into rhombus or square, separately conducting high-pressure soaking into low concentration brine, a green tea concentrated solution, and a fructus momordicae concentrated solution, fishing out the soaked rhombus or square mango and conducting air drying, and conducting freezing for 1h at -30 DEG C; 2) baking the mango treated by the step 1) in the circulation hot blast at 50-60 DEG C for 1-2h, cutting off the mango pulp, laying the mango pulp on a layer, conducting baking in the circulation hot blast at 70-80 DEG C for 2-4h, spraying the above mentioned fructus momordicae concentrated solution onto the mango pulp, then spraying green tea powder onto the mango pulp, and conducting baking in the circulation hot blast at 30-40 DEG C for 1-2h, thus the low-sugar-content green tea flavor candied mango can be obtained. The method adopts fructus momordicae as an edulcorant, so that the candied mango is low in sugar content, and the method uses the green tea concentrated solution as a flavoring agent, so that the candied mango has the taste of green tea, and is free of any additives, and green and environmentally friendly.

Description

technical field [0001] The invention relates to the technical field of fruit processing. More specifically, the present invention relates to a processing method of low-sugar green tea flavor preserved mango. Background technique [0002] The nutritional value of mango fruit is extremely high, and the vitamin A content is as high as 3.8%, which is twice as much as that of apricots. The content of vitamin C also surpasses orange, strawberry. Mango contains sugar, protein, calcium, phosphorus, iron and other nutrients, all of which are necessary for the human body. According to the analysis data of several main varieties of mango in my country's mango producing areas, the soluble solids of mango are 14%-24.8%, the sugar content is 11%-19%, the protein is 0.65%-1.31%, and the carotene per 100 grams of pulp is 2281- 6304 micrograms, and the content of essential trace elements <selenium, calcium, phosphorus, potassium, etc.> is also very high. Mango is a kind of fruit tha...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/48A23G3/38A23G3/36
CPCA23G3/48A23G3/364A23G3/38A23V2002/00A23V2200/30A23V2250/21A23V2250/214
Inventor 黄庭盛
Owner 钦州阜康农副食品有限公司
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