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

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...

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