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Method for preparing mango powder

A mango powder and mango technology, which is applied in the field of food processing, can solve the problems of mango color, aroma and taste fade, drying fire power, difficulty in time control, loss of nutrients, etc. Good, growth-inhibiting effect

Inactive Publication Date: 2018-01-12
BAISE UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Among them, the main production method of mango powder is to beat and dry mango. However, in the current processing technology of mango powder, most of them use hot air drying and spray drying, and few use high-efficiency fluidized boiling drying. Time control is difficult, which can easily lead to the loss of the original color, aroma and taste of mango, and serious loss of nutrients

Method used

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  • Method for preparing mango powder

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Effect test

Embodiment 1

[0025] A kind of preparation method of mango powder of the present embodiment, comprises the following steps:

[0026] (1) Raw material selection: choose fresh and ripe mangoes without rot and no pests and diseases, rinse them repeatedly in running water until the silt and sundries on the skin are washed, drain the water, and set aside;

[0027] (2) Blanching and peeling: Pour the washed mangoes into hot water at 85°C for 1 minute, cool, peel, remove cores, cut into dices, and set aside;

[0028] (3) beating: the above-mentioned diced fruit, 0.05% vitamin C solution and catechin are put into a beater together to make a pulp, and the weight ratio of the diced fruit, 0.05 vitamin C solution and catechin is 1: 2:0.02, filter with gauze, get the juice, and set aside;

[0029] (4) Blending and homogenization: Add 0.4% of citric acid, 0.5% of xanthan gum, 15% of cornstarch and 10% of malt paste according to the weight percentage of the additives, and dissolve them in warm water at ...

Embodiment 2

[0034] A kind of preparation method of mango powder of the present embodiment, comprises the following steps:

[0035] (1) Raw material selection: choose fresh and ripe mangoes without rot and no pests and diseases, rinse them repeatedly in running water until the silt and sundries on the skin are washed, drain the water, and set aside;

[0036] (2) Blanching and peeling: Pour the washed mangoes into hot water at 100°C for 2 minutes, cool, peel, remove pits, cut into cubes, and set aside;

[0037] (3) beating: the above-mentioned diced fruit, 0.08% vitamin C solution and catechin are put into a beater together to make a pulp, and the weight ratio of the diced fruit, 0.08% vitamin C solution and catechin is 1 :4:0.05, filter through gauze, get the juice, and set aside;

[0038] (4) Blending and homogenization: Add 0.6% of citric acid, 1.5% of xanthan gum, 25% of cornstarch and 20% of malt paste according to the weight percentage of additives, and dissolve them in warm water at...

Embodiment 3

[0043] A kind of preparation method of mango powder of the present embodiment comprises the following steps:

[0044] (1) Raw material selection: choose fresh and ripe mangoes without rot and no pests and diseases, rinse them repeatedly in running water until the silt and sundries on the skin are washed, drain the water, and set aside;

[0045] (2) Blanching and peeling: Pour the washed mangoes into hot water at 90°C for 1.5 minutes, cool, peel, remove pits, cut into cubes, and set aside;

[0046] (3) beating: the above-mentioned diced fruit, 0.06% vitamin C solution and catechin are put into a beater together to make a pulp, and the weight ratio of the diced fruit, 0.06% vitamin C solution and catechin is 1 :3:0.04, filter through gauze, get the juice, and set aside;

[0047] (4) Blending and homogenization: Add 0.5% citric acid, 1% xanthan gum, 20% cornstarch and 15% malt paste according to the weight percentage of additives. After the liquid is mixed, the mixed solution is ...

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Abstract

The invention discloses a method for preparing mango powder, and relates to the technical field of food processing. The method comprises the following steps: raw material selection, blanching and peeling, pulping, blending and homogenization, hot air drying, fluidized drying, and sterilization and packaging. The method improves the processing technology of the mango powder, adopts hot air drying combined with fluidized drying, not only improves the drying rate of the mango powder, but also better retains the original color, fragrance and taste of mangoes, reduces the loss of mango vitamins, and improves the quality of the mango powder. The finally obtained mango powder is good in color, strong in fragrance, good in brewing property, and high in vitamin retention rate.

Description

【Technical field】 [0001] The invention relates to the technical field of food processing, in particular to a preparation method of mango powder. 【Background technique】 [0002] Mango is a tropical and subtropical fruit, native to India, and is planted in Guangdong, Guangxi, Fujian, Yunnan and other provinces in my country. Baise is the main production area of ​​mango in Guangxi, and it is also an important mango production base in the country. The main varieties planted are Guiqixiang Mango, Tainong No. 1, Qingpi Mango, Jinhuang Mango, Katy Mango, Red Ivory Mango, Yuwen Mango No. 6, Bin Lin No. 1, Guifei Mang, etc. Mango pulp has high nutritional value, rich in nutrients such as vitamin A, vitamin C, sugar and protein, as well as mineral components such as calcium, phosphorus and iron. Among them, the content of vitamin A is more than twice that of apricots, and the content of vitamin C is also high Taller than strawberries. Mango pulp is juicy, with a special flavor, swe...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/00A23L2/39A23L2/10A23L2/52A23L2/44A23L5/41
Inventor 班燕冬苏仕林黄娇丽麦馨允陈庆金杨郑州
Owner BAISE UNIV
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