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Dried mango making method

A technology of dried mangoes and mangoes, applied in confectionary, confectionary industry, food science, etc., can solve problems such as drying firepower, difficulty in time control, loss of nutrients, fading of mango color, aroma, and taste, etc., and achieve shortening Effect of drying time, slowing down of oxidative damage, reduction of loss

Inactive Publication Date: 2018-02-13
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 dried mangoes is to slice the mangoes, dip them in sugar, and dry them. However, the current drying method is mainly heat drying. It is difficult to control the drying firepower and time, which will easily lead to the loss of the original color, aroma and taste of mangoes. Fades, serious loss of nutrients

Method used

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Effect test

Embodiment 1

[0023] A kind of preparation method of dried mango of the present embodiment comprises the following steps:

[0024] (1) Raw material selection: select 3-5 ripe fresh mangoes without pests and diseases, without mechanical damage, and set aside;

[0025] (2) Raw material pretreatment: Pour the above-mentioned fresh mango into running water to remove sediment and dirt, peel and core, cut into mango slices with a thickness of 0.8-1.0cm, and immediately soak in the color protection solution for 1min , to obtain color-protecting mango slices, the color-protecting solution is mixed with salt, tea polyphenols and water in a weight ratio of 1:0.5:100;

[0026] (3) Sugaring: put the above-mentioned color-protecting mango slices into 15% sucrose solution at 25° C. and soak for 20-24 hours, drain to obtain candied mango slices, and set aside;

[0027] (4) Far-infrared drying: spread the above-mentioned candied mango slices one by one on the grid tray, and dry them in a far-infrared dryi...

Embodiment 2

[0031] A kind of preparation method of dried mango of the present embodiment comprises the following steps:

[0032] (1) Raw material selection: select 3-5 ripe fresh mangoes without pests and diseases, without mechanical damage, and set aside;

[0033] (2) Raw material pretreatment: Pour the above-mentioned fresh mango into running water to remove sediment and dirt, peel and core, cut into mango slices with a thickness of 0.8-1.0cm, and immediately soak in the color protection solution for 3 minutes , to obtain color-protecting mango slices, the color-protecting solution is mixed with salt, tea polyphenols and water in a weight ratio of 2:0.8:100;

[0034] (3) Candied: Put the above-mentioned color-protecting mango slices into 25% maltose solution at 30°C and soak for 24 hours, drain to obtain candied mango slices, set aside;

[0035] (4) Far-infrared drying: Spread the above-mentioned candied mango slices one by one on a grid tray, and dry them in a far-infrared drying oven...

Embodiment 3

[0039] A kind of preparation method of dried mango of the present embodiment comprises the following steps:

[0040] (1) Raw material selection: select 3-5 ripe fresh mangoes without pests and diseases, without mechanical damage, and set aside;

[0041] (2) Raw material pretreatment: Pour the above-mentioned fresh mango into running water to remove sediment and dirt, peel and core, cut into mango slices with a thickness of 0.8-1.0cm, and immediately soak in the color protection solution for 2 minutes , to obtain color-protecting mango slices, the color-protecting solution is mixed with salt, tea polyphenols and water in a weight ratio of 1.5:0.6:100;

[0042] (3) Candied: Put the above-mentioned color-protecting mango slices into 20% fructose solution at 28°C and soak for 23 hours, drain to obtain candied mango slices, set aside;

[0043] (4) Far-infrared drying: Spread the above-mentioned candied mango slices one by one on a grid tray, and dry them in a far-infrared drying o...

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Abstract

The invention discloses a dried mango making method and relates to the technical field of food processing. The method comprises the following steps: selecting a raw material, pretreating the raw material, soaking the raw material with sugar, performing far-infrared drying, performing microwave drying, and packaging dried mango. By adopting the dried mango making method, a dried mango making process is improved, a combined drying technique of infrared rays and microwaves is adopted, optimal process conditions are obtained by confirming far infrared drying temperature, drying time, microwave drying intensity and the drying time, then original colors, fragrance and taste of the dried mango are maintained to the maximum extent, and the quality of the dried mango is improved.

Description

【Technical field】 [0001] The invention relates to the technical field of food processing, in particular to a method for preparing dried mangoes. 【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): A23G3/36A23G3/48
CPCA23G3/48A23G3/364
Inventor 班燕冬苏仕林麦馨允黄娇丽陈庆金张开平
Owner BAISE UNIV
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