Low-sugar preserved mango and preparation method thereof

A mango and preserved fruit technology, applied in confectionery, confectionery industry, food science and other directions, can solve the problems of not meeting consumers' health needs, consumers suffering from obesity, poor product appearance, etc., to improve the effect of hardening and color protection , Good hardening color protection effect, enhance the effect of fusion effect

Active Publication Date: 2018-02-13
广西田阳嘉佳食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the sugar content of traditional preserved mangoes is relatively high, as high as 65%, which can easily lead consumers to suffer from obesity, high blood pressure, high blood sugar and other diseases, which does not meet the h

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] 1. In parts by weight, take the following raw material components:

[0032] 30 parts of mango; 12 parts of yacon concentrate;

[0033] 10 parts of papaya concentrate; 25 parts of hardening color protection solution;

[0034] 15 parts of sugar solution; 10 parts of filler;

[0035] Wherein, the mangoes are 3-4 ripe fresh mangos without pests and diseases, without mechanical contusion;

[0036] The hardening color-protecting solution comprises the following components in terms of mass fraction: 1.0% sodium chloride, 0.1% citric acid, 0.3% calcium chloride, 0.2% calcium lactate and the balance sterile water;

[0037] The sugar liquid comprises the following components in terms of mass fraction: 12% sucrose, 8% trehalose, 5% fructose syrup, 3% starch syrup, 1% sorbitol and the balance sterile water;

[0038] The filler comprises the following components in terms of mass fraction: 0.8% konjac gum, 0.5% sodium alginate, 0.3% gelatin and the rest sterile water.

[0039] 2....

Embodiment 2

[0048] 1. In parts by weight, take the following raw material components:

[0049] 36 parts of mango; 15 parts of yacon concentrate;

[0050] 13 parts of papaya concentrate; 29 parts of hardening color protection solution;

[0051] 18 parts of sugar solution; 13 parts of filler;

[0052] Wherein, the mangoes are 3-4 ripe fresh mangos without pests and diseases, without mechanical contusion;

[0053] The hardening color-protecting solution comprises the following components in terms of mass fraction: 1.2% sodium chloride, 0.2% citric acid, 0.4% calcium chloride, 0.3% calcium lactate and the balance sterile water;

[0054] The sugar liquid comprises the following components in terms of mass fraction: 16% sucrose, 9% trehalose, 6% fructose syrup, 4% starch syrup, 2% sorbitol and the balance sterile water;

[0055] The filler comprises the following components in terms of mass fractions: 1.1% konjac gum, 0.7% sodium alginate, 0.5% gelatin and the rest sterile water.

[0056] 2...

Embodiment 3

[0065] 1. In parts by weight, take the following raw material components:

[0066] 40 parts of mango; 18 parts of yacon concentrate;

[0067] 15 parts of papaya concentrate; 35 parts of hardening color protection solution;

[0068] 20 parts of sugar solution; 15 parts of filler;

[0069] Wherein, the mangoes are 3-4 ripe fresh mangos without pests and diseases, without mechanical contusion;

[0070] The hardened color-protecting solution includes the following components in terms of mass fraction: 1.3% sodium chloride, 0.3% citric acid, 0.6% calcium chloride, 0.4% calcium lactate and the rest sterile water;

[0071] The sugar liquid comprises the following components in terms of mass fraction: 18% sucrose, 10% trehalose, 8% fructose, 7% starch syrup, 3% sorbitol and the balance sterile water;

[0072] The filler comprises the following components in terms of mass fraction: 1.3% konjac gum, 1% sodium alginate, 0.7% gelatin and the rest sterile water.

[0073] 2. The above-m...

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PUM

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Abstract

The invention belongs to the technical field of preserved fruit foods and specifically discloses a low-sugar preserved mango and a preparation method of the low-sugar preserved mango. The low-sugar preserved mango comprises the following material components by weight: 30-40 parts of mango, 12-18 parts of concentrated smallanthus sonchifolius solution, 10-15 parts of concentrated pawpaw solution, 25-35 parts of hardening and color retention solution, 15-20 parts of sugar solution, and 10-15 parts of a filler; the preparation method comprises the following steps: (1) selecting the raw materials;(2) processing the raw materials; (3) protecting the color and hardening; (4) pre-drying; (5) soaking in the concentrated solution; (6) sugaring; (7) drying; and (8) packaging in vacuum. The low-sugar preserved mango is good in color, form of organization, taste, flavor and sensory effect, meanwhile, the preparation method is easy to operate, and the sensory effect of the prepared preserved mangois effectively improved.

Description

【Technical field】 [0001] The invention relates to the technical field of preserved fruit food, in particular to a low-sugar preserved mango and a preparation method thereof. 【Background technique】 [0002] Mango is a tropical and subtropical fruit, native to India. Mangoes in my country are mainly produced in the south, such as Guangdong, Guangxi, Fujian, Yunnan and other regions. Mango pulp is rich in vitamin A, vitamin C, sugar, protein, calcium, phosphorus, iron and other ingredients. , dizziness, increase gastrointestinal motility, prevent high blood pressure, cough and phlegm, prevent arteriosclerosis and other effects. [0003] Due to the limitation of the place of origin, mangoes often deteriorate and rot during transportation, causing huge economic losses. Therefore, mangoes are prepared into a series of products such as mango jam, mango preserved, mango cake, mango powder, and mango wine, which are easy to transport, process, and preserve. The promotion of the eco...

Claims

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Application Information

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IPC IPC(8): A23G3/48A23G3/42A23G3/36
CPCA23G3/364A23G3/42A23G3/48
Inventor 班燕冬苏仕林黄娇丽麦馨允陈庆金黄斌
Owner 广西田阳嘉佳食品有限公司
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