Dried mangos and making method thereof

A technology of dried mangoes and mangoes, which is applied in food drying, preservation of fruits/vegetables through dehydration, food ingredients as taste improvers, etc. It can solve the problems of poor taste of final products, affecting product quality, and reduced nutrition of dried mangoes.

Inactive Publication Date: 2018-03-27
海南春光食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, although the current methods for preparing dried mangoes can effectively produce dried mangoes, they are dehydrated by traditional baking techniques, which can easily damage the nutrients in the mangoes and reduce the nutrition of the dried mangoes. , affecting the quality of the product, in addition, there are still many deficiencies in the sugar dipping process and the greening process, resulting in poor taste of the final product

Method used

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  • Dried mangos and making method thereof

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preparation example Construction

[0026] The present invention proposes a kind of preparation method of dried mango, comprises following preparation steps:

[0027] S1. Select ripe mango slices and add them to tea water containing vitamin C or citric acid, and keep at 0-4°C for 1-3 minutes;

[0028] S2. It takes 30 minutes to gradually increase the temperature to 50-60°C and dry at a constant temperature until the water content is 20-30%;

[0029] S3. Stir the mango slices, salt and sugar evenly, heat to 45-50°C, ultrasonically pickle for 2-3 hours, then stand at 55-60°C for 1-2 hours, and finally add citric acid solution, 30~40℃ low-temperature ultrasonic dipping for 2~3 hours;

[0030] S4, drying the mango slices soaked in sugar for 5 to 6 hours, and freezing at -4 to 0°C for 1 to 2 hours;

[0031] S5. Vacuum drying is carried out in three stages: the first stage is to take 30 minutes to gradiently heat up to 50°C and dry at a constant temperature for 6 hours; the second stage is to take 30 minutes to grad...

Embodiment 1

[0035] A preparation method of dried mango, comprising the following preparation steps:

[0036] S1. Select ripe mango slices and add them to green tea tea water containing 0.1% vitamin C by mass fraction, and keep it at 0°C for 1-3min. The tea water used is made from tea leaves and water in a weight ratio of 3:100;

[0037] S2. It took 30 minutes to gradually increase the temperature to 50°C and dry at a constant temperature until the water content was 20-30%;

[0038] S3. Stir 1,000 kg of mango slices, 0.5 kg of salt, and 40 kg of sucrose evenly, heat to 45°C, ultrasonically confection for 3 hours, then stand at 55°C for 2 hours, and finally add 0.1% Citric acid aqueous solution, 30 ℃ low-temperature ultrasonic sugaring for 3 hours;

[0039] S4, drying the mango slices soaked in sugar for 5 hours, and freezing at -4°C for 1 hour;

[0040] S5. Vacuum drying is carried out in three stages: the first stage is to take 30 minutes to gradiently heat up to 50°C and dry at a const...

Embodiment 2

[0043] A preparation method of dried mango, comprising the following preparation steps:

[0044] S1. Select ripe mango slices and add them to black tea tea water containing 0.2% citric acid by mass fraction, and keep it at 4°C for 1-3min. The tea water used is made from tea leaves and water in a weight ratio of 4:100;

[0045] S2. It takes 30 minutes to gradually increase the temperature to 60°C and dry at a constant temperature until the water content is 20-30%;

[0046] S3. Stir 1,000 kg of mango slices, 5 kg of salt, and 80 kg of glucose evenly, heat to 50°C, ultrasonically confection for 2 hours, then stand at 60°C for 1 hour, and finally add 0.2% Citric acid aqueous solution, 40 ℃ low-temperature ultrasonic sugaring for 2 hours;

[0047] S4, drying the mango slices soaked in sugar for 6 hours, and freezing at 0°C for 2 hours;

[0048] S5. Vacuum drying is carried out in three stages: the first stage is to take 30 minutes to gradiently heat up to 50°C and dry at a consta...

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Abstract

The invention provides dried mangos and a making method thereof. The making method comprises the following making steps of S1, selecting ripe mango flesh slices, adding the selected mango flesh slicesto tea soup containing vitamin C or citric acid, and performing maintaining at 0-4 DEG C for 1-3min; S2, performing gradient warming for 30min to 50-60 DEG C, and performing constant-temperature drying until the water content is 20-30%; S3, uniformly stirring the mango flesh slices, table salt and sugar, and performing staged sugaring; S5, performing three-stage vacuum drying; and S6, sprinklingglucose powder to the dried mangos, and performing vacuum packaging. The water ratio of the obtained products namely the dried mangos is 10-13%, the dried mangos are low in water ratio, thick in fruitflesh, rich in flavor of fresh mangos, chewy, sweet and sour, moderate in sour and sweet degrees, good in quality and good in mouth feel, and the dried mangos cannot deteriorate within the 18-month quality guarantee period.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a dried mango and a preparation method thereof. Background technique [0002] Mango is also a kind of seasonal fruit, which is generally available in May and June, and the storage of mango is also relatively difficult. Therefore, it will be processed into dried mango, so that mango can be eaten all year round, especially when traveling, it is more convenient to carry. However, although the current methods for preparing dried mangoes can effectively produce dried mangoes, they are dehydrated by the traditional baking process, which easily destroys the nutrients in the mangoes, reducing the nutrition of the dried mangoes. , Affect the quality of product, in addition, there are still many deficiencies in the sugar dipping process and the encapsulation process, resulting in poor taste of the final product. Contents of the invention [0003] In view of this, the object of the present...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/00A23L5/41A23L5/00A23L29/30A23L29/00A23B7/02
CPCA23B7/02A23L5/00A23L5/41A23L19/03A23L29/015A23L29/035A23L29/30A23V2002/00A23V2200/048A23V2200/14A23V2250/032A23V2250/708A23V2250/628A23V2250/61A23V2250/606A23V2250/616A23V2300/10
Inventor 黄春光
Owner 海南春光食品有限公司
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