Quick-frozen mango fruit product and preparation technology thereof

Abstract

The invention discloses a quick-frozen mango fruit product and a preparation method thereof. The preparation method comprises the following steps of (1) selecting raw materials: selecting 70%-80% ripened yellow-skin mangoes which are plump in fruits, thick in flesh quality, free from stains and scars, and free from insect damages; (2) performing washing: performing washing by clean water, removingbacteria and other impurities on outer skin of the selected mangoes, and performing airing; (3) performing bacterium removal: performing physical bacterium removal by high-pressure ion flow sterilization equipment, and performing airing; (4) performing skin removal and kernel separation: removing mango fruit tips (mango fruit tails) and mango fruit heads (mango fruit stems: the taste of the mangofruit stems is astringent, and the mango fruit stems are sensitive areas), performing skin removal under the low-temperature condition by mechanical equipment, and performing kernel separation underthe low-temperature condition by the mechanical equipment, so as to obtain chopped mango flesh; (5) performing pulping, performing homogenizing and performing deoxidizing: making the obtained choppedmango flesh into mango pulp by a pulping machine, performing homogenizing treatment under the low-temperature condition, performing deoxidizing treatment under the low-temperature condition, and performing standing; (6) performing flash freezing and quick freezing: performing flash freezing and quick freezing on the sterilized mango fruit product under minus 60-minus 80 DEG C by liquid nitrogen for shaping;, and (7) performing low-temperature storing: quickly transferring the quick-frozen mango fruit product to a cold storage storeroom of which the temperature is minus 25-minus 35 DEG C, so asto obtain the finished products. Through the adoption of the preparation method disclosed by the invention, the quick-frozen mango fruit product is mushy and soft in mouth feel, pure in flavor and bright yellow in color.

Description

technical field [0001] The invention relates to mango products, in particular to a quick-frozen mango product and a preparation method thereof. Background technique [0002] Quick-frozen mango is a processed mango fruit, which has the following effects: 1) Mango contains a lot of vitamins, which can moisturize and beautify the skin; 2) Benefit the stomach and stop vomiting, quench thirst and diuresis; 3) Mango contains Mangiferin has an adjuvant therapeutic effect on the efficacy of dispelling diseases and relieving cough and coughing, phlegm and asthma; 4) Mango contains triacetic acid and polyphenolic compounds such as mangolic acid and isomangolic acid, which have anti-cancer pharmacological effects; 5 ) Lower cholesterol and triglycerides, which is beneficial to the prevention and treatment of cardiovascular diseases. [0003] Existing preparation methods: 1) Wash and peel the mango; 2) Manually cut into slices or cubes; 3) Put it in a fresh-keeping bag for sterilizatio...

AI Technical Summary

Problems solved by technology

The quick-frozen mangoes prepared by this method: First, a lot of labor costs are required in the procedures of peeling, slicing, dicing, and packing into fresh-keeping bags. During the entire processing process, due to differences in technical proficiency, there will be a certain loss of mango raw materials. , so that the production cost is increased; secondly, due to the fast-freezing temperature drop rate of the prepared product is not fast enough, the ice crystals with larger particles are formed in the pulp, which damages the surrounding pulp cells, and the enzymatic reaction is triggered when thawing, resulting in flaky , The diced pulp becomes soft and soft, and the taste and flavor are lost

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