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Processing method of dried mangoes

A processing method and technology of dried mango, applied in the confectionery industry, food drying, function of food ingredients, etc., can solve the problems of complex processing technology, prone to browning, etc. browning effect

Inactive Publication Date: 2018-07-20
安徽徽风生态农业开发有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, mangoes are complex in the preparation process and prone to browning

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A kind of processing method of dried mango that the present invention proposes, comprises the following steps:

[0022] S1. Slicing: Choose 7-8 mature mangoes without rot, peel and core, and cut into 3mm thick mango slices;

[0023] S2. Color protection: Put the mango slices into the color protection hardening solution and soak for 1 hour;

[0024] S3. Blanching: put the mango slices after color protection into boiling water and blanching for 1 min;

[0025] S4. Candied: add mango slices and sugar liquid into the reaction kettle, and vacuumize. The sugar liquid includes the following components in mass percentage: L-arabinose 3%, glucose 6%, sucrose 15%, salt 0.1%, The balance is water, soaked for 4 hours, then add mixed sugar of glucose and sucrose to adjust the concentration of the sugar solution, increase it by 7% to 66% each time, and vacuumize and soak for 3 hours after adjusting the sugar content each time;

[0026] S5. Pre-drying: drying the candied mango slice...

Embodiment 2

[0030] A kind of processing method of dried mango that the present invention proposes, comprises the following steps:

[0031] S1. Slicing: Choose 7-8 mature mangoes without rot, peel and core, and cut into 4mm thick mango slices;

[0032] S2. Color protection: Put the mango slices into the color-protecting hardening solution and soak for 1.5 hours; wherein, the color-protecting hardening solution includes the following ingredients in mass percentage: 0.3% gluconolactone, 0.07% sodium bisulfite, sodium chloride 0.7%, calcium chloride 1.4%, the balance is water;

[0033] S3. Blanching: put the mango slices after color protection into boiling water and blanching for 90s;

[0034] S4. Candied: add mango slices and sugar solution into the reaction kettle according to the mass ratio of 2:1.2, and vacuumize to 0.05MPa. The sugar solution includes the following components in mass percentage: L-arabinose 3.5%, glucose 8 %, 17% sucrose, 0.2% salt, the balance is water, soak for 4.5h,...

Embodiment 3

[0039] A kind of processing method of dried mango that the present invention proposes, comprises the following steps:

[0040] S1. Slicing: Choose 7-8 mature mangoes without rot, peel and core, and cut into 3mm thick mango slices;

[0041] S2. Color protection: Put the mango slices into the color-protecting hardening solution and soak for 1.5 hours; wherein, the color-protecting hardening solution includes the following ingredients in mass percentage: 0.4% gluconolactone, 0.08% sodium bisulfite, sodium chloride 0.8%, calcium chloride 1.7%, the balance is water;

[0042] S3. Blanching: Put the color-protected mango slices into boiling water for 100 seconds;

[0043] S4. Candied: add mango slices and sugar solution into the reaction kettle according to the mass ratio of 2:1.5, and vacuumize to 0.045MPa. The sugar solution includes the following components in mass percentage: L-arabinose 4%, glucose 9% %, 18% sucrose, 0.1% salt, the balance is water, soak for 5 hours, then add ...

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Abstract

The invention discloses a processing method of dried mangoes, and relates to the technical field of food processing. The processing method comprises the following steps of selecting mangoes which do not become rotten and of which 70%-80% are mature, removing skin, removing kernels, and performing cutting to obtain mango slices of which the thickness is 3-5mm; putting the mango slices in color protection hardening liquid for soaking; putting the soaked mango slices in boiling water for blanching; adding the blanched mango slices and a sugar solution to a reaction kettle, and performing vacuumizing, wherein the sugar solution comprises the following components of L-arabinose, glucose, cane sugar, table salt and the balance of water; performing immersing, then adding mixed sugar of glucose and cane sugar, regulating the concentration of the sugar solution, and performing vacuumizing and immersing after regulation of the sugar degree each time; baking the sugared mango slices until the water content is 37-42%; putting the predried mango slices in natural plant gum liquid for soaking; and baking the dried mangoes wrapped with glue until the water content is 20-25%. The made dried mangoes are delicately fragrant in sour and sweet degree, rich in flesh quality, sweet rather than greasy, rich in original fruit flavor, high in nutrient value, bright in color, not liable to cause of brown stains, and long in storage time.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a processing method of dried mango. Background technique [0002] Mango is one of the famous tropical fruits, the fruit is oval and smooth, the peel is lemon yellow, the flesh is fine and smooth, and the smell is sweet. Mango has high nutritional value, 14%-24.8% soluble solids, 11%-19% sugar, 0.65%-1.31% protein, and 2281-6304 micrograms of carotene per 100 grams of pulp, which is rich in essential nutrients for the human body. Trace elements selenium, calcium, phosphorus, potassium and other elements, also rich in vitamins A and C. [0003] Eating mango has the effects of benefiting the stomach, quenching thirst, and diuresis, lowering cholesterol, protecting eyesight, dispelling diseases and relieving coughs, and moisturizing the skin. However, mangoes are complex in the preparation process and prone to browning. Contents of the invention [0004] Based on the tec...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/48A23G3/42A23G3/54A23L3/3562
CPCA23G3/42A23G3/48A23G3/54A23L3/3562A23V2002/00A23V2200/22A23V2200/048A23V2250/1614A23V2250/1624A23V2250/1578A23V2250/1582A23V2250/61A23V2250/602A23V2250/628A23V2250/5086A23V2250/5024A23V2250/508A23V2300/24A23V2300/10
Inventor 吴永超
Owner 安徽徽风生态农业开发有限公司
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