A kind of efficient mechanized dried mango production method

Abstract

The present invention proposes a highly efficient mechanized production method for dried mangoes. Step 1 can make the whole mango expand when heated, making the skin of the mango tense; step 2 can split the skin of the mango into many small slices, so that the skin of the mango can be dried and peeled off. ; Step 3 makes the mango epidermis gradually crack in the form of flakes and fall off under the blowing of flowing steam, and only removes the thin mango skin, without removing or injuring the mango pulp. There will be mango pulp corruption, and keep as much mango pulp as possible to reduce waste, and do not need manual peeling, which greatly improves efficiency and reduces costs; step 4 Sodium metabisulfite is immersed in mango pulp and decomposed to generate extremely strong reducing power Sulfurous acid to destroy the oxidation system of enzymes and prevent oxidation and discoloration; carotene and vitamin C will not be destroyed by oxidation. At the same time, sulfurous acid is also a good preservative, which has a strong ability to eliminate mold spores and acetic acid bacteria , which is helpful for future preservation.

Description

technical field [0001] The invention relates to the field of food processing, in particular to an efficient mechanized production method of dried mangoes. Background technique [0002] The production method of dried mango is already known, and as Chinese invention patent CN201710959821.1 discloses a kind of preparation method of dried mango, comprises the following preparation steps: S1, select ripe mango slices for use and add in the tea water containing vitamin C or citric acid, in 0 Keep at -4°C for 1-3 minutes; S2, take 30 minutes to gradually increase the temperature to 50-60°C and dry at a constant temperature until the water content is 20-30%; S3, stir the mango slices, salt and sugar evenly, and heat to 45-50 ℃, ultrasonic sugaring for 2 to 3 hours, then, 55 to 60 ° C for 1 to 2 hours, and finally, add citric acid aqueous solution, 30 to 40 ° C for 2 to 3 hours; S4. The sugared mango slices were air-dried for 5-6 hours, frozen at -4-0°C for 1-2 hours; S5, vacuum dry...

AI Technical Summary

Problems solved by technology

The dried mangoes produced by the method disclosed in this invention need to be manually peeled, which is costly and inefficient, and because manual peeling with a knife will seriously damage the mango pulp, most of the mango pulp will be spoiled during the waiting period before pickling, and bacteria will grow And seriously affect the appearance, greatly reducing the quality of dried mangoes

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