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Preparation method of dried mango

A technology of dried mangoes and mangoes, which is applied in the fields of fruit and vegetable preservation, the function of food ingredients, and the preservation of food ingredients as antimicrobials. Improve fruit quality and color, inhibit browning, and maintain flavor and taste

Inactive Publication Date: 2018-12-21
浦江县泰如食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Among them, the main production method of dried mangoes is to slice the mangoes, dip them in sugar, and dry them. However, the current drying method is mainly heat drying. It is difficult to control the drying firepower and time, which will easily lead to the loss of the original color, aroma and taste of mangoes. Fades, serious loss of nutrients

Method used

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  • Preparation method of dried mango

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] The preparation method of dried mango comprises the following steps:

[0022] S1: Wash 5 mature fresh mangoes and put them in the refrigerator at 1°C for use. After taking them out, they are placed in the permeate at a material-to-liquid ratio of 1:5. The permeate uses a sucrose solution with a mass fraction of 12% and adds a mass fraction 0.8% CaCl 2 With 0.16‰ of 2,3-epoxy-1-propanol, the infiltration temperature is 30°C, and the infiltration time is 0.5h. After the infiltration is completed, wash off the sugar on the surface with clean water, absorb the surface moisture and put it in a constant temperature drying box Carry out drying, the drying condition is 55 ℃, 24h, carry out - 18 ℃ low temperature preservation with polyethylene bag sealing;

[0023] S2: Prepare 25% ethephon diluent, and ripen the mangoes after thawing. Use 30mL ethephon diluent plus 60kg water for each ton of mango. The temperature for ripening is 18°C. Keep it relatively airtight for 20 hours, ...

Embodiment 2

[0028] The preparation method of dried mango specifically comprises the following steps:

[0029] Pretreatment: Wash 6 mature fresh mangoes and put them in a 4°C refrigerator for use. After taking them out, they are placed in the permeate according to the ratio of solid to liquid at 1:8. The permeate uses a sucrose solution with a mass fraction of 18%, and adds mass Fraction 1.5% CaCl 2, the infiltration temperature is 40°C, the infiltration time is 4h, after the infiltration is completed, wash off the sugar on the surface with clean water, absorb the surface moisture and put it in a constant temperature drying box for drying, the drying condition is 58°C, 48h, and use a polyethylene bag Sealed for low temperature storage at -25°C; CaCl 2 It can increase the hardness of fruits and vegetables and prevent them from softening after processing; the molecular weight of sucrose is 342. During the osmotic dehydration process, the low molecular weight solution has a higher osmotic pr...

Embodiment 3

[0036] The preparation method of dried mangoes includes: pretreatment, accelerated ripening, tablet making, color-protecting dipping, and drying, specifically including the following steps:

[0037] Pretreatment: Wash 5 mature fresh mangoes and put them in the refrigerator at 2°C for use. After taking them out, they are placed in the permeate according to the ratio of solid to liquid at 1:6. The permeate uses a sucrose solution with a mass fraction of 15%, and adds mass Fraction 1% CaCl 2 With 0.16‰ of 2,3-epoxy-1-propanol, the infiltration temperature is 35°C, and the infiltration time is 2h. After the infiltration is completed, the sugar on the surface is washed away with clean water, and the surface moisture is blotted and then placed in a constant temperature drying box. Drying, the drying condition is 56°C, 36h, sealed with polyethylene packaging bag for low temperature preservation at -20°C; CaCl 2 It can increase the hardness of fruits and vegetables and prevent them f...

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Abstract

The invention discloses a preparation method of dried mango. The preparation method comprises the following steps of pretreatment, acceleration of maturation, tableting, color retention soaking and drying. The method comprises the following specific steps: placing 5 to 6 matured fresh mangos in an acide phosphorique diluent to accelerate maturation after permeation, drying and chilling; disinfecting to obtain mango slices; placing the mango slices in sugar liquor in which a color retention agent is added for vacuum color retention soaking; taking the treated mango slices out, and drying with hot air to obtain the dried mango. By adopting the preparation method of dried mango, the aims of retaining color and smell and preventing rotting can be fulfilled. Moreover, the sulfur content is lower. Meanwhile, the content and activity of peroxidase and polyphenol oxidase in mango tissues can be reduced greatly, the storage and transportation time is prolonged, the phenomena of rotting, deterioration and browning are avoided, the fruit yield is improved, and the storage and transportation cost is lowered.

Description

technical field [0001] The invention relates to the field of mango deep processing, in particular to a preparation method of dried mango. technical background [0002] Mango is the popular name of mango (Latin scientific name: Mangifera indica L. ), is a large evergreen tree of Anacardiaceae native to India, with leathery, alternate leaves; small, polygamous, yellow or light yellow flowers, in terminal panicles. The drupe is large, compressed, 5-10 cm long, 3-4.5 cm wide, yellow when ripe, sweet in taste, hard core. Mango is one of the famous tropical fruits. Mango fruit contains sugar, protein, and crude fiber. The precursor carotene of vitamin A contained in mango is particularly high, which is rare among all fruits. Secondly, the vitamin C content is not low. Minerals, proteins, fats, sugars, etc. are also its main nutrients. It can be used to make fruit juice, jam, canned food, pickles, hot and sour pickles, mango milk powder, candied fruit, etc. [0003] Because ma...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/48A23L5/41A23B7/154
CPCA23G3/48A23B7/154A23L5/41A23V2002/00A23V2200/048A23V2200/10A23V2250/044
Inventor 刘洋
Owner 浦江县泰如食品科技有限公司
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