Method for preparing spiced salt raw dried mangoes by means of vacuum freeze drying

A vacuum freeze-drying and dried mango technology, which is applied in the directions of food drying, food freezing, fruit and vegetable preservation, etc., can solve problems such as unfavorable health of consumers, and achieve the effects of rich taste and simple preparation method.

Pending Publication Date: 2018-12-25
YUNNAN INST OF TROPICAL CROPS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The existing dried mangoes generally use mature mangoes as raw materials, and most of the dried mangoes are soaked in sugar, and the taste is mainly sweet. processing that is detrimental to the health of consumers

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] 1) Select the raw mangoes whose fruits have been shaped but have not yet entered the mature stage, after cleaning, peel and remove the core to obtain the pulp;

[0024] 2) Cut the pulp into 0.5 cm thick strips;

[0025] 3) Soak the pulp strips in salt water with a concentration of 0.1wt% for 12 hours, then drain the water;

[0026] 4) Then freeze the pulp strips in step 3) at -75°C for 1.2 hours;

[0027] 5) The pulp strips obtained in step 4) were subjected to vacuum freeze-drying for 10 hours at a cold trap temperature of -85°C and a vacuum degree of 100Pa;

[0028] 6) Sprinkle paste chili powder according to personal taste to get dried mango with salt and pepper; among them, paste chili powder is kneaded after roasting dried chili, with a particle size of 0.1-0.5cm.

Embodiment 2

[0030] 1) Select the raw mangoes whose fruits have been shaped but have not yet entered the mature stage, after cleaning, peel and remove the core to obtain the pulp;

[0031] 2) Cut the pulp into 2 cm thick strips;

[0032] 3) Soak the pulp strips in salt water with a concentration of 1wt% for 6 hours, then drain the water;

[0033] 4) Then freeze the pulp strips in step 3) at -80°C for 1.5 hours;

[0034] 5) The pulp strips obtained in step 4) were subjected to vacuum freeze-drying for 2 hours at a cold trap temperature of -40°C and a vacuum degree of 60Pa;

[0035] 6) Sprinkle paste chili powder according to personal taste to get dried mango with salt and pepper; among them, paste chili powder is kneaded after roasting dried chili, with a particle size of 0.1-0.5cm.

Embodiment 3

[0037] 1) Select the raw mangoes whose fruits have been shaped but have not yet entered the mature stage, after cleaning, peel and remove the core to obtain the pulp;

[0038] 2) Cut the pulp into 0.5-cm thick strips;

[0039] 3) Soak the pulp strips in 10wt% salt water for 1 hour, then drain the water;

[0040] 4) Then freeze the pulp strips in step 3) at -85°C for 0.5 hours;

[0041] 5) The pulp strips obtained in step 4) were subjected to vacuum freeze-drying for 36 hours at a cold trap temperature of -10°C and a vacuum degree of 10Pa;

[0042] 6) Sprinkle paste chili powder according to personal taste to get dried mango with salt and pepper; among them, paste chili powder is kneaded after roasting dried chili, with a particle size of 0.1-0.5cm.

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PUM

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Abstract

The invention discloses a method for preparing spiced salt raw dried mangoes by means of vacuum freeze drying. The method includes steps of 1), cleaning raw mangoes, then peeling the raw mangoes, andremoving stone to obtain mango pulp; 2), cutting the mango pulp to obtain thin strips; 3), placing the thin strips in light salt brine, soaking the thin strips in the light salt brine and then draining the thin strips; 4), quickly freezing the thin strips at the ultralow temperatures; 5), carrying out vacuum freeze drying; 6), sprinkling paste chili powder. The method has the advantages that raw materials for the spiced salt raw dried mangoes include the raw mangoes and the paste chili powder, accordingly, the spiced salt raw dried mangoes prepared by the aid of the method have sour, spicy, salty and sweet flavor and have abundant and layered taste as compared with commercially available dried mangoes; vacuum freeze drying is carried out after the thin strips are quickly frozen at the ultralow temperatures in refrigerators at the temperatures of -80 DEG C, and accordingly colors, aroma, taste, the shape and nutritional components of food are easy to keep; the spiced salt raw dried mangoes prepared by the aid of the method are free of additives, and the method is simple and healthful.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a method for preparing raw salt and pepper dried mangoes by vacuum freeze-drying. Background technique [0002] Mango fruit is smooth and tender, with a strong fragrance, rich in dietary fiber, vitamins, minerals, polyphenols, β-carotene, etc. It has the effect of preventing cancer and is deeply loved by people. It is known as the "king of tropical fruits". In order to facilitate preservation, mangoes are usually processed into dried mangoes. The existing dried mangoes generally use mature mangoes as raw materials, and most of the dried mangoes are soaked in sugar, and the taste is mainly sweet. Processing is not conducive to the health of consumers. Contents of the invention [0003] In order to solve the problems in the prior art, the present invention provides a method for preparing dried mangoes with salt and pepper by vacuum freeze-drying. The obtaine...

Claims

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Application Information

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Patent Type & AuthorityApplications(China)
IPC IPC(8): A23L19/00A23L27/10A23L5/20A23L5/00A23B7/024
CPCA23B7/024A23V2002/00A23L5/00A23L5/276A23L19/03A23L27/10A23V2200/16A23V2200/15A23V2300/20A23V2300/10
Inventor牛迎凤柳觐于静娟李开雄
OwnerYUNNAN INST OF TROPICAL CROPS