Method for preparing dried mango and prepared dried mango

A technology of dried mangoes and mangoes, applied in food drying, functions of food ingredients, food science, etc., can solve the problems of poor taste, mango dietary fiber affecting absorption, etc., and achieve the effects of low water content, easy preservation, and rich nutrition

Inactive Publication Date: 2019-02-19
西充恒河农牧业开发有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the existing technology still has problems such a

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] In an embodiment of the present invention, a method for preparing dried strawberry and mango by vacuum freeze-drying comprises the following steps:

[0033] 1) Raw materials: Strawberries are required to be 80% mature, free from rot and bruises, and 330g of strawberries are weighed.

[0034] 2) Selection: Eliminate raw materials and impurities that do not meet the requirements such as rotten wounds, stains, and pest-pest raw materials.

[0035] 3) Cleaning and disinfection: clean the silt and other impurities on the surface of the raw material with clean water, and then soak and disinfect with 250ppm NaClO solution for 1min.

[0036] 4) Rinse: remove the NaClO residue on the raw material surface with clear water.

[0037] 5) Remove the pedicles: remove the pedicles.

[0038] 6) Dice: Cut the strawberries into 3mm*3mm strawberry cubes. Clean and disinfect the dicing machine before cutting.

[0039] 7) Blending: Weigh 70g of trehalose, 10g of fructo-oligosaccharide, a...

Embodiment 2

[0045] In an embodiment of the present invention, a method for preparing dried strawberry and mango by vacuum freeze-drying comprises the following steps:

[0046] 1) Raw materials: Red Fuji apples are used for processing, and the raw materials are required to be 80% mature, free from rot, bruises, and pesticide residues. Weigh 260g.

[0047] 2) Cleaning and disinfection: clean the silt and other impurities on the surface of the raw material with clean water, and then disinfect with 300ppm NaClO solution for 2 minutes.

[0048] 3) Rinse: remove the NaClO residue on the raw material surface with clear water.

[0049] 4) Peeling: remove the skin of the apple, and pay attention to remove the rotten part or severely bruised part of the apple.

[0050] 5) De-nucleating: Cut the raw material in half or quarter, and remove the core of the raw material with a de-nucleating tool. Clean and sanitize the coring tools prior to enucleation.

[0051] Fixing and color protection treatmen...

Embodiment 3

[0059] In an embodiment of the present invention, a method for preparing dried banana and mango by vacuum freeze-drying comprises the following steps:

[0060]1) Raw materials: Remove impurities, poor raw materials, and raw materials with insufficient maturity, and weigh 400g of bananas.

[0061] 2) Cleaning: Clean with bubble cleaner;

[0062] 3) Disinfection: Disinfect with 270ppm chlorine aqueous solution for 2 minutes.

[0063] 4) Rinse: remove the NaClO residue on the raw material surface with clear water.

[0064] 5) Peeling: Peel the cleaned raw materials, and remove the pulp such as rotten wounds.

[0065] 6) Greening and color protection: Soak the bananas in a color protection solution containing 0.1% citric acid and 0.2% isoascorbic acid. The weight of the color protection solution is calculated as 3 times the weight of the banana pulp. Soak for 10 minutes to protect the color.

[0066] 7) Blanching: Blanch the banana pulp with 95±5°C hot water for 60 seconds with...

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PUM

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Abstract

The invention discloses a method for preparing a dried mango and the prepared dried mango. The method includes selecting the mango which is eight-mature, free from decay, bruise and pesticide residueas a raw material, and performing cleaning, disinfection, rinsing, peeling, stone removal, dicing, blending, pulping, colloid milling, pan laying, quick freezing and freeze drying to obtain the driedmango. The dried mango has the advantages of low water content, crisp taste, convenience for eating and easy preservation, so that the dried mango is a product suitable for all ages. A composition ofthe product does not comprise sucrose, trehalose and oligosaccharides are specially added, so that the product has the functions of preventing tooth decay, adjusting intestinal flora of a human body,activating the proliferation of probiotics and inhibiting harmful bacteria, is beneficial to the absorption of trace elements by the human body, and is low in heat and suitable in sweetness. The product refines the mango by pulping, and mango dietary fiber is refined, such as mangoes, pineapples and the like, so that the taste of the product can be greatly improved, and the product is richer in nutrition and easier to digest and absorb.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a method for preparing dried mango and the prepared dried mango. Background technique [0002] As a food that supplements sugar, vitamins and trace elements in daily life, mango is favored by people, but it is an indisputable fact that fresh mangoes are not easy to store. At the same time, some mangoes are not easy to carry because of their large size. In view of this, mango Candied fruit such as dried mango and other preserved fruit foods are highly praised, but at present, a large number of dried fruit manufacturers and processors have added a large amount of pigment and saccharin in the processing process, and what’s more, added a certain amount of preservatives, which is not conducive to human health. Vacuum freeze-drying (abbreviated as freeze-drying) technology is currently considered to be a very advanced food processing technology. Food freeze-drying is to freeze the moistu...

Claims

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Application Information

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IPC IPC(8): A23G3/48A23G3/42A23G3/38A23G3/36A23G7/00
CPCA23G3/48A23G3/364A23G3/38A23G3/42A23G7/0093A23V2002/00A23V2200/048A23V2200/312A23V2200/32A23V2250/032A23V2250/28A23V2250/636A23V2300/20A23V2300/10
Inventor 熊洲
Owner 西充恒河农牧业开发有限公司
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