Candied dried green mango and preparation method thereof

Abstract

The invention relates to candied dried green mango, and especially the candied dried green mango and a preparation method thereof. The candied dried green mango is mainly composed of the following rawmaterials: green mango, honey, maltose, white granulated sugar, hawthorn, radix paeoniae alba, white atractylodes rhizome, radix angelica sinensis and table salt. With addition of honey and Chinese medicinal materials, the fresh taste and effects of nourishing blood and nourishing skin of mango are increased, and the pulp color and luster are bright. The dried mango obtained by the processing method has pure fragrance, bright color and luster and elastic pulp, not only can maintain the flavor of mango itself, reduce the loss of nutrients in the pulp, is suitable in sourness and sweetness, does not contain preservative, but also shortens the drying time of mango pulp, and is prone to long-term preservation and transportation. The processing method is simple and is conducive to large-scaleindustrial production and processing.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to dried mango candied fruit and a preparation method thereof. Background technique [0002] Mango is an evergreen tree native to India. Its flesh is delicate, nutritious, and unique in flavor, and is deeply loved by people. The shape of mango fruit is oval, kidney-shaped, and obovate, etc. The peel of the mature fruit is green, yellow, And to purplish red, the pulp is orange-yellow, and the juice and fiber vary according to the variety. The mango fruit is oval and smooth, the peel is lemon yellow, the taste is sweet, and the shape is beautiful. Mango is not only rich in nutrition, but also has the functions of anti-cancer, moisturizing, preventing and treating high blood pressure and arteriosclerosis, and clearing the stomach. Mango is a seasonal fruit. Because mango has a large water content, generally up to about 40%, it is easy to mildew and rot , not easy to store, hi...

AI Technical Summary

Problems solved by technology

Mango is not only rich in nutrition, but also has the functions of anti-cancer, moisturizing, preventing and treating high blood pressure and arteriosclerosis, and clearing the stomach. Mango is a seasonal fruit. Because mango has a large water content, generally up to about 40%, it is easy to mildew and rot , not easy to store, high transportation cost, easy to crush, so it is usually eaten fresh, which limits the production and marketing of mango products; the existing processing technology mostly processes mangoes into food or beverages such as fruit juice, beverages, and pulp. There are many process steps, long time, difficult to control the quality, and there is a problem of large loss of nutrients in the process of processing; therefore, it is necessary to deepen the deep processing of mango to make it beneficial to large-scale industrial production