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Preparation method of high-moisture dried mangoes and prepared dried mangoes

A dried mango, high-moisture technology, applied in the direction of heating preservation of fruits/vegetables, dehydration preservation of fruits/vegetables, food ingredients as anti-microbial preservation, etc., can solve the problems of adverse health effects, damage to mango flavor, etc., to improve the taste Good flavor and taste, good flavor, and high water content

Inactive Publication Date: 2019-07-16
杭州淘道科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although part of the water in the mango can be evenly removed by sugar staining, and it can increase the taste, antiseptic and antibacterial, etc., but the excessive sugar content in the product will destroy the original flavor of the mango, and the intake of excessive sugar will also affect the mango. adverse health effects

Method used

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  • Preparation method of high-moisture dried mangoes and prepared dried mangoes
  • Preparation method of high-moisture dried mangoes and prepared dried mangoes
  • Preparation method of high-moisture dried mangoes and prepared dried mangoes

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preparation example Construction

[0024] The preparation method of the high-moisture dried mango provided by the present invention can be carried out with reference to the following steps:

[0025] (a) Select 5-7 mature mangoes as raw materials, and carry out natural ripening:

[0026] In this step, the mangoes used as raw materials can be any variety of mangoes, for example: Yujiao mango, flat mango, Yuwen mango, Yingzui mango, Jinhuang mango, green mango, narcissus mango, ivory mango, etc.

[0027] At the same time, the ripening conditions include: temperature: 30-33°C, humidity: 80-90%, ethylene content: 30kg corresponds to 1 bag (5g), time: 48h;

[0028] Further, in this step, overripeness should also be avoided, so as not to affect the mouthfeel. It is preferred to accelerate the ripening until the fruit is ripe at 8-9 degrees, and the sugar content reaches 15-16 ° birx.

[0029] (b) peeling and slicing the mango after natural ripening:

[0030] In this step, before peeling, the mangoes can also be clea...

Embodiment 1

[0052] Dried mangoes are prepared from Yujiao Mango (the raw material origin is 11° north latitude, 15° north latitude, tropical monsoon climate, sufficient light, annual average temperature 29-30°C, average fruit weight 250-350g), and the specific method can be referred to as follows:

[0053] (1) Naturally ripen the 5-7 mature Yujiao Mang, and then wash it with water;

[0054] (2) After washing and draining the mango, remove the pedicle and skin, cut vertically along the shape of the fruit, and obtain mango slices with a thickness of about 2 cm;

[0055] (3) Place the mango slices in a low-temperature dehumidification drying equipment, and dry them at a temperature of 50°C for 8 hours;

[0056] (4) Sterilize the dried mango slices under microwave conditions, the microwave power is 20kW, the sterilization time is about 5min, and the temperature is controlled at about 60°C during the sterilization process;

[0057] (5) After spreading the sterilized mango slices to cool, carr...

Embodiment 2

[0061] Use Yuwen mango as raw material to prepare dried mango. The specific method can be referred to as follows:

[0062] (1) Naturally ripen the 5-7 mature Yuwenmang, and then wash it with water;

[0063] (2) After cleaning and draining the mango, remove the pedicle and skin, cut vertically along the shape of the fruit, and obtain mango slices with a thickness of about 1.8cm;

[0064] (3) Place the mango slices in a low-temperature dehumidification drying equipment, and dry them at a temperature of 60°C for 8 hours;

[0065] (4) Sterilize the dried mango slices under microwave conditions, the microwave power is 20kW, the sterilization time is about 3min, and the temperature is controlled at about 50°C during the sterilization process;

[0066] (5) After spreading the sterilized mango slices to cool, carry out aseptic packaging;

[0067] (6) The subpackaged product is left to stand for 5 days, and the dried mango reaches the water balance, which is the dried mango of the pr...

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Abstract

The present invention provides a preparation method of high-moisture dried mangoes and the prepared dried mangoes. The preparation method comprises the following steps: dried and sliced mango slices are subjected to low-temperature drying, and then microwave sterilization, sub-packaging and still putting are conducted to obtain the high-moisture dried mangoes. The provided preparation method of the dried mangoes combines advantages of traditional dried mango processing technologies, at the same time also replaces traditional sugar soaking, one-time drying and other processing methods by the low-temperature drying and microwave sterilization methods, can simplify processing process steps, can also ensure that flavor of the product of the dried mangoes is not damaged, and improves mouthfeeland the flavor of the product. At the same time, the obtained dried mango product is high in water content, low in sugar content, good in the mouthfeel and flavor, and safer and healthier than traditional dried mango products.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a method for preparing dried mangoes with high moisture content and the prepared dried mangoes. Background technique [0002] Mango is an important tropical and subtropical fruit with a unique fragrance, juicy pulp, delicious taste, and rich nutrition, especially the content of vitamin A and vitamin C is much higher than other fruits, and it is also deeply loved by people. However, since mangoes need to be post-ripened after harvest, they are not suitable for storage and are perishable, so mangoes are prone to loss during transportation and sales. [0003] Fruit processing is an important way to reduce loss, prolong the shelf life of mangoes, and increase the added value of products. Dried mangoes can not only retain the original flavor of mangoes to a certain extent, but also basically maintain the original state of mango pulp, so it has become an alternative to mangoes. A conven...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/01A23B7/02
CPCA23B7/01A23B7/02A23V2002/00A23V2200/10
Inventor 尹世鲜彭倩乔晓兰高丽霄
Owner 杭州淘道科技有限公司
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