Microwave sterilization equipment for dried mangoes and preparation method of dried mangoes

Abstract

The invention provides microwave sterilization equipment for dried mangoes and a preparation method of the dried mangoes. The microwave sterilization equipment for dried mangoes comprises microwave sterilization box bodies and ultraviolet sterilization box bodies, which are alternately arranged, wherein a microwave generator is arranged in each microwave sterilization box body, an ultraviolet lampis arranged in each ultraviolet sterilization box body, and the number of the microwave sterilization box bodies is one more than that of the ultraviolet sterilization box bodies; and the microwave sterilization equipment for dried mangoes also comprises a conveying device, wherein the conveying device can transport the dried mangoes in a conveying direction, and enable the dried mangoes to sequentially pass through the microwave sterilization box bodies and the ultraviolet sterilization box bodies, which are alternately arranged. According to the microwave sterilization equipment disclosed by the invention, a microwave and ultraviolet sterilization technology is used for replacing a traditional sugaring sterilization technology, so that the original flavor of dried mango products can bemaintained, the mouth feel of the dried mangoes can be improved, and excessive sugar intake can also be avoided. Besides, the microwave sterilization devices and the ultraviolet sterilization devicesare sequentially arranged, so that the situation that the dried mangoes are over mature due to heat quantity generated by microwave sterilization and the mouth feel of the dried mangoes can be influenced can be avoided.

Description

technical field [0001] The invention relates to the field of dried fruit products, in particular to a microwave sterilization equipment for dried mangoes and a method for preparing dried mangoes. Background technique [0002] Mango is a perennial woody plant belonging to the Anacardiaceae family and is a tropical fruit tree with high economic benefits. Mango fruit has beautiful color, fragrant smell, high nutritional value, and has high nutritional value and medical and health care effects. [0003] However, since mango is a typical climacteric fruit with high sugar content and is mostly harvested in summer, it is difficult to store for a long time. In addition, the current fresh-keeping and storage technology is rough, resulting in a large amount of spoilage and loss of harvested mangoes. [0004] As the main method of deep processing of fruits and vegetables, fruit and vegetable drying has developed rapidly in recent years. The deep processing of mangoes can not only so...

AI Technical Summary

Problems solved by technology

However, the sugar content (birx) of the mangoes after sugaring is often as high as 30-70%, while the water content is lower than 20%, resulting in too sweet and too dry mango products, which not only loses the original flavor of mangoes, but also It also leads to poor taste, and excessive sugar intake will also affect human health

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