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Method for improving quality of dried mangoes through intermittent solid sugar permeation

A dry and solid mango technology, applied in confectionery, confectionery industry, food drying and other directions, can solve the problems of limited large-scale production of enterprises and complicated technological operation process, and achieves favorable heat and mass transfer and moisture migration, and reduces degradation. , to avoid the effect of enzymatic browning

Pending Publication Date: 2021-07-23
ANHUI THREE SQUIRRELS ELECTRONICS BUSINESS +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the process uses microwave vacuum drying in multiple steps, the process operation is complicated, and the large-scale production of enterprises is limited.

Method used

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  • Method for improving quality of dried mangoes through intermittent solid sugar permeation
  • Method for improving quality of dried mangoes through intermittent solid sugar permeation
  • Method for improving quality of dried mangoes through intermittent solid sugar permeation

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] A method for intermittent solid sugar penetration to improve the quality of dried mangoes, comprising the following steps:

[0032] Choose mangoes with a water content of 80% and a soluble solid content of 12Brix as raw materials, and select mangoes with similar maturity as raw materials. After peeling, cut them into flaky fruit pieces with a thickness of 1cm and a length and width of 3×4cm. Add 100g of good mango pieces, add 40g of sucrose, and carry out solid sugar osmosis treatment, treatment temperature 20℃, treatment time 24h; put the mango pieces after solid sugar osmosis treatment once into the refrigerator at 0-4℃ for 48h; Put the mango pieces into the ultrasonic equipment, and the ultrasonic power density is 0.3W / cm 2 , temperature 70°C, time 1.5min; take 100g of mango pieces after ultrasonic blanching treatment, add 20g of sucrose, and carry out secondary solid sugar infiltration treatment, treatment temperature 20°C, treatment time 48h; After the block is dr...

Embodiment 2

[0044] A method for intermittent solid sugar penetration to improve the quality of dried mangoes, comprising the following steps:

[0045] Choose mangoes with a water content of 85% and a soluble solid content of 13Brix as raw materials, select mangoes with similar maturity as raw materials, peel them and cut them into flaky fruit pieces with a thickness of 1cm and a length and width of 3×4cm. Add 100g of good mango pieces, add 30g of sucrose, and carry out solid sugar osmosis treatment, treatment temperature 30℃, treatment time 24h; put the mango pieces after solid sugar osmosis treatment once into 0-4℃ refrigerator for storage for 48h; Put the mango pieces into the ultrasonic equipment, and the ultrasonic power density is 0.5W / cm 2 , temperature 80°C, time 2min; take 100g of mango pieces after ultrasonic blanching treatment, add 20g of sucrose, and carry out secondary solid sugar infiltration treatment, treatment temperature 30°C, treatment time 48h; After the leach treatme...

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Abstract

The invention provides a method for improving the quality of dried mangoes through intermittent solid-state sugar permeation. The method comprises the following steps: firstly, carrying out primary solid-state sugar permeation on mango blocks; intermittent treatment; performing ultrasonic blanching; performing secondary solid sugar permeation, and finally drying; according to the method, sucrose is used as a solid penetrant for the first time, so that pressure difference is generated inside and outside cells, free water in the cells is rapidly removed, then intermittent treatment is carried out, three-state water in mango cell tissues is mutually converted and redistributed, the cell tissues are fully trimmed, and ultrasonic blanching is used for promoting the cell tissues to form micro-channels and second solid sugar permeation is performed, and in the whole process, cell tissue damage is small, nutrient substance loss is little, the technology is simple, industrialized production is facilitated, and the produced dried mangoes have good toughness and elasticity and high nutritive value.

Description

technical field [0001] The invention belongs to the field of intensive processing of agricultural products, and in particular relates to a method for improving the quality of dried mangoes through intermittent solid sugar penetration. Background technique [0002] Mango (Mangifera indica Linn), together with citrus, banana, grape, and apple, is one of the top five fruits in the world. It is known as the "King of Tropical Fruits". , apogelic acid and other triterpene acids and carotenoids such as β-cryptoxanthin and β-carotene. These active substances make mango have the physiological functions of preventing constipation, cancer, hypertension and arteriosclerosis. Due to the high water content, fresh mangoes are prone to browning and deterioration, and are not easy to store. Therefore, intensive processing of mangoes can effectively extend their storage period. [0003] Dried mango is one of the most important processed mango products, and is very popular among consumers fo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/48A23G3/00
CPCA23G3/48A23G3/0002A23V2002/00A23V2250/628A23V2300/48A23V2300/24A23V2300/10
Inventor 张钟元李大婧张谐天曹彬彬魏本强赵红伟顾千辉牛丽影
Owner ANHUI THREE SQUIRRELS ELECTRONICS BUSINESS
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