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Quick-freezing preservation method of diced mangoes

A fresh-keeping method and technology for diced mangoes, which are applied in food freezing, preservation of fruits/vegetables with sugar, preservation of fruits/vegetables by freezing/refrigeration, etc., can solve the problem of long thawing time for quick-frozen diced mangoes, loss of fresh taste, and stickiness of mangoes. Knot and other problems, to ensure the natural taste and texture, save manual dicing time, reduce the effect of free water content

Pending Publication Date: 2021-12-28
广西果天下食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At this stage, the quick-freezing technology of mango is relatively simple. After peeling and removing the core, the mango is quickly frozen to a certain temperature in a cold storage, and then stored at this temperature for a long time.
Invention patent CN103211005B discloses a method for quickly freezing mangoes, which can shorten the freezing time, improve freezing efficiency, and at the same time improve the quality of frozen mangoes to a certain extent, but this method is mainly aimed at the pretreatment stage before quick freezing of mango pieces or mango slices , relatively limited
Invention patent CN110915901A discloses a method for quick-freezing fresh-cut mangoes and the quick-frozen mango products produced therefrom. It adopts quick-freezing with liquid nitrogen and quickly passes through the maximum ice crystal formation area of ​​-5°C to 1°C to improve the quality and efficiency of mango freezing. However, liquid nitrogen quick-freezing has a certain limit on the temperature. If it exceeds a certain temperature, it will easily break or rot. Moreover, the variety and size of the mango will affect the freezing result, and there are more restrictions on industrial use.
[0004] Judging from the current industry application situation, in order to ensure the flavor of quick-frozen mangoes, about 9 mature mango varieties with strong aroma are mostly used, so the mangoes are relatively soft in shape, and for the convenience of use, many of them need to be made into diced mangoes, which makes the juice loss more serious. Easy to produce sticking during quick freezing
Moreover, because the thawing time of quick-frozen diced mango is long, the water will be separated during thawing, and it will lose its fresh taste and become soft

Method used

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  • Quick-freezing preservation method of diced mangoes
  • Quick-freezing preservation method of diced mangoes
  • Quick-freezing preservation method of diced mangoes

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] The quick-freezing fresh-keeping method of the diced mango of the present embodiment may further comprise the steps:

[0034] (1) Mangoes are destemmed and pitted, and the mango pulp is retained;

[0035] (2) Soak the mango pulp in the compound sugar solution for 2 hours to obtain candied pulp. The mass ratio of the mango pulp to the compound sugar solution is 1:3, and the compound sugar solution includes the following components in parts by weight: 25 parts of fructose syrup, 5 parts of glucose, 10 parts of fructose, 10 parts of sucrose, 1 part of calcium chloride and 49 parts of water;

[0036] (3) Pre-freeze the candied pulp. The temperature of the pre-freezing treatment is -40°C, and the pre-freezing treatment time is 30-40 minutes. After the temperature of the candied pulp is -5°C, cut the candied pulp into 1cm *1cm diced mango;

[0037] (4) Put the diced mango into the fluidized bed for freezing, the inlet temperature and the outlet temperature of the fluidized ...

Embodiment 2

[0039] The quick-freezing fresh-keeping method of the diced mango of the present embodiment may further comprise the steps:

[0040] (1) Mangoes are destemmed and pitted, and the mango pulp is retained;

[0041] (2) Soak mango pulp in compound sugar solution for 1 hour to obtain candied pulp. The mass ratio of mango pulp to compound sugar solution is 1:10. The compound sugar solution includes the following components in parts by weight: 10 parts of glucose, 20 parts of fructose 25 parts of sucrose, 2 parts of calcium chloride and 43 parts of water;

[0042] (3) Pre-freeze the candied pulp. The temperature of the pre-freezing treatment is -40°C, and the pre-freezing treatment time is 30-40 minutes. After the temperature of the candied pulp is -10°C, cut the candied pulp into 1cm *1cm diced mango;

[0043] (4) Put the diced mango into the fluidized bed for freezing, the inlet temperature and the outlet temperature of the fluidized bed are -40°C, freeze for 5-15 minutes, and pa...

Embodiment 3

[0045] The quick-freezing fresh-keeping method of the diced mango of the present embodiment may further comprise the steps:

[0046] (1) Mangoes are destemmed and pitted, and the mango pulp is retained;

[0047](2) Soak the mango pulp in the compound sugar solution for 2 hours to obtain candied pulp. The mass ratio of the mango pulp to the compound sugar solution is 1:5, and the compound sugar solution includes the following components by weight: 15 parts of fructose syrup, 25 parts of fructose, 10 parts of sucrose, 1.5 parts of calcium chloride and 48.5 parts of water;

[0048] (3) Pre-freeze the candied pulp. The temperature of the pre-freezing treatment is -40°C, and the pre-freezing treatment time is 30-40 minutes. After the temperature of the candied pulp is -6°C, cut the candied pulp into 1cm *1cm diced mango;

[0049] (4) Put the diced mango into the fluidized bed for freezing, the inlet temperature and the outlet temperature of the fluidized bed are -40°C, freeze for...

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Abstract

The invention provides a quick-freezing preservation method of diced mangoes, and relates to the technical field of food processing. The quick-freezing preservation method of the diced mangoes provided by the invention comprises the following steps of (1) removing pedicles and kernels of mangoes, and keeping mango pulp; (2) soaking the mango pulp in a composite sugar solution to obtain sugared pulp, wherein the mass ratio of the mango pulp to the composite sugar solution is 1:(3-10); (3) performing pre-freezing treatment on the sugared pulp until the temperature of the sugared pulp is -10 DEG C to -5 DEG C, and cutting the sugared pulp into the diced mangoes; and (4) feeding the diced mangoes into a fluidized bed for freezing until the central temperature of the diced mangoes is lower than -30 DEG C, and performing packaging. The quick-frozen diced mangoes prepared by the preparation method are short in unfreezing time, the phenomenon of water separation is avoided in the unfreezing process, and the natural taste and texture form of the diced mangoes are ensured.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a quick-freezing and fresh-keeping method for diced mangoes. Background technique [0002] Mango enjoys the reputation of "tropical fruit king". China is one of the main producing countries of mango, including Tainong, Kate, Jinhuang, Ivory and many other varieties. Due to the short picking period of mango, the content of water and sugar is high, the fiber structure Single, after picking in high-temperature and high-humidity weather, it is very easy to be polluted by microorganisms and rot and deteriorate. Therefore, there are many types of mango processing techniques, such as fruit pulp, jam, preserved fruit, frozen fruit pieces / diced processing, etc. Among them, the quick-freezing and fresh-keeping process of mangoes, Because it can maintain the color, aroma and taste of mango to the maximum extent on the basis of no additives, it will become the mainstream trend of man...

Claims

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Application Information

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IPC IPC(8): A23B7/04A23B7/08
CPCA23B7/04A23B7/08A23V2002/00A23V2250/606A23V2250/61A23V2250/628A23V2250/1578A23V2250/1582A23V2300/20Y02A40/90
Inventor 卢建龙张珍珍王玉牛唐铃枝胡隆孝
Owner 广西果天下食品科技有限公司