Preparation method of mango chips

Abstract

The invention discloses a method for preparing mango chips, and belongs to the technical field of food processing. The invention adopts a low-concentration sodium hydroxide solution for blanching, adopts ultrasonic combined with step pressure regulation for impregnation, adopts instantaneous high-temperature heat drying technology combined with brushing with improved liquid for pre-drying, and improves the impregnation solution at the same time, which not only ensures that the mango chips have a crisp taste, golden color, low oil content, and are not easy to absorb moisture, but also has a high added value attribute of removing allergens, effectively solving the sensory problems of the finished mango chips and the risk of food safety allergens.

Description

Technical Field

[0001] The invention belongs to the technical field of food processing, and particularly relates to a method for preparing allergen-free mango crisps by taking mango as a raw material and utilizing ultrasonic technology combined with step pressure regulation assisted immersion to remove allergens and vacuum low-temperature oil bath dehydration technology. Background Art

[0002] Mango is one of the fruits commonly consumed by the public. The storage period of mango after harvest is short. Due to the low hardness of mature fruits, the flesh is easily rotten due to mechanical damage. The loss rate of mango in the post-harvest storage and transportation stage can reach about 20% each year, and the batch industrial processing of mango is lagging behind. Therefore, in order to reduce the loss of mango storage and transportation and quickly digest the harvested mangoes, high value-added deep processing is one of the effective means. Because mango pulp contains allergenic proteins, pectin, aldehyde acid and other chemical components, it is easy to cause human allergies. After someone eats mango, the mango juice contacts the lips and the surrounding skin, which may cause a certain inflammatory reaction. This inflammation is mainly manifested as obvious flushing patches, accompanied by varying degrees of itching symptoms, and even burning or tingling. Therefore, it is imperative to develop mango pulp allergen removal processing technology.

[0003] Ultrasonic treatment has attracted attention in the field of food processing due to its advantages of high efficiency, energy saving, and green environmental protection. It can significantly reduce the chemical and physical hazards brought by traditional processing technology and maintain a high nutritional content of food. Ultrasonic waves above 20kHz can induce physical and chemical changes in food to varying degrees through vibration pressure. For example, the "cavitation effect" produced during the treatment process can cause local high temperature and high pressure, thereby changing the composition and structure of the food. High-pressure treatment is a non-thermal processing technology that has little effect on food quality and nutritional content, and can achieve the effects of sterilization and extending shelf life. It is now widely used in the food industry. High-pressure treatment can affect the structure of proteins. Within a certain period of time, depending on the applied pressure (100-1000MPa), hydrogen bonds can be strengthened or weakened, and the tertiary and quaternary structures of proteins can be destroyed, thereby reducing food allergenicity. The combination of these two technologies has a positive synergistic effect.

[0004] Low-temperature vacuum oil bath dehydration is a new food processing technology that was developed in the 1960s. This technology mainly uses the principle that the boiling point of water in food is reduced under negative pressure to achieve dehydration under low oil temperature. Compared with traditional atmospheric pressure oil bath dehydration, vacuum oil bath dehydration technology uses a lower oil bath dehydration temperature to better preserve the original color and aroma of the food, so that fruits and vegetables form a loose porous structure and a crispy taste, and the vacuum environment during the vacuum low-temperature oil bath dehydration process can effectively reduce the degree of oil deterioration. Vacuum oil bath dehydration has a wide range of applications in food processing at home and abroad, and there are a lot of reports on the processing of various grains, fruits and vegetables, and even meat. However, the sensory quality of the original mango slices after direct frying and dehydration without pre-treatment is difficult to meet the sales standards, and it is impossible to solve the taste quality of mango chips and the problem of removing allergens. The combination of the above multiple physical and chemical technologies can achieve the corresponding purpose. Summary of the invention

[0005] In order to solve the problems of taste quality and allergen removal of mango chips, the present invention adopts the technology of impregnating fresh mango chips by ultrasonic combined with gradient pressure regulation to simultaneously improve the texture and taste of mango chips and remove allergens. The method of the present invention is used to process fresh mangoes, which not only ensures a crisp taste, golden color, low oil content, and low moisture absorption, but also has the high added value attribute of removing allergens.

[0006] The present invention provides a method for preparing mango crisps, comprising the following steps:

[0007] A. Fruit slice selection: Select the hardness value of 8.70~10.19kg / cm 2 The mango is sliced ​​and pitted to obtain mango slices with a thickness of 4 to 8 mm;

[0008] B. Blanching: Put the mango slices into 2-8 wt% sodium hydroxide hot water for blanching, and wash with water after blanching;

[0009] C. Color protection: soaking the blanched and cleaned mango slices in a composite color protection solution, and then washing with water; the composite color protection solution is an aqueous solution with a mass fraction of 0.1-0.3% sodium chloride, 0.1-0.3% sodium ascorbate and 0.3-0.6% citric acid;

[0010] D. Ultrasonic treatment combined with step pressure regulation technology for impregnation: the mango slices after color protection and cleaning are put into the impregnation solution, ultrasonically impregnated at 40-55°C, and assisted by step pressure regulation treatment, and washed with water after impregnation; the impregnation solution is an aqueous solution with a mass fraction of 20-30% sucralose, 5-10% xylitol, 10-15% maltodextrin, 2-5% glucic acid, 2-5% malic acid, 0.2-0.5% sodium hydroxypropyl methylcellulose, 0.1-0.3% calcium chloride and 0.01-0.1% carotene The operation of the step pressure regulation treatment is as follows: the first stage: the pressure is increased to 100-200Mpa at a pressure increasing rate of 8-12Mpa / min, and then the pressure is maintained for 10-20min; the second stage: the pressure is increased to 300-500Mpa at a pressure increasing rate of 8-12Mpa / min, and then the pressure is maintained for 20-40min; the third stage: the pressure is increased to 600-800Mpa at a pressure increasing rate of 8-12Mpa / min, and then the pressure is maintained for 30-50min; the ultrasound is stopped at the same time after the third stage;

[0011] E. Hot air drying to remove allergens: After the mango slices are immersed and cleaned, they are dried, coated with a sensory improvement liquid, and then pre-dried at 80-100° C. The sensory improvement liquid is an aqueous solution of 10-20% egg white, 0.1-0.3% guar gum, 5-10% starch and 0.1-0.5% tartrazine by mass fraction;

[0012] F. Quick freezing: Quickly freeze the mango slices after hot air drying at -40 to -35°C;

[0013] G. Low-temperature vacuum oil bath dehydration and deoiling: The quick-frozen mango slices are subjected to low-temperature vacuum frying and dehydration. The frying end point is determined when there are no more bubbles overflowing from the fat in the pot. After dehydration is completed, vacuum deoiling is performed to obtain mango crisp slices.

[0014] In the method for preparing the above-mentioned mango chips, in step A, before slicing and removing the core, the mango is first peeled to 1 to 2 mm deep into the mesocarp.

[0015] Wherein, in the preparation method of the above-mentioned mango crisp slices, in step B, the material-liquid ratio of mango slices to 2-8wt% sodium hydroxide hot water is 1g:10-20mL.

[0016] Wherein, in the method for preparing the above-mentioned mango chips, in step B, the blanching temperature is 90-100°C.

[0017] Wherein, in the method for preparing the above-mentioned mango chips, in step B, the blanching time is 10 to 30 seconds.

[0018] Wherein, in the above-mentioned method for preparing mango chips, in step B, the time for washing with water is 2 to 3 minutes.

[0019] Wherein, in the method for preparing the above-mentioned mango chips, in step C, the soaking temperature is room temperature.

[0020] Wherein, in the preparation method of the above-mentioned mango chips, in step C, the soaking time is 1 to 3 hours.

[0021] Wherein, in the preparation method of the above mango chips, in step C, the time for washing with water is 2 to 3 minutes.

[0022] Wherein, in the method for preparing the above-mentioned mango crisp slices, in step D, the solid-liquid ratio of the mango slices to the impregnation liquid is 1 g: 3-5 mL.

[0023] Wherein, in the above-mentioned method for preparing mango chips, in step D, the power of ultrasonic immersion is 600-900w, and the frequency is 20-30kHZ.

[0024] Wherein, in the above-mentioned method for preparing mango chips, in step D, the time for washing with water is 2 to 3 minutes.

[0025] Wherein, in the method for preparing the above-mentioned mango chips, in step E, the pre-drying time is 2 to 10 minutes.

[0026] Wherein, in the preparation method of the above-mentioned mango crisps, in step F, the quick freezing time is 8 to 24 hours.

[0027] Wherein, in the method for preparing the above-mentioned mango crisp slices, in step F, the mango slices cannot be overlapped during quick freezing.

[0028] Among them, in the preparation method of the above-mentioned mango crisps, in step G, palm oil is used for dehydration, the temperature is 85-100° C., the vacuum degree is -0.09-0.05Mpa, the time is 10-20min, and the speed is 10-15 rpm.

[0029] Among them, in the preparation method of the above-mentioned mango crisps, in step G, during deoiling, the vacuum degree is -0.09 to -0.05Mpa, the time is 8 to 12 minutes, and the rotation speed is 400 to 500 rpm.

[0030] On the basis of the above, the present invention further provides a method for preparing mango chips, which further includes the following steps:

[0031] H. Seasoning: Evenly mix the mango chips with seasonings; the seasonings are 1-2% salt, 1-2% spicy powder, 1-2% five-spice powder and 0.2-0.4% monosodium glutamate based on the mass of the mango chips obtained in step G.

[0032] I. Inflatable packaging: Cool to room temperature, store in aluminum foil bag away from light, pack in an inflatable packaging machine, add desiccant, and store at room temperature.

[0033] On the basis of the above, the present invention also provides a mango crisp, which is prepared by the above method.

[0034] Beneficial effects of the present invention:

[0035] The invention adopts a low-concentration sodium hydroxide solution for blanching, adopts ultrasonic combined with step pressure regulation for impregnation, and adopts instantaneous high-temperature heat drying technology combined with brushing with improved liquid for pre-drying, so as to effectively remove or destroy allergenic components such as allergic proteins, chitinase, aldehyde acid and the like in mango pulp that are prone to cause allergies, reduce the risk of inducing human allergies, reduce the hygroscopicity of mango crisps, and improve the color of mango crisps; at the same time, the invention improves the impregnation solution, so that the mango crisps have a sweet and sour taste, a crisper mouthfeel, and a heavier sense of sense.

[0036] The method of the present invention is used to process fresh mangoes, which not only ensures a crisp taste, golden color, low oil content, and low moisture absorption, but also has the high added value attribute of removing allergens, has high practical value and good market promotion and application prospects. DETAILED DESCRIPTION

[0037] Specifically, the method for preparing mango chips comprises the following steps:

[0038] A. Fruit slice selection: Select the hardness value of 8.70~10.19kg / cm 2 The mango is sliced ​​and pitted to obtain mango slices with a thickness of 4 to 8 mm;

[0039] B. Blanching: Put the mango slices into 2-8 wt% sodium hydroxide hot water for blanching, and wash with water after blanching;

[0040] C. Color protection: soaking the blanched and cleaned mango slices in a composite color protection solution, and then washing with water; the composite color protection solution is an aqueous solution with a mass fraction of 0.1-0.3% sodium chloride, 0.1-0.3% sodium ascorbate and 0.3-0.6% citric acid;

[0041] D. Ultrasonic treatment combined with step pressure regulation technology for impregnation: the mango slices after color protection and cleaning are put into the impregnation solution, ultrasonically impregnated at 40-55°C, and assisted by step pressure regulation treatment, and washed with water after impregnation; the impregnation solution is an aqueous solution with a mass fraction of 20-30% sucralose, 5-10% xylitol, 10-15% maltodextrin, 2-5% glucic acid, 2-5% malic acid, 0.2-0.5% sodium hydroxypropyl methylcellulose, 0.1-0.3% calcium chloride and 0.01-0.1% carotene The operation of the step pressure regulation treatment is as follows: the first stage: the pressure is increased to 100-200Mpa at a pressure increasing rate of 8-12Mpa / min, and then the pressure is maintained for 10-20min; the second stage: the pressure is increased to 300-500Mpa at a pressure increasing rate of 8-12Mpa / min, and then the pressure is maintained for 20-40min; the third stage: the pressure is increased to 600-800Mpa at a pressure increasing rate of 8-12Mpa / min, and then the pressure is maintained for 30-50min; the ultrasound is stopped at the same time after the third stage;

[0042] E. Hot air drying to remove allergens: After the mango slices are immersed and cleaned, they are dried, coated with a sensory improvement liquid, and then pre-dried at 80-100° C. The sensory improvement liquid is an aqueous solution of 10-20% egg white, 0.1-0.3% guar gum, 5-10% starch and 0.1-0.5% tartrazine by mass fraction;

[0043] F. Quick freezing: Quickly freeze the mango slices after hot air drying at -40 to -35°C;

[0044] G. Low-temperature vacuum oil bath dehydration and deoiling: The quick-frozen mango slices are subjected to low-temperature vacuum frying and dehydration. The frying end point is determined when there are no more bubbles overflowing from the fat in the pot. After dehydration is completed, vacuum deoiling is performed to obtain mango crisp slices.

[0045] The main process of preparing the allergen-free mango crisps in the present invention comprises the following steps: fruit selection control, washing fresh mangoes, slicing and pitting, blanching, color protection by compound liquid, impregnation by ultrasonic combined with step pressure regulation technology to remove allergens, hot drying and brushing with improving liquid to adjust sensory quality, quick freezing, low-temperature vacuum dehydration and packaging.

[0046] In step A of the present invention, the fruit selection is to select fresh mangoes that are free of injuries, spots, pests and diseases, with uniform maturity and uniform size, and the surface of the peel is cleaned with detergent. Since fully ripe mangoes contain more allergen chitinase, the mango selection in the present invention controls the maturity of the mango to a half-ripe degree by the hardness value, and the selection of half-ripe raw materials is also a key point to reduce the allergens in mango chips. It is also a key point of the present invention that the mango peeling operation needs to penetrate into the mesocarp. The allergenic component chitinase in mangoes has a higher content in the exocarp, so a part of the peel and flesh should be cut off to ensure that as few allergens as possible enter the processed flesh. Therefore, in step A, before slicing and de-pitting, the mango is first peeled to 1 to 2 mm deep into the mesocarp.

[0047] In step B of the present invention, an electric heating blanching pot is used, and the blanching process is slightly and evenly blanched. Compared with the ordinary blanching process, the present invention uses a low-concentration sodium hydroxide solution, which can not only remove the acidic components such as aldehyde acid in the mango pulp that are easy to cause allergies, but also remove the acidic components such as aldehyde acid in the mango pulp that are easy to cause allergies. According to experiments, in step B, the material-liquid ratio of mango slices to 2-8wt% sodium hydroxide hot water is controlled to be 1g:10-20mL, the blanching temperature is 90-100℃, and the blanching time is 10-30s.

[0048] In step C of the present invention, the color protection soaking temperature is room temperature and the time is 1 to 3 hours.

[0049] Compared with the ordinary normal pressure impregnation method, the method of ultrasonic combined with step pressure regulation impregnation in step D of the present invention can destroy the hydrogen bonds between protein structures, causing the destruction of protein structure, thereby affecting the allergenicity of protein. The step pressure regulation process adopted by the present invention can affect the structure of protein, weaken protein hydrogen bonds, and destroy the tertiary and quaternary structures of protein, thereby playing a role in reducing food allergenicity. In addition to achieving the conventional effect of breaking cell walls and accelerating the penetration rate of the impregnated ingredients, the combined use of this technology effectively destroys the allergenic protein and chitinase structure in mangoes, reducing the risk of inducing human allergies. At the same time, the process also increases the proportion of free water, destroys the combination of water molecules and pulp, shortens the frying time, and is easy to operate without introducing other chemical additives. This food processing process is safe and reliable.

[0050] In the present invention, the synergistic ratio of sucralose and xylitol in the soaking liquid components can simulate the sweet texture of mango, and as a sugar substitute additive, the mango chips can become a friendly snack food for obese people. The ratio of tartaric acid and malic acid can simulate the unique fruit acid taste of mango. The addition of carotene can make up for the loss of vitamins in the pretreatment. The addition of maltodextrin can play a role in weight gain, making the mango chips feel heavier. The addition of sodium hydroxypropyl methylcellulose and calcium chloride makes the mango chips taste more crispy. After testing, in step D, the solid-liquid ratio of mango slices to soaking liquid is controlled to be 1g:3~5mL.

[0051] After testing, in step D, the operation of controlling the step pressure regulation treatment is: the first stage: the pressure is increased to 100-200Mpa at a pressure increase rate of 8-12Mpa / min, and then the pressure is maintained for 10-20min; the second stage: the pressure is increased to 300-500Mpa at a pressure increase rate of 8-12Mpa / min, and then maintained for 20-40min; the third stage: the pressure is increased to 600-800Mpa at a pressure increase rate of 8-12Mpa / min, and then maintained for 30-50min; the effect is better. In step D of the present invention, ultrasonic immersion and step pressure regulation treatment are carried out simultaneously; in the step pressure regulation treatment, the pressure increase rates of each stage can be the same or different, and after the third stage is completed, the ultrasonic immersion is completed at the same time.

[0052] In step D of the present invention, the ultrasonic equipment uses a high-power equipment with 15 vibration heads, and its ultrasonic power is 600-900w and the frequency is 20-30kHZ.

[0053] Compared with conventional heat drying, in step E of the present invention, the instantaneous high-temperature heat drying technology is combined with the method of brushing the improvement liquid to avoid the darkening effect on the mango chips. In addition to the effect of reducing the frying time and the oil content by heat pre-drying, allergens can also be effectively removed. Egg white and guar gum in the sensory improvement liquid components brushed before heat drying can reduce the hygroscopicity of mango chips, and starch and lemon yellow can improve the color of mango chips after frying and cover the brown spots of mango chips. Therefore, the present invention uses an aqueous solution of 10-20% egg white, 0.1-0.3% guar gum, 5-10% starch and 0.1-0.5% lemon yellow as the sensory improvement liquid; before pre-drying, it is generally brushed on the surface of mango slices 1-2 times. In step E, the present invention controls the pre-drying time to be 2-10 minutes.

[0054] In step F of the present invention, the quick freezing time is 8 to 24 hours; the quick freezing can be carried out in an ultra-low temperature freezer, and the mango slices are laid flat on a single freezer, and a food-grade plastic film is laid on the single freezer, and the mango slices cannot be overlapped.

[0055] In step G of the present invention, dehydration and deoiling are carried out in the same vacuum low-temperature frying equipment. During dehydration, palm oil is used for dehydration, the temperature is 85-100°C, the vacuum degree is -0.09-0.05Mpa, the time is 10-20min, the speed is 10-15 rpm, and the frying end point is judged when there are no more bubbles in the oil in the pot overflowing outward; then the oil bath is removed, and the oil is deoiled for 8-12min at a vacuum degree of -0.09-0.05Mpa and a speed of 400-500 rpm.

[0056] On the basis of the above, the present invention further provides a method for preparing mango chips, which directly obtains a commercially available packaged finished product, and further comprises the following steps:

[0057] H. Seasoning: Evenly mix the mango chips with seasonings; the seasonings are 1-2% salt, 1-2% spicy powder, 1-2% five-spice powder and 0.2-0.4% monosodium glutamate, accounting for the mass of the mango chips obtained in step G.

[0058] I. Inflatable packaging: Cool to room temperature, store in aluminum foil bag away from light, pack in an inflatable packaging machine, add desiccant, and store at room temperature.

[0059] The present invention is further described in detail below by way of examples, but the protection scope of the present invention is not limited to the scope of the examples.

[0060] Example 1 Production of Golden Mango Crisp Chips

[0061] 1. Select the mango, wash and slice it: select mango with a hardness value of 9.21kg / cm 2 , peel the mango to 2mm deep into the mesocarp, slice the mango and remove the core, the thickness of the slices is 6mm, and obtain fresh golden mango slices;

[0062] 2. Blanching: Put the mango slices into 2wt% sodium hydroxide hot water at 92°C, the material-liquid ratio of mango slices to sodium hydroxide hot water is 1g:15mL, blanch for 25s, and rinse with running water for 2min;

[0063] 3. Color protection: Soak the blanched mango slices in a composite color protection aqueous solution containing 0.2% sodium chloride, 0.2% sodium ascorbate and 0.4% citric acid by mass for 1 hour, rinse the soaked mango slices with running water for 2 minutes, and drain;

[0064] 4. Ultrasonic treatment combined with step-by-step voltage regulation technology for impregnation: The color-protected mango slices were immersed in an impregnation solution (an aqueous solution of 25% sucralose, 8% xylitol, 12% maltodextrin, 3% gluconic acid, 3% malic acid, 0.3% sodium hydroxypropyl methylcellulose, 0.2% calcium chloride and 0.05% carotene by mass fraction) for ultrasonic immersion. The solid-liquid ratio of mango slices to the impregnation solution was 1g:3mL, the immersion temperature was 55℃, the power of ultrasonic immersion was 800w, the frequency was 25kHZ, and the step-by-step voltage regulation technology was used for ultrasonic immersion. The step-by-step pressure treatment is as follows: the first stage: the pressure is increased to 200Mpa at 10Mpa / min, and the pressure is kept stable for 15 minutes; the second stage: the pressure is then increased to 500Mpa at 10Mpa / min, and the pressure is kept stable for 30 minutes; the third stage: the pressure is finally increased to 800Mpa at 10Mpa / min, and the pressure is kept stable for 45 minutes; after the third stage, the ultrasound is stopped at the same time, and after the pressure is released, the soaked mango slices are taken out of the can and quickly rinsed with running water for 2 minutes, and then drained;

[0065] 5. Hot air drying to remove allergens: After the mango slices impregnated by the combined process are dried, they are brushed with sensory improvement liquid, and then pre-dried in a hot air oven at 100°C for 10 minutes; the sensory improvement liquid is an aqueous solution of 10% egg white, 0.1% guar gum, 5% starch and 0.1% tartrate;

[0066] 6. Quick freezing: Put the hot air dried mango slices into -35℃ environment and quick freeze for 8 hours;

[0067] 7. Low-temperature vacuum oil bath dehydration and deoiling: palm oil is used for dehydration, the oil bath temperature is 85℃, the oil bath vacuum is -0.09Mpa, the speed is 12 rpm, the oil bath time is 10min, and the frying end point can be judged by observing the observation hole of the fryer. When there are no more bubbles overflowing from the grease in the fryer, it is the frying end point; then the vacuum degree is -0.09Mpa, the speed is 450 rpm, and the deoiling is carried out for 8min;

[0068] 8. Seasoning: Mix the mango chips and seasoning (1.5% salt, 1.8% spicy powder, 1.2% five-spice powder and 0.3% MSG) evenly;

[0069] 9. Inflatable packaging: Cool to room temperature, pack the mango chips in aluminum foil bags to avoid light, pack them in an inflatable packaging machine, add desiccant, and store them at room temperature.

[0070] Control 1.1: In step 4, only ultrasonic process is used (relative to the process of implementation example 1).

[0071] Control 1.2: In step 4, only the pressurization process is used (relative to the process of implementation case 1).

[0072] Control 1.3: No impregnation liquid in step 3 (relative to the process of implementation case 1).

[0073] Control 1.4: No taste improving liquid was applied in step 5 (relative to the process of implementation case 1).

[0074] After the mango chips were prepared according to the above method, the relevant quality standards were tested. The oil content was determined by referring to the second method in GB5009.6-2016 "Determination of fat in food"; the moisture content was determined by referring to the first method in GB5009.3-2016 "Determination of moisture in food"; the color difference was determined by using a colorimeter to detect the L* value; the crispness was determined by using a P25 probe; the chitinase activity was measured by spectrophotometry, and the loss of chitinase activity was used to calibrate the degree of destruction of mango allergens.

[0075] Table 1 Comparative process results of golden mango crisp slices

[0076]

[0077] From the above, it can be seen that the single ultrasonic process and the pressurized process are not as good as the combined use. The combined use of multiple processes can effectively improve the color and crispness of Jinhuang mango chips, reduce the moisture content and oil content, reduce the chitinase activity, and lead to the inactivation of allergens. The application of the impregnation liquid and the taste improvement liquid has a positive effect on the sensory organs of mangoes.

[0078] Example 2 Production of Katemang Crisp Chips

[0079] 1. Select the mango, wash and slice it: select mango with a hardness value of 9.61kg / cm 2 , peel the mango to 2mm deep into the mesocarp, slice the mango and remove the core, the thickness of the slices is 6mm, and obtain fresh Kate mango slices;

[0080] 2. Blanching: Put the mango slices into 2% sodium hydroxide hot water at 95°C, the material-liquid ratio of mango slices to sodium hydroxide hot water is 1g:18mL, blanch for 25s, and rinse with running water for 2min;

[0081] 3. Color protection: Soak the blanched mango slices in a composite color protection aqueous solution containing 0.2% sodium chloride, 0.2% sodium ascorbate and 0.4% citric acid for 1 hour, rinse the soaked mango slices with running water for 2 minutes and drain;

[0082] 4. Ultrasonic treatment combined with step voltage regulation technology for impregnation: The color-protected mango slices were immersed in an impregnation solution (an aqueous solution of 25% sucralose, 8% xylitol, 12% maltodextrin, 3% glucic acid, 3% malic acid, 0.3% sodium hydroxypropyl methylcellulose, 0.1% calcium chloride and 0.06% carotene by mass fraction) for ultrasonic immersion. The solid-liquid ratio of mango slices to the impregnation solution was 1g:4mL, the immersion temperature was 45℃, the power of ultrasonic immersion was 800w, the frequency was 25kHZ, and step voltage regulation was used. Treatment; the step pressure regulation treatment is as follows: the first stage: the pressure is increased to 180Mpa at 10Mpa / min, and the pressure is stabilized for 18 minutes; the second stage: the pressure is then increased to 450Mpa at 10Mpa / min, and the pressure is stabilized for 25 minutes; the third stage: the pressure is finally increased to 750Mpa at 10Mpa / min, and the pressure is stabilized for 40 minutes; after the third stage, the ultrasound is stopped at the same time; after the pressure is released, the mango slices after the immersion treatment are taken out of the can and quickly rinsed with running water for 3 minutes, and drained;

[0083] 5. Hot air drying to remove allergens: After the mango slices impregnated by the combined process are dried, they are brushed with sensory improvement liquid, and then pre-dried in a hot air oven at 100°C for 10 minutes; the sensory improvement liquid is an aqueous solution of 10% egg white, 0.1% guar gum, 5% starch and 0.1% tartrate;

[0084] 6. Quick freezing: Put the hot air dried mango slices into -35℃ environment and quick freeze for 8 hours;

[0085] 7. Low-temperature vacuum oil bath dehydration and deoiling: palm oil is used for dehydration, the oil bath temperature is 93℃, the oil bath vacuum is -0.08Mpa, the speed is 15 rpm, the oil bath time is 15min, and the frying end point can be judged by observing the observation hole of the fryer. When there are no more bubbles overflowing from the grease in the fryer, it is the frying end point; then the vacuum degree is -0.08Mpa, the speed is 440 rpm, and the deoiling is carried out for 9min;

[0086] 8. Seasoning: Mix the mango chips and seasoning (1.5% salt, 1.8% spicy powder, 1.2% five-spice powder and 0.3% MSG) evenly;

[0087] 9. Inflatable packaging: Cool to room temperature, store the mango chips in aluminum foil bags, use an inflatable packaging machine, add desiccant, and store at room temperature.

[0088] Control 2.1: Step 4 only uses ultrasonic process (relative to the process in Example 2).

[0089] Control 2.2: Step 4 only uses the pressurization process (relative to the process in Example 2).

[0090] Control 2.3: Step 3 without impregnation liquid (relative to the process of Example 2).

[0091] Control 2.4: No mouthfeel improving liquid was applied in step 5 (relative to the process of Example 2).

[0092] Table 2 Conclusion of the control process of Katemang crisps

[0093]

[0094] The comparison of the processes in this example shows that the single ultrasonic process and the pressurization process are not as good as the combined use. The combined use of multiple processes can effectively improve the color and crispness of Kate mango crisps, reduce the moisture content and oil content, reduce the chitinase activity, and lead to the inactivation of allergens. The application of the impregnation liquid and the taste improvement liquid has a positive effect on the sensory organs of mangoes.

[0095] Example 3 Production of Aiwen Mango Crisp Chips

[0096] 1. Select the mango, wash and slice it: select mango with a hardness value of 9.11kg / cm 2 , peel the mango to 2mm deep into the mesocarp, slice the mango and remove the core, the thickness of the slices is 6mm, and obtain fresh Aiwen mango slices;

[0097] 2. Blanching: Put the mango slices into 2% sodium hydroxide hot water at 91°C, the material-liquid ratio of mango slices to sodium hydroxide hot water is 1g:16mL, blanch for 25s, and rinse with running water for 3min;

[0098] 3. Color protection: Soak the blanched mango slices in a composite color protection aqueous solution containing 0.2% sodium chloride, 0.2% sodium ascorbate and 0.4% citric acid for 1 hour, rinse the soaked mango slices with running water for 2 minutes and drain;

[0099] 4. Ultrasonic treatment combined with step voltage regulation technology for impregnation: The color-protected mango slices were immersed in an impregnation solution (an aqueous solution of 25% sucralose, 8% xylitol, 12% maltodextrin, 3% glucic acid, 3% malic acid, 0.3% sodium hydroxypropyl methylcellulose, 0.3% calcium chloride and 0.06% carotene by mass fraction) for ultrasonic immersion. The solid-liquid ratio of mango slices to the impregnation solution was 1g:5mL, the immersion temperature was 50℃, the power of ultrasonic immersion was 900w, the frequency was 25kHZ, and step voltage regulation was used. Treatment; the step pressure regulation treatment is as follows: the first stage: the pressure is increased to 190Mpa at 10Mpa / min, and the pressure is stabilized for 16 minutes; the second stage: the pressure is then increased to 400Mpa at 10Mpa / min, and the pressure is stabilized for 35 minutes; the third stage: the pressure is finally increased to 780Mpa at 10Mpa / min, and the pressure is stabilized for 35 minutes; after the third stage, the ultrasound is stopped at the same time; after the pressure is released, the can is opened to take out the soaked mango slices, rinse them quickly with running water for 2 minutes, and drain them;

[0100] 5. Hot air drying to remove allergens: After the mango slices impregnated by the combined process are dried, they are brushed with sensory improvement liquid, and then pre-dried in a hot air oven at 100°C for 10 minutes; the sensory improvement liquid is an aqueous solution of 10% egg white, 0.1% guar gum, 5% starch and 0.1% tartrate;

[0101] 6. Quick freezing: Put the hot air dried mango slices into -35℃ environment and quick freeze for 8 hours;

[0102] 7. Low-temperature vacuum oil bath dehydration and deoiling: palm oil is used for dehydration, the oil bath temperature is 87℃, the oil bath vacuum is -0.07Mpa, the speed is 14 rpm, the oil bath time is 20min, and the frying end point can be judged by observing the observation hole of the fryer. When there are no more bubbles overflowing from the grease in the fryer, it is the frying end point; then deoil for 10min at a vacuum degree of -0.07Mpa and a speed of 430 rpm;

[0103] 8. Seasoning: Mix the mango chips and seasoning (1.5% salt, 1.8% spicy powder, 1.2% five-spice powder and 0.3% MSG) evenly;

[0104] 9. Inflatable packaging: Cool to room temperature, pack the mango chips in aluminum foil bags and store away from light, pack them in an inflatable packaging machine, add desiccant, and store at room temperature.

[0105] After the mango chips are prepared according to the above method, the relevant quality standards are tested using the testing method of Example 1.

[0106] Control 3.1: Step 4 only uses ultrasonic process (relative to the process in Example 3).

[0107] Control 3.2: Step 4 only uses the pressurization process (relative to the process in Example 3).

[0108] Control 3.3: Step 3 without impregnation liquid (relative to the process of Example 3).

[0109] Control 3.4: Step 5 was not coated with the mouthfeel improving liquid (relative to the process of Example 3).

[0110] Table 3 Conclusion of the control process of Aiwen Mango Crisp Chips

[0111]

[0112] The comparison of the processes in this example shows that the single ultrasonic process and the pressurization process are not as good as the combined use. The combined use of multiple processes can effectively improve the color and crispness of Aiwen mango chips, reduce the moisture content and oil content, reduce the chitinase activity, and lead to the inactivation of allergens. The use of the impregnation liquid and the application of the taste improvement liquid have a positive effect on the color and crispness of the mango chips.

Claims

1. Preparation method of mango chips, Features: The following steps are involved: A. Fruit slice selection: Select hardness value 8.70~10.19kg / cm 2 Slice the mango and remove the core to obtain mango slices with a thickness of 4 to 8 mm; B. Blanching: Put the mango slices into 2-8wt% sodium hydroxide hot water for blanching, and then wash with water after blanching; C. Color protection: soak the blanched and cleaned mango slices in a composite color protection solution, and then rinse with water; the composite color protection solution is an aqueous solution with a mass fraction of 0.1-0.3% sodium chloride, 0.1-0.3% sodium ascorbate and 0.3-0.6% citric acid; D. Ultrasonic treatment combined with step pressure regulation technology for impregnation: the mango slices after color protection and cleaning are put into the impregnation solution, ultrasonically impregnated at 40-55°C, and assisted by step pressure regulation treatment, and washed with water after impregnation; the impregnation solution is an aqueous solution with a mass fraction of 20-30% sucralose, 5-10% xylitol, 10-15% maltodextrin, 2-5% glucic acid, 2-5% malic acid, 0.2-0.5% sodium hydroxypropyl methylcellulose, 0.1-0.3% calcium chloride and 0.01-0.1% carotene The step pressure regulation process is as follows: the first stage: the pressure is increased to 100-200 MPa at a pressure increasing rate of 8-12 MPa / min, and then the pressure is maintained for 10-20 min; the second stage: the pressure is increased to 300-500 MPa at a pressure increasing rate of 8-12 MPa / min, and then the pressure is maintained for 20-40 min; the third stage: the pressure is increased to 600-800 MPa at a pressure increasing rate of 8-12 MPa / min, and then the pressure is maintained for 30-50 min; the ultrasound is stopped at the end of the third stage; E. Hot air drying to remove allergens: After the mango slices are immersed and cleaned, they are dried, coated with a sensory improvement liquid, and then pre-dried at 80-100°C; the sensory improvement liquid is an aqueous solution of 10-20% egg white, 0.1-0.3% guar gum, 5-10% starch and 0.1-0.5% tartrazine by mass fraction; F. Quick freezing: Quickly freeze the mango slices after hot air drying at -40~-35℃; G. Low-temperature vacuum oil bath dehydration and deoiling: The quick-frozen mango slices are subjected to low-temperature vacuum frying and dehydration. The frying end point is determined when there are no more bubbles overflowing from the fat in the pot. After the dehydration is completed, vacuum deoiling is performed to obtain mango chips; In step A, before slicing and pitting, peel the mango to 1-2 mm deep into the mesocarp; In step B, the material-liquid ratio of mango slices to 2-8 wt% sodium hydroxide hot water is 1 g: 10-20 mL; In step B, the blanching temperature is 90-100°C; In step B, the blanching time is 10 to 30 seconds; In step C, the soaking temperature is room temperature; In step D, the solid-liquid ratio of mango slices to the infusion solution is 1 g: 3-5 mL; In step D, the power of ultrasonic immersion is 600-900W and the frequency is 20-30kHZ; In step E, the pre-drying time is 2 to 10 minutes; In step F, the quick freezing time is 8 to 24 hours; In step G, during dehydration, palm oil is used for dehydration, the temperature is 85-100° C., the vacuum degree is -0.09-0.05 MPa, the time is 10-20 min, and the speed is 10-15 rpm; In step G, during deoiling, the vacuum degree is -0.09~-0.05Mpa, the time is 8~12min, and the rotation speed is 400~500 rpm.

2. The method for preparing mango chips according to claim 1, Features: In step B, the washing time with water is 2 to 3 minutes.

3. The method for preparing mango chips according to claim 1, Features: In step C, at least one of the following conditions must be met: The soaking time is 1 to 3 hours; The washing time with water is 2 to 3 minutes.

4. The method for preparing mango chips according to claim 1, Features: In step D, the washing time with water is 2 to 3 min.

5. The method for preparing mango chips according to claim 1, Features: In step F, the mango slices should not be overlapped during quick freezing.

6. The method for preparing mango chips according to any one of claims 1 to 5, Features: The following steps are also included: H. Seasoning: Evenly mix the mango chips with seasonings; the seasonings are 1-2% salt, 1-2% spicy powder, 1-2% five-spice powder and 0.2-0.4% monosodium glutamate based on the mass of the mango chips obtained in step G; I. Inflatable packaging: Cool to room temperature, store in aluminum foil bag away from light, pack in an inflatable packaging machine, add desiccant, and store at room temperature.

7. Mango chips prepared by the method for preparing mango chips according to any one of claims 1 to 6.

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