High-fiber instant whole mango powder and preparation method and application thereof

Abstract

The invention discloses a high-fiber instant whole mango powder and a preparation method and application thereof, and relates to the technical field of food processing. The mango powder is composed of the following raw materials in the following mass ratios: 100 to 200 parts of mango pulp, 3 to 20 parts of dietary fiber, and 0.1 to 5 parts of antioxidants. The preparation method comprises the following steps: selecting and washing fresh ripe mangoes, quick freezing, and low-temperature beating to obtain mango pulp, which is then mixed with dietary fiber and antioxidants and homogenized to obtain pulp, and then vacuum freeze-dried to obtain high-fiber instant whole mango powder. The mango powder has a prominent mango aroma, bright color, high dietary fiber content, good solubility, good storage stability, high fruit powder content, and does not contain dextrin, which solves the disadvantages of large nutrient loss, poor flavor and color, low fruit powder content, and high glycemic index in the preparation of mango powder in the prior art.

Description

Technical Field

[0001] The invention belongs to the field of food processing, and particularly relates to high-fiber instant whole mango powder and a preparation method and application thereof. Background Art

[0002] Mango is a typical Lingnan specialty fruit, juicy and flavorful, sweet and sour, and deeply loved by people. However, fresh mangoes are very easy to rot and deteriorate. At present, the most produced mango deep-processed products at home and abroad are mango pulp and concentrated juice. These products need to be sterilized before they can be stored. After heat treatment, the flavor and color of mango will be seriously reduced. Therefore, processing mango into fruit powder is a feasible solution. Compared with mango pulp and concentrated juice, fruit powder has the following advantages: (1) Good storage stability. The moisture content of fruit powder is generally less than 10%, which can effectively inhibit the reproduction of microorganisms and reduce the activity of enzymes in the fruit, which is conducive to storage; (2) Low transportation cost. The volume is reduced after powdering, which saves packaging materials and reduces transportation costs; (3) Easy to use. It can be used to produce nutritional chewable tablets or added as an ingredient to other foods, which not only enriches the product variety, but also improves the color, flavor and nutrition of food. However, the quality of fruit powder currently produced is not high, and the main problems are as follows: (1) During the processing of fruit powder, the cell-level crushing and fiber bundle breakage cannot be achieved, the particle size of fruit and vegetable powder is large, and the nutrients cannot be effectively precipitated, which increases the difficulty of absorption; (2) The processing technology is not uniform, resulting in large differences in the pink color, fragrance and taste of fruits and vegetables, and a large amount of waste residue; (3) The temperature during powder making is too high, which destroys the nutrients and color of the fruit and vegetable powder and produces a burnt smell.

[0003] At present, the research on mango drying and powder making mainly uses colloidal mill crushing. The heat generated by crushing causes the loss of flavor substances and nutrients in the pulp, reducing the sensory quality; at the same time, the pulp is prone to oxidative browning after contact with oxygen, affecting the color of the pulp. Zheng Yi et al. (2020) used a colloidal mill to beat fresh mango pulp and prepared instant mango powder through a hot air drying process. The process is simple and the production cost is low. However, the nutrient retention rate of the obtained mango powder is low, and β-carotene and VC are seriously lost; the fruit powder is light yellow, deviating from the color of fresh pulp. Solving the adhesion and agglomeration of fruit powder is also a key issue in fruit powder production. Mango contains more soluble sugars, and direct drying and powdering are prone to agglomeration. In order to improve the agglomeration of mango powder, a high molecular weight anti-caking agent can be added to the mango pulp before drying. Maltodextrin is low in price and highly soluble in water, and is the most commonly used anti-caking agent. Chinese invention patent CN201310742129.5 (application number) discloses a mango microcapsule instant powder and a preparation method thereof. The mango microcapsule instant powder comprises: 30 to 40 parts of mango pulp and 60 to 80 parts of maltodextrin. The obtained mango microcapsule instant powder has low water content, good solubility and is easy to eat. In the production of mango powder, it is usually necessary to add more than 20% maltodextrin as an anti-caking agent, but maltodextrin can easily cause significant fluctuations in the blood sugar of the consumer, and is not suitable for large-scale consumption by people who need to control blood sugar. At the same time, maltodextrin has a masking effect on the flavor of mango powder, affecting the sensory characteristics of the product, which will result in a low original fruit content and poor flavor in the fruit powder. Therefore, finding a new preparation method for whole mango powder to overcome the defects of the prior art has broad application prospects. Summary of the invention

[0004] The technical problem to be solved by the present invention is to overcome the above defects, and the primary purpose is to provide a high-fiber instant whole mango powder.

[0005] Another object of the present invention is to provide a method for preparing high-fiber instant whole mango powder, which can prepare a mango powder rich in dietary fiber and free of dextrin, thereby increasing the purity of the fruit powder and improving product quality.

[0006] Another object of the present invention is to provide an application of the high-fiber instant whole mango powder.

[0007] In order to solve the above technical problems, the present invention adopts the following technical solutions:

[0008] The invention discloses a high-fiber instant whole mango powder, which is composed of the following ingredients in proportion by mass: 100-200 parts of mango puree, 3-20 parts of dietary fiber, and 0.1-5 parts of antioxidant.

[0009] Furthermore, the invention is composed of the following ingredients in a mass ratio: 100 parts of mango puree, 3 to 6 parts of dietary fiber, and 0.1 to 0.5 parts of antioxidant.

[0010] The dietary fiber is preferably one of soybean fiber, pea fiber and oat fiber.

[0011] The antioxidant is preferably a mixture of two or three of ascorbic acid, sodium ascorbate and sodium citrate.

[0012] The present invention provides a method for preparing high-fiber instant whole mango powder, comprising the following steps:

[0013] Fresh ripe mangoes are selected, washed, and quickly frozen, and then pulped at low temperature to obtain mango pulp, which is then mixed with dietary fiber and antioxidants and homogenized to obtain pulp liquid, which is then vacuum freeze-dried to obtain high-fiber instant whole mango powder.

[0014] Furthermore, the quick freezing conditions are: quick freezing at -18°C to -40°C for 2 to 3 hours.

[0015] Furthermore, the refrigerant used in the low-temperature pulping is liquid nitrogen, the temperature is controlled at -70°C to -200°C, the pulping speed is 2000rpm to 8000rpm, and it lasts for 30 to 70s.

[0016] Furthermore, the homogenization conditions are: shearing at 3000rpm to 20000rpm for 5 to 20 seconds, repeated 5 to 8 times, and the particle size of the slurry liquid after homogenization is below 150 microns.

[0017] Furthermore, the vacuum freeze-drying conditions are as follows: drying time is 12 to 24 hours, vacuum degree is 10 to 50 Pa, cold trap temperature is -60°C to -30°C, and the moisture content of the mango powder is controlled within 5%.

[0018] Furthermore, the vacuum freeze-drying is followed by sterilization and sealed packaging.

[0019] The high-fiber instant whole mango powder is used in solid beverages, liquid beverages, ice cream, baking and seasonings.

[0020] The present invention innovatively adopts the freezing crushing technology, taking advantage of the fact that sugar, fiber and other components that are not easy to break become brittle at low temperatures, thereby solving the problem of adhesion during the crushing process; when crushing at room temperature, the increase in temperature can easily lead to the loss of aroma components and nutrients in the material, but freezing crushing can effectively avoid such problems. Liquid nitrogen can take away the heat generated during crushing, and the material is in a low-temperature environment, which can eliminate the quality deterioration caused by the increase in temperature; in addition, the oxygen removal effect of liquid nitrogen can prevent the material from contacting the air, avoiding oxidation reactions and enzymatic browning. This technology effectively uses freezing crushing technology to efficiently solve the quality deterioration of mangoes during crushing, and realizes the full utilization of mangoes, which is one of the keys to the technology of the present invention.

[0021] The present invention adopts dietary fiber as an anti-caking agent, which effectively solves the problem of mango powder sticking and clumping. The added amount is as low as 3%, achieving high fiberization and highland fruit content of the product, improving the health function of the product, and improving the flavor of the product to a certain extent. This is another key technology of the present invention.

[0022] Compared with the existing technologies and products, the present invention has the following advantages:

[0023] (1) Liquid nitrogen low-temperature pulping not only ensures the fineness of the pulp in the pulp, but also reduces the contact between the pulp and oxygen through the low-temperature oxygen removal effect of liquid nitrogen. At the same time, it cools the processing environment, better protects the color and nutrients of the pulp, and improves the quality of the pulp.

[0024] (2) The mango powder prepared by the present invention is rich in dietary fiber and does not contain dextrin, which significantly improves the nutritional value and healthiness of the product. In particular, the present invention can better promote digestion and excretion of solid waste by adding dietary fiber, regulate blood sugar, and help prevent diabetes. It is a suitable choice for supplementing dietary fiber and vitamin C for people with obesity and three highs.

[0025] (3) The mango powder produced by the present invention has stable performance, is not easy to agglomerate, has good dispersibility, effectively retains the nutrients, color, taste and flavor of the raw materials, increases the purity of the fruit powder, and improves the product quality. BRIEF DESCRIPTION OF THE DRAWINGS

[0026] Figure 1 The following are the appearance morphologies of mango powder prepared in different embodiments and comparative examples.

[0027] Figure 2 The DSC curves of mango powder prepared in different embodiments and comparative examples are shown. DETAILED DESCRIPTION

[0028] The present invention is further described in detail below in conjunction with specific embodiments, but the embodiments of the present invention are not limited thereto. For process parameters not particularly noted, conventional techniques may be used.

[0029] Example 1

[0030] S01. Preparation of mango puree: Fresh ripe mangoes are selected and washed, and then quick-frozen at -18°C for 3 hours to obtain frozen pulp, which is then pulped at -200°C with liquid nitrogen at a speed of 8000 rpm for 30 seconds. The temperature is then restored to room temperature to obtain liquid mango puree.

[0031] S02. Preparation: Mix 100 parts of mango puree, 3 parts of soybean fiber, 0.2 parts of ascorbic acid, 0.2 parts of sodium ascorbate and 0.1 parts of sodium citrate in a mass ratio, and stir the mixture evenly.

[0032] S03. Homogenization: Use a shearing machine to shear at 3000 rpm for 20 seconds, repeat 7 times to obtain fruit pulp.

[0033] S04. Drying: The liquid obtained in step S3 is freeze-dried in vacuum at a vacuum degree of 10 Pa, a cold trap temperature of -30°C, and a drying time of 24 hours.

[0034] S05. Packaging: The mango powder is irradiated at a dose of 2.0 kGy 60 After Co-γ irradiation sterilization, it is vacuum packed in aluminum foil ziplock bags to protect it from light, seal it, and prevent moisture and dust.

[0035] Example 2

[0036] S01. Preparation of mango puree: Fresh ripe mangoes are selected and washed, and then quickly frozen at -30°C for 2.5 hours to obtain frozen pulp, which is then pulped at -150°C with liquid nitrogen at a speed of 5000 rpm for 50 seconds. The temperature is then restored to room temperature to obtain liquid mango puree.

[0037] S02. Preparation: Mix 100 parts of mango puree, 4 parts of soybean fiber, 0.3 parts of ascorbic acid and 0.1 parts of sodium citrate in a mass ratio, and stir the mixture evenly.

[0038] S03. Homogenization: Use a shearing machine to shear at 8000 rpm for 15 seconds, repeat 6 times to obtain fruit pulp.

[0039] S04. Drying: The liquid obtained in step S3 is freeze-dried in vacuum at a vacuum degree of 20 Pa, a cold trap temperature of -40°C, and a drying time of 20 hours.

[0040] S05. Packaging: The mango powder is irradiated at a dose of 1.6 kGy 60 After Co-γ irradiation sterilization, it is vacuum packed in aluminum foil ziplock bags to protect it from light, seal it, and prevent moisture and dust.

[0041] Example 3

[0042] S01. Preparation of mango puree: Fresh ripe mangoes are selected and washed, and then quickly frozen at -40°C for 2 hours to obtain frozen pulp, which is then pulped at -70°C with liquid nitrogen at a speed of 2000 rpm for 70 seconds. The temperature is then restored to room temperature to obtain liquid mango puree.

[0043] S02. Preparation: Mix 100 parts of mango puree, 6 parts of soybean fiber, 0.05 parts of ascorbic acid and 0.05 parts of sodium ascorbate in a mass ratio, and stir the mixture evenly.

[0044] S03. Homogenization: Use a shearing machine to shear at 20,000 rpm for 5 seconds, repeat 8 times to obtain fruit pulp.

[0045] S04. Drying: The liquid obtained in step S3 is freeze-dried in vacuum at a vacuum degree of 50 Pa, a cold trap temperature of -60°C, and a drying time of 12 hours.

[0046] S05. Packaging: The mango powder is irradiated at a dose of 1.0 kGy 60 After Co-γ irradiation sterilization, it is vacuum packed in aluminum foil ziplock bags to protect it from light, seal it, and prevent moisture and dust.

[0047] Example 4

[0048] S01. Preparation of mango puree: Fresh ripe mangoes are selected and washed, and then quick-frozen at -18°C for 3 hours to obtain frozen pulp, which is then pulped at -200°C with liquid nitrogen at a speed of 8000 rpm for 30 seconds. The temperature is then restored to room temperature to obtain liquid mango puree.

[0049] S02. Preparation: Mix 100 parts of mango puree, 4 parts of pea fiber, 0.2 parts of sodium ascorbate and 0.1 parts of sodium citrate in a mass ratio, and stir the mixture evenly.

[0050] S03. Homogenization: Use a shearing machine to shear at 3000 rpm for 15 seconds, repeat 8 times to obtain fruit pulp.

[0051] S04. Drying: The liquid obtained in step S3 is freeze-dried in vacuum at a vacuum degree of 20 Pa, a cold trap temperature of -40°C, and a drying time of 20 hours.

[0052] S05. Packaging: The mango powder is irradiated at a dose of 1.6 kGy 60 After Co-γ irradiation sterilization, it is vacuum packed in aluminum foil ziplock bags to protect it from light, seal it, and prevent moisture and dust.

[0053] Example 5

[0054] S01. Preparation of mango puree: Fresh ripe mangoes are selected and washed, and then quickly frozen at -40°C for 2 hours to obtain frozen pulp, which is then pulped at -70°C with liquid nitrogen at a speed of 2000 rpm for 70 seconds. The temperature is then restored to room temperature to obtain liquid mango puree.

[0055] S02. Preparation: Mix 100 parts of mango puree, 6 parts of pea fiber, 0.1 parts of ascorbic acid and 0.1 parts of sodium ascorbate in a mass ratio, and stir the mixture evenly.

[0056] S03. Homogenization: Use a shearing machine to shear at 20,000 rpm for 8 seconds, repeat 6 times to obtain fruit pulp.

[0057] S04. Drying: The liquid obtained in step S3 is freeze-dried in vacuum at a vacuum degree of 40 Pa, a cold trap temperature of -60°C, and a drying time of 12 hours.

[0058] S05. Packaging: The mango powder is irradiated at a dose of 1.0 kGy 60 After Co-γ irradiation sterilization, it is vacuum packed in aluminum foil ziplock bags to protect it from light, seal it, and prevent moisture and dust.

[0059] Example 6

[0060] S01. Preparation of mango puree: Fresh ripe mangoes are selected and washed, and then quickly frozen at -30°C for 2.5 hours to obtain frozen pulp, which is then pulped at -150°C with liquid nitrogen at a speed of 5000 rpm for 50 seconds. The temperature is then restored to room temperature to obtain liquid mango puree.

[0061] S02. Preparation: Mix 100 parts of mango puree, 3 parts of oat fiber, 0.4 parts of sodium ascorbate and 0.1 parts of sodium citrate in a mass ratio, and stir the mixture evenly.

[0062] S03. Homogenization: Use a shearing machine to shear at 8000 rpm for 10 seconds, repeat 7 times to obtain fruit pulp.

[0063] S04. Drying: The liquid obtained in step S3 is freeze-dried in vacuum at a vacuum degree of 10 Pa, a cold trap temperature of -30°C, and a drying time of 24 hours.

[0064] S05. Packaging: The mango powder is irradiated at a dose of 2.0 kGy 60 After Co-γ irradiation sterilization, it is vacuum packed in aluminum foil ziplock bags to protect it from light, seal it, and prevent moisture and dust.

[0065] Example 7

[0066] S01. Preparation of mango puree: Fresh ripe mangoes are selected and washed, and then quickly frozen at -40°C for 2 hours to obtain frozen pulp, which is then pulped at -70°C with liquid nitrogen at a speed of 2000 rpm for 70 seconds. The temperature is then restored to room temperature to obtain liquid mango puree.

[0067] S02. Preparation: Mix 100 parts of mango puree, 5 parts of oat fiber, 0.2 parts of ascorbic acid and 0.1 parts of sodium citrate in a mass ratio, and stir the mixture evenly.

[0068] S03. Homogenization: Use a shearing machine to shear at 20,000 rpm for 10 seconds, repeat 5 times to obtain fruit pulp.

[0069] S04. Drying: The liquid obtained in step S3 is freeze-dried in vacuum at a vacuum degree of 30 Pa, a cold trap temperature of -50°C, and a drying time of 16 hours.

[0070] S05. Packaging: The mango powder is irradiated at a dose of 1.3 kGy 60 After Co-γ irradiation sterilization, it is vacuum packed in aluminum foil ziplock bags to protect it from light, seal it, and prevent moisture and dust.

[0071] Comparative Example 1

[0072] S01. Preparation of mango puree: Fresh ripe mangoes are selected and washed, and then quick-frozen at -18°C for 3 hours to obtain frozen pulp, which is then pulped at -200°C with liquid nitrogen at a speed of 8000 rpm for 30 seconds. The temperature is then restored to room temperature to obtain liquid mango puree.

[0073] S02. Preparation: Mix 100 parts of mango puree, 0.4 parts of ascorbic acid and 0.1 parts of sodium ascorbate in a mass ratio, and stir the mixture evenly.

[0074] S03. Homogenization: Use a shearing machine to shear at 3000 rpm for 20 seconds, repeat 6 times to obtain fruit pulp.

[0075] S04. Drying: The liquid obtained in step S3 is freeze-dried in vacuum at a vacuum degree of 10 Pa, a cold trap temperature of -60°C, and a drying time of 24 hours.

[0076] S05. Packaging: The mango powder is irradiated at a dose of 2.0 kGy 60 After Co-γ irradiation sterilization, it is vacuum packed in aluminum foil ziplock bags to protect it from light, seal it, and prevent moisture and dust.

[0077] Comparative Example 2

[0078] Commercial mango powder (maltodextrin added at 20% to 30%, purchased in Guangzhou)

[0079] Experimental Example 1

[0080] The mango powder prepared in Comparative Example 1 (referred to as CM1), the commercial mango powder in Comparative Example 2 (referred to as CM2), and the mango powder prepared in Examples 1 to 7 (referred to as SF3, SF4, SF6, PF4, PF6, OF3, and OF5, respectively) were evaluated for appearance. The appearance of the mango powder was as follows: Figure 1 As shown. With the increase of dietary fiber addition, the agglomeration gradually disappeared, and the mango powder became more delicate and dispersed. The mango powder CM1 without dietary fiber was adhered to each other, and a large number of aggregates were observed. The fruit powder formed obvious agglomerations and the fluidity decreased. When the dietary fiber addition was 3%, the mango powder had no obvious agglomeration or stratification, which was not much different from the commercial mango powder; when the dietary fiber addition reached 6%, the mango powder had a uniform and delicate texture, and the dispersion was better than that of the commercial mango powder.

[0081] Experimental Example 2

[0082] The color difference of the mango powder prepared in the comparative example and the example was measured using a Color Reader CR-10Plus colorimeter. The results are shown in the following table. All mango powders are golden yellow. Mango powder without dietary fiber added CM1 Brightness L * The mango powder prepared with dietary fiber has the best glossiness, and with the increase of dietary fiber addition, the brightness of mango powder L * The possible reason is that the mango powder is more delicate and can reflect more light, making it brighter. The total color difference ΔE between mango powder CM1 without dietary fiber and commercial mango powder is the largest, indicating that the color difference between the two is large. The total color difference ΔE of mango powder increases with the increase of dietary fiber addition, approaching the total color difference of commercial mango powder. It is worth noting that the brightness L of mango powder prepared with 6% soybean fiber is * , the total color difference ΔE is higher than that of other mango powders prepared with added dietary fiber, and is closest to commercial mango powder, indicating that the addition of soybean fiber is more conducive to maintaining the color of mango powder.

[0083] Table 1

[0084]

[0085] Note: Different superscript lowercase letters in the same column indicate significant differences (p<0.05).

[0086] Experimental Example 3

[0087] The mango powder prepared in the comparative example and the example was scanned at 0°C to 70°C at 10°C / min using a differential scanning calorimeter DSC Q20. A step appeared in the endothermic curve. The temperature at this time is the glass transition temperature. The glass transition temperature can explain the agglomeration of the mango powder. The results are as follows: Figure 2 As shown. With the increase of dietary fiber addition, the glass transition temperature of mango powder gradually increases. The glass transition temperature of mango powder CM1 without dietary fiber is the lowest, only 14.97℃. At room temperature, the fruit powder is in a rubbery state, unstable in nature, and will have sticky lumps. When the dietary fiber addition is more than 3%, the glass transition temperatures of the prepared mango powders SF3, SF4, SF6, PF4, PF6, OF3, and OF5 are 24.40℃, 31.17℃, 36.39℃, 23.63℃, 29.78℃, 20.85℃, and 28.30℃, respectively. The glass transition temperatures are significantly increased. At room temperature, the mango powder is in a glassy state and can maintain a uniform and dispersed state. It is worth noting that the mango powder prepared by adding 6% soybean fiber has a higher glass transition temperature, which is significantly higher than other mango powders prepared by adding dietary fiber.

[0088] Experimental Example 4

[0089] The mango powder prepared in the comparative example and the examples was reconstituted, and the aroma and taste of the reconstituted juice were sensory evaluated. The results are shown in Table 2 below. The aroma and taste scores of the mango powder prepared in Comparative Example 1 and Examples 1 to 7 were significantly higher than those of the commercial mango powder, and had the inherent aroma and taste of mango. The commercial mango powder had poor aroma and taste scores due to the addition of relatively high maltodextrin, while the use of liquid nitrogen low-temperature pulping in Comparative Example 1 and the use of liquid nitrogen low-temperature pulping in Examples 1 to 7 and the addition of dietary fiber were all conducive to retaining the volatile aroma components of mango, improving the purity of the fruit powder, and having better sensory quality.

[0090] Table 2

[0091]

[0092]

[0093] The above embodiments are preferred implementation modes of the present invention, but the implementation modes of the present invention are not limited to the above embodiments. Any other changes, modifications, substitutions, combinations, and simplifications that do not deviate from the spirit and principles of the present invention should be equivalent replacement methods and are included in the protection scope of the present invention.

Claims

1. A high-fiber instant whole mango powder, characterized by: The invention is composed of the following ingredients in mass ratio: 100 parts of mango puree, 3-6 parts of dietary fiber, and 0.1-0.5 parts of antioxidant; The dietary fiber is one of soybean fiber, pea fiber and oat fiber; The preparation method of the high-fiber instant whole mango powder comprises the following steps: Fresh ripe mangoes are selected, washed, and quickly frozen, and then pulped at low temperature to obtain mango pulp, which is then mixed with dietary fiber and antioxidants and homogenized to obtain pulp liquid, which is then vacuum freeze-dried to obtain high-fiber instant whole mango powder; The quick freezing conditions are: -18°C to -40°C for 2 to 3 hours; The refrigerant used in the low-temperature pulping is liquid nitrogen, and the temperature is controlled at -70°C to -200°C; The homogenization conditions are: shearing for 5 to 20 seconds at 3000 rpm to 20000 rpm, repeated 5 to 8 times, and the particle size of the slurry liquid after homogenization is less than 150 microns; The vacuum freeze-drying conditions are as follows: drying time is 12 to 24 h, vacuum degree is 10 to 50 Pa, cold trap temperature is -60°C to -30°C, and the moisture content of mango powder is controlled within 5%.

2. The high-fiber instant whole mango powder according to claim 1, characterized in that: The antioxidant is a mixture of two or three of ascorbic acid, sodium ascorbate and sodium citrate.

3. The method for preparing the high-fiber instant whole mango powder according to any one of claims 1 to 2, characterized in that: The following steps are involved: Fresh ripe mangoes are selected, washed, and quickly frozen, and then pulped at low temperature to obtain mango pulp, which is then mixed with dietary fiber and antioxidants and homogenized to obtain pulp liquid, which is then vacuum freeze-dried to obtain high-fiber instant whole mango powder.

4. The method for preparing the high-fiber instant whole mango powder according to claim 3, characterized in that: The quick freezing conditions are: quick freezing at -18°C to -40°C for 2 to 3 hours.

5. The method for preparing the high-fiber instant whole mango powder according to claim 3, characterized in that: The refrigerant used in the low-temperature pulping is liquid nitrogen, and the temperature is controlled at -70°C to -200°C.

6. The method for preparing the high-fiber instant whole mango powder according to claim 3, characterized in that: The homogenization conditions are: shearing at 3000 rpm to 20000 rpm for 5 to 20 seconds, repeated 5 to 8 times, and the particle size of the slurry liquid after homogenization is below 150 microns.

7. The method for preparing the high-fiber instant whole mango powder according to claim 3, characterized in that: The vacuum freeze-drying conditions are as follows: drying time is 12 to 24 h, vacuum degree is 10 to 50 Pa, cold trap temperature is -60°C to -30°C, and the moisture content of mango powder is controlled within 5%.

8. The method for preparing the high-fiber instant whole mango powder according to claim 3, characterized in that: After the vacuum freeze drying, sterilization and sealed packaging are performed.

9. Use of the high-fiber instant whole mango powder according to any one of claims 1 to 2 in solid beverages, liquid beverages, ice cream, baking and seasonings.

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