Making method of freeze-dried mango biscuits

Abstract

The invention relates to a making method of freeze-dried mango biscuits. The making method comprises the technological processes of pretreatment of mangoes, peeling and denucleating, smashing and stirring, mold entering, low-temperature protection, quick freezing in a refrigeration house, finished product packaging and the like. The preparation method comprises the following steps: selecting high-quality fruits of mangoes, cleaning peels, removing peels and kernels, mashing to make mango pulp into paste, and carrying out a series of processes such as mold entering, low-temperature protection, quick freezing in a refrigeration house, freeze-drying treatment and the like, so that nutritional ingredients such as vitamins, minerals and dietary fibers in the mangoes are reserved to the maximum extent; the product produced by the invention is not added with any preservative and fresh-keeping chemical substances, sugar spices and the like, and maintains the original taste and flavor of mangoes and the natural color of pulp of the mango freeze-dried biscuits. In addition, the method is simple in process operation, high in controllability and very suitable for large-scale industrial production, and has a good market application prospect.

Description

[0001] Field

[0002] This invention relates to a method for making mango cookies, and more particularly to a method for making freeze-dried mango cookies. Background Technology

[0003] Currently, the most well-known processed mango products on the market include dried mangoes. The availability of these products has alleviated some of the pressure on fruit farmers to sell their produce. However, a drawback is that most dried mangoes on the market contain added sweeteners, flavor enhancers, and preservatives during the production process. For example, the dried mangoes produced by Zhongbao (Fujian) Food Technology Co., Ltd. contain ingredients such as white sugar, maltose, citric acid, sodium metabisulfite, and artificial flavorings, which directly affect the unique flavor of the mango. Summary of the Invention

[0004] The purpose of this invention is to provide a method for making freeze-dried mango biscuits. Through an innovative process, the nutritional components and unique flavor of mangoes are effectively preserved without adding any ingredients, thereby improving the quality and taste of the product. The technical solution adopted by this invention to solve its technical problem is as follows: The method for making freeze-dried mango biscuits involves the following processes: 1. Pre-treatment of mangoes; 2. Peeling and pitting; 3. Crushing and mixing; 4. Molding; 5. Low-temperature protection; 6. Quick-freezing in cold storage; 7. Freeze-drying; 8. Finished product packaging. Mango pretreatment: Select high-quality mangoes that are moderately ripe (70-80%), free from pests, diseases, and mechanical damage. Wash the surface with clean water to remove mud, impurities, and pesticide residues. Peel and pit: Drain the pretreated mangoes, peel and pit them, and place the resulting pulp in a special tray. Blending: Put the pulp into a fruit and vegetable blender and blend it into a puree. Molding: Place the puree into a mold with a food release agent evenly applied to the inner surface. Low-temperature protection: Place the molded mango pulp in an environment with a temperature of -5℃ to -10℃ and a humidity of 20%. The mango slices are placed in a -30% low-temperature protection chamber for 1-2 hours to further fix their shape and reduce moisture loss under low temperature conditions. For quick freezing in cold storage, the mango slices are unmolded and placed in a cold storage at -30℃ to -40℃ for 4-5 hours. For freeze-drying, the quick-frozen mango slices are placed in trays and then in a vacuum freeze dryer. The internal temperature is first lowered to -40℃ to -50℃, and the vacuum is drawn to 10-30 Pa and maintained for 3-5 hours to fully freeze the moisture in the mango. Then, the temperature is slowly increased at a rate of 0.5℃-1.0℃ / minute. When the temperature reaches -10℃ to -5℃, this temperature is maintained for 6-8 hours to allow the ice to sublimate. Finally, the temperature is further increased to 20℃-30℃ and maintained for 2-3 hours to remove residual moisture. Finished product packaging: In a clean environment, the freeze-dried mango cookies are taken out of the vacuum freeze dryer for quality inspection. The qualified finished products are packed into food packaging bags, sealed and stored to prevent the finished products from getting damp and oxidizing and deteriorating.

[0005] The beneficial effects of this invention are that by optimizing multiple processes such as raw material pretreatment, low-temperature protection, quick-freezing, and vacuum freezing, the vitamins, minerals, dietary fiber, and other nutrients in mangoes are preserved to the maximum extent, improving the product's taste and color. Furthermore, the process of this invention is simple to operate, highly controllable, suitable for large-scale industrial production, effectively improving production efficiency, reducing production costs, and possessing good market prospects.

Claims

1. A method for producing mango freeze-dried biscuits, comprising the following processes: mango pretreatment, peeling and pitting, crushing and mixing, molding, low-temperature protection, quick freezing in cold storage, freeze-drying, and finished product packaging, characterized by: Mango pretreatment: Select high-quality mangoes that are moderately ripe, free from pests, diseases, and mechanical damage, and wash their skin. Peeling and pitting: Peel and pit the pre-treated mangoes, and place the flesh in a special tray; Blending: Place the fruit pulp into a fruit and vegetable blender and blend into a puree; Molding: Place the puree into a mold with a food release agent evenly applied to the inner surface; Low-temperature protection: Place the molded mango pulp into a low-temperature protection chamber at a temperature of -5℃ to -10℃ and a humidity of 20% to 30% for 1-2 hours; Quick-freezing: Demold the mango pulp after low-temperature protection and then place it in a cold storage for quick freezing. The cold storage temperature is controlled at -30℃ to 40℃, and the pulp is left to stand for 4 hours. 5 hours; Freeze-drying process: Place the quick-frozen mango cookies into trays and put them into a vacuum freeze dryer. First, lower the internal temperature to -40℃ to -50℃, and evacuate the vacuum to 10-30Pa, maintaining this position for 3-5 hours. Then, slowly raise the temperature at a rate of 0.5℃-1℃ / minute. When the temperature reaches -10℃ to -5℃, maintain this temperature for 6-8 hours. Finally, continue raising the temperature to 20℃-30℃ and maintain this position for 2-3 hours. Finished product packaging: Remove the freeze-dried mango cookies from the vacuum freeze dryer, conduct quality inspection, and seal the qualified finished products into food packaging bags.