Preparation method of chewing snacks based on mango seeds

Abstract

The invention relates to the technical field of food processing, in particular to a preparation method of chewing snacks based on mango kernels, and the preparation method comprises the following steps: preparing raw materials: selecting fresh mangoes which are not completely ripe, removing peel and pulp, and retaining the mango kernels and seasoning marinating liquid; cleaning the outer parts of the mango kernels, screening the mango kernels, and treating the mango kernels with high-pressure steam for 30-55 minutes; taking out the mango kernels, draining water on the surfaces of the mango kernels, and immersing the mango kernels into a solution containing composite plant hydrolase; half-cutting the mango kernels after enzymolysis, and putting the mango kernels in low-temperature vacuum marinating equipment; under the vacuum degree, the mango kernels are soaked in seasoning marinating liquid for 2-4 hours; performing drying treatment on the marinated mango kernels; and accurately controlling the prepared seasoning marinating liquid through a metering pump, uniformly smearing the inner surfaces of the mango kernels with the seasoning marinating liquid, and carrying out vacuum packaging. Through biological enzymolysis, directional drying, seasoning marinating liquid and low-temperature vacuum treatment, food-grade raw materials are used, and chewing resistance, tooth cleaning and refreshing, nutrition keeping and environment friendliness of the snack are achieved.

Description

Technical Field

[0001] This invention relates to the field of food processing technology, specifically to a method for preparing a chewable snack based on mango pits. Background Technology

[0002] Mangoes, as a popular tropical fruit, are rich in vitamins and minerals. Current processing technologies mainly focus on developing the pulp, resulting in a series of mature pulp products such as dried mangoes and mango juice. However, the traditional processing of mango pits is limited by their utilization depth, often resulting in direct disposal or simple powdering, without in-depth development and application. Meanwhile, in the chewable snack sector, existing products have formed a relatively conventional production system, mainly using high-sugar and high-fat ingredients as core raw materials to meet basic consumption needs.

[0003] From the perspective of mango resource utilization, existing technologies only focus on pulp processing and fail to fully explore the potential value of mango pits, resulting in a low overall utilization rate of mango resources. Furthermore, there is a lack of food development using mango pits as raw materials, especially a lack of product types with specific health attributes. From the perspective of chewable snacks, the existing high-sugar, high-fat product structure, while providing a certain taste, can easily have adverse effects on oral health with long-term consumption and cannot meet consumers' growing demand for healthy and functional snacks. This indicates that existing technologies have significant shortcomings in both resource utilization and product health attributes.

[0004] Therefore, there is an urgent need for a method to prepare chewable snacks that can both fully utilize mango kernel resources and endow them with functional health benefits. Summary of the Invention

[0005] The purpose of this invention is to provide a method for preparing a chewable snack using mango pits as the main raw material. This method uses enzymatic hydrolysis and mild braising to make the mango pits chewy and resilient. At the same time, combined with natural seasoning braising liquid, the product is given the functions of cleaning the mouth and refreshing the appetite, thus realizing the high added value utilization of mango pits.

[0006] A method for preparing a mango pit-based chewable snack includes the following steps:

[0007] (a) Raw material preparation: Select fresh mangoes that are not fully ripe, remove the peel and flesh, and keep the mango pit; and prepare a seasoning brine as an auxiliary ingredient;

[0008] (b) Pretreatment: The mango pits retained in step (a) are externally cleaned and screened to remove those with defects and those that do not meet the ripeness requirements; the screened mango pits are treated with high-pressure steam at a temperature of 105-125℃ for 30-55 minutes.

[0009] (c) Bio-enzymatic hydrolysis: Remove the mango pits that have been pretreated in step (b) and drain the surface moisture. Immerse them in a solution containing compound plant hydrolytic enzymes. The enzymatic hydrolysis is carried out at a temperature of 40-55℃, the pH value of the solution is controlled within the range of 4.5-5.5, and the enzymatic hydrolysis time is 2-4 hours.

[0010] (d) Mild braising: Cut the mango pits after enzymatic hydrolysis in step (c) in half and place them in a low-temperature vacuum braising device; under the conditions of braising temperature of 60-75℃ and vacuum degree of -0.06 to -0.09MPa, soak the mango pits in the seasoned braising liquid for 2-4 hours.

[0011] (e) Directional drying: The mango pits after braising in step (d) are dried; firstly, microwave drying is used to reduce the moisture content of the mango pits to 25-30%; then hot air drying is carried out using gradient hot air drying technology until the final moisture content of the mango pits is less than 5%.

[0012] (f) Combination packaging: The prepared seasoning brine is precisely controlled by a metering pump, evenly applied to the inner surface of the mango pit cut in half in step (d), and then vacuum-packed.

[0013] Furthermore, the seasoning brine contains the following components by weight: 10-20 parts licorice extract, 3-5 parts mogrosides, 1-2 parts tea polyphenols, 0.5-1 part natural menthol, and 5-10 parts food-grade calcium.

[0014] Further, in step (c), the compound plant hydrolase used is a pre-prepared component, which includes cellulase, hemicellulase and pectinase, and the concentration of the compound plant hydrolase is 0.1%-0.5% (w / v); the ratio of cellulase, hemicellulase and pectinase is set based on the hardness of the mango pit and the desired texture.

[0015] Furthermore, in step (c), the enzymatic hydrolysis time is set based on the initial hardness of the mango pit and the desired porosity.

[0016] Furthermore, in step (d), the low-temperature vacuum braising equipment precisely controls the temperature and vacuum level during the braising process.

[0017] Furthermore, the specific amounts of licorice extract, mogrosides, tea polyphenols, natural menthol, and food-grade calcium in the seasoning brine are optimized according to the product positioning.

[0018] Furthermore, in step (e), the microwave drying and hot air drying are performed continuously or sequentially.

[0019] The advantages of this invention compared to the prior art are:

[0020] 1. This invention achieves a soft yet resilient texture in mango kernels by sequentially subjecting them to high-pressure steam pretreatment, bio-enzymatic hydrolysis, and then employing a directional drying process that combines microwave drying with subsequent drying. This makes the mango kernels easy to chew and precisely matches the consumption needs of chewable snacks, giving the product a chewy texture suitable for chewing scenarios.

[0021] 2. This invention places the enzymatically hydrolyzed mango pit in a vacuum environment and marinates it with a seasoning brine containing licorice extract, tea polyphenols, monk fruit glycosides, and natural menthol. This results in a product with a natural and refreshing aroma, which can provide a mild oral cleaning effect, stimulate the mouth, refresh the mind, and increase appetite. This makes the snack both a teeth cleaner and an appetizer.

[0022] 3. This invention employs low-temperature vacuum brine and directional drying processes with low heat impact, using mango pits, which are easily discarded in traditional processing, as the main ingredient. Furthermore, it uses food-grade raw materials without chemical additives throughout the entire process, effectively preserving the natural nutrients in the mango pits, improving the comprehensive utilization rate of mango resources, and meeting green food standards, thus achieving the dual benefits of nutrient preservation and environmental friendliness. Attached Figure Description

[0023] The accompanying drawings, which form part of this application, are used to provide a further understanding of the application and to make other features, objects, and advantages of the application more apparent. The illustrative embodiments and descriptions of this application are used to explain the application and do not constitute an undue limitation of the application.

[0024] In the attached diagram:

[0025] Figure 1 This is a flowchart illustrating a method for preparing a mango pit-based chewable snack in an embodiment. Detailed Implementation

[0026] The detailed description of the following embodiments is used to illustrate the principles of this application, but should not be used to limit the scope of this application. That is, the preparation method of a mango pit-based chewable snack of this application is not limited to the described embodiments.

[0027] Example 1

[0028] like Figure 1 As shown, a method for preparing a mango pit-based chewable snack includes the following steps:

[0029] (a) Raw material preparation: Select fresh mangoes that are not fully ripe, peel and remove the flesh, and keep the mango pit;

[0030] (b) Pretreatment: The mango pits retained in step (a) are cleaned and then treated with high-pressure steam at a temperature of 110°C for 40 minutes.

[0031] (c) Bio-enzymatic hydrolysis: The mango pits pretreated in step (b) are removed and the surface moisture is drained. Then, they are immersed in a solution containing 0.3% compound plant hydrolytic enzymes, including cellulase, hemicellulase and pectinase. During the enzymatic hydrolysis, the pH of the solution is adjusted to 5.0, the enzymatic hydrolysis temperature is controlled at 50°C, and the enzymatic hydrolysis time is 3 hours.

[0032] (d) Mild braising: Cut the mango pits after enzymatic hydrolysis in step (c) in half, and place the cut mango pits in a vacuum braising device; during the braising process, the vacuum degree is controlled at -0.08MPa, the braising temperature is controlled at 70℃, and the mango pits are soaked in the seasoned braising liquid for 2 hours; the seasoned braising liquid is based on 100 parts of deionized water and contains 15 parts of licorice extract, 4 parts of monk fruit glycosides, 1.5 parts of tea polyphenols, 1 part of natural menthol, and 8 parts of food-grade calcium.

[0033] (e) Directional drying: The mango pits after braising in step (d) are dried; firstly, microwave drying is used to reduce the moisture content of the mango pits to 28%; then hot air drying is used to further reduce the moisture content of the mango pits to 4%.

[0034] (f) Assembly and packaging: The seasoned brine is evenly coated onto the surface of the mango pit cut in half in step (d), and then the coated mango pit is vacuum-packed to obtain a chewable mango pit snack.

[0035] Example 2

[0036] like Figure 1 As shown, a method for preparing a mango pit-based chewable snack includes the following steps:

[0037] (a) Raw material preparation: Select fresh mangoes that are not fully ripe, peel and remove the flesh, and keep the mango pit;

[0038] (b) Pretreatment: The mango pits retained in step (a) are cleaned and then treated with high-pressure steam at a temperature of 120°C for 30 minutes.

[0039] (c) Bio-enzymatic hydrolysis: The mango pits pretreated in step (b) are removed and the surface moisture is drained. Then, they are immersed in a solution containing 0.4% compound plant hydrolytic enzymes, including cellulase, hemicellulase and pectinase. During the enzymatic hydrolysis, the pH of the solution is adjusted to 4.8, the enzymatic hydrolysis temperature is controlled at 52°C, and the enzymatic hydrolysis time is 2.5 hours.

[0040] (d) Mild braising: Cut the mango pits after enzymatic hydrolysis in step (c) in half, and place the cut mango pits in a vacuum braising device; during the braising process, the vacuum degree is controlled at -0.09MPa, the braising temperature is controlled at 65℃, and the mango pits are soaked in the seasoned braising liquid for 3 hours.

[0041] (e) Directional drying: The mango pits after braising in step (d) are dried; firstly, microwave drying is used to reduce the moisture content of the mango pits to 25%; then, vacuum freeze drying is used to further reduce the moisture content of the mango pits to 3%.

[0042] (f) Assembly and packaging: The seasoned brine is evenly coated onto the inner surface of the mango pit cut in half in step (d), and then the coated mango pit is vacuum-packed to obtain a chewable mango pit snack.

[0043] Experiments revealed that the chewable mango pit snacks prepared using the above-mentioned process parameters exhibited the best taste and retained the most nutrients. Specifically, the pretreatment temperature was 110℃ for 40 minutes; the enzymatic hydrolysis temperature was 50℃ with a pH of 5.0; the brining temperature was 70℃ with a vacuum degree of -0.08 MPa; and the final step involved microwave drying followed by vacuum freeze-drying to a moisture content of 4%. These parameters ensured the product's taste and functionality while maintaining high production efficiency.

[0044] It should be noted that the combination of the technical features in this case is not limited to the combination methods described in the claims of this case or the combination methods described in the specific embodiments. All technical features described in this case can be freely combined or combined in any way, unless they contradict each other.

[0045] It should also be noted that the embodiments listed above are merely specific embodiments of the present invention. Obviously, the present invention is not limited to the above embodiments, and similar changes or modifications made thereto are those that can be directly derived or easily conceived by those skilled in the art from the content disclosed in the present invention, and should all fall within the protection scope of the present invention.

Claims

1. A method for preparing a chewable snack based on mango pits, characterized in that, Specifically, the following steps are included: (a) Raw material preparation: Select fresh mangoes that are not fully ripe, remove the peel and flesh, and keep the mango pit; and prepare a seasoning brine as an auxiliary ingredient; (b) Pretreatment: The mango pits retained in step (a) are externally cleaned and screened to remove those with defects and those that do not meet the ripeness requirements; the screened mango pits are treated with high-pressure steam at a temperature of 105-125℃ for 30-55 minutes. (c) Bio-enzymatic hydrolysis: Remove the mango pits that have been pretreated in step (b) and drain the surface moisture. Immerse them in a solution containing compound plant hydrolytic enzymes. The enzymatic hydrolysis is carried out at a temperature of 40-55℃, the pH value of the solution is controlled within the range of 4.5-5.5, and the enzymatic hydrolysis time is 2-4 hours. (d) Mild braising: Cut the mango pits after enzymatic hydrolysis in step (c) in half and place them in a low-temperature vacuum braising device; under the conditions of braising temperature of 60-75℃ and vacuum degree of -0.06 to -0.09MPa, soak the mango pits in the seasoned braising liquid for 2-4 hours. (e) Directional drying: The mango pits after braising in step (d) are dried; firstly, microwave drying is used to reduce the moisture content of the mango pits to 25-30%; then hot air drying is carried out using gradient hot air drying technology until the final moisture content of the mango pits is less than 5%. (f) Combination packaging: The prepared seasoning brine is precisely controlled by a metering pump, evenly applied to the inner surface of the mango pit cut in half in step (d), and then vacuum-packed.

2. The method for preparing a mango pit-based chewable snack according to claim 1, characterized in that: The seasoning brine contains the following components in parts by weight: 10-20 parts licorice extract, 3-5 parts mogrosides, 1-2 parts tea polyphenols, 0.5-1 part natural menthol, and 5-10 parts food-grade calcium.

3. The method for preparing a mango pit-based chewable snack according to claim 2, characterized in that: In step (c), the compound plant hydrolytic enzyme used is a pre-prepared component containing cellulase, hemicellulase and pectinase, and the concentration of the compound plant hydrolytic enzyme is 0.1%-0.5% (w / v); the ratio of cellulase, hemicellulase and pectinase is set based on the hardness of the mango pit and the desired texture.

4. The method for preparing a mango pit-based chewable snack according to claim 3, characterized in that: In step (c), the enzymatic hydrolysis time is set based on the initial hardness of the mango pit and the desired porosity.

5. A method for preparing a mango pit-based chewable snack according to claim 4, characterized in that: In step (d), the low-temperature vacuum braising equipment precisely controls the temperature and vacuum level during the braising process.

6. The method for preparing a mango pit-based chewable snack according to claim 5, characterized in that: The specific amounts of licorice extract, mogrosides, tea polyphenols, natural menthol, and food-grade calcium in the seasoning brine are optimized according to the product positioning.

7. A method for preparing a mango pit-based chewable snack according to claim 6, characterized in that: In step (e), the microwave drying and hot air drying are performed continuously or sequentially.

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