Preparation method of original fruit ice-lolly capable of maintaining mango quality
By combining microneedles and vacuum ultrasonic machines with segmented freezing treatment and using a specific impregnation solution to treat Tainong mangoes, the problems of fruit pulp structure damage and juice loss caused by freezing were solved, and high-quality preparation of whole fruit popsicles was achieved.
Patent Information
- Application Number
- CN202511947347.1
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-12-23
- Publication Date
- 2026-02-10
AI Technical Summary
Existing freezing methods cause damage to the flesh structure of Tainong mangoes, juice loss, fruit cracking, and browning, and there is a lack of methods for preparing whole fruit popsicles, resulting in a decline in product quality.
After micro-needling to create micropores, mangoes are soaked in a vacuum ultrasonic machine, combined with segmented freezing and secondary cooling treatment. A specific soaking solution, such as a combination of glucose, citric acid, calcium carbonate and vitamin C, is used to control ice crystal growth and improve cell wall strength and pulp elasticity.
It effectively maintains the color, taste, and structure of mango flesh, reduces juice loss, improves the elasticity and quality of the flesh after thawing, and extends the storage period.
Abstract
Description
TECHNICAL FIELD
[0001] The present application relates to the technical field of mango processing, and particularly relates to a preparation method of a raw fruit ice bar for maintaining the quality of mangoes. BACKGROUND
[0002] The pulp of Taibao mangoes is bright yellow in color, has a strong aroma, and is sweet and tasty, and is favored by consumers. However, Taibao mangoes are concentrated on the market, the ripening period is concentrated in the summer, and the fruits contain a large amount of water and sugar during ripening, and various reasons are not conducive to the long-term transportation and storage of Taibao mangoes.
[0003] In order to prolong the storage and preservation period of Taibao mangoes, the traditional freezing method can prolong the storage period of mangoes, but due to the formation of large ice crystals, the structure of mango cells is severely damaged, resulting in a significant decrease in the quality of the product after thawing, and a low market response after being put on the market. On this basis, the freezing method and object are improved, and frozen mango pieces are developed. The existing frozen fruit pieces mainly disinfect, ripen, and cut Taibao mangoes into 1.5 cm x 1.5 cm fruit pieces, immerse the fruit pieces in liquid nitrogen for 30 s after laying them flat, and then take them out and store them in a-25℃ freezer. However, the shelf life of the quick-frozen mango pieces prepared by using this method is short, and after thawing, phenomena such as pulp structure damage, juice loss, fruit body cracking, pulp tissue collapse, juice exudation, and fruit piece browning still occur, resulting in a decrease in product quality.
[0004] And there is currently a lack of related preparation methods for mango raw fruit ice bars on the market. In order to solve the above technical problems, the present application develops a mango raw fruit ice bar, which can expand the mango processing market and relieve the market pressure of the concentrated marketing of Taibao mangoes.
[0005] During the development process, the present inventors found that the insufficient sugar content after mango ripening would result in a sour taste, and the traditional quick-freezing method would result in rapid temperature changes, leading to cracking of the surface of the mango fruit body, and problems such as insufficient elasticity of the fruit pulp after thawing and excessive fibers. SUMMARY
[0006] The purpose of the present application is to provide a preparation method of a raw fruit ice bar for maintaining the quality of mangoes, which aims to solve the problems of insufficient sweetness after quick-freezing of mangoes, darkening of the color of the fruit pulp, cracking of the surface of some fruit bodies, insufficient elasticity of the fruit pulp after thawing, and excessive fibers.
[0007] A preparation method of a raw fruit ice bar for maintaining the quality of mangoes, the preparation method comprising: S1, washing and disinfecting Taibao mangoes after ripening, and checking the sugar content, and taking mangoes with a sugar content of 18° or more; S2, using a microneedle to prick the mangoes with a sugar content of 18° or more to form countless micro-holes, and then using a vacuum ultrasonic machine to immerse the mangoes in a soaking liquid, the treatment time being 20-30 min, and the mangoes being soaked for 4-5 h; S3, peeling, inserting, vacuum packaging the mangoes which have been immersed, and segmenting the mangoes after being packaged; S31, quick freezing: freezing the mangoes using liquid nitrogen to make the temperature of the mangoes below -18℃; S32, secondary temperature reduction: stopping the liquid nitrogen from flowing, taking out the mangoes after being quick frozen and placing them in a freezer with a temperature of -35℃ to -25℃, and processing time is 10-20 minutes to make the mangoes undergo secondary temperature reduction; S33, pre-storage treatment: transferring the mangoes into a freezer with a temperature of -18 to -20℃, and processing time is 10-20 minutes to make the temperature inside and outside the mangoes consistent with the storage temperature.
[0008] Preferably, in the above technical solution, the immersion liquid comprises a glucose solution and an acid liquid.
[0009] Preferably, in the above technical solution, the immersion liquid further comprises calcium carbonate, vitamin C and sodium metabisulfite.
[0010] Preferably, in the above technical solution, the concentration of the calcium carbonate is 1-5%.
[0011] Preferably, in the above technical solution, the acid liquid is one or several of citric acid, malic acid and L-malic acid.
[0012] Preferably, in the above technical solution, the immersion liquid is 5-7% glucose solution, 0.5-0.8% citric acid, 0.1-0.3% calcium carbonate, 0.1-0.3% vitamin C and 0.05-0.15% sodium metabisulfite in percentage.
[0013] Preferably, in the above technical solution, the ripening is continuous ripening for 30-40 hours in an environment with a humidity of 40-45% and a temperature of 40-42℃.
[0014] Preferably, in the above technical solution, the working parameters of the vacuum ultrasonic machine are a vacuum degree of 10-25kPa, a power of 100-500W and a frequency of 20-40kHz.
[0015] Preferably, in the above technical solution, in step S31, the step of freezing the mangoes using liquid nitrogen to make the temperature of the mangoes below -18℃ is specifically that the liquid nitrogen is flowed at a speed of 8m 3 / s to 10m 3 / s, the temperature is detected to be -50℃ to -60℃, the liquid nitrogen is flowed at a speed of 3m 3 / s, and the processing time is 20-25 minutes.
[0016] Compared with the prior art, the present application has the following advantages: This invention uses mangoes with a sugar content greater than 18° as the raw material for quick-freezing. It employs a combination of needle pricking and vacuum ultrasound to allow the impregnation liquid to penetrate the mango pulp, thereby reducing the growth and expansion of ice crystals during quick-freezing, which leads to increased intercellular spaces, reducing damage to the mango fiber structure, and reducing the collapse of cells due to lack of support caused by the melting of ice crystals after thawing, thus improving the strength and adhesion of the cell walls. Detailed Implementation
[0017] The technical solutions in the embodiments of this invention are clearly and completely described. Obviously, the described embodiments are only a part of the embodiments of this invention, and not all of them. Based on the embodiments of this invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of this invention. Example 1
[0018] A method for preparing mango-flavored popsicles while maintaining mango quality, the specific preparation method is as follows: S1. Take 85% ripe Tainong mangoes, rinse them and disinfect them with 3% hypochlorous acid. Then, ripen the mangoes continuously for 36 hours in an environment with a humidity of 40-45% and a temperature of 40-42℃. Check the sugar content and take the mangoes with a sugar content ≥18° for further processing. S2, after using microneedles to pierce numerous micropores in mangoes with a sugar content ≥18°, the mangoes are then impregnated using a vacuum ultrasonic machine. The vacuum degree of the vacuum ultrasonic machine is reduced to the target vacuum degree of 20kPa, the power is 500W, the frequency is 20-40kHz, the processing time is 20min, and the mangoes are impregnated for another 5h. The impregnation solution consists of 5% glucose, 0.5% citric acid, 0.3% calcium carbonate, 0.1% vitamin C, and 0.05% sodium metabisulfite, with the remainder being water. S3, peel the mangoes that have been soaked, insert sticks, vacuum pack them, and then freeze the packaged mangoes in segments: S31, Quick Freezing: Liquid nitrogen will be used for freezing, with a liquid nitrogen introduction rate of 8m / s. 3 / s, when the temperature is detected to be -50℃ to -60℃, the liquid nitrogen injection rate is 3m / s. 3 / s, processing time 25min; S32, Secondary Cooling: Stop the liquid nitrogen supply, take out the quick-frozen mango pulp and place it in a freezer at a temperature of -35℃ to -25℃ for 20 minutes to allow the mango to cool down a second time; S33, Pre-storage treatment: Transfer the mango pulp into a freezer at -18~-20℃ for 20 minutes to ensure that the internal and external temperatures of the mango are consistent with the storage temperature. Example 2
[0019] A method for preparing mango-flavored popsicles while maintaining mango quality, the specific preparation method is as follows: S1. Take 85% ripe Tainong mangoes, rinse them and disinfect them with 3% hypochlorous acid. Then, ripen the mangoes continuously for 36 hours in an environment with a humidity of 40-45% and a temperature of 40-42℃. Check the sugar content and take the mangoes with a sugar content ≥18° for further processing. S2, after using microneedles to pierce numerous micropores in mangoes with a sugar content ≥18°, the mangoes are then impregnated using a vacuum ultrasonic machine. The vacuum degree of the vacuum ultrasonic machine is reduced to the target vacuum degree of 20kPa, the power is 500W, the frequency is 20-40kHz, the processing time is 20min, and the mangoes are impregnated for another 5h. The impregnation solution consists of 5% glucose, 0.5% citric acid, 0.3% calcium carbonate, 0.15% vitamin C, and 0.1% sodium metabisulfite, with the remainder being water. S3, peel the mangoes that have been soaked, insert sticks, vacuum pack them, and then freeze the packaged mangoes in segments: S31, Quick Freezing: Liquid nitrogen will be used for freezing, with a liquid nitrogen introduction rate of 10m. 3 / s, when the temperature is detected to be -50℃ to -60℃, the liquid nitrogen injection rate is 3m / s. 3 / s, processing time 25min; S32, Secondary Cooling: Stop the liquid nitrogen supply, take out the quick-frozen mango pulp and place it in a freezer at a temperature of -35℃ to -25℃ for 20 minutes to allow the mango to cool down a second time; S33, Pre-storage treatment: Transfer the mango pulp into a freezer at -18~-20℃ for 20 minutes to ensure that the internal and external temperatures of the mango are consistent with the storage temperature. Example 3
[0020] A method for preparing mango-flavored popsicles while maintaining mango quality, the specific preparation method is as follows: S1. Take 85% ripe Tainong mangoes, rinse them and disinfect them with 3% hypochlorous acid. Then, ripen the mangoes continuously for 36 hours in an environment with a humidity of 40-45% and a temperature of 40-42℃. Check the sugar content and take the mangoes with a sugar content ≥18° for further processing. S2, after using microneedles to pierce numerous micropores in mangoes with a sugar content ≥18°, the mangoes are then impregnated using a vacuum ultrasonic machine. The vacuum degree of the vacuum ultrasonic machine is reduced to the target vacuum degree of 20kPa, the power is 500W, the frequency is 20-40kHz, the processing time is 20min, and the mangoes are impregnated for another 5h. The impregnation solution consists of 5% glucose, 0.5% citric acid, 0.3% calcium carbonate, 0.1% vitamin C, and 0.05% sodium metabisulfite, with the remainder being water. S3, peel the mangoes that have been soaked, insert sticks, vacuum pack them, and then freeze the packaged mangoes in segments: S31, Quick Freezing: Liquid nitrogen will be used for freezing, with a liquid nitrogen introduction rate of 8m / s. 3 / s, when the temperature is detected to be -50℃ to -60℃, the liquid nitrogen injection rate is 3m / s. 3 / s, processing time 25min; S32, Secondary Cooling: Stop the liquid nitrogen supply, take out the quick-frozen mango pulp and place it in a freezer at a temperature of -35℃ to -25℃ for 20 minutes to allow the mango to cool down a second time; S33, Pre-storage treatment: Transfer the mango pulp into a freezer at -18~-20℃ for 20 minutes to ensure that the internal and external temperatures of the mango are consistent with the storage temperature. Example 4
[0021] A method for preparing mango-flavored popsicles while maintaining mango quality, the specific preparation method is as follows: S1. Take 85% ripe Tainong mangoes, rinse them and disinfect them with 3% hypochlorous acid. Then, ripen the mangoes continuously for 36 hours in an environment with a humidity of 40-45% and a temperature of 40-42℃. Check the sugar content and take the mangoes with a sugar content ≥18° for further processing. S2, after using microneedles to pierce numerous micropores in mangoes with a sugar content ≥18°, the mangoes are then impregnated using a vacuum ultrasonic machine. The vacuum degree of the vacuum ultrasonic machine is reduced to the target vacuum degree of 20kPa, the power is 500W, the frequency is 20-40kHz, the processing time is 20min, and the mangoes are impregnated for another 5h. The impregnation solution consists of 6% glucose, 0.6% citric acid, 0.3% calcium carbonate, 0.2% vitamin C, and 0.05% sodium metabisulfite, with the remainder being water. S3, peel the mangoes that have been soaked, insert sticks, vacuum pack them, and then freeze the packaged mangoes in segments: S31, Quick Freezing: Liquid nitrogen will be used for freezing, with a liquid nitrogen introduction rate of 10m. 3 / s, when the temperature is detected to be -50℃ to -60℃, the liquid nitrogen injection rate is 3m / s. 3 / s, processing time 25min; S32, Secondary Cooling: Stop the liquid nitrogen supply, take out the quick-frozen mango pulp and place it in a freezer at a temperature of -35℃ to -25℃ for 20 minutes to allow the mango to cool down a second time; S33, Pre-storage treatment: Transfer the mango pulp into a freezer at -18~-20℃ for 20 minutes to ensure that the internal and external temperatures of the mango are consistent with the storage temperature.
[0022] Comparative Example 1 To investigate the effects of different soaking solutions on the firmness and juice loss rate of Tainong mangoes.
[0023] Method 1: After piercing numerous micropores in mangoes with a sugar content ≥18° using microneedles, the mangoes were immersed in a glucose-saturated solution for 5 hours and then quick-frozen using liquid nitrogen.
[0024] Method 2: After piercing numerous micropores in mangoes with a sugar content ≥18° using microneedles, the mangoes were immersed in a 1% calcium carbonate solution for 5 hours and then quick-frozen using liquid nitrogen.
[0025] Method 3: After piercing numerous micropores in mangoes with a sugar content ≥18° using microneedles, the mangoes were immersed in a saturated sucrose solution for 5 hours and then quick-frozen using liquid nitrogen.
[0026] Method 4: After piercing numerous micropores in mangoes with a sugar content ≥18° using microneedles, the mangoes were immersed in a solution of 5% glucose, 0.5% citric acid and 0.3% calcium carbonate for 5 hours, and then quick-frozen using liquid nitrogen.
[0027] Blank control: Mangoes with a sugar content ≥18° were pierced with numerous micro-holes using microneedles, then immersed in distilled water for 5 hours, and quick-frozen using liquid nitrogen.
[0028] The results of preparing frozen mangoes using the different methods described above are shown in Table 1.
[0029] Table 1. Hardness and juice loss rate of mangoes treated with different immersion solutions after liquid nitrogen flash freezing. Group Hardness (N) Weight after quick-freezing (g) Weight after thawing (g) Juice loss rate (%) Method 1 3.0 106.6 83.4 21.76 Method 2 2.4 104.0 80.8 22.31 Method 3 2.8 106.1 80.4 24.22 Method 4 3.3 108.5 91.3 15.85 Blank control 1.6 98.4 71.1 27.74 Table 1 shows that the composition of the soaking solution significantly affects the firmness and juice loss rate of mangoes before and after freezing. To investigate whether the pectin in Tainong mangoes is low-methoxyl pectin or high-methoxyl pectin, Tainong mangoes with a maturity of 85% were taken, rinsed and disinfected, and then continuously ripened for 36 hours in an environment with a humidity of 40-45% and a temperature of 40-42℃. Sugar content was checked, and mangoes with a sugar content ≥18° were peeled, pricked, and the pulp was extracted and juiced using a high-speed blender. The juice was heated and boiled for a period of time, then allowed to stand for 20 minutes, filtered, and the filtrate was collected. The filtrate was divided into two portions. One portion was added with glucose saturated solution and citric acid, and the other portion was added with 1% calcium carbonate solution. After standing for 24 hours, the condition of the two filtrates was observed. The results showed that flocculent matter appeared in both portions, but the filtrate with glucose saturated solution and citric acid had more flocculent matter, indicating that Tainong mangoes contain both low-methoxyl pectin and high-methoxyl pectin, with a higher proportion of high-methoxyl pectin. Therefore, the maceration solution using glucose, citric acid, and calcium carbonate as its components has the lowest juice loss rate. The principle may be that citric acid and glucose cause the long chains of high-methoxyl pectin to be linked by hydrogen bonds and intertwine into a relatively continuous three-dimensional network structure. This three-dimensional network structure restricts water flow and encapsulates water, reducing water loss during quick-freezing and thawing. Calcium ions combine with the carboxyl groups of low-methoxyl pectin molecules to prevent cells from being broken by ice crystals during quick-freezing, which would cause cell damage and juice leakage.
[0030] Comparative Example 2 To investigate the effect of the ratio of glucose, citric acid, and calcium carbonate on the firmness and juice loss rate of Tainong mangoes.
[0031] The solution is prepared in a ratio of 1:5% glucose, 0.5% citric acid, and 0.3% calcium carbonate, with the remainder being water. Mixture 2: 7% glucose, 0.8% citric acid, and 0.1% calcium carbonate solution, with the remainder being water; Mixture 3: 10% glucose, 1% citric acid and 0.5% calcium carbonate solution, the remainder is water; Mixture 4: 12% glucose, 1.5% citric acid and 1% calcium carbonate solution, the remainder being water; Blank control: Water.
[0032] Mangoes with a sugar content ≥18° were divided into 5 groups. After weighing, numerous micro-holes were pierced into the mangoes using micro-needles. The mangoes were then immersed in the above-mentioned immersion solution for 5 hours and quick-frozen using liquid nitrogen.
[0033] Table 2. Hardness and juice loss rate of mangoes treated with different ratios of immersion solutions after liquid nitrogen flash freezing. Group Hardness (N) Weight after quick-freezing (g) Weight after thawing (g) Juice loss rate (%) Ratio 1 3.3 107.1 90.4 15.59 Ratio 2 3.1 105.8 86.9 17.86 Ratio 3 3.6 107.3 84.3 21.44 Ratio 4 4.1 104.5 77.3 26.03 Blank control 1.7 110.8 79.6 28.16 Table 3. Texture of mango flesh after quick-freezing and thawing with different ratios of immersion solutions treated with liquid nitrogen. Group Flesh taste characteristics Ratio 1 Elastic, close to fresh fruit taste Ratio 2 Slightly soft, good taste Ratio 3 Tough, taste decreased Ratio 4 Dry, hard and brittle, lost fresh fruit flavor Blank control Soft, no elasticity, bad taste As can be seen from Tables 2 and 3, the 12% glucose, 1.5% citric acid and 1% calcium carbonate in the soaking solution may have excessively high osmotic pressure and acidity, which may damage the structure of cell walls and cell membranes. This can lead to severe osmotic water loss and shrinkage of mango cells, resulting in dry and hard flesh. While this can effectively prevent a significant decrease in the firmness of the mango, it increases the juice loss rate, making the flesh dry, hard and tough, and completely losing its original taste.
[0034] Comparative Example 3 To investigate the changes in sugar content after quick-freezing at different sugar contents.
[0035] Mangoes with a sugar content of 18.6° were flash-frozen using liquid nitrogen; Mangoes with a sugar content of 16.1° were flash-frozen using liquid nitrogen; Mangoes with a sugar content of 14.7° were flash-frozen using liquid nitrogen.
[0036] The mangoes with different sugar levels were quick-frozen, and after thawing, the juice of each mango was extracted and measured using a fruit sugar meter. The results are shown in Table 4.
[0037] Table 4. Changes in sugar content after quick-freezing with liquid nitrogen at different sugar contents Group Brix Soluble solids (%) Brix 14.7° 12.8 12.7 Brix 16.1° 13.5 14.3 Brix 18.6° 15.7 15.8 As can be seen from Table 4, mangoes with low sugar content have a lower proportion of soluble solids when used as raw materials, and the sugar content of mango pulp will decrease after quick-freezing, resulting in a sour and astringent taste.
[0038] Comparative Example 4 A method for preparing mango-flavored popsicles while maintaining mango quality, the specific preparation method is as follows: S1. Take 85% ripe Tainong mangoes, wash and disinfect them, and then ripen them continuously for 36 hours in an environment with a humidity of 40-45% and a temperature of 40-42℃. Check the sugar content and take the mangoes with a sugar content ≥18° for further processing. S2, after using microneedles to pierce numerous micropores in mangoes with a sugar content ≥18°, the mangoes are then impregnated using a vacuum ultrasonic machine. The vacuum degree of the vacuum ultrasonic machine is reduced to the target vacuum degree of 20kPa, the power is 500W, the frequency is 20-40kHz, the processing time is 20min, and the mangoes are impregnated for another 5h. The impregnation solution consists of 5% glucose, 0.5% citric acid, 0.3% calcium carbonate, 0.15% vitamin C, and 0.1% sodium metabisulfite, with the remainder being water. S3, peel the mangoes that have been soaked, insert sticks, vacuum pack them, and then freeze the packaged mangoes in segments: S31, Quick Freezing: Liquid nitrogen will be used for freezing, with a liquid nitrogen introduction rate of 10m / s. 3 / s, when the temperature is detected to be -50℃ to -60℃, the liquid nitrogen injection rate is 3m / s.3 / s, processing time is 25min. S32, Pre-storage treatment: Stop the liquid nitrogen flow, take out the quick-frozen mango pulp and place it in a freezer at a temperature of -18~-20℃ for 40 minutes.
[0039] Comparative Example 5 A method for preparing mango-flavored popsicles while maintaining mango quality, the specific preparation method is as follows: S1. Take 85% ripe Tainong mangoes, wash and disinfect them, and then ripen them continuously for 36 hours in an environment with a humidity of 40-45% and a temperature of 40-42℃. Check the sugar content and take the mangoes with a sugar content ≥18° for further processing. S2, after using microneedles to pierce numerous micropores in mangoes with a sugar content ≥18°, the mangoes are then impregnated using a vacuum ultrasonic machine. The vacuum degree of the vacuum ultrasonic machine is reduced to the target vacuum degree of 20kPa, the power is 500W, the frequency is 20-40kHz, the processing time is 20min, and the mangoes are impregnated for another 5h. The impregnation solution consists of 3% glucose, 0.5% malic acid, 0.15% vitamin C and 0.1% sodium metabisulfite, with the remainder being water. S3, peel the mangoes that have been soaked, insert sticks, vacuum pack them, and then freeze the packaged mangoes in segments: S31, Quick Freezing: Liquid nitrogen will be used for freezing, with a liquid nitrogen introduction rate of 10m / s. 3 / s, when the temperature is detected to be -50℃ to -60℃, the liquid nitrogen injection rate is 3m / s. 3 / s, processing time is 25min. S32, Pre-storage treatment: Stop the liquid nitrogen flow, take out the quick-frozen mango pulp and place it in a freezer at a temperature of -18~-20℃ for 40 minutes.
[0040] Comparative Example 6 A method for preparing mango-flavored popsicles while maintaining mango quality, the specific preparation method is as follows: S1. Take 85% ripe mangoes from Taiwan Agricultural University, rinse and disinfect them, and then ripen them continuously for 36 hours in an environment with a humidity of 40-45% and a temperature of 40-42℃. Check the sugar content, and take mangoes with a sugar content of 18° or higher and 16° or higher for further processing. S2, after using microneedles to pierce numerous micropores in mangoes with a sugar content of 18° or higher and 16° or higher, the mangoes are then impregnated using a vacuum ultrasonic machine. The vacuum degree of the vacuum ultrasonic machine is reduced to the target vacuum degree of 20 kPa, the power is 500 W, the frequency is 20-40 kHz, the processing time is 20 min, and the mangoes are impregnated for another 5 h. The impregnation solution consists of 5% glucose, 0.5% malic acid, and 0.3% calcium carbonate, with the remainder being water. S3, peel the mangoes that have been soaked, insert sticks, vacuum pack them, and then freeze the packaged mangoes in segments: S31, Quick Freezing: Liquid nitrogen will be used for freezing, with a liquid nitrogen introduction rate of 10m. 3 / s, when the temperature is detected to be -50℃ to -60℃, the liquid nitrogen injection rate is 3m / s. 3 / s, processing time 25min; S32, Secondary Cooling: Stop the liquid nitrogen supply, take out the quick-frozen mango pulp and place it in a freezer at a temperature of -35℃ to -25℃ for 20 minutes to allow the mango to cool down a second time; S33, Pre-storage treatment: Transfer the mango pulp into a freezer at -18~-20℃ for 20 minutes to ensure that the internal and external temperatures of the mango are consistent with the storage temperature.
[0041] Table 5. Firmness and juice loss rate of quick-frozen mangoes under different treatments Hardness (N) Juice loss rate (%) Soluble solids (%) Example 2 3.6 13.6 16.0 Comparative Example 4 3.1 15.9 15.7 Comparative Example 5 3.1 17.2 15.5 Comparative Example 6 3.5 14.5 14.8 Adding vitamin C and sodium metabisulfite to the soaking solution resulted in better color retention and longer shelf life of mangoes after quick-freezing, indicating that adding vitamin C and sodium metabisulfite can protect the color and extend the storage period.
[0042] This invention can be implemented in various ways and is not limited to the embodiments described. Those skilled in the art will understand that the invention can be implemented in other specific ways without changing the technical concept or essential features. Therefore, it should be understood that the embodiments described above are exemplary and not intended to limit the invention.
Claims
1. A method for preparing mango-based popsicles while maintaining mango quality, characterized in that, Preparation methods include: S1. Take the Tainong mangoes, rinse and disinfect them, then ripen them. Check the sugar content and select mangoes with a sugar content ≥18°. S2, after using microneedles to pierce numerous micropores in mangoes with a sugar content ≥18°, the mangoes are then soaked in an impregnation solution using a vacuum ultrasonic machine for 20-30 minutes, and the mangoes are then soaked for 4-5 hours. S3, peel the mangoes that have been soaked, insert sticks, vacuum pack them, and then freeze the packaged mangoes in segments: S31, Quick-freezing: The mango flesh will be frozen using liquid nitrogen to a temperature below -18℃; S32, Secondary cooling: Stop the liquid nitrogen supply, take out the quick-frozen mango pulp and place it in a freezer at a temperature of -35℃ to -25℃ for 10-20 minutes. S33, Pre-storage treatment: Transfer the mango pulp into a freezer at -18~-20℃ for 10-20 minutes.
2. The method for preparing mango-quality-maintaining popsicles as described in claim 1, characterized in that, The impregnation solution includes a glucose solution and an acid solution.
3. The method for preparing mango-quality-maintaining popsicles as described in claim 2, characterized in that, The impregnation solution also includes calcium carbonate and vitamin C.
4. The method for preparing mango-quality-maintaining popsicles as described in claim 3, characterized in that, The impregnation solution also includes sodium metabisulfite.
5. The method for preparing mango-quality-maintaining popsicles as described in claim 3, characterized in that, The acid solution is one or more of citric acid, malic acid, and L-malic acid.
6. The method for preparing mango-quality-maintaining popsicles as described in claim 5, characterized in that, The impregnation solution, by percentage, comprises 5-7% glucose solution, 0.5-0.8% citric acid, 0.1-0.3% calcium carbonate, 0.1-0.3% vitamin C, and 0.05-0.15% sodium metabisulfite, with the remainder being water.
7. The method for preparing mango-quality-maintaining popsicles as described in claim 1, characterized in that, The ripening process refers to continuous ripening for 30-40 hours in an environment with a humidity of 40-45% and a temperature of 40-42℃.
8. The method for preparing mango-quality-maintaining popsicles as described in claim 1, characterized in that, The operating parameters of the vacuum ultrasonic machine are: vacuum degree of 10-25 kPa, power of 100-500 W, and frequency of 20-40 kHz.
9. The method for preparing mango-quality-maintaining popsicles as described in claim 1, characterized in that, In step S31, the step of freezing the mango flesh with liquid nitrogen to a temperature below -18°C specifically involves introducing liquid nitrogen at a rate of 8 m / s. 3 / s~10m 3 / s, when the temperature is detected to be -50℃ to -60℃, the liquid nitrogen injection rate is 3m / s. 3 / s, processing time is 20min-25min.