The process for producing mango powder and the products obtained from that process.

Abstract

This invention relates to the process of producing mango powder, consisting of the steps of preparing mango juice. Take ripe mango pulp or leftover scraps from trimming ripe mangoes and blend them finely, then mix with... Clean water is used in the appropriate ratio, and then strained to obtain mango juice. Next, the mango juice is mixed with... Stir the maltodextrin solution until it is well mixed, then transfer it to a spray dryer at the specified temperature. The result will be a mango powder product that can be mixed into food or drinks, or used as an ingredient in... Enhanced with the natural color, aroma, and flavor of mango, making it suitable for consumption by people of all ages.

Claims

1. The process of producing mango powder consists of the following steps: A. Prepare the mango juice by using ripe mango pulp or leftover scraps from trimming the mango. 28.5-40 percent by weight of ripe mango is blended finely and mixed with 60-71.5 percent clean water. By weight B. Filter the mixture using cheesecloth or a 100-125 micron sieve. The mango juice portion. C. Mix 80-95 percent by weight of the mango juice prepared in step B with maltodextrin. Add 5-20 percent by weight of trifle, stir until the solution is well mixed, and then transfer to a dryer. Spraying at a mixture feeding rate of 2.5 ml / min with an inlet hot air temperature of 170-190°C. The temperature will be 70-90 degrees Celsius, and the outbound hot air temperature will be 70-90 degrees Celsius.

2. The process for producing mango powder, as per claim 1, where in step A the appropriate ingredients are: Mango pulp constitutes 33.3 percent by weight, and clean water 66.7 percent by weight.

3. The process for producing mango powder, as per claim 1, where in step c, the appropriate ingredients are: Mango juice 90.9 percent by weight, maltodextrin 9.1 percent by weight.

4. The process for producing mango powder according to claim 1, where the optimal inlet hot air temperature is 180°C. Celsius degrees 5. The process for producing mango powder according to claim 1, where the optimal outlet hot air temperature is 80°C. Celsius degrees 6. Products obtained by any of the processes described in claims 1 through 5, which are in powder form, are used for... Mix it into food or drinks, or use it as an ingredient to add color, aroma, and natural flavor. mango