CN103609819A - Low-sugar preserved mango and preparation method thereof - Google Patents
Low-sugar preserved mango and preparation method thereof Download PDFInfo
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- CN103609819A CN103609819A CN201310649907.6A CN201310649907A CN103609819A CN 103609819 A CN103609819 A CN 103609819A CN 201310649907 A CN201310649907 A CN 201310649907A CN 103609819 A CN103609819 A CN 103609819A
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Abstract
The invention discloses a low-sugar preserved mango and a preparation method thereof. The preserved mango contains the following components in percentage by mass: 35%-45% of total sugar, 0.5%-0.8% of total acidity and 15%-18% of water. According to the low-sugar preserved mango disclosed by the invention, the permeation speed is enhanced by an ultrasonic method, and thus the production rhythm is accelerated; the original flavor of mangoes is kept, and thus the prepared preserved mango tastes crisp and refreshing, has a pure taste, has no peculiar smell and has low sugar content.
Description
Technical field
The invention belongs to preserved fruit and make field, especially relate to a kind of method of utilizing ultrasonic wave to prepare Mango Low-sugar Preserved Fruit.
Background technology
Mango is famous tropical fruit (tree), because its pulp is fine and smooth, and unique flavor, nutritious, be described as that " extensively cultivate the southern area such as torrid zone fruit Wang”， China Hainan, Yunnan, Guangxi, Guangdong, is one of Main Economic crop of hill farmer.Mango pulp is nutritious, and taste is fragrant and sweet good to eat.Some precision management measures were all taked to mango in China various places in recent years, as: flower thinning, fruit thinning, mango bagging technique etc., the individual plant amount of bearing fruit is effectively controlled, promote the quality of fruit.The total amount of shedding, fruit thinning accounts for 70% left and right of Mango Output, these resources except minority by peasant as feed, major part is all lost as refuse, waste is serious, especially trickle down the mango in orchard, also can in orchard, bring out the generation of the insect pests such as east fruit bat and Mango Fruit weevil, harm Growth of Mango, affects mango quality.Therefore, mango shedding, these blue or green mango good and cheap, that stock number is large of fruit thinning are developed and utilized, both can turn waste into wealth, increase orchard worker's income, can improve orchard environmental sanitation again, improve the ratio of high-quality mango.Utilize mango shedding, fruit thinning processing low-sugar preserved fruit, can be mango shedding provides to utilize an approach.
Tradition Preserved Mango adopts boiling method mostly, and its labour intensity is large, the production cycle is long, production efficiency is low, and product color is darker, and pulp is soft rotten, and sugar content generally, more than 65%, belongs to high sugar food, does not meet the requirement of modern health diet.Wang Tianlu has studied the process technology of Mango Low-sugar Preserved Fruit, with the complex liquid that 0.2% citric acid, 0.3% calcium chloride, 0.2% sodium sulfite form, mango sheet is hardened and protects look 6h, at sugar concentration, be in 40%, to soak sugared 8h, then after 3h vacuum sugar infiltration, carry out vacuum drying.But in this production technology, used sodium sulfite, easily caused content of sulfur dioxide to exceed standard.The present invention has overcome that traditional handicraft requires that sugaring liquid concentration is high, sugaring liquid utilization rate and the low defect of working (machining) efficiency, discloses a kind of ultrasonic method that microwave vacuum drying technology is prepared non-sulfur low-sugar Preserved Mango that involves of utilizing.When ultrasonic wave is propagated in liquid medium, can on interface, produce strong impact and cavitation effect, cause the penetration of cell membrane to strengthen, the inside and outside quality transmission of strengthening cell, has the low feature of even action, handling safety and power consumption.Adopt microwave vacuum drying method to carry out low temperature drying to Preserved Mango, speed is fast simultaneously, and moisture distribution is even, soft or hard is consistent, lighter color, also has the effect of sterilising and enzyme inactivating.
Last prepared preserved fruit profile is full, and color and luster homogeneous transparent is glossy, has the special fragrance of mango, sour-sweet moderate, and flexible, without puckery sense, free from extraneous odour.
Summary of the invention
The object of the present invention is to provide a kind of Mango Low-sugar Preserved Fruit and preparation method thereof, solve the problem of current mango shedding, a large amount of wastes of fruit thinning, promote the surcharge of mango, turn waste into wealth, increase orchard worker's income, improve orchard environmental sanitation, produce larger economic benefit and social benefit.
A Mango Low-sugar Preserved Fruit, the component that described Preserved Mango contains mass fraction:
Total reducing sugar 35-45%, total acidity 0.5-0.8%, moisture 15-18%.
The present invention adopts following production technology, makes Mango Low-sugar Preserved Fruit:
1, raw material: take mango shedding, fruit thinning is raw material, rinses well, drains surface moisture;
2, peeling, stripping and slicing: by clean mango peeling, stoning, be cut into bulk;
3, use sclerosis to protect mixture of colours liquid and harden, protect look; Sclerosis protect mixture of colours liquid under 38-420 ℃ of condition, mango piece is soaked to 2-3 hour in above-mentioned mixed liquor, then by rinsed with sterile water, drain;
4, ultrasonic wave oozes sugar: by the mango piece obtaining in step 3 and sterilized water in mass ratio 1:1.5-2 be mixed to get mixed liquor, again by the sodium cellulose glycolate, 30-35% white granulated sugar and the 20-25% maltose that add 0.3-0.5% with respect to mixed liquor mass fraction, at ultrasonic wave, ooze sugared 1-2 hour, wherein temperature is controlled as 42-45 ℃, ultrasonic power is 100-200W, then continues without naturally soaking sugared 1-2 hour under Ultrasonic Conditions;
5, drop sugar: with sterilized water, the sugared immersion liquid that is attached to preserved fruit surface is washed away, drain;
6, dry: above-mentioned preserved fruit is put into drip pan, tiling one deck, send in micro-wave vacuum case, vacuum 0.06-0.07 Mpa, microwave power 2kW, sugar caking and caramelization for avoiding causing because of excess Temperature, be controlled at the temperature inside the box between 50～60 ℃, drying time is 15-18min, preserved fruit is carried out to shaping simultaneously;
7, vacuum packaging: carry out sorting and finishing by preserved fruit size, full degree and color and luster, after the assay was approved, adopt vacuum packaging to be finished product by constant weight in desinfection chamber.
Each constituent mass mark in mixture of colours liquid is protected in described sclerosis: 0.2-0.5% citric acid, 0.05-0.1% vitamin C, 0.5-2%CaCl
2, 1.0-2%NaCl and surplus sterilized water.
The present invention adopts supercritical ultrasonics technology to promote infiltration rate, and speed production rhythm keeps the original local flavor of mango, ultrasonic treatment conditions; The Preserved Mango local flavor making is crisp and refreshing pure, free from extraneous odour, and low sugar, total reducing sugar 35-45%, total acidity 0.5-0.8%, moisture 15-18%, is mass fraction; Total number of bacteria <150cfu/g, Escherichia coli <30MPN/100g.
The present invention solves the problem of current mango shedding, a large amount of wastes of fruit thinning, promotes the surcharge of mango, turns waste into wealth, and increases orchard worker's income, improves orchard environmental sanitation, produces larger economic benefit and social benefit.
The specific embodiment
Below in conjunction with specific embodiment, the present invention is described in further details.
The specific embodiment of the invention adopts following production technology, makes Mango Low-sugar Preserved Fruit:
1, raw material: take mango shedding, fruit thinning is raw material, rinses well, drains surface moisture;
2, peeling, stripping and slicing: by clean mango peeling, stoning, be cut into bulk;
3, harden, protect look: sclerosis is protected each constituent mass mark in mixture of colours liquid and is: 0.2% citric acid, 0.05% vitamin C, 0.5%CaCl
2, 1.0%NaCl and surplus sterilized water, under 40 ℃ of conditions, mango piece is soaked 3 hours in above-mentioned mixed liquor, then by rinsed with sterile water, drain;
4, ultrasonic wave oozes sugar: by the mango piece obtaining in step 3 and sterilized water in mass ratio 1:1.5 be mixed to get mixed liquor, again by the sodium cellulose glycolate, 30% white granulated sugar and 20% maltose that add 0.3% with respect to mixed liquor mass fraction, at ultrasonic wave, ooze sugar 1 hour, wherein temperature control is 45 ℃, ultrasonic power is 200W, then continue without under Ultrasonic Conditions, naturally soak sugar 1 hour;
5, drop sugar: with sterilized water, the sugared immersion liquid that is attached to preserved fruit surface is washed away, drain;
6, dry: above-mentioned preserved fruit is put into drip pan, tiling, send in micro-wave vacuum case, vacuum 0.06-0.07Mpa, microwave power 2kW, sugar caking and caramelization for avoiding causing because of excess Temperature, be controlled at the temperature inside the box between 50～60 ℃, drying time is 16min, preserved fruit is carried out to shaping simultaneously;
7, vacuum packaging: carry out sorting and finishing by preserved fruit size, full degree and color and luster, after the assay was approved, adopt vacuum packaging to be finished product by constant weight in desinfection chamber.
The present invention adopts supercritical ultrasonics technology to promote infiltration rate, and speed production rhythm keeps the original local flavor of mango, and the Preserved Mango local flavor making is crisp and refreshing pure, free from extraneous odour, and low sugar, total reducing sugar 35-45%, total acidity 0.5-0.8%, moisture 15-18%, is mass fraction; Total number of bacteria <150cfu/g, Escherichia coli <30MPN/100g.
Claims (4)
1. a Mango Low-sugar Preserved Fruit, is characterized in that, the component that described Preserved Mango contains mass fraction:
Total reducing sugar 35-45%, total acidity 0.5-0.8%, moisture 15-18%.
2. the preparation method of Mango Low-sugar Preserved Fruit claimed in claim 1, comprises step:
1), raw material prepares: take mango shedding, fruit thinning is raw material, rinses well, drains surface moisture;
2), peeling, stripping and slicing: by clean mango peeling, stoning, be cut into bulk;
3), use sclerosis to protect mixture of colours liquid and harden, protect look; Sclerosis protect mixture of colours liquid under 38-42 ℃ of condition, mango piece is soaked to 2-3 hour in above-mentioned mixed liquor, then by rinsed with sterile water, drain;
4), ultrasonic wave oozes sugar: by the mango piece obtaining in step 3) and sterilized water in mass ratio 1:1.5-2 be mixed to get mixed liquor, again by the sodium cellulose glycolate, 30-35% white granulated sugar and the 20-25% maltose that add 0.3-0.5% with respect to mixed liquor mass fraction, at ultrasonic wave, ooze sugared 1-2 hour, wherein temperature is controlled as 42-45 ℃, ultrasonic power is 100-200W, then continues without naturally soaking sugared 1-2 hour under Ultrasonic Conditions;
5), drop sugar: with sterilized water, the sugared immersion liquid that is attached to preserved fruit surface is washed away, drain;
6), microwave vacuum is dried: above-mentioned preserved fruit is put into drip pan, tiling one deck, send in micro-wave vacuum case, vacuum 0.06-0.07 Mpa, microwave power 2kW, sugar caking and caramelization for avoiding causing because of excess Temperature, be controlled at the temperature inside the box between 50～60 ℃, drying time is 15-18min, preserved fruit is carried out to shaping simultaneously;
7), vacuum packaging: carry out sorting and finishing by preserved fruit size, full degree and color and luster, after the assay was approved, adopt vacuum packaging to be finished product by constant weight in desinfection chamber.
3. the preparation method of Mango Low-sugar Preserved Fruit as claimed in claim 2, is characterized in that: the sclerosis of described step 3) is protected each constituent mass mark in mixture of colours liquid and is: 0.2-0.5% citric acid, 0.05-0.1% vitamin C, 0.5-2%CaCl
2, 1.0-2%NaCl and surplus sterilized water.
4. for the preparation of the sclerosis of Mango Low-sugar Preserved Fruit, protect a mixture of colours liquid, it is characterized in that: in described mixed liquor, each constituent mass mark is: 0.2-0.5% citric acid, 0.05-0.1% vitamin C, 0.5-2%CaCl
2, 1.0-2%NaCl and surplus sterilized water.
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Cited By (18)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103976117A (en) * | 2014-05-28 | 2014-08-13 | 广西田阳嘉佳食品有限公司 | Preserved mango fruits and processing method thereof |
| CN104322853A (en) * | 2014-11-04 | 2015-02-04 | 腾冲县四馨坊食品有限责任公司 | Mango bar production process |
| CN104381559A (en) * | 2014-11-05 | 2015-03-04 | 广西壮族自治区农业科学院农产品加工研究所 | Processing method of low blood glucose index preserved mango fruits with effect of regulating intestinal function |
| CN104824309A (en) * | 2015-04-09 | 2015-08-12 | 徐州工程学院 | Fermentation-type low-sugar preserved black garlic and preparation method thereof |
| CN104886329A (en) * | 2015-06-11 | 2015-09-09 | 山东农业大学 | An ultrasonic sugar infiltration method for candied ginger with low carbohydrates |
| CN105077058A (en) * | 2015-07-21 | 2015-11-25 | 河南科技大学 | Preparation method of ready-to-eat bitter gourd slices |
| CN105166264A (en) * | 2015-08-07 | 2015-12-23 | 齐鲁工业大学 | Dried mulberry fruit product manufacturing method |
| CN106538809A (en) * | 2016-12-06 | 2017-03-29 | 钦州阜康农副食品有限公司 | A kind of processing method of low sugar green tea taste Preserved Mango |
| CN106561946A (en) * | 2016-10-13 | 2017-04-19 | 通化师范学院 | Preparation method of low sugar preserved wild physalis alkekengi fruits |
| CN106615575A (en) * | 2017-02-22 | 2017-05-10 | 广西壮族自治区农业科学院农产品加工研究所 | Sulfur-free sugar-free pearl plum preserved fruit processing method |
| CN107683945A (en) * | 2017-08-18 | 2018-02-13 | 百色学院 | A kind of Mango Low-sugar Preserved Fruit and preparation method thereof |
| CN107821715A (en) * | 2017-09-28 | 2018-03-23 | 福建省兴辉食品有限公司 | The processing technology of yellow peach preserved fruit |
| CN107836673A (en) * | 2017-10-16 | 2018-03-27 | 海南春光食品有限公司 | A kind of dried mango and preparation method thereof |
| CN109329543A (en) * | 2018-10-26 | 2019-02-15 | 谢丹 | A kind of production technology using lactic acid bacteria and enzyme preparation preservation fruit embryo |
| CN110169529A (en) * | 2019-06-24 | 2019-08-27 | 田野创新股份有限公司 | A kind of color stabilizer and its color protecting method of mango |
| CN110547352A (en) * | 2019-09-29 | 2019-12-10 | 赣南师范大学 | Preserved navel orange and preparation method thereof |
| CN111011568A (en) * | 2019-12-16 | 2020-04-17 | 广西大学 | Preparation method of flavored soft dried fruits |
| CN115474643A (en) * | 2022-09-20 | 2022-12-16 | 攀枝花学院 | Preparation method of mango crisp chips |
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| CN105249334A (en) * | 2015-11-05 | 2016-01-20 | 广西大学 | Dried mango processing method and product thereof |
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| CN103976117A (en) * | 2014-05-28 | 2014-08-13 | 广西田阳嘉佳食品有限公司 | Preserved mango fruits and processing method thereof |
| CN104322853A (en) * | 2014-11-04 | 2015-02-04 | 腾冲县四馨坊食品有限责任公司 | Mango bar production process |
| CN104381559B (en) * | 2014-11-05 | 2017-07-18 | 广西壮族自治区农业科学院农产品加工研究所 | The processing method of low-glycemic Preserved Mango with regulating intestinal canal function |
| CN104381559A (en) * | 2014-11-05 | 2015-03-04 | 广西壮族自治区农业科学院农产品加工研究所 | Processing method of low blood glucose index preserved mango fruits with effect of regulating intestinal function |
| CN104824309A (en) * | 2015-04-09 | 2015-08-12 | 徐州工程学院 | Fermentation-type low-sugar preserved black garlic and preparation method thereof |
| CN104886329A (en) * | 2015-06-11 | 2015-09-09 | 山东农业大学 | An ultrasonic sugar infiltration method for candied ginger with low carbohydrates |
| CN105077058A (en) * | 2015-07-21 | 2015-11-25 | 河南科技大学 | Preparation method of ready-to-eat bitter gourd slices |
| CN105077058B (en) * | 2015-07-21 | 2018-09-25 | 河南科技大学 | A kind of preparation method of instant balsam pear slice |
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| CN106561946A (en) * | 2016-10-13 | 2017-04-19 | 通化师范学院 | Preparation method of low sugar preserved wild physalis alkekengi fruits |
| CN106538809A (en) * | 2016-12-06 | 2017-03-29 | 钦州阜康农副食品有限公司 | A kind of processing method of low sugar green tea taste Preserved Mango |
| CN106615575B (en) * | 2017-02-22 | 2020-07-24 | 广西壮族自治区农业科学院农产品加工研究所 | Processing method of sulfur-free and sugar-free pearl plum preserved fruit |
| CN106615575A (en) * | 2017-02-22 | 2017-05-10 | 广西壮族自治区农业科学院农产品加工研究所 | Sulfur-free sugar-free pearl plum preserved fruit processing method |
| CN107683945A (en) * | 2017-08-18 | 2018-02-13 | 百色学院 | A kind of Mango Low-sugar Preserved Fruit and preparation method thereof |
| CN107821715A (en) * | 2017-09-28 | 2018-03-23 | 福建省兴辉食品有限公司 | The processing technology of yellow peach preserved fruit |
| CN107836673A (en) * | 2017-10-16 | 2018-03-27 | 海南春光食品有限公司 | A kind of dried mango and preparation method thereof |
| CN109329543A (en) * | 2018-10-26 | 2019-02-15 | 谢丹 | A kind of production technology using lactic acid bacteria and enzyme preparation preservation fruit embryo |
| CN110169529A (en) * | 2019-06-24 | 2019-08-27 | 田野创新股份有限公司 | A kind of color stabilizer and its color protecting method of mango |
| CN110547352A (en) * | 2019-09-29 | 2019-12-10 | 赣南师范大学 | Preserved navel orange and preparation method thereof |
| CN111011568A (en) * | 2019-12-16 | 2020-04-17 | 广西大学 | Preparation method of flavored soft dried fruits |
| CN115474643A (en) * | 2022-09-20 | 2022-12-16 | 攀枝花学院 | Preparation method of mango crisp chips |
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