CN104082694B - 一种芒果干的生产方法 - Google Patents
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- A—HUMAN NECESSITIES
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- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
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- A—HUMAN NECESSITIES
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- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
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- A23B7/055—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals other than cryogenics, before or during cooling, e.g. in the form of an ice coating or frozen block with direct contact between the food and the chemical, e.g. liquid nitrogen, at cryogenic temperature
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
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- A—HUMAN NECESSITIES
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
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Abstract
本发明公开了一种芒果干的制备方法，包括对芒果进行除烂去杂，将芒果用盐水洗净，然后将芒果的皮和果核去除，切制成规则的片状；以及将切制的芒果片进行护色处理，护色处理后用糖腌制，腌制后取出置于微波干燥装置内的料盘中，进行微波干燥，脱去芒果片中55～60％的水分，然后用液氮进行速冻，速冻后置于真空冷冻干燥装置的料盘中进行升华干燥，使得芒果水分降至5～6％，然后真空包装后即可得到芒果干。采用上述方法制得的芒果干的营养价值更高，品质好。
Description
技术领域
本发明涉及食品生产领域，具体涉及一种芒果干的生产方法。
背景技术
芒果，热带水果之一，因其果肉细腻，风味独特，营养丰富，深受人们喜爱，有“热带果王”之称。芒果分布很广，世界有70多个国家生产芒果，90％集中在亚洲的印度、巴基斯坦、孟加拉、缅甸、马来西亚等国；非洲的东部和西部，另在美洲的巴西、墨西哥，美国的佛罗里达州和夏威夷州等均有栽培。我国的台湾、广东、广西、海南、福建南部、云南南部、东南部、西南部以及四川攀枝花地区均有芒果种植，其中广西百色田东、田阳更有“芒果之乡”之称。据研究表明，每100.0g芒果食用部分含有如下养分：能量32.00千卡、蛋白质0.60g、碳水化合物7.00g、脂肪0.20g、水分90.60g、膳食纤维1.30g、灰份0.30g、胡萝卜素8050.00微g、视黄醇1342.00微g、维生素B10.01毫g、维生素B20.04毫g、烟酸0.30毫g、维生素C23.00毫g、维生素E1.21毫g、钾138.00毫g、钠2.80毫g、镁14.00毫g、铁0.20毫g、锰0.20毫g、锌0.09毫g、铜0.06微g、磷11.00毫g、硒1.44微g。芒果中含有丰富的维生素、蛋白质、胡萝卜素等，而且人体必需的微量无素(硒、钙、磷、钾等)含量也很高，因此营养价值极高。
芒果也是一种时令水果，一般集中在5、6月份上市，芒果的储存也较为困难。因此，将其将加工成芒果干，这样使得在一年四季都能食用到芒果，特别是旅游出行时，携带更为方便。目前关于制备芒果干的报道主要有名称为“芒果干的制作方法”(公开号：CN102461656A)的中国专利文献，其公开了：将芒果清洗干净，然后用刀将芒果的皮削掉，然后用刀将芒果切成两半，用手抠掉芒果的果核，然后再用刀将芒果切成片，每片厚0.5厘米；将切好的芒果片放入盆子当中，然后加入适量的水，然后再加入少量的食盐，用手搅拌均匀，浸泡20分钟防止芒果片氧化变色；用漏勺将芒果片捞起来，然后放入筛子当中铺平，然后再放入烘箱中进行烘烤20分钟，然后取出来，取出来后再用硫磺熏烤5分钟；将熏制好的芒果干放到筛子里，然后放入太阳下晒制7天即可。该方法虽然能有效的制得芒果干，但是其采用烘箱烘烤脱水，容易对芒果中的养分造成破坏，使得制得芒果干的营养降低，而且还使用硫磺熏制，影响产品的质量。
发明内容
为解决上述问题，本发明提供了一种芒果干的制备方法，其制得的芒果干的营养价值更高，品质好。
为实现上述目的，本发明采取的技术方案为：
一种芒果干的制备方法，其特征在于，包括如下操作步骤：
S1：对芒果进行除烂去杂，将芒果用盐水洗净，然后将芒果的皮和果核去除，切制成规则的片状；
S2：将切制的芒果片进行护色处理，护色处理后用糖腌制，腌制后取出置于微波干燥装置内的料盘中，进行微波干燥，脱去芒果片中55～60％的水分，然后用液氮进行速冻，速冻后置于真空冷冻干燥装置的料盘中进行升华干燥，使得芒果水分降至5～6％，然后真空包装后即可得到芒果干。
具体的方案为：
所述的护色处理是将芒果片置于由柠檬酸、抗坏血酸配置的护色液中进行浸泡，护色液中柠檬酸的质量含量为0.25％，抗坏血酸的质量含量为0.015％。
腌制所用的糖选自蔗糖、葡萄糖、果糖、麦芽糖中的一种或几种。
微波干燥的功率为5～8KW，真空度为10～15KPa。
液氮的温度为-196℃，液氮喷淋冷冻的时间为2～2.5min。
真空冷冻干燥的真空度为0.1～0.5KPa，冷阱温度为-30℃，加热温度控制为35～40℃，时间4～6h。
芒果片的厚度为0.3～0.5mm。
液氮速冻前，将芒果片切成星形或月形。
上述方案中，通过采用微波干燥、液氮速冻、真空冷冻干燥的相互结合，实现在较低温度下对芒果进行干燥脱水处理，使得制得的芒果片中的营养组分不被破坏，提高芒果干的营养价值。另外通过微波干燥、液氮速冻、真空冷冻干燥有机结合，既能实现将芒果片中的水分降至最低，又可克服单独使用其中一种操作手段导致脱水效果不理想或者操作时间过长的缺陷，提高芒果干的生产效率和降低生产成本。且制备过程中不用硫磺熏制，保证产品质量。总之，本发明提供的芒果干的制备方法，其制得的芒果干的营养价值更高，品质好。
具体实施方式
为了使本发明的目的及优点更加清楚明白，以下结合实施例对本发明进行进一步详细说明。应当理解，此处所描述的具体实施例仅仅用以解释本发明，并不用于限定本发明。
实施例1
对芒果进行除烂去杂，将芒果用盐水洗净，取芒果10kg，将芒果的皮和果核去除，切制成规则的片状，芒果片的厚度为0.3mm；
将切制的芒果片进行置于由柠檬酸、抗坏血酸配置的护色液中进行浸泡护色处理2min，护色液中柠檬酸的质量含量为0.25％，抗坏血酸的质量含量为0.015％；护色处理后用糖腌制，腌制所用的糖选为蔗糖；腌制后取出置于微波干燥装置内的料盘中，进行微波干燥，控制微波干燥的功率为8KW，真空度为15KPa，脱去芒果片中55％的水分；将芒果片切成星形或月形，然后用液氮进行速冻，液氮的温度为-196℃，液氮喷淋冷冻的时间为2.5min；速冻后置于真空冷冻干燥装置的料盘中进行升华干燥，控制真空冷冻干燥的真空度为0.5KPa，冷阱温度为-30℃，加热温度控制为40℃，时间4h，使得芒果水分降至6％，然后真空包装后即可得到芒果干。
实施例2
对芒果进行除烂去杂，将芒果用盐水洗净，取芒果10kg，将芒果的皮和果核去除，切制成规则的片状，芒果片的厚度为0.5mm；
将切制的芒果片进行置于由柠檬酸、抗坏血酸配置的护色液中进行浸泡护色处理1～2min，护色液中柠檬酸的质量含量为0.25％，抗坏血酸的质量含量为0.015％；护色处理后用糖腌制，腌制所用的糖为果糖；腌制后取出置于微波干燥装置内的料盘中，进行微波干燥，控制微波干燥的功率为5KW，真空度为10KPa，脱去芒果片中55％的水分；将芒果片切成星形或月形，然后用液氮进行速冻，液氮的温度为-196℃，液氮喷淋冷冻的时间为2min；速冻后置于真空冷冻干燥装置的料盘中进行升华干燥，控制真空冷冻干燥的真空度为0.1KPa，冷阱温度为-30℃，加热温度控制为35℃，时间6h，使得芒果水分降至5％，然后真空包装后即可得到芒果干。
实施例3
对芒果进行除烂去杂，将芒果用盐水洗净，取芒果10kg，将芒果的皮和果核去除，切制成规则的片状，芒果片的厚度为0.4mm；
将切制的芒果片进行置于由柠檬酸、抗坏血酸配置的护色液中进行浸泡护色处理1.5min，护色液中柠檬酸的质量含量为0.25％，抗坏血酸的质量含量为0.015％；护色处理后用糖腌制，腌制所用的糖选自蔗糖、葡萄糖、果糖、麦芽糖中的一种或几种；腌制后取出置于微波干燥装置内的料盘中，进行微波干燥，控制微波干燥的功率为6KW，真空度为12KPa，脱去芒果片中57％的水分；将芒果片切成星形或月形，然后用液氮进行速冻，液氮的温度为-196℃，液氮喷淋冷冻的时间为2min；速冻后置于真空冷冻干燥装置的料盘中进行升华干燥，控制真空冷冻干燥的真空度为0.3KPa，冷阱温度为-30℃，加热温度控制为35℃，时间4.5h，使得芒果水分降至5％，然后真空包装后即可得到芒果干。
本发明中，通过采用微波干燥、液氮速冻、真空冷冻干燥的相互结合，实现在较低温度下对芒果进行干燥脱水处理，使得制得的芒果片中的营养组分不被破坏，提高芒果干的营养价值。另外通过微波干燥、液氮速冻、真空冷冻干燥有机结合，既能实现将芒果片中的水分降至最低，又可克服单独使用其中一种操作手段导致脱水效果不理想或者操作时间过长的缺陷，提高芒果干的生产效率和降低生产成本。且制备过程中不用硫磺熏制，保证产品质量。总之，本发明提供的芒果干的制备方法，其制得的芒果干的营养价值更高，品质好。
以上所述仅是本发明的优选实施方式，应当指出，对于本技术领域的普通技术人员来说，在不脱离本发明原理的前提下，还可以作出若干改进和润饰，这些改进和润饰也应视为本发明的保护范围。
Claims (4)
1.一种芒果干的制备方法，其特征在于，包括如下操作步骤：
S1：对芒果进行除烂去杂，将芒果用盐水洗净，然后将芒果的皮和果核去除，切制成规则的片状；
S2：将切制的芒果片进行护色处理，护色处理后用糖腌制，腌制后取出置于微波干燥装置内的料盘中，进行微波干燥，微波干燥的功率为5～8KW，真空度为10～15KPa，脱去芒果片中55～60％的水分，然后用液氮进行速冻，液氮的温度为-196℃，液氮喷淋冷冻的时间为2～2.5min，速冻后置于真空冷冻干燥装置的料盘中进行升华干燥，使得芒果水分降至5～6％，然后真空包装后即可得到芒果干；
所述的护色处理是将芒果片置于由柠檬酸、抗坏血酸配置的护色液中进行浸泡，护色液中柠檬酸的质量含量为0.25％，抗坏血酸的质量含量为0.015％；真空冷冻干燥的真空度为0.1～0.5KPa，冷阱温度为-30℃，加热温度控制为35～40℃，时间4～6h。
2.如权利要求1所述的芒果干的制备方法，其特征在于：腌制所用的糖选自蔗糖、葡萄糖、果糖、麦芽糖中的一种或几种。
3.如权利要求1所述的芒果干的制备方法，其特征在于：芒果片的厚度为0.3～0.5mm。
4.如权利要求1所述的芒果干的制备方法，其特征在于：液氮速冻前，将芒果片切成星形或月形。
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| CN104381559B (zh) * | 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 | 具有调节肠道功能的低血糖指数芒果果脯的加工方法 |
| CN106212641A (zh) * | 2016-07-28 | 2016-12-14 | 钟磊 | 一种芒果干的加工方法 |
| CN106235113A (zh) * | 2016-07-29 | 2016-12-21 | 惠州市英帝拉科技有限公司 | 芒果干的制作方法 |
| CN106260375A (zh) * | 2016-08-10 | 2017-01-04 | 福建至美进出口贸易有限公司 | 一种巧克力芒果干及其制作方法 |
| CN106262111A (zh) * | 2016-08-26 | 2017-01-04 | 浙江奇异鸟生物科技有限公司 | 一种草莓粉的制备方法 |
| CN106509719A (zh) * | 2016-11-03 | 2017-03-22 | 张静 | 一种滋阴养颜芒果干的制备方法 |
| CN107242342A (zh) * | 2017-07-04 | 2017-10-13 | 合肥仙之峰农业科技有限公司 | 一种苹果干的制备工艺 |
| CN107683935A (zh) * | 2017-08-31 | 2018-02-13 | 百色学院 | 一种芒果干的制备方法 |
| CN107912528A (zh) * | 2017-12-14 | 2018-04-17 | 厦门市花果山食品有限公司 | 一种冻干水果脆的制备方法 |
| CN108175056A (zh) * | 2017-12-27 | 2018-06-19 | 安徽省六尺春翠农业科技有限公司 | 一种具有增强免疫力功能香蕉干的加工方法 |
| CN108013401A (zh) * | 2017-12-27 | 2018-05-11 | 安徽省六尺春翠农业科技有限公司 | 一种具有保健功能黄桃干的加工方法 |
| CN108185338A (zh) * | 2017-12-27 | 2018-06-22 | 安徽省六尺春翠农业科技有限公司 | 一种护肝香蕉干的加工方法 |
| CN108271857A (zh) * | 2017-12-28 | 2018-07-13 | 贺州智桂生物科技有限公司 | 超声渗透脱水联合微波干燥制备芒果干的方法 |
| CN108497389A (zh) * | 2018-04-11 | 2018-09-07 | 安徽省义门苔干有限公司 | 一种膨化苔干的加工方法 |
| CN109077266A (zh) * | 2018-08-28 | 2018-12-25 | 云南省热带作物科学研究所 | 一种真空冷冻干燥制备椒盐生芒果干的方法 |
| CN112741315A (zh) * | 2021-01-19 | 2021-05-04 | 然益科技(深圳)有限公司 | 水果益生菌膳食纤维粉固体饮料及其制备方法 |
| CN113142374A (zh) * | 2021-05-15 | 2021-07-23 | 三只松鼠股份有限公司 | 一种间歇固态糖渗透提高芒果干品质的方法 |
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