CN104938752A - Liver-calming blood pressure-reduction sulfur-less dried mango and preparation technology thereof - Google Patents
Liver-calming blood pressure-reduction sulfur-less dried mango and preparation technology thereof Download PDFInfo
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- CN104938752A CN104938752A CN201510302818.3A CN201510302818A CN104938752A CN 104938752 A CN104938752 A CN 104938752A CN 201510302818 A CN201510302818 A CN 201510302818A CN 104938752 A CN104938752 A CN 104938752A
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Abstract
The invention discloses liver-calming blood pressure-reduction sulfur-less dried mango. The liver-calming blood pressure-reduction sulfur-less dried mango is prepared from 280-300 parts by weight of mango, 15-25 parts by weight of pineapple, 14-18 parts by weight of oenanthe javanica, 8-12 parts by weight of green cucumber, 4-6 parts by weight of black soya bean, 4-7 parts by weight of mung bean, 9-13 parts by weight of uncaria, 7-8 parts by weight of bitter orange, 9-11 parts by weight of lotus root starch, 8-10 parts by weight of propolis powder and a proper amount of white sugar. The preparation technology directly processes fresh mango and realizes color and fragrance retention and corrosion resistance without scalding, long-term immersion in sugar and use of sulfur dioxide as a color protection agent. The liver-calming blood pressure-reduction sulfur-less dried mango has a thick fruity fragrance and does not produce sulfur dioxide residues. Through use of fruit and vegetable raw materials such as pineapple and oenanthe javanica, the dried mango is rich in nutrients and has a reasonable nutrient structure. Through matching with traditional Chinese medicines such as uncaria and bitter orange, the dried mango has functions of clearing liver and reducing blood pressure.
Description
Technical field
The present invention relates to a kind of mango product, specifically relate to a kind of flat liver step-down without sulphur dried mango and preparation technology thereof.
Background technology
Mango is famous tropical fruit (tree), has higher nutritive value, enjoys the good reputation of " king of tropical fruit (tree) ", very popular.According to related data estimation, 1996-2000, the increase of production amplitude of China's mango reaches 307%, is the tropical fruit (tree) of increase of production speed.Mango, to low-temperature sensitive, belongs to respiratory climacteric type, needs after-ripening after adopting, not storage tolerance, perishable, in China mainly based on fresh fruit sale.But because China's storage technique is relatively backward, transport is not smooth, causes loss to increase, occur that high yield is not had a good harvest, not value-added situation of having a good harvest.Add the processing of China mango to blend mango juice mainly with import mango thickened pulp and produce more, separately have parts of words awns and mango dried meat to sell, but the existence of the phenomenon such as mango local flavor is not strong, sulfur dioxide exceeds standard, seriously constrain the development of these specialty industries of mango.
Summary of the invention
For solving the problems of the technologies described above, the invention provides a kind of flat liver step-down without sulphur dried mango and preparation technology thereof.
The present invention is realized by following technical scheme:
A kind of flat liver step-down is without sulphur dried mango, it is characterized in that, be made up of the raw material of following weight portion: mango 280-300, pineapple 15-25, oenanthe stolonifera 14-18, green cucumber 8-12, black soya bean 4-6, mung bean 4-7, yncaria stem with hooks 9-13, Fructus Aurantii 7-8, lotus root starch 9-11, bee glue powder 8-10, white sugar are appropriate.
Described a kind of flat liver step-down, without the preparation technology of sulphur dried mango, is characterized in that, comprises the following steps:
(1) selecting the fresh mango that maturation is suitable, flesh firmness, nothing are rotted is raw material, after the liquor potassic permanganate mango of select being put into 0.1% soaks 2-3min, rinse well with clear water, then remove base of fruit and skin with stainless steel knife section, and be cut into the mango sheet of suitable size;
(2) step (1) is cut mango sheet to put into D-araboascorbic acid sodium fast and protect look solution and soak, the use amount of D-araboascorbic acid sodium is 3 ‰ Mango Weight parts, takes out after 5-7h, for subsequent use;
(3) pineapple, oenanthe stolonifera, green cucumber are added suitable quantity of water after cleaning and be polished into slurries together, then black soya bean, mung bean are put into after slurries soak 100-120 minute and ground, add yncaria stem with hooks, Fructus Aurantii, lotus root starch, bee glue powder, through decatize slaking, freeze drier is sent into after cooling, crushed after being dried crosses 100-120 mesh sieve, obtains fruit and vegetables health powder;
(4) again mango sheet, fruit and vegetables health powder, royal jelly are placed in the liquid glucose that sugar concentration is 30 Brix degrees, it is the vacuum sugar infiltration process carried out under the condition of 0.05-0.09Mpa 150-200 minute in vacuum, continuing to add white sugar to sugar concentration after removing vacuum is 40 Brix degrees, be middle immersion 2-3 days under the condition of 28-32 DEG C in temperature, obtain sugaring mango;
(5) sugaring mango is placed in roasting plant, adopting hot blast adverse current temperature-variable drying method, is 65-75 DEG C in temperature, drying and processing is carried out under the condition of relative humidity 60-80%, drying time is 8-10 hour, then cool to room temperature, namely obtains flat liver step-down without sulphur dried mango.
Beneficial effect of the present invention:
The present invention adopts fresh mango directly to process, not blanching, do not need to soak sugar for a long time, do not need adopt sulfur dioxide as color stabilizer, just can reach and protect look, guarantor taste, corrosion-resistant object, product fruity is strong, without sulfur dioxide residue, the nutrition that the fruit and vegetable materials such as pineapple, oenanthe stolonifera added makes dried mango is more abundant, trophic structure collocation rationally, arrange in pairs or groups with the Chinese medicine such as yncaria stem with hooks, Fructus Aurantii, make dried mango have the effects such as flat liver step-down.
Detailed description of the invention
Below in conjunction with specific embodiment, the invention will be further described.
The flat liver step-down of one of the present invention is without sulphur dried mango, it is characterized in that, be made up of the raw material of following weight portion (kg): mango 290, pineapple 15-25, oenanthe stolonifera 14-18, green cucumber 8-12, black soya bean 4-6, mung bean 4-7, yncaria stem with hooks 9-13, Fructus Aurantii 7-8, lotus root starch 9-11, bee glue powder 8-10, white sugar are appropriate.
Described a kind of flat liver step-down, without the preparation technology of sulphur dried mango, is characterized in that, comprises the following steps:
(1) selecting the fresh mango that maturation is suitable, flesh firmness, nothing are rotted is raw material, after the liquor potassic permanganate mango of select being put into 0.1% soaks 3min, rinse well with clear water, then remove base of fruit and skin with stainless steel knife section, and be cut into the mango sheet of suitable size;
(2) step (1) is cut mango sheet to put into D-araboascorbic acid sodium fast and protect look solution and soak, the use amount of D-araboascorbic acid sodium is 3 ‰ Mango Weight parts, takes out after 6h, for subsequent use;
(3) pineapple, oenanthe stolonifera, green cucumber are added suitable quantity of water after cleaning and be polished into slurries together, then black soya bean, mung bean are put into after slurries soak 120 minutes and ground, add yncaria stem with hooks, Fructus Aurantii, lotus root starch, bee glue powder, through decatize slaking, freeze drier is sent into after cooling, crushed after being dried crosses 120 mesh sieves, obtains fruit and vegetables health powder;
(4) again mango sheet, fruit and vegetables health powder, royal jelly are placed in the liquid glucose that sugar concentration is 30 Brix degrees, it is the vacuum sugar infiltration process carried out under the condition of 0.07Mpa 200 minutes in vacuum, continuing to add white sugar to sugar concentration after removing vacuum is 40 Brix degrees, be middle under the condition of 30 DEG C immersion 3 days in temperature, obtain sugaring mango;
(5) sugaring mango is placed in roasting plant, adopt hot blast adverse current temperature-variable drying method, be 70 DEG C in temperature, carry out drying and processing under the condition of relative humidity 70%, drying time is 9 hours, then cool to room temperature, namely obtains flat liver step-down without sulphur dried mango.
Claims (2)
1. a flat liver step-down is without sulphur dried mango, it is characterized in that, be made up of the raw material of following weight portion: mango 280-300, pineapple 15-25, oenanthe stolonifera 14-18, green cucumber 8-12, black soya bean 4-6, mung bean 4-7, yncaria stem with hooks 9-13, Fructus Aurantii 7-8, lotus root starch 9-11, bee glue powder 8-10, white sugar are appropriate.
2. a kind of flat liver step-down according to claim 1 is without the preparation technology of sulphur dried mango, it is characterized in that, comprises the following steps:
(1) selecting the fresh mango that maturation is suitable, flesh firmness, nothing are rotted is raw material, after the liquor potassic permanganate mango of select being put into 0.1% soaks 2-3min, rinse well with clear water, then remove base of fruit and skin with stainless steel knife section, and be cut into the mango sheet of suitable size;
(2) step (1) is cut mango sheet to put into D-araboascorbic acid sodium fast and protect look solution and soak, the use amount of D-araboascorbic acid sodium is 3 ‰ Mango Weight parts, takes out after 5-7h, for subsequent use;
(3) pineapple, oenanthe stolonifera, green cucumber are added suitable quantity of water after cleaning and be polished into slurries together, then black soya bean, mung bean are put into after slurries soak 100-120 minute and ground, add yncaria stem with hooks, Fructus Aurantii, lotus root starch, bee glue powder, through decatize slaking, freeze drier is sent into after cooling, crushed after being dried crosses 100-120 mesh sieve, obtains fruit and vegetables health powder;
(4) again mango sheet, fruit and vegetables health powder, royal jelly are placed in the liquid glucose that sugar concentration is 30 Brix degrees, it is the vacuum sugar infiltration process carried out under the condition of 0.05-0.09Mpa 150-200 minute in vacuum, continuing to add white sugar to sugar concentration after removing vacuum is 40 Brix degrees, be middle immersion 2-3 days under the condition of 28-32 DEG C in temperature, obtain sugaring mango;
(5) sugaring mango is placed in roasting plant, adopting hot blast adverse current temperature-variable drying method, is 65-75 DEG C in temperature, drying and processing is carried out under the condition of relative humidity 60-80%, drying time is 8-10 hour, then cool to room temperature, namely obtains flat liver step-down without sulphur dried mango.
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| CN201510302818.3A CN104938752A (en) | 2015-06-06 | 2015-06-06 | Liver-calming blood pressure-reduction sulfur-less dried mango and preparation technology thereof |
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| CN201510302818.3A CN104938752A (en) | 2015-06-06 | 2015-06-06 | Liver-calming blood pressure-reduction sulfur-less dried mango and preparation technology thereof |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102258190A (en) * | 2010-05-29 | 2011-11-30 | 靳西超 | Coarse cereal pressure-reducing cake and preparation method thereof |
| CN103875870A (en) * | 2014-03-03 | 2014-06-25 | 张静 | Health-maintaining preserved fruit containing medlars and grapes |
| CN104026438A (en) * | 2014-04-26 | 2014-09-10 | 五河童师傅食品有限公司 | Liver-soothing and Qi-smoothening health-care rice and producing method of liver-soothing and Qi-smoothening health-care rice |
| CN104222456A (en) * | 2013-12-13 | 2014-12-24 | 宇琪 | Preparation method of health preserved mango |
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- 2015-06-06 CN CN201510302818.3A patent/CN104938752A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102258190A (en) * | 2010-05-29 | 2011-11-30 | 靳西超 | Coarse cereal pressure-reducing cake and preparation method thereof |
| CN104222456A (en) * | 2013-12-13 | 2014-12-24 | 宇琪 | Preparation method of health preserved mango |
| CN103875870A (en) * | 2014-03-03 | 2014-06-25 | 张静 | Health-maintaining preserved fruit containing medlars and grapes |
| CN104026438A (en) * | 2014-04-26 | 2014-09-10 | 五河童师傅食品有限公司 | Liver-soothing and Qi-smoothening health-care rice and producing method of liver-soothing and Qi-smoothening health-care rice |
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Application publication date: 20150930 |