CN106071016A - A kind of production and processing method of dried mango - Google Patents
A kind of production and processing method of dried mango Download PDFInfo
- Publication number
- CN106071016A CN106071016A CN201610513057.0A CN201610513057A CN106071016A CN 106071016 A CN106071016 A CN 106071016A CN 201610513057 A CN201610513057 A CN 201610513057A CN 106071016 A CN106071016 A CN 106071016A
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- CN
- China
- Prior art keywords
- mangifera indicae
- fructus mangifera
- sugar
- sugaring
- fruit block
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/14—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing fruits, nuts, e.g. almonds, seeds, plants, plant extracts, essential oils
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Botany (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses the production and processing method of a kind of dried mango, it comprises the following steps: (1) gets the raw materials ready: selects ripe suitable, flesh firmness, be raw material without the fresh Fructus Mangifera Indicae that rots, remove fruit end and skin with the section of stainless steel knife, and be cut into the Fructus Mangifera Indicae sheet of suitable size；(2) cure process: the Fructus Mangifera Indicae sheet that step (1) cuts quickly is put in sodium sulfite solution and soak；(3) take out and boil: pour fruit block after sugar liquid big fire being boiled into, boil with very hot oven；(4) sugaring: when fruit block transparent shape, while hot fruit block is poured in container together with sugar liquid, sugaring 28 hours in the environment of room temperature；(5) sugaring Fructus Mangifera Indicae is placed in roasting plant, uses hot air reverse rheology temperature oven drying method to dry.Dried mango prepared by the present invention, color and luster is clear tempting, transparent pale yellow, golden yellow or buff, the most anti-sand, does not flow sugar, tough and hard when chewing, and with soft elasticity, after trial test, mouthfeel is delicious, enjoys endless aftertastes.
Description
Technical field
The present invention relates to the production and processing method of a kind of dried mango.
Background technology
Fructus Mangifera Indicae is famous tropical fruit (tree), has higher nutritive value, enjoys the good reputation of " king of tropical fruit (tree) ", is deeply subject to
People like.Estimating according to related data, 1996-2000, the increase of production amplitude of China's Fructus Mangifera Indicae reaches 307%, is yield
Growth rate tropical fruit (tree) faster.Fructus Mangifera Indicae, to low-temperature sensitive, belongs to respiratory climacteric type, needs after-ripening, not storage tolerance after adopting, perishable
Rotten, in China mainly based on fresh fruit sale.But owing to China's storage technique is relatively backward, transport is not smooth, causes loss to increase,
Appearance high yield is not had a good harvest, the most value-added situation of having a good harvest.Add how China's Fructus Mangifera Indicae processing blends Fructus Mangifera Indicae with import Fructus Mangifera Indicae concentrated pulp
Juice produces more, separately has part words awns and candied mango to sell, but the depositing of the phenomenon such as Fructus Mangifera Indicae local flavor is the strongest, sulfur dioxide exceeds standard
, seriously constrain the development of these specialty industries of Fructus Mangifera Indicae.
Summary of the invention
The technical problem to be solved in the present invention is the defect overcoming prior art, it is provided that the production and processing side of a kind of dried mango
Method.
In order to solve above-mentioned technical problem, the invention provides following technical scheme:
The production and processing method of a kind of dried mango of the present invention, it comprises the following steps:
(1) get the raw materials ready: select ripe suitable, flesh firmness, be raw material without the fresh Fructus Mangifera Indicae that rots, the Fructus Mangifera Indicae of select is put into
The potassium permanganate solution of 0.1% soaks after 2-3min, rinses well with clear water, then with the section of stainless steel knife remove fruit end with
Skin, and it is cut into the Fructus Mangifera Indicae sheet of suitable size；
(2) cure process: the Fructus Mangifera Indicae sheet that step (1) cuts quickly is put in sodium sulfite solution and soak, during immersion,
Fructus Mangifera Indicae sheet can not spill sodium sulfite solution liquid level, pulls out after soaking 6-8 hour, cleans by several times with clear water, standby；
(3) take out and boil: pour fruit block after sugar liquid big fire being boiled into, boil with very hot oven, more surplus after adding dipping fruit block last time
Remaining sugar liquid, more again boil, 3 times the most repeatedly, the time is about 35 minutes, and now sarcocarp is soft and the most rotten, when fruit block surface
Occur tiny split grave after, every sugaring in 5 minutes once, add seven sugar altogether, iodized salt, Mel again while adding the 7th sugar；
(4) sugaring: when fruit block transparent shape, while hot fruit block is poured in container together with sugar liquid, at the environment of room temperature
Lower sugaring 28 hours；
(5) sugaring Fructus Mangifera Indicae is placed in roasting plant, uses hot air reverse rheology temperature oven drying method, be 65-75 DEG C in temperature, phase
To carrying out drying and processing under conditions of humidity 60-80%, drying time is 8-10 hour, is then cooled to room temperature, i.e. obtains awns
Dried fruits.
The present invention is reached to provide the benefit that:
Dried mango prepared by the present invention, color and luster is clear tempting, transparent pale yellow, golden yellow or buff, the most anti-sand, no
Stream sugar, tough and hard when chewing, and with soft elasticity, after trial test, mouthfeel is delicious, enjoys endless aftertastes.The present invention uses fresh mango straight
Connect processing, not burn, be not required to soak sugar for a long time, be not required to use sulfur dioxide as colour fixative, so that it may reach to protect color, protect taste, anti-
Rotten purpose, product fruity is strong, without sulfur dioxide residue.
Accompanying drawing explanation
Accompanying drawing is for providing a further understanding of the present invention, and constitutes a part for description, with the reality of the present invention
Execute example together for explaining the present invention, be not intended that limitation of the present invention.In the accompanying drawings:
Fig. 1 is the flowage structure schematic diagram of the present invention.
Detailed description of the invention
Below in conjunction with accompanying drawing, the preferred embodiments of the present invention are illustrated, it will be appreciated that preferred reality described herein
Execute example be merely to illustrate and explain the present invention, be not intended to limit the present invention.
As it is shown in figure 1, the production and processing method of a kind of dried mango of the present invention, it comprises the following steps:
(1) get the raw materials ready: select ripe suitable, flesh firmness, be raw material without the fresh Fructus Mangifera Indicae that rots, the Fructus Mangifera Indicae of select is put into
The potassium permanganate solution of 0.1% soaks after 2-3min, rinses well with clear water, then with the section of stainless steel knife remove fruit end with
Skin, and it is cut into the Fructus Mangifera Indicae sheet of suitable size；
(2) cure process: the Fructus Mangifera Indicae sheet that step (1) cuts quickly is put in sodium sulfite solution and soak, during immersion,
Fructus Mangifera Indicae sheet can not spill sodium sulfite solution liquid level, pulls out after soaking 6-8 hour, cleans by several times with clear water, standby；
(3) take out and boil: pour fruit block after sugar liquid big fire being boiled into, boil with very hot oven, more surplus after adding dipping fruit block last time
Remaining sugar liquid, more again boil, 3 times the most repeatedly, the time is about 35 minutes, and now sarcocarp is soft and the most rotten, when fruit block surface
Occur tiny split grave after, every sugaring in 5 minutes once, add seven sugar altogether, iodized salt, Mel again while adding the 7th sugar；
(4) sugaring: when fruit block transparent shape, while hot fruit block is poured in container together with sugar liquid, at the environment of room temperature
Lower sugaring 28 hours；
(5) sugaring Fructus Mangifera Indicae is placed in roasting plant, uses hot air reverse rheology temperature oven drying method, be 65-75 DEG C in temperature, phase
To carrying out drying and processing under conditions of humidity 60-80%, drying time is 8-10 hour, is then cooled to room temperature, i.e. obtains awns
Dried fruits.
Dried mango prepared by the present invention, color and luster is clear tempting, transparent pale yellow, golden yellow or buff, the most anti-sand, no
Stream sugar, tough and hard when chewing, and with soft elasticity, after trial test, mouthfeel is delicious, enjoys endless aftertastes.The present invention uses fresh mango straight
Connect processing, not burn, be not required to soak sugar for a long time, be not required to use sulfur dioxide as colour fixative, so that it may reach to protect color, protect taste, anti-
Rotten purpose, product fruity is strong, without sulfur dioxide residue.
Finally it is noted that the foregoing is only the preferred embodiments of the present invention, it is not limited to the present invention,
Although being described in detail the present invention with reference to previous embodiment, for a person skilled in the art, it still may be used
So that the technical scheme described in foregoing embodiments to be modified, or wherein portion of techniques feature is carried out equivalent.
All within the spirit and principles in the present invention, any modification, equivalent substitution and improvement etc. made, should be included in the present invention's
Within protection domain.
Claims (1)
1. the production and processing method of a dried mango, it is characterised in that comprise the following steps:
(1) get the raw materials ready: select ripe suitable, flesh firmness, be raw material without the fresh Fructus Mangifera Indicae that rots, the Fructus Mangifera Indicae of select is put into
The potassium permanganate solution of 0.1% soaks after 2-3min, rinses well with clear water, then with the section of stainless steel knife remove fruit end with
Skin, and it is cut into the Fructus Mangifera Indicae sheet of suitable size；
(2) cure process: the Fructus Mangifera Indicae sheet that step (1) cuts quickly is put in sodium sulfite solution and soak, during immersion, Fructus Mangifera Indicae
Sheet can not spill sodium sulfite solution liquid level, pulls out after soaking 6-8 hour, cleans by several times with clear water, standby；
(3) take out and boil: pour fruit block after sugar liquid big fire being boiled into, boil with very hot oven, more remaining after adding dipping fruit block last time
Sugar liquid, more again boil, 3 times the most repeatedly, the time is about 35 minutes, and now sarcocarp is soft and the most rotten, when fruit block surface occurs
Tiny split grave after, every sugaring in 5 minutes once, add seven sugar altogether, iodized salt, Mel again while adding the 7th sugar；
(4) sugaring: when fruit block transparent shape, while hot fruit block is poured in container together with sugar liquid, sugar in the environment of room temperature
Stain 28 hours；
(5) sugaring Fructus Mangifera Indicae is placed in roasting plant, uses hot air reverse rheology temperature oven drying method, be 65-75 DEG C in temperature, the wettest
Carrying out drying and processing under conditions of degree 60-80%, drying time is 8-10 hour, is then cooled to room temperature, i.e. obtains dried mango.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610513057.0A CN106071016A (en) | 2016-07-04 | 2016-07-04 | A kind of production and processing method of dried mango |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610513057.0A CN106071016A (en) | 2016-07-04 | 2016-07-04 | A kind of production and processing method of dried mango |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106071016A true CN106071016A (en) | 2016-11-09 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610513057.0A Pending CN106071016A (en) | 2016-07-04 | 2016-07-04 | A kind of production and processing method of dried mango |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107890047A (en) * | 2017-12-04 | 2018-04-10 | 陈立均 | A kind of processing technology of dried mango |
| CN112616986A (en) * | 2020-12-24 | 2021-04-09 | 三只松鼠股份有限公司 | Method for improving surface stickiness of sugared nut kernels and application of method |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1376412A (en) * | 2002-04-04 | 2002-10-30 | 北京美味珍食品有限责任公司 | Freeze dried and antistaled multi-taste fruit and its preparing process |
| CN104757227A (en) * | 2015-03-27 | 2015-07-08 | 陆开云 | Spleen-tonifying stomach-nourishing sulfur-free dried mango and preparation process thereof |
| CN105249334A (en) * | 2015-11-05 | 2016-01-20 | 广西大学 | Dried mango processing method and product thereof |
-
2016
- 2016-07-04 CN CN201610513057.0A patent/CN106071016A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1376412A (en) * | 2002-04-04 | 2002-10-30 | 北京美味珍食品有限责任公司 | Freeze dried and antistaled multi-taste fruit and its preparing process |
| CN104757227A (en) * | 2015-03-27 | 2015-07-08 | 陆开云 | Spleen-tonifying stomach-nourishing sulfur-free dried mango and preparation process thereof |
| CN105249334A (en) * | 2015-11-05 | 2016-01-20 | 广西大学 | Dried mango processing method and product thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107890047A (en) * | 2017-12-04 | 2018-04-10 | 陈立均 | A kind of processing technology of dried mango |
| CN112616986A (en) * | 2020-12-24 | 2021-04-09 | 三只松鼠股份有限公司 | Method for improving surface stickiness of sugared nut kernels and application of method |
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Application publication date: 20161109 |