CN107173508A - A kind of Preserved Mango and preparation method thereof - Google Patents
A kind of Preserved Mango and preparation method thereof Download PDFInfo
- Publication number
- CN107173508A CN107173508A CN201710290662.0A CN201710290662A CN107173508A CN 107173508 A CN107173508 A CN 107173508A CN 201710290662 A CN201710290662 A CN 201710290662A CN 107173508 A CN107173508 A CN 107173508A
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- China
- Prior art keywords
- parts
- mango
- standby
- preparation
- chankings
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Links
- 235000004936 Bromus mango Nutrition 0.000 title claims abstract description 71
- 235000014826 Mangifera indica Nutrition 0.000 title claims abstract description 71
- 235000009184 Spondias indica Nutrition 0.000 title claims abstract description 71
- 240000007228 Mangifera indica Species 0.000 title claims abstract description 42
- 238000002360 preparation method Methods 0.000 title claims abstract description 17
- 235000005979 Citrus limon Nutrition 0.000 claims abstract description 32
- 244000131522 Citrus pyriformis Species 0.000 claims abstract description 32
- 240000000111 Saccharum officinarum Species 0.000 claims abstract description 18
- 235000007201 Saccharum officinarum Nutrition 0.000 claims abstract description 18
- 235000016068 Berberis vulgaris Nutrition 0.000 claims abstract description 17
- 241000335053 Beta vulgaris Species 0.000 claims abstract description 17
- UNXHWFMMPAWVPI-UHFFFAOYSA-N Erythritol Natural products OCC(O)C(O)CO UNXHWFMMPAWVPI-UHFFFAOYSA-N 0.000 claims abstract description 17
- 244000111489 Gardenia augusta Species 0.000 claims abstract description 17
- 235000018958 Gardenia augusta Nutrition 0.000 claims abstract description 17
- 241000721662 Juniperus Species 0.000 claims abstract description 17
- UNXHWFMMPAWVPI-ZXZARUISSA-N erythritol Chemical compound OC[C@H](O)[C@H](O)CO UNXHWFMMPAWVPI-ZXZARUISSA-N 0.000 claims abstract description 17
- 240000007673 Origanum vulgare Species 0.000 claims abstract description 16
- 235000004383 Origanum vulgare subsp. vulgare Nutrition 0.000 claims abstract description 16
- 235000013924 ferrous gluconate Nutrition 0.000 claims abstract description 16
- 239000004222 ferrous gluconate Substances 0.000 claims abstract description 16
- 229960001645 ferrous gluconate Drugs 0.000 claims abstract description 16
- VRIVJOXICYMTAG-IYEMJOQQSA-L iron(ii) gluconate Chemical compound [Fe+2].OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C([O-])=O.OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C([O-])=O VRIVJOXICYMTAG-IYEMJOQQSA-L 0.000 claims abstract description 16
- PPASLZSBLFJQEF-RKJRWTFHSA-M sodium erythorbate Chemical compound [Na+].OC[C@@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RKJRWTFHSA-M 0.000 claims abstract description 16
- 235000010352 sodium erythorbate Nutrition 0.000 claims abstract description 16
- 244000179118 Calamintha sylvatica Species 0.000 claims abstract description 15
- 235000012187 Calamintha sylvatica Nutrition 0.000 claims abstract description 15
- 244000025254 Cannabis sativa Species 0.000 claims abstract description 15
- 235000017396 Menta cendrata Nutrition 0.000 claims abstract description 15
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 15
- 239000002994 raw material Substances 0.000 claims abstract description 15
- DFPAKSUCGFBDDF-UHFFFAOYSA-N Nicotinamide Chemical compound NC(=O)C1=CC=CN=C1 DFPAKSUCGFBDDF-UHFFFAOYSA-N 0.000 claims abstract description 14
- 235000010676 Ocimum basilicum Nutrition 0.000 claims abstract description 14
- 240000007926 Ocimum gratissimum Species 0.000 claims abstract description 14
- 235000011203 Origanum Nutrition 0.000 claims abstract description 14
- 240000000783 Origanum majorana Species 0.000 claims abstract description 14
- 235000005152 nicotinamide Nutrition 0.000 claims abstract description 14
- 229960003966 nicotinamide Drugs 0.000 claims abstract description 14
- 239000011570 nicotinamide Substances 0.000 claims abstract description 14
- 235000012907 honey Nutrition 0.000 claims abstract description 13
- 238000012545 processing Methods 0.000 claims abstract description 12
- 238000009923 sugaring Methods 0.000 claims abstract description 12
- KRKNYBCHXYNGOX-UHFFFAOYSA-K Citrate Chemical compound [O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O KRKNYBCHXYNGOX-UHFFFAOYSA-K 0.000 claims abstract description 8
- 230000001954 sterilising effect Effects 0.000 claims abstract description 7
- 238000011282 treatment Methods 0.000 claims abstract description 7
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 33
- 241001093152 Mangifera Species 0.000 claims description 29
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 28
- 241000196324 Embryophyta Species 0.000 claims description 18
- 238000001914 filtration Methods 0.000 claims description 15
- 239000000284 extract Substances 0.000 claims description 10
- 239000000203 mixture Substances 0.000 claims description 10
- 239000008223 sterile water Substances 0.000 claims description 10
- 239000006188 syrup Substances 0.000 claims description 10
- 235000020357 syrup Nutrition 0.000 claims description 10
- 235000000346 sugar Nutrition 0.000 claims description 9
- 235000019441 ethanol Nutrition 0.000 claims description 8
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 5
- 239000012530 fluid Substances 0.000 claims description 5
- 238000010438 heat treatment Methods 0.000 claims description 5
- 239000012535 impurity Substances 0.000 claims description 5
- 238000004659 sterilization and disinfection Methods 0.000 claims description 5
- 239000004575 stone Substances 0.000 claims description 5
- USYAMXSCYLGBPT-UHFFFAOYSA-L 3-carboxy-3-hydroxypentanedioate;tin(2+) Chemical compound [Sn+2].OC(=O)CC(O)(C([O-])=O)CC([O-])=O USYAMXSCYLGBPT-UHFFFAOYSA-L 0.000 claims description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 claims 2
- RGHNJXZEOKUKBD-UHFFFAOYSA-N D-gluconic acid Natural products OCC(O)C(O)C(O)C(O)C(O)=O RGHNJXZEOKUKBD-UHFFFAOYSA-N 0.000 claims 1
- RGHNJXZEOKUKBD-SQOUGZDYSA-N Gluconic acid Natural products OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C(O)=O RGHNJXZEOKUKBD-SQOUGZDYSA-N 0.000 claims 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims 1
- 239000000174 gluconic acid Substances 0.000 claims 1
- 235000012208 gluconic acid Nutrition 0.000 claims 1
- 229910052742 iron Inorganic materials 0.000 claims 1
- 238000002386 leaching Methods 0.000 claims 1
- 229910052708 sodium Inorganic materials 0.000 claims 1
- 239000011734 sodium Substances 0.000 claims 1
- 235000009508 confectionery Nutrition 0.000 abstract description 7
- 230000000844 anti-bacterial effect Effects 0.000 abstract description 6
- 238000001035 drying Methods 0.000 abstract description 5
- 235000013305 food Nutrition 0.000 abstract description 3
- 239000003963 antioxidant agent Substances 0.000 abstract description 2
- 230000003078 antioxidant effect Effects 0.000 abstract description 2
- 235000006708 antioxidants Nutrition 0.000 abstract description 2
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 24
- 230000000052 comparative effect Effects 0.000 description 7
- 230000000694 effects Effects 0.000 description 6
- 235000015165 citric acid Nutrition 0.000 description 5
- 244000005700 microbiome Species 0.000 description 5
- 238000000034 method Methods 0.000 description 4
- 230000008859 change Effects 0.000 description 3
- 238000002156 mixing Methods 0.000 description 3
- 238000003756 stirring Methods 0.000 description 3
- 229930091371 Fructose Natural products 0.000 description 2
- 239000005715 Fructose Substances 0.000 description 2
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 2
- 241000233866 Fungi Species 0.000 description 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 2
- MKYBYDHXWVHEJW-UHFFFAOYSA-N N-[1-oxo-1-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)propan-2-yl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(C(C)NC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 MKYBYDHXWVHEJW-UHFFFAOYSA-N 0.000 description 2
- 241000191967 Staphylococcus aureus Species 0.000 description 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 2
- 229930006000 Sucrose Natural products 0.000 description 2
- 244000269722 Thea sinensis Species 0.000 description 2
- 150000001408 amides Chemical class 0.000 description 2
- 239000003242 anti bacterial agent Substances 0.000 description 2
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 2
- 235000019504 cigarettes Nutrition 0.000 description 2
- 235000015177 dried meat Nutrition 0.000 description 2
- 229930003944 flavone Natural products 0.000 description 2
- -1 flavone compounds Chemical class 0.000 description 2
- 235000011949 flavones Nutrition 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 230000001408 fungistatic effect Effects 0.000 description 2
- 239000008103 glucose Substances 0.000 description 2
- 238000007654 immersion Methods 0.000 description 2
- 230000002401 inhibitory effect Effects 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 229910021645 metal ion Inorganic materials 0.000 description 2
- 150000002989 phenols Chemical class 0.000 description 2
- 239000000049 pigment Substances 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 230000000452 restraining effect Effects 0.000 description 2
- 239000003381 stabilizer Substances 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 239000005720 sucrose Substances 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 241000186227 Corynebacterium diphtheriae Species 0.000 description 1
- QXNVGIXVLWOKEQ-UHFFFAOYSA-N Disodium Chemical compound [Na][Na] QXNVGIXVLWOKEQ-UHFFFAOYSA-N 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- MPGFEHZDABUJFR-HZPDHXFCSA-N Episappanol Natural products C([C@@]1(O)COC2=CC(O)=CC=C2[C@H]1O)C1=CC=C(O)C(O)=C1 MPGFEHZDABUJFR-HZPDHXFCSA-N 0.000 description 1
- 241000589517 Pseudomonas aeruginosa Species 0.000 description 1
- 241000607764 Shigella dysenteriae Species 0.000 description 1
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 230000000845 anti-microbial effect Effects 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 239000012752 auxiliary agent Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 210000004027 cell Anatomy 0.000 description 1
- 210000002421 cell wall Anatomy 0.000 description 1
- 230000001413 cellular effect Effects 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 210000002615 epidermis Anatomy 0.000 description 1
- 239000000469 ethanolic extract Substances 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 150000002213 flavones Chemical class 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000002864 food coloring agent Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 239000008369 fruit flavor Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 230000003993 interaction Effects 0.000 description 1
- 230000016507 interphase Effects 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000021096 natural sweeteners Nutrition 0.000 description 1
- 235000013615 non-nutritive sweetener Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000003204 osmotic effect Effects 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 230000001681 protective effect Effects 0.000 description 1
- 150000003254 radicals Chemical class 0.000 description 1
- 230000001603 reducing effect Effects 0.000 description 1
- 150000003312 sabinol derivatives Chemical class 0.000 description 1
- 235000019204 saccharin Nutrition 0.000 description 1
- CVHZOJJKTDOEJC-UHFFFAOYSA-N saccharin Chemical compound C1=CC=C2C(=O)NS(=O)(=O)C2=C1 CVHZOJJKTDOEJC-UHFFFAOYSA-N 0.000 description 1
- 229940081974 saccharin Drugs 0.000 description 1
- 239000000901 saccharin and its Na,K and Ca salt Substances 0.000 description 1
- MPGFEHZDABUJFR-JKSUJKDBSA-N sappanol Chemical compound C([C@@]1(O)COC2=CC(O)=CC=C2[C@@H]1O)C1=CC=C(O)C(O)=C1 MPGFEHZDABUJFR-JKSUJKDBSA-N 0.000 description 1
- 230000002000 scavenging effect Effects 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 229940007046 shigella dysenteriae Drugs 0.000 description 1
- 238000001228 spectrum Methods 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 235000013616 tea Nutrition 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 description 1
- 239000000341 volatile oil Substances 0.000 description 1
Classifications
-
- 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
- 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
-
- 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
- A23G3/362—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing inorganic compounds
-
- 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
- A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The present invention relates to food processing technology field, specifically related to a kind of Preserved Mango and preparation method thereof, the Preserved Mango is main by 50 60 parts of raw material mango, 15 20 parts of honey, 10 15 parts of sugarcane, 13 15 parts of beet, 35 parts of antierythrite, 10 15 parts of bush, 11 13 parts of juniper, 13 15 parts of cape jasmine, 12 14 parts of marjoram, 10 12 parts of Basil, 10 12 parts of wild marjoram grass, 10 12 parts of calamint, 34 parts of lemon, 12 parts of ferrous gluconate, 23 parts of niacinamide, 23 parts of 12 parts of sodium isoascorbate and distannous citrate are through Feedstock treating, color protection, antibacterial anti-oxidant treatment, sugaring, the plurality of step such as drying and sterilizing is made, preparation method is simple, easy processing.The Preserved Mango gloss is bright-coloured, maintains former fruit color, effectively extends shelf life, and matter is crisp fresh and sweet, in good taste.
Description
Technical field
The present invention relates to food processing technology field, and in particular to a kind of Preserved Mango and preparation method thereof.
Background technology
Mango is one of famous tropical fruit (tree), and because its pulp is fine and smooth, unique flavor is loved by people, so have " heat
The reputation of band fruit king " claims.Mango excellent in color, it is nutritious.But mango is difficult to preserve, as long as epidermis has the point of black,
Meaning that to rot, but once eat too many, also bad to body.Therefore the processing of mango is favored by people, no
The distinctive fragrance of mango is only saved, the also sour-sweet sweet tea of mouthfeel.But in being due to the process of mango, easily by micro- life
Thing is encroached on or aoxidized, and color is without the former bright-coloured gloss of fruit so that the shelf life of the mango food of processing is short, and mouthfeel declines, sense
Public errand, so as to reduce economic benefit.
The content of the invention
The goal of the invention of the present invention is：For above-mentioned problem there is provided a kind of Preserved Mango and preparation method thereof,
Preserved Mango gloss is bright-coloured, maintains former fruit color, effectively extends shelf life, and matter is crisp fresh and sweet, in good taste, its preparation method letter
It is single, easy processing.
To achieve these goals, the technical solution adopted by the present invention is as follows：
A kind of Preserved Mango, is mainly made up of following raw material：50-60 parts of mango, 15-20 parts of honey, sugarcane 10-
15 parts, 13-15 parts of beet, 3-5 parts of antierythrite, 10-15 parts of bush, 11-13 parts of juniper, 13-15 parts of cape jasmine, marjoram 12-
14 parts, 10-12 parts of Basil, 10-12 parts of wild marjoram grass, 10-12 parts of calamint, 3-4 parts of lemon, 1-2 parts of ferrous gluconate, cigarette
2-3 parts of 2-3 parts of acid amides, 1-2 parts of sodium isoascorbate and distannous citrate.
Preferably, mainly it is made up of following raw material：55 parts of mango, 17 parts of honey, 13 parts of sugarcane, 14 parts of beet,
4 parts of antierythrite, 13 parts of bush, 12 parts of juniper, 14 parts of cape jasmine, 13 parts of marjoram, 11 parts of Basil, wild marjoram careless 11 parts, wind wheel
11 parts of dish, 3.5 parts of lemon, 1.5 parts of ferrous gluconate, 2.5 parts of niacinamide, 1.5 parts of sodium isoascorbate and stannous citrate
2.5 parts of disodium.
The preparation method of Preserved Mango as described above, specifically includes following steps：
(1) choose fresh ripe mango to clean up, drain surface moisture, it is standby；
(2) clean mango is removed into pericarp and fruit stone, pulp is cut into the homogeneous chankings of size thickness, it is standby；
(3) choose fresh lemon to clean up, by lemon juicing, add ethanol and stood, then carry out centrifugal filtration,
Lemon extract is obtained, it is standby；
(4) it is lemon extract obtained above and ferrous gluconate, niacinamide, sodium isoascorbate and citric acid is sub-
Tin disodium is uniformly mixed, and adds water, continues to be uniformly mixed, and obtains color protection mixed liquor, standby；
(5) by chankings be put into the mixed liquor of step (4) soak, then with rinsed with sterile water, drain, it is standby；
(6) fresh bush, juniper, cape jasmine, marjoram, Basil, wild marjoram grass and calamint removal of impurities is chosen to clean up
Afterwards, shred, and be well mixed, obtain plant mixture, it is standby；
(7) plant mixture obtained above is put into decoction container, adds water, heating is decocted, and is cooled to room temperature, plus
Enter ethanol to be stood, then carry out centrifugal filtration, obtain plant mixed liquor, it is standby；
(8) chankings after being soaked in step (5) is put into step (7) in obtained plant mixed liquor, carried out second
Immersion, then with rinsed with sterile water, drain, it is standby；
(9) the fresh sugarcane of selection and beet are cleaned up, and are drained surface moisture, are squeezed the juice, and are added ethanol and are stood, then
Centrifugal filtration is carried out, filtered fluid is obtained, adds antierythrite, be uniformly mixed, syrup is made, it is standby；
(10) chankings after being soaked in step (8) is put into the syrup of step (9), carries out sugaring, chankings is contained sugar
7-75% is reached, it is standby；
(11) chankings after the processing of step (10) sugaring is put into baking oven, dried and sterilization treatment, wrapped after cooling
Dress, storage.
Preferably, ethanol described in step (3), (7) and (9) is the absolute ethyl alcohol that volumetric concentration is 60-70%.
Preferably, the time stood described in step (3), (7) and (9) is 20-30min.
Preferably, the water added in step (4) is the sterilized water of 20-30 parts by weight.
Preferably, the time soaked described in step (5) is 2-3h.
Preferably, the time decocted described in step (7) is 2-3h, and the water of addition is the sterilized water of 50-60 parts by weight.
Preferably, the time of second of immersion described in step (8) is 3-4h.
Preferably, the temperature dried described in step (11) is 50-60 DEG C, and chankings moisture is 15-25%.
In summary, by adopting the above-described technical solution, the beneficial effects of the invention are as follows：
The Preserved Mango of the present invention is main by raw material mango, honey, sugarcane, beet, antierythrite, bush, juniper, cape jasmine
Marjoram, Basil, wild marjoram grass, calamint, lemon, ferrous gluconate, niacinamide, sodium isoascorbate and stannous citrate
Disodium is made by plurality of step such as Feedstock treating, color protection, antibacterial anti-oxidant treatment, sugaring, drying and sterilizings, preparation method letter
It is single, easy processing, the interphase interaction of various raw materials, synergy collaboration so that Preserved Mango gloss is bright-coloured, maintains former fruit color,
Shelf life effectively is extended, matter is crisp fresh and sweet, in good taste.Wherein, honey contain fructose, glucose, enzyme, protein, vitamin and
Several mineral materials, sugar content is at a relatively high, and the very high concentrations of honey, and osmotic pressure is big, makes microorganism into the cell of microorganism
Serious dehydration is dead, plays very strong antibacterial ability, sugarcane contains the sugars such as abundant sucrose, glucose and fructose, sugar content
At a relatively high, juice is sweet, is to contain substantial amounts of polyphenol and flavonoids material, these things in good carbohydrate source, sugarcane
Matter has stronger Scavenging ability and antioxidation activity, antimicrobial surface and internal structure can be made to change, carefully
Cell wall is destroyed, and destroys the original integrality of its structure, and then causes cellular content to leak, so as to disturb microorganism normal
Physiological metabolism process, finally to microorganism growth play inhibitory action, the fungistatic effect with wide spectrum, beet be main sugar source it
One, containing abundant sucrose, succulence is sweet, and antierythrite is the low calorie sweetener extracted from the posts such as wheat, corn, micro-
Sweet tea, honey, sugarcane, beet and antierythrite are all natural sweeteners, effectively reduce the utilization rate of the food additives such as saccharin,
The sour-sweet degree of Preserved Mango is effectively neutralized, sour-sweet degree is moderate, local flavor is adjusted, also with certain antibacterial action；Contain in bush
The flavone compounds such as sappanol, to corynebacterium diphtheriae, Diplococcus pneumopniae, bacterium flexneri, staphylococcus aureus etc.
Have in very strong bacteriostasis, juniper containing phenols antibacterial substances such as sabinols, be allowed to become with the effect of microbial body internal protein
Property, antibacterial is wide, and iridoid, flavones and volatile oil etc. are to shigella dysenteriae, staphylococcus aureus, Pseudomonas aeruginosa etc. in cape jasmine
Microorganism has inhibitory action, with certain bacteriostasis, and bush, juniper and cape jasmine are natural antibacterial agents, and every kind of scope of restraining fungi is equal
Difference, three kinds of combinations of substances together, increase scope of restraining fungi, effectively improve fungistatic effect extensively；Marjoram, Basil, wild marjoram grass
And the ethanol extract of calamint contains the polyphenoils such as phenolic compound, it can effectively reduce free radical quantity or prevent mango
Preserved fruit is oxidized and occurs corruption, and synergistic function is prayed together with natural antibacterial agent, effectively extends mango fruit from many aspects
The shelf life of dried meat, keeps original fruit flavor；Contain citric acid in lemon, citric acid is combined with metal ion, so that metal
Ion pair pigment reaches protection pigment without (or decrease) effect, and distannous citrate and ferrous gluconate have certain
Reducing property, has an effect with oxygen, so that the protective effect to food colour is reached, lemon, ferrous gluconate and citric acid
It is Distannous to belong to color stabilizer, and sodium isoascorbate and niacinamide belong to color protection auxiliary agent, are used in combination with color stabilizer, can effectively facilitate
Color protection, improves effect of color protection, so that the long period keeps the color of former pulp, sensory effects are good.
Embodiment
Technical scheme will be clearly and completely described by specific embodiment below.
Embodiment 1
A kind of Preserved Mango, is mainly made up of following raw material：50-60 parts of mango, 15-20 parts of honey, sugarcane 10-
15 parts, 13-15 parts of beet, 3-5 parts of antierythrite, 10-15 parts of bush, 11-13 parts of juniper, 13-15 parts of cape jasmine, marjoram 12-
14 parts, 10-12 parts of Basil, 10-12 parts of wild marjoram grass, 10-12 parts of calamint, 3-4 parts of lemon, 1-2 parts of ferrous gluconate, cigarette
2-3 parts of 2-3 parts of acid amides, 1-2 parts of sodium isoascorbate and distannous citrate.
The expectation of said ratio is prepared into Preserved Mango using following methods, following steps are specifically included：
(1) choose fresh ripe mango to clean up, drain surface moisture, it is standby；
(2) clean mango is removed into pericarp and fruit stone, pulp is cut into the homogeneous chankings of size thickness, it is standby；
(3) choose fresh lemon to clean up, by lemon juicing, add volumetric concentration and carried out for 60% absolute ethyl alcohol
20min is stood, then carries out centrifugal filtration, lemon extract is obtained, it is standby；
(4) it is lemon extract obtained above and ferrous gluconate, niacinamide, sodium isoascorbate and citric acid is sub-
Tin disodium is uniformly mixed, and adds the sterilized water of 20 parts by weight, is continued to be uniformly mixed, is obtained color protection mixed liquor, standby
With；
(5) chankings is put into the mixed liquor of step (4) and soaks 2h, then with rinsed with sterile water, drain, it is standby；
(6) fresh bush, juniper, cape jasmine, marjoram, Basil, wild marjoram grass and calamint removal of impurities is chosen to clean up
Afterwards, shred, and be well mixed, obtain plant mixture, it is standby；
(7) plant mixture obtained above is put into decoction container, adds the sterilized water of 50 parts by weight, heating is decocted
2h, is cooled to room temperature, adds volumetric concentration and carries out standing 20min for 60% absolute ethyl alcohol, then carries out centrifugal filtration, is planted
Thing mixed liquor, it is standby；
(8) chankings after being soaked in step (5) is put into step (7) in obtained plant mixed liquor, carried out second
Soak 3h, then with rinsed with sterile water, drain, it is standby；
(9) the fresh sugarcane of selection and beet are cleaned up, and are drained surface moisture, are squeezed the juice, and it is 60% to add volumetric concentration
Absolute ethyl alcohol carry out standing 20min, then carry out centrifugal filtration, obtain filtered fluid, add antierythrite, stirring mixing is equal
It is even, syrup is made, it is standby；
(10) chankings after being soaked in step (8) is put into the syrup of step (9), carries out sugaring, chankings is contained sugar
Reach 7-75% just can, it is standby；
(11) chankings after the processing of step (10) sugaring is put into baking oven, dried and sterilization treatment, drying temperature
For 50 DEG C, chankings moisture is 15%, is packed after cooling, storage.
Embodiment 2
A kind of Preserved Mango, is mainly made up of following raw material：55 parts of mango, 17 parts of honey, 13 parts of sugarcane, beet
14 parts, 4 parts of antierythrite, 13 parts of bush, 12 parts of juniper, 14 parts of cape jasmine, 13 parts of marjoram, 11 parts of Basil, wild marjoram grass 11 parts,
11 parts of calamint, 3.5 parts of lemon, 1.5 parts of ferrous gluconate, 2.5 parts of niacinamide, 1.5 parts of sodium isoascorbate and citric acid
Distannous 2.5 parts.
The expectation of said ratio is prepared into Preserved Mango using following methods, following steps are specifically included：
(1) choose fresh ripe mango to clean up, drain surface moisture, it is standby；
(2) clean mango is removed into pericarp and fruit stone, pulp is cut into the homogeneous chankings of size thickness, it is standby；
(3) choose fresh lemon to clean up, by lemon juicing, add volumetric concentration and carried out for 65% absolute ethyl alcohol
25min is stood, then carries out centrifugal filtration, lemon extract is obtained, it is standby；
(4) it is lemon extract obtained above and ferrous gluconate, niacinamide, sodium isoascorbate and citric acid is sub-
Tin disodium is uniformly mixed, and adds the sterilized water of 25 parts by weight, is continued to be uniformly mixed, is obtained color protection mixed liquor, standby
With；
(5) chankings is put into the mixed liquor of step (4) and soaks 2.5h, then with rinsed with sterile water, drain, it is standby；
(6) fresh bush, juniper, cape jasmine, marjoram, Basil, wild marjoram grass and calamint removal of impurities is chosen to clean up
Afterwards, shred, and be well mixed, obtain plant mixture, it is standby；
(7) plant mixture obtained above is put into decoction container, adds the sterilized water of 55 parts by weight, heating is decocted
2.5h, is cooled to room temperature, adds volumetric concentration and carries out standing 25min for 65% absolute ethyl alcohol, then carries out centrifugal filtration, obtains
Plant mixed liquor, it is standby；
(8) chankings after being soaked in step (5) is put into step (7) in obtained plant mixed liquor, carried out second
Soak 3.5h, then with rinsed with sterile water, drain, it is standby；
(9) the fresh sugarcane of selection and beet are cleaned up, and are drained surface moisture, are squeezed the juice, and it is 65% to add volumetric concentration
Absolute ethyl alcohol carry out standing 25min, then carry out centrifugal filtration, obtain filtered fluid, add antierythrite, stirring mixing is equal
It is even, syrup is made, it is standby；
(10) chankings after being soaked in step (8) is put into the syrup of step (9), carries out sugaring, chankings is contained sugar
Reach 7-75% just can, it is standby；
(11) chankings after the processing of step (10) sugaring is put into baking oven, dried and sterilization treatment, the temperature of drying
Spend for 55 DEG C, chankings moisture is 20%, packed after cooling, storage.
Embodiment 3
A kind of Preserved Mango, is mainly made up of following raw material：60 parts of mango, 20 parts of honey, 15 parts of sugarcane, beet
15 parts, 5 parts of antierythrite, 15 parts of bush, 13 parts of juniper, 15 parts of cape jasmine, 14 parts of marjoram, 12 parts of Basil, wild marjoram grass 12 parts,
12 parts of calamint, 4 parts of lemon, 2 parts of ferrous gluconate, 3 parts of niacinamide, 2 parts of sodium isoascorbate and distannous citrate 3
Part.
The expectation of said ratio is prepared into Preserved Mango using following methods, following steps are specifically included：
(1) choose fresh ripe mango to clean up, drain surface moisture, it is standby；
(2) clean mango is removed into pericarp and fruit stone, pulp is cut into the homogeneous chankings of size thickness, it is standby；
(3) choose fresh lemon to clean up, by lemon juicing, add volumetric concentration and carried out for 70% absolute ethyl alcohol
30min is stood, then carries out centrifugal filtration, lemon extract is obtained, it is standby；
(4) it is lemon extract obtained above and ferrous gluconate, niacinamide, sodium isoascorbate and citric acid is sub-
Tin disodium is uniformly mixed, and adds the sterilized water of 30 parts by weight, is continued to be uniformly mixed, is obtained color protection mixed liquor, standby
With；
(5) chankings is put into the mixed liquor of step (4) and soaks 3h, then with rinsed with sterile water, drain, it is standby；
(6) fresh bush, juniper, cape jasmine, marjoram, Basil, wild marjoram grass and calamint removal of impurities is chosen to clean up
Afterwards, shred, and be well mixed, obtain plant mixture, it is standby；
(7) plant mixture obtained above is put into decoction container, adds the sterilized water of 60 parts by weight, heating is decocted
3h, is cooled to room temperature, adds volumetric concentration and carries out standing 30min for 70% absolute ethyl alcohol, then carries out centrifugal filtration, is planted
Thing mixed liquor, it is standby；
(8) chankings after being soaked in step (5) is put into step (7) in obtained plant mixed liquor, carried out second
Soak 4h, then with rinsed with sterile water, drain, it is standby；
(9) the fresh sugarcane of selection and beet are cleaned up, and are drained surface moisture, are squeezed the juice, and it is 70% to add volumetric concentration
Absolute ethyl alcohol carry out standing 30min, then carry out centrifugal filtration, obtain filtered fluid, add antierythrite, stirring mixing is equal
It is even, syrup is made, it is standby；
(10) chankings after being soaked in step (8) is put into the syrup of step (9), carries out sugaring, chankings is contained sugar
Reach 7-75% just can, it is standby；
(11) chankings after the processing of step (10) sugaring is put into baking oven, dried and sterilization treatment, the temperature of drying
Spend for 60 DEG C, chankings moisture is 25%, packed after cooling, storage.
The application carries out following contrast experiment, and has carried out shelf life and the subjective appreciation test of Preserved Mango, as a result such as
Table 1：
Comparative example 1：The raw material of Preserved Mango is mango, honey, sugarcane, beet and antierythrite, and other are real with the present invention
Apply example 1 identical.
Comparative example 2：The raw material of Preserved Mango is mango, bush, juniper and cape jasmine, and other are identical with the embodiment of the present invention 1.
Comparative example 3：The raw material of Preserved Mango is mango, marjoram, Basil, wild marjoram grass and calamint, other and this hair
Bright embodiment 1 is identical.
Comparative example 4：The raw material of Preserved Mango be mango, lemon, ferrous gluconate, niacinamide, sodium isoascorbate and
Distannous citrate, other are identical with the embodiment of the present invention 1.
The shelf life and subjective appreciation of the Preserved Mango of table 1
As known from Table 1, the raw material type added in comparative example 1-4 is different, mango fruit wherein made from comparative example 2,3
The shelf life of dried meat is longer than other two, but the shelf life and subjective appreciation of Preserved Mango made from comparative example 1-4 are all than this
Invention the effect of embodiment 1 difference it is many, not only shelf life is long for Preserved Mango made from embodiments of the invention, and Preserved Mango light
Pool is bright-coloured, effectively maintains former fruit color.
Described above is the detailed description for the present invention preferably possible embodiments, but embodiment is not limited to this hair
The equal change or modification change completed under bright patent claim, the technical spirit suggested by all present invention, all should belong to
Cover the scope of the claims in the present invention.
Claims (10)
1. a kind of Preserved Mango, it is characterised in that be mainly made up of following raw material：50-60 parts of mango, honey 15-20
Part, 10-15 parts of sugarcane, 13-15 parts of beet, 3-5 parts of antierythrite, 10-15 parts of bush, 11-13 parts of juniper, 13-15 parts of cape jasmine,
12-14 parts of marjoram, 10-12 parts of Basil, 10-12 parts of wild marjoram grass, 10-12 parts of calamint, 3-4 parts of lemon, gluconic acid are sub-
2-3 parts of 1-2 parts of iron, 2-3 parts of niacinamide, 1-2 parts of sodium isoascorbate and distannous citrate.
2. Preserved Mango according to claim 1, it is characterised in that be mainly made up of following raw material：Mango 55
Part, 17 parts of honey, 13 parts of sugarcane, 14 parts of beet, 4 parts of antierythrite, 13 parts of bush, 12 parts of juniper, 14 parts of cape jasmine, marjoram 13
Part, 11 parts of Basil, wild marjoram grass 11 parts, 11 parts of calamint, 3.5 parts of lemon, 1.5 parts of ferrous gluconate, 2.5 parts of niacinamide,
2.5 parts of 1.5 parts of sodium isoascorbate and distannous citrate.
3. the preparation method of the Preserved Mango according to any one of claim 1-2, it is characterised in that specifically include following
Step：
(1) choose fresh ripe mango to clean up, drain surface moisture, it is standby；
(2) clean mango is removed into pericarp and fruit stone, pulp is cut into the homogeneous chankings of size thickness, it is standby；
(3) choose fresh lemon to clean up, by lemon juicing, add ethanol and stood, then carry out centrifugal filtration, obtain
Lemon extract, it is standby；
(4) by lemon extract obtained above and ferrous gluconate, niacinamide, sodium isoascorbate and stannous citrate two
Sodium is uniformly mixed, and adds water, continues to be uniformly mixed, and obtains color protection mixed liquor, standby；
(5) by chankings be put into the mixed liquor of step (4) soak, then with rinsed with sterile water, drain, it is standby；
(6) after the fresh bush of selection, juniper, cape jasmine, marjoram, Basil, wild marjoram grass and calamint removal of impurities are cleaned up, cut
It is broken, and be well mixed, plant mixture is obtained, it is standby；
(7) plant mixture obtained above is put into decoction container, adds water, heating is decocted, and is cooled to room temperature, adds second
Alcohol is stood, then carries out centrifugal filtration, obtains plant mixed liquor, standby；
(8) chankings after being soaked in step (5) is put into step (7) in obtained plant mixed liquor, carries out second and soak,
Then with rinsed with sterile water, drain, it is standby；
(9) the fresh sugarcane of selection and beet are cleaned up, and are drained surface moisture, are squeezed the juice, and are added ethanol and are stood, then carry out
Centrifugal filtration, obtains filtered fluid, adds antierythrite, is uniformly mixed, and syrup is made, standby；
(10) chankings after being soaked in step (8) is put into the syrup of step (9), carries out sugaring, chankings is reached containing sugar
7-75% just can, it is standby；
(11) chankings after the processing of step (10) sugaring is put into baking oven, dried and sterilization treatment, packed, enter after cooling
Storehouse.
4. the preparation method of Preserved Mango according to claim 3, it is characterised in that：Described in step (3), (7) and (9)
Ethanol is the absolute ethyl alcohol that volumetric concentration is 60-70%.
5. the preparation method of Preserved Mango according to claim 3, it is characterised in that：Described in step (3), (7) and (9)
The time of standing is 20-30min.
6. the preparation method of Preserved Mango according to claim 3, it is characterised in that：The water added in step (4) is 20-
The sterilized water of 30 parts by weight.
7. the preparation method of Preserved Mango according to claim 3, it is characterised in that：Soaked described in step (5) when
Between be 2-3h.
8. the preparation method of Preserved Mango according to claim 3, it is characterised in that：Decocted described in step (7) when
Between be 2-3h, the water of addition is the sterilized water of 50-60 parts by weight.
9. the preparation method of Preserved Mango according to claim 3, it is characterised in that：Second of leaching described in step (8)
The time of bubble is 3-4h.
10. the preparation method of Preserved Mango according to claim 3, it is characterised in that：Dried described in step (11)
Temperature is 50-60 DEG C, and chankings moisture is 15-25%.
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