CN107691748A - A kind of Preserved Mango and preparation method thereof - Google Patents
A kind of Preserved Mango and preparation method thereof Download PDFInfo
- Publication number
- CN107691748A CN107691748A CN201710970228.7A CN201710970228A CN107691748A CN 107691748 A CN107691748 A CN 107691748A CN 201710970228 A CN201710970228 A CN 201710970228A CN 107691748 A CN107691748 A CN 107691748A
- Authority
- CN
- China
- Prior art keywords
- parts
- mango
- preserved
- drying
- thickener
- 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
-
- 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
- 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
Abstract
The invention discloses a kind of Preserved Mango, and parts by weights is calculated, including following components：120 160 parts of mango, 20 40 parts of glucide, 24 parts of potassium sorbate, 15 parts of thickener.Preserved Mango sugar content disclosed by the invention is 40% 45%, and sugar content is moderate, both ensure that mouthfeel, meets the requirement of present health diet again.The present invention also provides a kind of preparation method of Preserved Mango, and this method technique is simple, is adapted to low cost production.
Description
Technical field
The present invention relates to preserved fruit preparing technical field, more particularly to a kind of Preserved Mango and preparation method thereof.
Background technology
Sugar content is very high in preserved fruit, and the content of inverted sugar can account for 10% or so of total sugar amount, from the point of view of nutritional point, it
Easily it is rapidly absorbed by a human utilization.In addition, preserved fruit is also containing tartaric acid, minerals and vitamins C, it can be seen that, preserved fruit is nutritive value
Very high food.
The content of the invention
The purpose of the present invention is provides a kind of Preserved Mango and preparation method thereof, with moderate, the taste that obtains a kind of sugar content
Good preserved fruit.
To reach above-mentioned purpose, the present invention adopts the following technical scheme that：
A kind of Preserved Mango, parts by weights is calculated, including following components：Mango 120-160 parts, glucide 20-40 parts, sorb
Sour potassium 2-4 parts, thickener 1-5 parts.
Preferably, Preserved Mango parts by weights is calculated, including following components：140 parts of mango, 30 parts of glucide, mountain
3 parts of potassium sorbate, 3 parts of thickener.
Preferably, the glucide is the one or more in glucose, fructose, sucrose, maltose.
Preferably, the sucrose is the one or more in white granulated sugar, brown granulated sugar, soft white sugar, rock sugar.
Preferably, the thickener be carragheen, pectin, xanthans, casein sodium, one kind in Arabic gum or
It is a variety of.
The present invention also provides a kind of preparation method of Preserved Mango, includes following steps：
The ripe fresh mangos of 6-8 are chosen, is cut after peeling, stoning into strips or sheet, obtains mango；
The mango is dried in the environment of 60-70 DEG C, is dried to the mango surface without obvious moisture；
Calculate glucide 20-40 parts, potassium sorbate 2-4 parts, thickener 1-5 parts, the mixing of water 300-500 parts, fill by quality point
Mixed solution is made after dividing dissolving；
Mango after drying is placed in the mixed solution and soaks 4-5h, drains the mango after immersion；
Secondary drying is carried out to the mango after draining, first time drying temperature is 50-60 DEG C, time 12-15h, second
Drying temperature is 45-50 DEG C, time 4-10h, and finished product is obtained after drying.
As the improvement of the present invention, drying is dried using warm wind.
As the improvement of the present invention, mango is placed in the mixed solution when soaking, and sugared 3- is oozed under ul-trasonic irradiation
4h, ultrasonic power 200-300W.
Compared with prior art, the beneficial effects of the invention are as follows：Preserved Mango sugar content disclosed by the invention is 40%-45%, is contained
Sugar amount is moderate, both ensure that mouthfeel, meets the requirement of present health diet again.Preserved Mango preparation method disclosed by the invention,
Technique is simple, is adapted to low cost production.
Embodiment
The technical scheme in the embodiment of the present invention will be clearly and completely described below.Obviously, described implementation
Example only part of the embodiment of the present invention, rather than whole embodiments.It is common based on the embodiment in the present invention, this area
The every other embodiment that technical staff is obtained under the premise of creative work is not made, belong to the model that the present invention protects
Enclose.
Embodiment 1
The present embodiment provides a kind of Preserved Mango, and parts by weights is calculated, including following components：140 parts of mango, 20 parts of white granulated sugar,
15 parts of rock sugar, 3 parts of potassium sorbate, 3 parts of casein sodium.
Embodiment 2
The present embodiment provides a kind of Preserved Mango, and parts by weights is calculated, including following components：150 parts of mango, 30 parts of fructose, mountain
4 parts of potassium sorbate, 4 parts of Arabic gum.
Embodiment 3
The present embodiment provides a kind of Preserved Mango, and parts by weights is calculated, including following components：125 parts of mango, 10 parts of glucose,
15 parts of maltose, 3 parts of potassium sorbate, 2 parts of carragheen.
Embodiment 4
The present embodiment provides a kind of preparation method of Preserved Mango, includes following steps：
The ripe fresh mangos of 6-8 are chosen, is cut after peeling, stoning into strips or sheet, obtains mango；
The mango is dried in the environment of 60 DEG C, is dried to the mango surface without obvious moisture；
Calculated by quality point by 140 parts of mango, 20 parts of white granulated sugar, 15 parts of rock sugar, 3 parts of potassium sorbate, 3 parts of casein sodium, water
Mixed solution is made after 400 parts of mixing, fully dissolving；
Mango after drying is placed in the mixed solution and soaks 5h, drains the mango after immersion；
Secondary drying is carried out to the mango after draining, first time drying temperature is 60 DEG C, time 12h, second of drying temperature
Spend for 45 DEG C, time 8h, finished product is obtained after drying.
Embodiment 5
The present embodiment provides a kind of preparation method of Preserved Mango, includes following steps：
The ripe fresh mangos of 6-8 are chosen, is cut after peeling, stoning into strips or sheet, obtains mango；
The mango is dried in the environment of 60 DEG C, the mango surface is dried to without obvious moisture using warm wind；
Calculated by quality point by 125 parts of mango, 10 parts of glucose, 15 parts of maltose, 3 parts of potassium sorbate, 2 parts of carragheen, water 300
Mixed solution is made after part mixing, fully dissolving；
Mango after drying is placed in the mixed solution and soaks 5h, wherein, sugared 3h is first oozed under ul-trasonic irradiation, ultrasound
Power is 300W, is further continued for soaking 2h, drains the mango after immersion；
Secondary drying is carried out to the mango after draining, dried using warm wind, first time drying temperature is 55 DEG C, time 14h,
Second of drying temperature is 50 DEG C, time 6h, and finished product is obtained after drying.
As the improvement of the present invention, mango is placed in the mixed solution when soaking, and sugared 3- is oozed under ul-trasonic irradiation
4h, ultrasonic power 200-300W.
The foregoing is only a specific embodiment of the invention, but protection scope of the present invention is not limited thereto, any
Those familiar with the art the invention discloses technical scope in, the change or replacement that can readily occur in, all should
It is included within the scope of the present invention.Therefore, protection scope of the present invention should using the scope of the claims as
It is accurate.
Claims (8)
1. a kind of Preserved Mango, it is characterised in that parts by weights is calculated, including following components：Mango 120-160 parts, carbohydrate thing
Matter 20-40 parts, potassium sorbate 2-4 parts, thickener 1-5 parts.
2. Preserved Mango according to claim 1, it is characterised in that parts by weights is calculated, including following components：Mango
140 parts, 30 parts of glucide, 3 parts of potassium sorbate, 3 parts of thickener.
3. Preserved Mango according to claim 1 or 2, it is characterised in that the glucide is glucose, fructose, sugarcane
One or more in sugar, maltose.
4. Preserved Mango according to claim 1 or 2, it is characterised in that the sucrose is white granulated sugar, brown granulated sugar, continuous white
One or more in sugar, rock sugar.
5. Preserved Mango according to claim 1 or 2, it is characterised in that the thickener is carragheen, pectin, xanthan
One or more in glue, casein sodium, Arabic gum.
6. a kind of preparation method of Preserved Mango, it is characterised in that include following steps：
The ripe fresh mangos of 6-8 are chosen, is cut after peeling, stoning into strips or sheet, obtains mango；
The mango is dried in the environment of 60-70 DEG C, is dried to the mango surface without obvious moisture；
Calculate glucide 20-40 parts, potassium sorbate 2-4 parts, thickener 1-5 parts, the mixing of water 300-500 parts, fill by quality point
Mixed solution is made after dividing dissolving；
Mango after drying is placed in the mixed solution and soaks 4-5h, drains the mango after immersion；
Secondary drying is carried out to the mango after draining, first time drying temperature is 50-60 DEG C, time 12-15h, second
Drying temperature is 45-50 DEG C, time 4-10h, and finished product is obtained after drying.
7. the preparation method of Preserved Mango according to claim 6, it is characterised in that drying is dried using warm wind.
8. the preparation method of Preserved Mango according to claim 6, it is characterised in that mango is placed in the mixed solution
During middle immersion, sugared 3-4h, ultrasonic power 200-300W are oozed under ul-trasonic irradiation.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710970228.7A CN107691748A (en) | 2017-10-18 | 2017-10-18 | A kind of Preserved Mango and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710970228.7A CN107691748A (en) | 2017-10-18 | 2017-10-18 | A kind of Preserved Mango and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107691748A true CN107691748A (en) | 2018-02-16 |
Family
ID=61182642
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710970228.7A Withdrawn CN107691748A (en) | 2017-10-18 | 2017-10-18 | A kind of Preserved Mango and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107691748A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109221575A (en) * | 2018-08-29 | 2019-01-18 | 天峨县平昌生态农业有限公司 | A kind of preparation method of carambola preserved fruit |
| CN109221576A (en) * | 2018-08-29 | 2019-01-18 | 天峨县平昌生态农业有限公司 | A kind of preparation method of honey peach preserved fruit |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103652238A (en) * | 2013-12-05 | 2014-03-26 | 广西邕宁金泉食品有限公司 | Processing method for preserved mango |
| CN105211468A (en) * | 2015-09-24 | 2016-01-06 | 张爱丽 | A kind of Preserved Mango |
-
2017
- 2017-10-18 CN CN201710970228.7A patent/CN107691748A/en not_active Withdrawn
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103652238A (en) * | 2013-12-05 | 2014-03-26 | 广西邕宁金泉食品有限公司 | Processing method for preserved mango |
| CN105211468A (en) * | 2015-09-24 | 2016-01-06 | 张爱丽 | A kind of Preserved Mango |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109221575A (en) * | 2018-08-29 | 2019-01-18 | 天峨县平昌生态农业有限公司 | A kind of preparation method of carambola preserved fruit |
| CN109221576A (en) * | 2018-08-29 | 2019-01-18 | 天峨县平昌生态农业有限公司 | A kind of preparation method of honey peach preserved fruit |
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|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20180216 |
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| WW01 | Invention patent application withdrawn after publication |