CN107788197A - A kind of Preserved Mango and preparation method thereof - Google Patents
A kind of Preserved Mango and preparation method thereof Download PDFInfo
- Publication number
- CN107788197A CN107788197A CN201711344792.4A CN201711344792A CN107788197A CN 107788197 A CN107788197 A CN 107788197A CN 201711344792 A CN201711344792 A CN 201711344792A CN 107788197 A CN107788197 A CN 107788197A
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- parts
- mango
- cheese
- preserved
- powder
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- 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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- 235000004936 Bromus mango Nutrition 0.000 title claims abstract description 51
- 235000014826 Mangifera indica Nutrition 0.000 title claims abstract description 51
- 235000009184 Spondias indica Nutrition 0.000 title claims abstract description 51
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 240000007228 Mangifera indica Species 0.000 title 1
- 241001093152 Mangifera Species 0.000 claims abstract description 50
- 239000000843 powder Substances 0.000 claims abstract description 48
- 235000013351 cheese Nutrition 0.000 claims abstract description 31
- 244000246386 Mentha pulegium Species 0.000 claims abstract description 22
- 235000016257 Mentha pulegium Nutrition 0.000 claims abstract description 22
- 235000004357 Mentha x piperita Nutrition 0.000 claims abstract description 22
- 235000001050 hortel pimenta Nutrition 0.000 claims abstract description 22
- 235000020251 goat milk Nutrition 0.000 claims abstract description 19
- 235000012907 honey Nutrition 0.000 claims abstract description 17
- 239000002994 raw material Substances 0.000 claims abstract description 14
- 108090000790 Enzymes Proteins 0.000 claims abstract description 12
- 102000004190 Enzymes Human genes 0.000 claims abstract description 12
- IMQLKJBTEOYOSI-GPIVLXJGSA-N Inositol-hexakisphosphate Chemical compound OP(O)(=O)O[C@H]1[C@H](OP(O)(O)=O)[C@@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@@H]1OP(O)(O)=O IMQLKJBTEOYOSI-GPIVLXJGSA-N 0.000 claims abstract description 7
- IMQLKJBTEOYOSI-UHFFFAOYSA-N Phytic acid Natural products OP(O)(=O)OC1C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C1OP(O)(O)=O IMQLKJBTEOYOSI-UHFFFAOYSA-N 0.000 claims abstract description 7
- 239000010985 leather Substances 0.000 claims abstract description 7
- 229940068041 phytic acid Drugs 0.000 claims abstract description 7
- 235000002949 phytic acid Nutrition 0.000 claims abstract description 7
- 239000000467 phytic acid Substances 0.000 claims abstract description 7
- 229940088598 enzyme Drugs 0.000 claims description 11
- 108010059892 Cellulase Proteins 0.000 claims description 10
- 229940106157 cellulase Drugs 0.000 claims description 10
- CIWBSHSKHKDKBQ-DUZGATOHSA-N D-araboascorbic acid Natural products OC[C@@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-DUZGATOHSA-N 0.000 claims description 6
- 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 description 6
- 235000010350 erythorbic acid Nutrition 0.000 claims description 6
- 229910052708 sodium Inorganic materials 0.000 claims description 6
- 239000011734 sodium Substances 0.000 claims description 6
- DINKXUCRJBUQAZ-UHFFFAOYSA-N tert-butyl 5-bromopyridine-3-carboxylate Chemical compound CC(C)(C)OC(=O)C1=CN=CC(Br)=C1 DINKXUCRJBUQAZ-UHFFFAOYSA-N 0.000 claims description 6
- 230000009849 deactivation Effects 0.000 claims description 5
- 238000010438 heat treatment Methods 0.000 claims description 5
- 230000007062 hydrolysis Effects 0.000 claims description 5
- 238000006460 hydrolysis reaction Methods 0.000 claims description 5
- 239000007788 liquid Substances 0.000 claims description 5
- 235000010987 pectin Nutrition 0.000 claims description 5
- 229920001277 pectin Polymers 0.000 claims description 5
- 239000001814 pectin Substances 0.000 claims description 5
- 239000003205 fragrance Substances 0.000 abstract description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 abstract description 2
- 239000002932 luster Substances 0.000 abstract description 2
- 235000013372 meat Nutrition 0.000 abstract description 2
- 125000003118 aryl group Chemical group 0.000 abstract 1
- 235000018417 cysteine Nutrition 0.000 abstract 1
- 150000001945 cysteines Chemical class 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 abstract 1
- 235000019634 flavors Nutrition 0.000 abstract 1
- 238000011084 recovery Methods 0.000 abstract 1
- 235000010352 sodium erythorbate Nutrition 0.000 abstract 1
- 235000013399 edible fruits Nutrition 0.000 description 13
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 2
- 244000025254 Cannabis sativa Species 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 241000894007 species Species 0.000 description 2
- 244000036905 Benincasa cerifera Species 0.000 description 1
- 235000011274 Benincasa cerifera Nutrition 0.000 description 1
- 235000005979 Citrus limon Nutrition 0.000 description 1
- 244000131522 Citrus pyriformis Species 0.000 description 1
- XUJNEKJLAYXESH-REOHCLBHSA-N L-Cysteine Chemical compound SC[C@H](N)C(O)=O XUJNEKJLAYXESH-REOHCLBHSA-N 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 229910021529 ammonia Inorganic materials 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 235000015177 dried meat Nutrition 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 239000002002 slurry Substances 0.000 description 1
- 235000021147 sweet food Nutrition 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
- A23G3/46—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing dairy products
-
- 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
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Dairy Products (AREA)
Abstract
The invention discloses a kind of Preserved Mango and preparation method thereof.The Preserved Mango of the present invention is prepared by the raw material of following mass parts：60 80 parts of mango, 30 35 parts of peppermint, 5 10 parts of goat milk powder, 5 10 parts of cheese, 30 50 parts of honey, 5 15 parts of plum powder.The invention provides a kind of mango deep processed product, Preserved Mango color fresh meat matter of the invention is crisp and refreshing, mango aromatic flavour, due to the addition of goat milk powder and cheese so that the Preserved Mango has the delicate fragrance of cheese；It with the addition of plum powder so that the Preserved Mango is sour-sweet moderate；Mango belt leather is processed, is hydrolyzed using complex enzyme, mango juice recovery rate can be improved, improves the utilization rate of raw material；The browning of pulp can effectively be suppressed by adding D sodium isoascorbates, L cysteines, phytic acid, acquisition product is had more preferably color and luster and outward appearance.
Description
Technical field
The present invention relates to fruit deep process technology field, and in particular to a kind of Preserved Mango and preparation method thereof.
Background technology
Preserved fruit species in the market is various, such as wax gourd preserved fruit, preserved apple, preserved haw, lemon preserved fruit.Preserved fruit
Nutrient preserved fruit preserved fruit in sugar content reach as high as more than 40%, and the content of inverted sugar can account for the 10 ~ 15% of sugar content, from nutrition
Angle analysis, can be absorbed by the body utilization.However, preserved fruit type in the market is excessively single, although mango fruit
The species of dried meat is various, but taste is single, lacks intention, the problem of causing yield unsalable.Based on this, the present invention provides a kind of mouth
Feel preferable and nutritious Preserved Mango.
The content of the invention
The present invention provides a kind of Preserved Mango and preparation method thereof.
The present invention is realized using following technical scheme：A kind of Preserved Mango is prepared by the raw material of following mass parts：Mango
60-80 parts, peppermint 30-35 parts, goat milk powder 5-10 parts, cheese 5-10 parts, honey 30-50 parts, plum powder 5-15 parts.
Further, the preserved fruit is prepared by the raw material of following mass parts：60 parts of mango, 30 parts of peppermint, 5 parts of goat milk powder,
5 parts of cheese, 30 parts of honey, 5 parts of plum powder.
Further, the preserved fruit is prepared by the raw material of following mass parts：80 parts of mango, 35 parts of peppermint, 10 parts of goat milk powder,
10 parts of cheese, 50 parts of honey, 15 parts of plum powder.
Further, the preserved fruit is prepared by the raw material of following mass parts：75 parts of mango, 33 parts of peppermint, 8 parts of goat milk powder,
8 parts of cheese, 40 parts of honey, 10 parts of plum powder.
The preparation method of Preserved Mango of the present invention comprises the following steps：
（1）Mango is enucleated, takes belt leather pulp, is beaten, pectase is added and cellulase is digested, enzymolysis terminates, heating
To 110-120 DEG C, 5-10min, enzyme deactivation are incubated, enzymolysis liquid is homogenized, obtains pulp, be cooled to room temperature；
（2）Peppermint is ground into fine powder, cheese's chopping, it is broken to obtain cheese；By peppermint fine powder, cheese is broken, goat milk powder, honey, smoked plum
Powder is added in pulp, is well mixed, is concentrated into 60-80% mass concentrations, is cooled down, stripping and slicing, is baked to moisture at 180-220 DEG C and contains
Measure 10-12%, you can.
Preferably, the pectin enzyme dosage be the 0.005-0.009% of green plum quality, cellulase dosage be 0.0005-
0.002%th, 48.5-50.5 DEG C of hydrolysis temperature, the min of enzymolysis time 60.
Preferably, in the pulp, the component of following quality proportioning is added：D-araboascorbic acid sodium 0.06%, the Guang ammonia of L- half
Acid 0.07%, phytic acid 0.02%.
The invention provides a kind of mango deep processed product, Preserved Mango color fresh meat matter of the invention is crisp and refreshing, mango fragrance
It is strong, due to the addition of goat milk powder and cheese so that the Preserved Mango has the delicate fragrance of cheese；It with the addition of plum powder so that should
Preserved Mango is sour-sweet moderate, will not produce the mouthfeel of sweet tea, also likes edible even if the people that eats sweet food is not liked, has very strong
Marketing application prospect.
The Preserved Mango of the present invention processes mango belt leather in preparation process, is hydrolyzed using complex enzyme, can improve awns
Juice extraction rate, improve the utilization rate of raw material；Fruit can effectively be suppressed by adding D-araboascorbic acid sodium, Cys, phytic acid
The browning of slurry, make acquisition product that there is more preferably color and luster and outward appearance.
Embodiment
The invention will be further described with the following Examples.
A kind of 1 Preserved Mango of embodiment, prepared by the raw material of following mass parts：60 parts of mango, 30 parts of peppermint, goat milk powder 5
Part, 5 parts of cheese, 30 parts of honey, 5 parts of plum powder；Preparation process is as follows：
（1）Mango is enucleated, takes belt leather pulp, is beaten, pectase is added and cellulase is digested, enzymolysis terminates, heating
To 110-120 DEG C, 10min, enzyme deactivation are incubated, enzymolysis liquid is homogenized, obtains pulp, be cooled to room temperature, adds following quality proportioning
Component：D-araboascorbic acid sodium 0.06%, Cys 0.07%, phytic acid 0.02%, it is standby；Wherein, pectin enzyme dosage is green grass or young crops
Plum quality 0.007%, cellulase dosage be 0.001%, 48.5 DEG C of hydrolysis temperature, the min of enzymolysis time 60；
（2）Peppermint is ground into fine powder, cheese's chopping, it is broken to obtain cheese；By peppermint fine powder, cheese is broken, goat milk powder, honey, smoked plum
Powder is added in pulp, is well mixed, is concentrated into 75% mass concentration, is cooled down, stripping and slicing, moisture is baked at 180-220 DEG C
10-12%, you can.
A kind of 2 Preserved Mango of embodiment, prepared by the raw material of following mass parts：80 parts of mango, 35 parts of peppermint, goat milk powder
10 parts, 10 parts of cheese, 50 parts of honey, 15 parts of plum powder；Preparation process is as follows：
（1）Mango is enucleated, takes belt leather pulp, is beaten, pectase is added and cellulase is digested, enzymolysis terminates, heating
To 110-120 DEG C, 10min, enzyme deactivation are incubated, enzymolysis liquid is homogenized, obtains pulp, be cooled to room temperature, adds following quality proportioning
Component：D-araboascorbic acid sodium 0.06%, Cys 0.07%, phytic acid 0.02%, it is standby；Wherein, pectin enzyme dosage is green grass or young crops
Plum quality 0.009%, cellulase dosage be 0.0005%, 50.5 DEG C of hydrolysis temperature, the min of enzymolysis time 60；
（2）Peppermint is ground into fine powder, cheese's chopping, it is broken to obtain cheese；By peppermint fine powder, cheese is broken, goat milk powder, honey, smoked plum
Powder is added in pulp, is well mixed, is concentrated into 60% mass concentration, is cooled down, stripping and slicing, moisture is baked at 180-220 DEG C
10-12%, you can.
A kind of 3 Preserved Mango of embodiment, prepared by the raw material of following mass parts：75 parts of mango, 33 parts of peppermint, goat milk powder 8
Part, 8 parts of cheese, 40 parts of honey, 10 parts of plum powder；Preparation process is as follows：
（1）Mango is enucleated, takes belt leather pulp, is beaten, pectase is added and cellulase is digested, enzymolysis terminates, heating
To 110-120 DEG C, 5-10min, enzyme deactivation are incubated, enzymolysis liquid is homogenized, obtains pulp, be cooled to room temperature, added following quality and match somebody with somebody
The component of ratio：D-araboascorbic acid sodium 0.06%, Cys 0.07%, phytic acid 0.02%, it is standby；Wherein, pectin enzyme dosage is
Green plum quality 0.005%, cellulase dosage be 0.002%, 49.5 DEG C of hydrolysis temperature, the min of enzymolysis time 60；
（2）Peppermint is ground into fine powder, cheese's chopping, it is broken to obtain cheese；By peppermint fine powder, cheese is broken, goat milk powder, honey, smoked plum
Powder is added in pulp, is well mixed, is concentrated into 80% mass concentration, is cooled down, stripping and slicing, moisture is baked at 180-220 DEG C
10-12%, you can.
Claims (7)
- A kind of 1. Preserved Mango, it is characterised in that：Prepared by the raw material of following mass parts：Mango 60-80 parts, peppermint 30-35 parts, Goat milk powder 5-10 parts, cheese 5-10 parts, honey 30-50 parts, plum powder 5-15 parts.
- A kind of 2. Preserved Mango according to claim 1, it is characterised in that：Prepared by the raw material of following mass parts：Mango 60 parts, 30 parts of peppermint, 5 parts of goat milk powder, 5 parts of cheese, 30 parts of honey, 5 parts of plum powder.
- A kind of 3. Preserved Mango according to claim 1, it is characterised in that：Prepared by the raw material of following mass parts：Mango 80 parts, 35 parts of peppermint, 10 parts of goat milk powder, 10 parts of cheese, 50 parts of honey, 15 parts of plum powder.
- A kind of 4. Preserved Mango according to claim 1, it is characterised in that：Prepared by the raw material of following mass parts：Mango 75 parts, 33 parts of peppermint, 8 parts of goat milk powder, 8 parts of cheese, 40 parts of honey, 10 parts of plum powder.
- A kind of 5. Preserved Mango according to any one of claim 1-4, it is characterised in that：Its preparation method includes as follows Step：（1）Mango is enucleated, takes belt leather pulp, is beaten, pectase is added and cellulase is digested, enzymolysis terminates, heating To 110-120 DEG C, 5-10min, enzyme deactivation are incubated, enzymolysis liquid is homogenized, obtains pulp, be cooled to room temperature；（2）Peppermint is ground into fine powder, cheese's chopping, it is broken to obtain cheese；By peppermint fine powder, cheese is broken, goat milk powder, honey, smoked plum Powder is added in pulp, is well mixed, is concentrated into 60-80% mass concentrations, is cooled down, stripping and slicing, is baked to moisture at 180-220 DEG C and contains Measure 10-12%, you can.
- A kind of 6. Preserved Mango according to claim 5, it is characterised in that：The pectin enzyme dosage is green plum quality 0.005-0.009%, cellulase dosage are 0.0005-0.002%, 48.5-50.5 DEG C of hydrolysis temperature, the min of enzymolysis time 60.
- A kind of 7. Preserved Mango according to claim 5, it is characterised in that：In the pulp, following quality proportioning is added Component：D-araboascorbic acid sodium 0.06%, Cys 0.07%, phytic acid 0.02%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711344792.4A CN107788197A (en) | 2017-12-15 | 2017-12-15 | A kind of Preserved Mango and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711344792.4A CN107788197A (en) | 2017-12-15 | 2017-12-15 | A kind of Preserved Mango and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107788197A true CN107788197A (en) | 2018-03-13 |
Family
ID=61536748
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711344792.4A Pending CN107788197A (en) | 2017-12-15 | 2017-12-15 | A kind of Preserved Mango and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107788197A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN116831205A (en) * | 2023-06-30 | 2023-10-03 | 上海来伊份股份有限公司 | Sand return prevention dried mango and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101861905A (en) * | 2009-04-15 | 2010-10-20 | 贵州山珍宝绿色科技开发有限公司 | Production method of roxburgh rose fruit cake |
| CN103976117A (en) * | 2014-05-28 | 2014-08-13 | 广西田阳嘉佳食品有限公司 | Preserved mango fruits and processing method thereof |
| CN105211468A (en) * | 2015-09-24 | 2016-01-06 | 张爱丽 | A kind of Preserved Mango |
-
2017
- 2017-12-15 CN CN201711344792.4A patent/CN107788197A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101861905A (en) * | 2009-04-15 | 2010-10-20 | 贵州山珍宝绿色科技开发有限公司 | Production method of roxburgh rose fruit cake |
| CN103976117A (en) * | 2014-05-28 | 2014-08-13 | 广西田阳嘉佳食品有限公司 | Preserved mango fruits and processing method thereof |
| 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 |
|---|---|---|---|---|
| CN116831205A (en) * | 2023-06-30 | 2023-10-03 | 上海来伊份股份有限公司 | Sand return prevention dried mango and preparation method thereof |
| CN116831205B (en) * | 2023-06-30 | 2024-04-19 | 上海来伊份股份有限公司 | Sand return prevention dried mango and preparation method thereof |
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Application publication date: 20180313 |