CN107890047A - A kind of processing technology of dried mango - Google Patents
A kind of processing technology of dried mango Download PDFInfo
- Publication number
- CN107890047A CN107890047A CN201711259064.3A CN201711259064A CN107890047A CN 107890047 A CN107890047 A CN 107890047A CN 201711259064 A CN201711259064 A CN 201711259064A CN 107890047 A CN107890047 A CN 107890047A
- Authority
- CN
- China
- Prior art keywords
- mango
- dried
- blanching
- chankings
- processing technology
- 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.)
- Pending
Links
- 235000004936 Bromus mango Nutrition 0.000 title claims abstract description 44
- 235000014826 Mangifera indica Nutrition 0.000 title claims abstract description 44
- 235000009184 Spondias indica Nutrition 0.000 title claims abstract description 44
- 238000005516 engineering process Methods 0.000 title claims abstract description 9
- 240000007228 Mangifera indica Species 0.000 title 1
- 241001093152 Mangifera Species 0.000 claims abstract description 43
- 206010033546 Pallor Diseases 0.000 claims abstract description 13
- 239000002994 raw material Substances 0.000 claims abstract description 6
- 235000000346 sugar Nutrition 0.000 claims abstract description 6
- 238000002386 leaching Methods 0.000 claims abstract description 5
- 238000004140 cleaning Methods 0.000 claims abstract 2
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims description 12
- 238000001035 drying Methods 0.000 claims description 12
- 238000009835 boiling Methods 0.000 claims description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 8
- 241000607479 Yersinia pestis Species 0.000 claims description 4
- 238000007664 blowing Methods 0.000 claims description 4
- 201000010099 disease Diseases 0.000 claims description 4
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims description 4
- 238000005485 electric heating Methods 0.000 claims description 4
- 235000021552 granulated sugar Nutrition 0.000 claims description 4
- 238000010438 heat treatment Methods 0.000 claims description 4
- 238000003756 stirring Methods 0.000 claims description 4
- 239000007788 liquid Substances 0.000 claims 1
- LYCAIKOWRPUZTN-UHFFFAOYSA-N Ethylene glycol Chemical compound OCCO LYCAIKOWRPUZTN-UHFFFAOYSA-N 0.000 abstract description 6
- 230000001093 anti-cancer Effects 0.000 abstract description 5
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- WGCNASOHLSPBMP-UHFFFAOYSA-N hydroxyacetaldehyde Natural products OCC=O WGCNASOHLSPBMP-UHFFFAOYSA-N 0.000 abstract description 3
- 238000003672 processing method Methods 0.000 abstract description 3
- 239000012530 fluid Substances 0.000 abstract description 2
- 230000001737 promoting effect Effects 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 abstract 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Chemical compound OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 3
- 235000013399 edible fruits Nutrition 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 206010010774 Constipation Diseases 0.000 description 2
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 2
- 206010020772 Hypertension Diseases 0.000 description 2
- 208000034189 Sclerosis Diseases 0.000 description 2
- 210000001367 artery Anatomy 0.000 description 2
- 239000000835 fiber Substances 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- 241000193830 Bacillus <bacterium> Species 0.000 description 1
- 235000005979 Citrus limon Nutrition 0.000 description 1
- 244000131522 Citrus pyriformis Species 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 241000588724 Escherichia coli Species 0.000 description 1
- 201000009906 Meningitis Diseases 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 206010061926 Purulence Diseases 0.000 description 1
- 244000061458 Solanum melongena Species 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 230000003474 anti-emetic effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- 235000011187 glycerol Nutrition 0.000 description 1
- 206010022000 influenza Diseases 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 238000010926 purge Methods 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 241000712461 unidentified influenza virus Species 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/01—Instant products; Powders; Flakes; Granules
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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 invention provides a kind of processing method of dried mango, belong to food processing technology field.Its concrete operations comprises the following steps：Raw material selection, preliminary working, section, blanching, cleaning, sugar leaching, baking, packed products.Product lamellar body size thickness of the present invention is consistent, and be translucent shape, has mango peculiar flavour, taste glycol, both clearing heat and promoting fluid, can sterilize anticancer again.
Description
Technical field
The invention belongs to food-processing method, and in particular to a kind of processing technology of dried mango.
Background technology
Mango, the title of " tropical fruit king " is known as, because its pulp is fine and smooth, unique flavor, be loved by people.Mango Fruit shape
State has an ellipse, kidney-shaped and obovate etc., and the pericarp of mellow fruit has green, a yellow, and the aubergine that arrives, pulp be it is orange-yellow,
Fruit juice and fiber are because of kind and different.Mango Fruit ellipse is lubricious, and pericarp is in lemon yellow, taste glycol, and shape and color is pretty and dazzling.
The effect of mango：1st, mango has the effect of gut purge stomach, has certain antiemetic effect for carsick, seasick.2nd, resist
Cancer：For modern dietotherapy viewpoint, mango contains substantial amounts of vitamin A, therefore has the function that anti-cancer, anticancer.3rd, flesh is beautified
Skin：Due to containing substantial amounts of vitamin in mango, therefore mango is often eaten, Glycerin can be played a part of.4th, prevent and treat
Hypertension, artery sclerosis：Mango contains nutrient and vitamin C, mineral matter etc., in addition to the effect of anti-cancer, while
With the dietary function for preventing artery sclerosis and hypertension.5th, prevent treating constipation：Contain substantial amounts of fiber in mango, can promote to arrange
Just, treated constipation for anti-with certain benefit.6th, sterilize：The extract of mango leaf can suppress pyococcus, Escherichia coli, green
Purulence bacillus, while also have the function that to suppress influenza virus.
Mango is generally eaten raw, not storage tolerance, and comprehensive utilization to mango raw material can be realized for being processed into mango preserved fruit, and
It is easy to store, improves its economic value.
The content of the invention
Present invention aim to address mango intolerance of storage problem, there is provided a kind of processing method of dried mango.
Technical scheme is used by the present invention solves above technical problem：
A kind of processing technology of dried mango, it is characterised in that comprise the following steps：
1st, raw material selects：Select fresh full, uniform in size, no disease and pests harm, without rotten mango；
2nd, preliminary working：The mango chosen is cleaned up, removes crust；
3rd, cut into slices：Along core rip cutting pulp slabbing, thickness is 0.8 ~ 1.2cm, and section thin and thick is uniform；
4th, blanching：Soaked 12 ~ 16 minutes at 45 ~ 50 DEG C with the sodium hydroxide solution that mass fraction is 0.8 ~ 1.2%；
5th, clean：Mango piece after processing is put into 1 ~ 3min of blanching in boiling water, being put into frozen water after pulling out cools down rapidly；
6th, sugar leaching：0.1 ~ 0.15 kilogram of white granulated sugar of every kilogram of mango, mango piece is first put into the boiling liquid glucose that concentration is 35% ~ 40%
Middle blanching 10 ~ 15 minutes；
7th, toast：It is put into electric heating constant-temperature blowing drying box, is dried using alternating temperature drying process, first in 50 ~ 55 DEG C of condition
Lower baking 1h, 2 ~ 3h is dried under the conditions of then heating to 60 ~ 65 DEG C, 1 ~ 2h is dried under the conditions of being finally cooled to 45 DEG C, is dried to chankings surface
Untill tack-free and somewhat resilient, pay attention to stirring chankings in the drying process, be heated evenly chankings.
Beneficial effect：Product lamellar body size thickness of the present invention is consistent, and be translucent shape, has mango peculiar flavour, taste
Glycol, both clearing heat and promoting fluid, can sterilize anticancer again, be additionally operable to prevent the propagation of epidemic meningitis and influenza.
Embodiment
Embodiment 1
A kind of processing technology of dried mango, comprises the following steps：
1st, raw material selects：Select fresh full, uniform in size, no disease and pests harm, without rotten mango；
2nd, preliminary working：The mango chosen is cleaned up, removes crust；
3rd, cut into slices：It is uniform along core rip cutting pulp slabbing, thickness 0.8cm, section thin and thick；
4th, blanching：Soaked 16 minutes at 45 DEG C with the sodium hydroxide solution that mass fraction is 0.8%；
5th, clean：Mango piece after processing is put into blanching 3min in boiling water, being put into frozen water after pulling out cools down rapidly；
6th, sugar leaching：0.1 kilogram of white granulated sugar of every kilogram of mango, mango piece is first put into blanching 15 in the boiling liquid glucose that concentration is 35%
Minute；
7th, toast：It is put into electric heating constant-temperature blowing drying box, is dried using alternating temperature drying process, is first dried under the conditions of 50 DEG C
1h, dries 2h under the conditions of then heating to 60 DEG C, dry 1h under the conditions of being finally cooled to 45 DEG C, and it is tack-free and slightly to be dried to chankings surface
Untill band elasticity, pay attention to stirring chankings in the drying process, be heated evenly chankings.
Embodiment 2
A kind of processing technology of dried mango, comprises the following steps：
1st, raw material selects：Select fresh full, uniform in size, no disease and pests harm, without rotten mango；
2nd, preliminary working：The mango chosen is cleaned up, removes crust；
3rd, cut into slices：It is uniform along core rip cutting pulp slabbing, thickness 1.2cm, section thin and thick；
4th, blanching：Soaked 12 minutes at 50 DEG C with the sodium hydroxide solution that mass fraction is 1.2%；
5th, clean：Mango piece after processing is put into blanching 3min in boiling water, being put into frozen water after pulling out cools down rapidly；
6th, sugar leaching：0.15 kilogram of white granulated sugar of every kilogram of mango, mango piece is first put into blanching 10 in the boiling liquid glucose that concentration is 40%
Minute；
7th, toast：It is put into electric heating constant-temperature blowing drying box, is dried using alternating temperature drying process, is first dried under the conditions of 55 DEG C
1h, dries 2h under the conditions of then heating to 65 DEG C, dry 1h under the conditions of being finally cooled to 45 DEG C, and it is tack-free and slightly to be dried to chankings surface
Untill band elasticity, pay attention to stirring chankings in the drying process, be heated evenly chankings.
Claims (1)
1. a kind of processing technology of dried mango, it is characterised in that comprise the following steps：
（1）Raw material selects：Select fresh full, uniform in size, no disease and pests harm, without rotten mango；
（2）Preliminary working：The mango chosen is cleaned up, removes crust；
（3）Section：Along core rip cutting pulp slabbing, thickness is 0.8 ~ 1.2cm, and section thin and thick is uniform；
（4）Blanching：Soaked 12 ~ 16 minutes at 45 ~ 50 DEG C with the sodium hydroxide solution that mass fraction is 0.8 ~ 1.2%；
（5）Cleaning：Mango piece after processing is put into 1 ~ 3min of blanching in boiling water, being put into frozen water after pulling out cools down rapidly；
（6）Sugar leaching：0.1 ~ 0.15 kilogram of white granulated sugar of every kilogram of mango, mango piece is first put into the boiling sugar that concentration is 35% ~ 40%
Blanching 10 ~ 15 minutes in liquid；
（7）Baking：It is put into electric heating constant-temperature blowing drying box, is dried using alternating temperature drying process, first in 50 ~ 55 DEG C of condition
Lower baking 1h, 2 ~ 3h is dried under the conditions of then heating to 60 ~ 65 DEG C, 1 ~ 2h is dried under the conditions of being finally cooled to 45 DEG C, is dried to chankings surface
Untill tack-free and somewhat resilient, pay attention to stirring chankings in the drying process, be heated evenly chankings.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711259064.3A CN107890047A (en) | 2017-12-04 | 2017-12-04 | A kind of processing technology of dried mango |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711259064.3A CN107890047A (en) | 2017-12-04 | 2017-12-04 | A kind of processing technology of dried mango |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107890047A true CN107890047A (en) | 2018-04-10 |
Family
ID=61806536
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711259064.3A Pending CN107890047A (en) | 2017-12-04 | 2017-12-04 | A kind of processing technology of dried mango |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107890047A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104222456A (en) * | 2013-12-13 | 2014-12-24 | 宇琪 | Preparation method of health preserved mango |
| CN105249334A (en) * | 2015-11-05 | 2016-01-20 | 广西大学 | Dried mango processing method and product thereof |
| CN106071016A (en) * | 2016-07-04 | 2016-11-09 | 华坪县源艺农业开发有限责任公司 | A kind of production and processing method of dried mango |
| CN106360453A (en) * | 2016-08-26 | 2017-02-01 | 三只松鼠股份有限公司 | Dried mango and preparation method thereof |
| CN107136284A (en) * | 2017-05-10 | 2017-09-08 | 黄振忠 | A kind of snakegourd preserved fruit processing method |
-
2017
- 2017-12-04 CN CN201711259064.3A patent/CN107890047A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104222456A (en) * | 2013-12-13 | 2014-12-24 | 宇琪 | Preparation method of health preserved mango |
| CN105249334A (en) * | 2015-11-05 | 2016-01-20 | 广西大学 | Dried mango processing method and product thereof |
| CN106071016A (en) * | 2016-07-04 | 2016-11-09 | 华坪县源艺农业开发有限责任公司 | A kind of production and processing method of dried mango |
| CN106360453A (en) * | 2016-08-26 | 2017-02-01 | 三只松鼠股份有限公司 | Dried mango and preparation method thereof |
| CN107136284A (en) * | 2017-05-10 | 2017-09-08 | 黄振忠 | A kind of snakegourd preserved fruit processing method |
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| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20180410 |
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| RJ01 | Rejection of invention patent application after publication |