CN108522641A - The preparation method of dried mango - Google Patents
The preparation method of dried mango Download PDFInfo
- Publication number
- CN108522641A CN108522641A CN201810119658.2A CN201810119658A CN108522641A CN 108522641 A CN108522641 A CN 108522641A CN 201810119658 A CN201810119658 A CN 201810119658A CN 108522641 A CN108522641 A CN 108522641A
- Authority
- CN
- China
- Prior art keywords
- mango
- preparation
- dried
- liquid glucose
- color
- 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 104
- 235000014826 Mangifera indica Nutrition 0.000 title claims abstract description 104
- 235000009184 Spondias indica Nutrition 0.000 title claims abstract description 104
- 238000002360 preparation method Methods 0.000 title claims abstract description 24
- 240000007228 Mangifera indica Species 0.000 title 1
- 241001093152 Mangifera Species 0.000 claims abstract description 103
- 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 claims abstract description 23
- 230000005070 ripening Effects 0.000 claims abstract description 16
- 239000003381 stabilizer Substances 0.000 claims abstract description 16
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 15
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 12
- 238000010790 dilution Methods 0.000 claims abstract description 12
- 239000012895 dilution Substances 0.000 claims abstract description 12
- UDPGUMQDCGORJQ-UHFFFAOYSA-N (2-chloroethyl)phosphonic acid Chemical compound OP(O)(=O)CCCl UDPGUMQDCGORJQ-UHFFFAOYSA-N 0.000 claims abstract description 11
- 239000005976 Ethephon Substances 0.000 claims abstract description 11
- 230000001954 sterilising effect Effects 0.000 claims abstract description 10
- 238000001035 drying Methods 0.000 claims abstract description 8
- 238000007605 air drying Methods 0.000 claims abstract description 6
- 238000007598 dipping method Methods 0.000 claims abstract description 6
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims description 17
- 235000011090 malic acid Nutrition 0.000 claims description 17
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 11
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims description 10
- 229940099690 malic acid Drugs 0.000 claims description 10
- 239000001630 malic acid Substances 0.000 claims description 10
- 238000000034 method Methods 0.000 claims description 10
- 230000008569 process Effects 0.000 claims description 8
- BJEPYKJPYRNKOW-UWTATZPHSA-N (R)-malic acid Chemical compound OC(=O)[C@H](O)CC(O)=O BJEPYKJPYRNKOW-UWTATZPHSA-N 0.000 claims description 7
- 229940116298 l- malic acid Drugs 0.000 claims description 7
- 238000009423 ventilation Methods 0.000 claims description 7
- 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
- 238000012545 processing Methods 0.000 claims description 6
- 239000011734 sodium Substances 0.000 claims description 6
- 229910052708 sodium Inorganic materials 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
- 235000021552 granulated sugar Nutrition 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 5
- 230000035800 maturation Effects 0.000 claims description 2
- 238000005470 impregnation Methods 0.000 claims 4
- 238000002203 pretreatment Methods 0.000 claims 2
- 239000011814 protection agent Substances 0.000 claims 1
- 239000002356 single layer Substances 0.000 claims 1
- 238000004659 sterilization and disinfection Methods 0.000 claims 1
- RAHZWNYVWXNFOC-UHFFFAOYSA-N Sulphur dioxide Chemical compound O=S=O RAHZWNYVWXNFOC-UHFFFAOYSA-N 0.000 abstract description 18
- 239000000796 flavoring agent Substances 0.000 abstract description 16
- 235000019634 flavors Nutrition 0.000 abstract description 16
- 235000013305 food Nutrition 0.000 abstract description 8
- 102000030523 Catechol oxidase Human genes 0.000 abstract description 7
- 108010031396 Catechol oxidase Proteins 0.000 abstract description 7
- 230000007797 corrosion Effects 0.000 abstract description 7
- 238000005260 corrosion Methods 0.000 abstract description 7
- 235000011888 snacks Nutrition 0.000 abstract description 6
- 150000001299 aldehydes Chemical class 0.000 abstract description 3
- 230000006866 deterioration Effects 0.000 abstract description 3
- 230000003647 oxidation Effects 0.000 abstract description 3
- 238000007254 oxidation reaction Methods 0.000 abstract description 3
- 230000009286 beneficial effect Effects 0.000 abstract 1
- 239000000047 product Substances 0.000 description 23
- 235000000346 sugar Nutrition 0.000 description 7
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 description 6
- 239000006188 syrup Substances 0.000 description 6
- 235000020357 syrup Nutrition 0.000 description 6
- 239000005864 Sulphur Substances 0.000 description 5
- 235000021022 fresh fruits Nutrition 0.000 description 4
- 238000002386 leaching Methods 0.000 description 4
- 210000003491 skin Anatomy 0.000 description 4
- 210000002615 epidermis Anatomy 0.000 description 3
- 235000013372 meat Nutrition 0.000 description 3
- 244000005700 microbiome Species 0.000 description 3
- 239000007787 solid Substances 0.000 description 3
- 230000002195 synergetic effect Effects 0.000 description 3
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 description 2
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 2
- XUJNEKJLAYXESH-REOHCLBHSA-N L-Cysteine Chemical compound SC[C@H](N)C(O)=O XUJNEKJLAYXESH-REOHCLBHSA-N 0.000 description 2
- COLNVLDHVKWLRT-QMMMGPOBSA-N L-phenylalanine Chemical compound OC(=O)[C@@H](N)CC1=CC=CC=C1 COLNVLDHVKWLRT-QMMMGPOBSA-N 0.000 description 2
- OUYCCCASQSFEME-QMMMGPOBSA-N L-tyrosine Chemical compound OC(=O)[C@@H](N)CC1=CC=C(O)C=C1 OUYCCCASQSFEME-QMMMGPOBSA-N 0.000 description 2
- 235000001014 amino acid Nutrition 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 125000003118 aryl group Chemical group 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000003306 harvesting Methods 0.000 description 2
- 238000012423 maintenance Methods 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- COLNVLDHVKWLRT-UHFFFAOYSA-N phenylalanine Natural products OC(=O)C(N)CC1=CC=CC=C1 COLNVLDHVKWLRT-UHFFFAOYSA-N 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- OUYCCCASQSFEME-UHFFFAOYSA-N tyrosine Natural products OC(=O)C(N)CC1=CC=C(O)C=C1 OUYCCCASQSFEME-UHFFFAOYSA-N 0.000 description 2
- 235000005979 Citrus limon Nutrition 0.000 description 1
- 244000131522 Citrus pyriformis Species 0.000 description 1
- VGGSQFUCUMXWEO-UHFFFAOYSA-N Ethene Chemical compound C=C VGGSQFUCUMXWEO-UHFFFAOYSA-N 0.000 description 1
- 239000005977 Ethylene Substances 0.000 description 1
- QIVBCDIJIAJPQS-VIFPVBQESA-N L-tryptophane Chemical compound C1=CC=C2C(C[C@H](N)C(O)=O)=CNC2=C1 QIVBCDIJIAJPQS-VIFPVBQESA-N 0.000 description 1
- QIVBCDIJIAJPQS-UHFFFAOYSA-N Tryptophan Natural products C1=CC=C2C(CC(N)C(O)=O)=CNC2=C1 QIVBCDIJIAJPQS-UHFFFAOYSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 229910021529 ammonia Inorganic materials 0.000 description 1
- -1 cysteine Chemical class 0.000 description 1
- 235000018417 cysteine Nutrition 0.000 description 1
- XUJNEKJLAYXESH-UHFFFAOYSA-N cysteine Natural products SCC(N)C(O)=O XUJNEKJLAYXESH-UHFFFAOYSA-N 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000011494 fruit snacks Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 description 1
- 239000010931 gold Substances 0.000 description 1
- 229910052737 gold Inorganic materials 0.000 description 1
- 230000008676 import Effects 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 238000011017 operating method Methods 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 230000000241 respiratory effect Effects 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 239000011593 sulfur Substances 0.000 description 1
- 229910052717 sulfur Inorganic materials 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/154—Organic compounds; Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/02—Dehydrating; Subsequent reconstitution
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/157—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
- A23G3/48—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
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- General Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Inorganic Chemistry (AREA)
- Botany (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Microbiology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Confectionery (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention discloses the preparation methods of dried mango, including：Pretreatment, sterilizing, color protection dipping, drying, the not well done mango of picking is accelerated the ripening with ethephon agent dilution, is then sterilized with liquor potassic permanganate, is sliced after sterilizing, mango piece is put into the liquid glucose added with color stabilizer and is impregnated, finally with 60 70 DEG C of heated-air dryings up to dried mango.It has the beneficial effect that：Color stabilizer, which can not only reach, to be protected color, protects taste, corrosion-resistant purpose, it can also hinder oxidation deterioration of the polyphenol oxidase to aldehydes matter, to prevent the generation of fruit browning, promote the condition of dried mango, mango dryed product fruity is strong, maintains the distinctive flavor of fresh mango, in good taste, product sulfur dioxide residual quantity≤0.02g/kg is a kind of high-grade mango snack food.
Description
Technical field
The present invention relates to the field of deep of food, more particularly, to the preparation method of dried mango.
Technical background
Mango is that famous tropical fruit (tree) enjoys the good reputation of the king of tropical fruit (tree)s with higher nutritive value, deep
Liked by people.It is estimated according to related data, 1996-2000, the increase of production amplitude of China's mango reaches 307%, is yield
The faster tropical fruit (tree) of growth rate.Mango belongs to respiratory climacteric type to low-temperature sensitive, after-ripening is needed after adopting, not storage tolerance, perishable
It is rotten, in China mainly based on fresh fruit sale.But since China's storage technique is relatively backward, transport is unsmooth, and loss is caused to increase,
Appearance get bumper crops do not have a good harvest, not value-added situation of having a good harvest;Along with mango processing in China's mostly blends mango with import mango thickened pulp
Phenomena such as juice production is more, separately has part words awns and candied mango to sell, but mango flavor is not strong, sulfur dioxide is exceeded is deposited
Seriously constraining the development of this specialty industries of mango.
Invention content
The purpose of the present invention is to provide the preparation methods of dried mango, and preparation method is simple for this, has not only reached guarantor
Color protects taste, corrosion-resistant purpose, and product maintains the distinctive flavor of fresh mango, good in taste, sulfur dioxide in dried mango
Residual quantity is extremely low, is a kind of high-grade mango snack food.
The present invention is directed to the problem of being mentioned in background technology, and the technical solution taken is：The preparation method of dried mango, packet
It includes：Pretreatment, sterilizing, color protection dipping, drying, specifically include following steps：
Pretreatment：The ethephon agent dilution of 38-40% is prepared, the mango for selecting 5-7 maturations accelerates the ripening, and mango per ton makes
Add 50-55kg water with 24-25mL ethephon agent dilutions, temperature of accelerating the ripening first keeps opposite closed processes 20- at 20-28 DEG C
24 hours, ventilation is then opened, the ripe degree suitable for processing is can reach after 2-3 days；Mango after accelerating the ripening selects pericarp gold
Huang, flesh firmness, without rotting, soluble solid content is processed up to the fruit of 15%-16%；
Sterilizing：The mango of select is put into the liquor potassic permanganate of 0.05-0.08% and is impregnated 2-3 minutes, is then rushed with clear water
Wash clean is sliced after removing base of fruit and skin, and mango piece width is 1.8-2.0cm, length 10-12cm, thickness 1.5-
1.6cm；Pretreatment can kill the remaining microorganism of mango epidermis, while being cut into strip small pieces and being conducive to following process；
Color protection impregnates：The mango piece cut, which will be put at once in the 25-30 ° of Brix liquid glucose added with color stabilizer, to be impregnated, and liquid glucose is impregnated
Amount is 2-3 with mango amount ratio:1, it is 28-30 DEG C to impregnate liquid glucose initial temperature, during which persistently adds white granulated sugar, until liquid glucose reaches
To 42-45 ° of Brix, and maintenance vacuum 3-4 hours at 0.05-0.07MPa；Color stabilizer can improve the product of dried mango finished product
Phase, makes that finished product is bright in colour, meat is full, fresh fruit is with rich flavor；Chankings sugar soaks the time cannot be too long, and otherwise syrup is easy to ferment,
But chankings leaching sugar is insufficient, can severely impact product quality；
Drying：Single berth is opened on baking pan, and 60-70 DEG C of heated-air drying is until tack-free to get dried mango；The system of this dried mango
Preparation Method, which can reach, to be protected color, protects taste, corrosion-resistant purpose, and original flavor is strong without sulphur mango dryed product fruity, maintains fresh mango spy
Some flavors, in good taste, product sulfur dioxide residual quantity≤0.02g/kg are a kind of high-grade mango snack food.
Preferably, color stabilizer and its content in liquid glucose are respectively：D-araboascorbic acid sodium 0.2-0.3 ‰, lemon
Sour 0.5-0.6 ‰, malic acid 0.055-0.060 ‰；Using D-araboascorbic acid sodium as color stabilizer, not only reach the mesh of color protection
, while also can avoid the exceeded quality problems of product SO2 residual sulfur contents.
Preferably, it is 8.9-9.2 that the malic acid in color stabilizer, which is weight ratio,:The mixing of 1 L MALIC ACID, D-malic acid
Object；The L MALIC ACID of special proportioning can generate synergistic function with D-malic acid, which can induce in mango
Polyphenol oxidase in amino acid such as cysteine, the phenylalanine with aromatic rings, tyrosine, color ammonia with active side chain
Acid reacts, and the reduction of polyphenol oxidase activity is caused with this, hinders oxidation deterioration of the polyphenol oxidase to aldehydes matter, from
And the generation of fruit browning is prevented, promote the condition of dried mango.
Compared with the prior art, the advantages of the present invention are as follows：1）The L MALIC ACID of special proportioning can be produced with D-malic acid
Raw synergistic function, the synergistic effect can induce the amino acid with active side chain in the polyphenol oxidase in mango such as half
Cystine, the phenylalanine with aromatic rings, tyrosine, tryptophan react, and the drop of polyphenol oxidase activity is caused with this
It is low, hinder polyphenol oxidase to promote the product of dried mango to the oxidation deterioration of aldehydes matter to prevent the generation of fruit browning
Phase；2）The preparation method of this dried mango, which can reach, protects color, protects taste, corrosion-resistant purpose, and original flavor is dense without sulphur mango dryed product fruity
It is strongly fragrant, the distinctive flavor of fresh mango is maintained, in good taste, product sulfur dioxide residual quantity≤0.02g/kg is a kind of high-grade awns
Fruit snack food.
Specific implementation mode
The present invention program is described further below by embodiment：
Embodiment 1：
The preparation method of dried mango, includes the following steps：
1）The ethephon agent dilution for preparing 38% selects 5 ripe mango and accelerates the ripening, and mango per ton uses 24mL ethylene
Sharp aqua dilution adds 50kg water, and temperature of accelerating the ripening first keeps opposite closed processes 20 hours at 20 DEG C, then opens ventilation and changes
Gas can reach the ripe degree suitable for processing after 2 days；2）The mango of select is put into 0.05% liquor potassic permanganate and impregnates 2
Minute, it is then rinsed well with clear water, is sliced after removing base of fruit and skin, mango piece width is 1.8cm, length 10cm, thickness
For 1.5cm；3）The mango piece cut, which will be put at once in 25 ° of Brix syrup added with color stabilizer, to be impregnated, color stabilizer and its in sugar
Content in liquid is respectively：D-araboascorbic acid sodium 0.2 ‰, citric acid 0.5 ‰, malic acid 0.055 ‰, malic acid are weight ratio
It is 8.9:1 L MALIC ACID, the mixture of D-malic acid, it is 2 to impregnate liquid glucose amount and mango amount ratio:1, it is initially warm to impregnate liquid glucose
Degree is 28 DEG C, during which persistently adds white granulated sugar, until liquid glucose reaches 42 ° of Brix, and maintenance vacuum 3 hours at 0.05MPa；4）
Single berth is opened on baking pan, and 60 DEG C of heated-air dryings are until tack-free to get dried mango；The preparation method of this dried mango can reach
It protects color, protect taste, corrosion-resistant purpose, original flavor is strong without sulphur mango dryed product fruity, maintains the distinctive flavor of fresh mango, mouth
Feel, product sulfur dioxide residual quantity≤0.02g/kg, is a kind of high-grade mango snack food.
Embodiment 2：
The preparation method of dried mango, including：Pretreatment, sterilizing, color protection dipping, drying, specifically include following steps：
1）Pretreatment：The ethephon agent dilution for preparing 40% selects 7 ripe mango and accelerates the ripening, and mango per ton uses
25mL ethephon agent dilutions add 55kg water, and temperature of accelerating the ripening first keeps opposite closed processes 24 hours at 28 DEG C, then opens
Ventilation can reach the ripe degree suitable for processing after 3 days；Mango after accelerating the ripening selects pericarp golden yellow, flesh firmness, without corruption
The fruit of rotten soluble solid content up to 15%-16% are processed；
2）Sterilizing：The mango of select is put into 0.08% liquor potassic permanganate and is impregnated 3 minutes, is then rinsed with clear water dry
Only, it is sliced after removing base of fruit and skin, mango piece width is 2.0cm, length 12cm, thickness 1.6cm；Pretreatment can be killed
The remaining microorganism of mango epidermis, while being cut into strip small pieces and being conducive to following process；
3）Color protection impregnates：The mango piece cut, which will be put at once in 30 ° of Brix syrup added with color stabilizer, to be impregnated, color stabilizer and
Its content in liquid glucose is respectively：D-araboascorbic acid sodium 0.3 ‰, citric acid 0.6 ‰, malic acid 0.060 ‰, malic acid are
Weight ratio is 9.2:1 L MALIC ACID, the mixture of D-malic acid, it is 3 to impregnate liquid glucose amount and mango amount ratio:1, impregnate liquid glucose
Initial temperature is 30 DEG C, during which persistently adds white granulated sugar, until liquid glucose reaches 45 ° of Brix, and vacuum 4 is maintained at 0.07MPa
Hour；Color stabilizer can improve the condition of dried mango finished product, make that finished product is bright in colour, meat is full, fresh fruit is with rich flavor；Chankings
The sugar leaching time cannot be too long, and otherwise syrup is easy to ferment, but chankings leaching sugar is insufficient, can severely impact product quality；
4）Drying：Single berth is opened on baking pan, and 70 DEG C of heated-air dryings are until tack-free to get dried mango；The system of this dried mango
Preparation Method, which can reach, to be protected color, protects taste, corrosion-resistant purpose, and original flavor is strong without sulphur mango dryed product fruity, maintains fresh mango spy
Some flavors, in good taste, product sulfur dioxide residual quantity≤0.02g/kg are a kind of high-grade mango snack food.
Embodiment 3：
The preparation method of dried mango, including：Pretreatment, sterilizing, color protection dipping, drying, specifically include following steps：
Pretreatment：The ethephon agent dilution for preparing 40% selects 6 ripe mango and accelerates the ripening, and mango per ton uses 24mL
Ethephon agent dilution adds 52kg water, and temperature of accelerating the ripening first keeps opposite closed processes 22 hours at 25 DEG C, then opens ventilation
Ventilation can reach the ripe degree suitable for processing after 2 days；Mango after accelerating the ripening selects pericarp golden yellow, and flesh firmness, nothing are rotten can
The fruit of dissolubility solid content up to 15%-16% are processed；
Sterilizing：The mango of select is put into 0.06% liquor potassic permanganate and is impregnated 2 minutes, is then rinsed well with clear water,
It is sliced after removal base of fruit and skin, mango piece width is 1.8cm, length 12cm, thickness 1.6cm；Pretreatment can kill awns
The remaining microorganism of fruit epidermis, while being cut into strip small pieces and being conducive to following process；
Color protection impregnates：The mango piece cut, which will be put at once in 28 ° of Brix syrup added with color stabilizer, to be impregnated, color stabilizer and its
Content in liquid glucose is respectively：D-araboascorbic acid sodium 0.25 ‰, citric acid 0.55 ‰, malic acid 0.058 ‰, malic acid is attached most importance to
Amount is than being 9.1:1 L MALIC ACID, the mixture of D-malic acid, it is 2.5 to impregnate liquid glucose amount and mango amount ratio:1, impregnate liquid glucose
Initial temperature is 28 DEG C, during which persistently adds white granulated sugar, until liquid glucose reaches 44 ° of Brix, and maintains vacuum 3 small at 0.06Pa
When；Color stabilizer can improve the condition of dried mango finished product, make that finished product is bright in colour, meat is full, fresh fruit is with rich flavor；Chankings sugar
Soaking the time cannot be too long, and otherwise syrup is easy to ferment, but chankings leaching sugar is insufficient, can severely impact product quality；
Drying：Single berth is opened on baking pan, and 65 DEG C of heated-air dryings are until tack-free to get dried mango；The preparation of this dried mango
Method, which can reach, protects color, protects taste, corrosion-resistant purpose, and original flavor is strong without sulphur mango dryed product fruity, and it is peculiar to maintain fresh mango
Flavor, in good taste, product sulfur dioxide residual quantity≤0.02g/kg is a kind of high-grade mango snack food.
Routine operation in operating procedure of the present invention is well known to those skilled in the art, herein without repeating.
Technical scheme of the present invention is described in detail in embodiment described above, it should be understood that the above is only
For specific embodiments of the present invention, it is not intended to restrict the invention, all any modifications made in the spirit of the present invention,
Supplement or similar fashion replacement etc., should all be included in the protection scope of the present invention.
Claims (9)
1. the preparation method of dried mango, including：Pretreatment, sterilizing, color protection dipping, drying, it is characterised in that：The color protection dipping
Step is：The mango piece cut, which will be at once put into the liquid glucose added with color stabilizer, to be impregnated, and impregnates liquid glucose amount and mango amount ratio is
2-3:1, it is 28-30 DEG C to impregnate liquid glucose initial temperature, during which persistently adds white granulated sugar, and maintain vacuum at 0.05-0.07MPa
3-4 hours.
2. the preparation method of dried mango according to claim 1, it is characterised in that：In the color protection impregnation steps, color protection
Agent and its content in liquid glucose are respectively：D-araboascorbic acid sodium 0.2-0.3 ‰, citric acid 0.5-0.6 ‰, malic acid
0.055-0.060‰。
3. the preparation method of dried mango according to claim 2, it is characterised in that：In the color protection impregnation steps, color protection
Malic acid in agent is that weight ratio is 8.9-9.2:1 L MALIC ACID, the mixture of D-malic acid.
4. the preparation method of dried mango according to claim 1, it is characterised in that：In the color protection impregnation steps, liquid glucose
Initial sugariness be 25-30 ° of Brix.
5. the preparation method of dried mango according to claim 1, it is characterised in that：In the color protection impregnation steps, liquid glucose
Final sugariness be 42-45 ° of Brix.
6. the preparation method of dried mango according to claim 1, it is characterised in that：The pre-treatment step is：Prepare 38-
40% ethephon agent dilution, the mango for selecting 5-7 maturations accelerate the ripening, and mango per ton uses 24-25mL ethephon agents
Dilution adds 50-55kg water, and temperature of accelerating the ripening first keeps opposite closed processes 20-24 hours at 20-28 DEG C, then opens ventilation
Ventilation can reach the ripe degree suitable for processing after 2-3 days.
7. the preparation method of dried mango according to claim 6, it is characterised in that：In the pre-treatment step, when accelerating the ripening
Mango per ton adds 50-55kg water to accelerate the ripening using 24-25mL ethephon agent dilutions.
8. the preparation method of dried mango according to claim 1, it is characterised in that：The sterilization steps are：By select
Mango be put into the liquor potassic permanganate of 0.05-0.08% and impregnate 2-3 minutes, then rinsed well with clear water, removal base of fruit and
It is sliced after skin, mango piece width is 1.8-2.0cm, length 10-12cm, thickness 1.5-1.6cm.
9. the preparation method of dried mango according to claim 1, it is characterised in that：The baking step is：Single layer is spread out
On baking pan, 60-70 DEG C of heated-air drying is until tack-free to get dried mango.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810119658.2A CN108522641A (en) | 2018-02-06 | 2018-02-06 | The preparation method of dried mango |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810119658.2A CN108522641A (en) | 2018-02-06 | 2018-02-06 | The preparation method of dried mango |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108522641A true CN108522641A (en) | 2018-09-14 |
Family
ID=63485746
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810119658.2A Pending CN108522641A (en) | 2018-02-06 | 2018-02-06 | The preparation method of dried mango |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108522641A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115812831A (en) * | 2022-11-21 | 2023-03-21 | 泉州师范学院 | Method for inhibiting browning of preserved plums |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105432918A (en) * | 2015-11-13 | 2016-03-30 | 陈启芬 | Preparation method of sulfur-free primary-flavor dried mangoes |
| CN105432919A (en) * | 2015-11-13 | 2016-03-30 | 陈启芬 | Preparation method of primary flavor dried mangoes |
-
2018
- 2018-02-06 CN CN201810119658.2A patent/CN108522641A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105432918A (en) * | 2015-11-13 | 2016-03-30 | 陈启芬 | Preparation method of sulfur-free primary-flavor dried mangoes |
| CN105432919A (en) * | 2015-11-13 | 2016-03-30 | 陈启芬 | Preparation method of primary flavor dried mangoes |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115812831A (en) * | 2022-11-21 | 2023-03-21 | 泉州师范学院 | Method for inhibiting browning of preserved plums |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103609819B (en) | Low-sugar preserved mango and preparation method thereof | |
| CN104982621A (en) | Heat-clearing lung-moistening sulfur-free dried mango and preparation process thereof | |
| CN101933591A (en) | Instant preserved flowering cabbage and production method thereof | |
| CN102067932A (en) | Preparation method of low-sugar fully-preserved wild kiwiberries | |
| CN103564282A (en) | Preparation method of lucuma nervosa jam | |
| CN103652707A (en) | Manufacturing method for banana slice | |
| CN104982626A (en) | Manufacturing method of preserved peach and apricot | |
| CN103976302B (en) | The production method that muskmelon is dry | |
| CN102068001B (en) | Production method for instant sauced beef | |
| CN107279660A (en) | A kind of processing method of strength ham | |
| CN105249334A (en) | Dried mango processing method and product thereof | |
| CN109198493A (en) | It is a kind of to freeze instant halogen squid and its processing method | |
| CN101690572B (en) | Litsea sauce-making method | |
| CN108522641A (en) | The preparation method of dried mango | |
| CN113925086A (en) | Fresh-keeping method of fresh bamboo shoots | |
| CN108576357A (en) | A kind of production method of dried lactuca preserved fruit | |
| CN106259854A (en) | The manufacture method of HUOLONG dried fruits | |
| CN105360542A (en) | Rose fragrance compound preserved kiwi fruits and preparation method thereof | |
| KR20110135605A (en) | Manufacturing method of preserved food using plum | |
| CN109043101A (en) | The preparation method of dried mango | |
| CN110301578B (en) | Arhat ginseng color fixative, instant soft package can of arhat ginseng and processing method | |
| CN111700106B (en) | Instant black-head and daylily composite food and preparation method thereof | |
| CN107440018A (en) | The production technology of banana chip | |
| CN106235111A (en) | The manufacture method of dried Chinese gooseberry | |
| CN105533094A (en) | Processing method of sulfur-free preserved honey peach with low sugar content |
Legal Events
| 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: 20180914 |
|
| RJ01 | Rejection of invention patent application after publication |