CN108669411A - 一种速冻芒果的制作方法 - Google Patents
一种速冻芒果的制作方法 Download PDFInfo
- Publication number
- CN108669411A CN108669411A CN201810427896.XA CN201810427896A CN108669411A CN 108669411 A CN108669411 A CN 108669411A CN 201810427896 A CN201810427896 A CN 201810427896A CN 108669411 A CN108669411 A CN 108669411A
- Authority
- CN
- China
- Prior art keywords
- mango
- quick
- chilled
- quick freezing
- production method
- 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.)
- Withdrawn
Links
- 235000004936 Bromus mango Nutrition 0.000 title claims abstract description 106
- 235000014826 Mangifera indica Nutrition 0.000 title claims abstract description 106
- 235000009184 Spondias indica Nutrition 0.000 title claims abstract description 106
- 238000007710 freezing Methods 0.000 title claims abstract description 25
- 230000008014 freezing Effects 0.000 title claims abstract description 25
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 16
- 240000007228 Mangifera indica Species 0.000 title 1
- 241001093152 Mangifera Species 0.000 claims abstract description 105
- 230000002528 anti-freeze Effects 0.000 claims abstract description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 18
- AXCZMVOFGPJBDE-UHFFFAOYSA-L calcium dihydroxide Chemical compound [OH-].[OH-].[Ca+2] AXCZMVOFGPJBDE-UHFFFAOYSA-L 0.000 claims description 13
- AYRXSINWFIIFAE-UHFFFAOYSA-N O6-alpha-D-Galactopyranosyl-D-galactose Natural products OCC1OC(OCC(O)C(O)C(O)C(O)C=O)C(O)C(O)C1O AYRXSINWFIIFAE-UHFFFAOYSA-N 0.000 claims description 12
- DLRVVLDZNNYCBX-CQUJWQHSSA-N gentiobiose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1OC[C@@H]1[C@@H](O)[C@H](O)[C@@H](O)C(O)O1 DLRVVLDZNNYCBX-CQUJWQHSSA-N 0.000 claims description 12
- 239000008399 tap water Substances 0.000 claims description 12
- 235000020679 tap water Nutrition 0.000 claims description 12
- 239000000920 calcium hydroxide Substances 0.000 claims description 7
- 229910001861 calcium hydroxide Inorganic materials 0.000 claims description 7
- 238000004806 packaging method and process Methods 0.000 claims description 7
- 238000003860 storage Methods 0.000 claims description 7
- 238000004659 sterilization and disinfection Methods 0.000 claims description 6
- 241000246500 Gentianella aspera Species 0.000 claims description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 2
- 239000002574 poison Substances 0.000 claims 1
- 231100000614 poison Toxicity 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 235000015110 jellies Nutrition 0.000 abstract description 2
- 239000008274 jelly Substances 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 238000002360 preparation method Methods 0.000 abstract description 2
- 235000013399 edible fruits Nutrition 0.000 description 3
- 238000000034 method Methods 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
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 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
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- UFHFLCQGNIYNRP-UHFFFAOYSA-N Hydrogen Chemical compound [H][H] UFHFLCQGNIYNRP-UHFFFAOYSA-N 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- BRPQOXSCLDDYGP-UHFFFAOYSA-N calcium oxide Chemical compound [O-2].[Ca+2] BRPQOXSCLDDYGP-UHFFFAOYSA-N 0.000 description 1
- 239000000292 calcium oxide Substances 0.000 description 1
- ODINCKMPIJJUCX-UHFFFAOYSA-N calcium oxide Inorganic materials [Ca]=O ODINCKMPIJJUCX-UHFFFAOYSA-N 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 235000014103 egg white Nutrition 0.000 description 1
- 210000000969 egg white Anatomy 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 229910052739 hydrogen Inorganic materials 0.000 description 1
- 239000001257 hydrogen Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 235000020163 mango milk drink Nutrition 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000021110 pickles Nutrition 0.000 description 1
- 238000005554 pickling Methods 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 239000002243 precursor Substances 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
-
- 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
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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
本发明公开了一种速冻芒果的制作方法,包括如下步骤:(1)精选;(2)清洗;(3)消毒;(4)防冻;(5)预冷;(6)速冻;(7)包装。本发明一种速冻芒果的制作方法,在制备过程中能很好的保持芒果的原有风味,营养流失少,能使冻芒果保持其原有的硬度,有效确保了速冻芒果的内在品质和外观品质。
Description
技术领域
本发明涉及食品加工领域,特别涉及一种速冻芒果的制作方法。
背景技术
芒果为著名热带水果之一,芒果果实含有糖、蛋白质、粗纤维,芒果所含有的维生素A的前体胡萝卜素成分特别高,是所有水果中少见的。其次维生素C含量也不低,矿物质、蛋白质、脂肪、糖类等也是其主要营养成分。可制果汁、果酱、罐头、腌渍、酸辣泡菜及芒果奶粉、蜜饯等。
现有技术在对芒果速冻加工处理过程中,冷冻工艺不够完善,芒果果肉容易软化,质量指标大大降低。
发明内容
本发明的目的是克服现有技术的缺点,提供一种能保持芒果原有风味、产品质量高的一种速冻芒果的制作方法。
本发明是通过以下技术方案实现的:
一种速冻芒果的制作方法,包括如下步骤:
(1)精选:选择无机械损伤、色泽鲜艳的芒果;
(2)清洗:用自来水洗净芒果,沥干水分,得到洗净的芒果;
(3)消毒:将洗净的芒果浸入氢氧化钙的质量百分浓度为0.2%~0.3%的氢氧化钙溶液中,静置10min,取出芒果并用自来水冲洗干净,沥干水分,得到消毒的芒果;
(4)防冻:将消毒的芒果放入配好的龙胆二糖的质量百分浓度为1.5%~1.8%的龙胆二糖溶液中,浸泡5min,沥干水分,得到待预冷芒果;
(5)预冷:将待预冷芒果放入5℃的无菌环境中预冷10h,得到预冷芒果;
(6)速冻:将预冷芒果放入-23℃无菌环境中冷冻35min~40min;
(7)包装:将速冻好的芒果迅速放入包装袋中,于-15℃~-13℃下冻藏,即得所述速冻芒果。
优选地,所述步骤(3)中将洗净的芒果浸入氢氧化钙的质量百分浓度为0.25%的氢氧化钙溶液中,静置10min,取出芒果并用自来水冲洗干净,沥干水分,得到消毒的芒果。
优选地,所述步骤(4)中将消毒的芒果放入配好的龙胆二糖的质量百分浓度为1.6%的龙胆二糖溶液中,浸泡5min,沥干水分,得到待预冷芒果。
优选地,所述步骤(6)中将预冷芒果放入-23℃无菌环境中冷冻37min。
优选地,所述步骤(7)中将速冻好的芒果迅速放入包装袋中,于-14℃下冻藏,即得所述速冻芒果。
本发明一种速冻芒果的制作方法,在制备过程中能很好的保持芒果的原有风味,营养流失少,能使冻芒果保持其原有的硬度,有效确保了速冻芒果的内在品质和外观品质。
具体实施方式
下面通过具体的实施方案叙述本发明。除非特别说明,本发明中所用的技术手段均为本 领域技术人员所公知的方法。另外,实施方案应理解为说明性的,而非限制本发明的范围, 本发明的实质和范围仅由权利要求书所限定。对于本领域技术人员而言,在不背离本发明实 质和范围的前提下,对这些实施方案中的物料成分和用量进行的各种改变或改动也属于本发 明的保护范围。
实施例1
一种速冻芒果的制作方法,包括如下步骤:
(1)精选:选择无机械损伤、色泽鲜艳的芒果;
(2)清洗:用自来水洗净芒果,沥干水分,得到洗净的芒果;
(3)消毒:将洗净的芒果浸入氢氧化钙的质量百分浓度为0.2%的氢氧化钙溶液中,静置10min,取出芒果并用自来水冲洗干净,沥干水分,得到消毒的芒果;
(4)防冻:将消毒的芒果放入配好的龙胆二糖的质量百分浓度为1.5%的龙胆二糖溶液中,浸泡5min,沥干水分,得到待预冷芒果;
(5)预冷:将待预冷芒果放入5℃的无菌环境中预冷10h,得到预冷芒果;
(6)速冻:将预冷芒果放入-23℃无菌环境中冷冻35min;
(7)包装:将速冻好的芒果迅速放入包装袋中,于-15℃下冻藏,即得所述速冻芒果。
实施例2
一种速冻芒果的制作方法,包括如下步骤:
(1)精选:选择无机械损伤、色泽鲜艳的芒果;
(2)清洗:用自来水洗净芒果,沥干水分,得到洗净的芒果;
(3)消毒:将洗净的芒果浸入氢氧化钙的质量百分浓度为0.3%的氢氧化钙溶液中,静置10min,取出芒果并用自来水冲洗干净,沥干水分,得到消毒的芒果;
(4)防冻:将消毒的芒果放入配好的龙胆二糖的质量百分浓度为1.8%的龙胆二糖溶液中,浸泡5min,沥干水分,得到待预冷芒果;
(5)预冷:将待预冷芒果放入5℃的无菌环境中预冷10h,得到预冷芒果;
(6)速冻:将预冷芒果放入-23℃无菌环境中冷冻40min;
(7)包装:将速冻好的芒果迅速放入包装袋中,于-13℃下冻藏,即得所述速冻芒果。
实施例3
一种速冻芒果的制作方法,包括如下步骤:
(1)精选:选择无机械损伤、色泽鲜艳的芒果;
(2)清洗:用自来水洗净芒果,沥干水分,得到洗净的芒果;
(3)消毒:将洗净的芒果浸入氢氧化钙的质量百分浓度为0.25%的氢氧化钙溶液中,静置10min,取出芒果并用自来水冲洗干净,沥干水分,得到消毒的芒果;
(4)防冻:将消毒的芒果放入配好的龙胆二糖的质量百分浓度为1.6%的龙胆二糖溶液中,浸泡5min,沥干水分,得到待预冷芒果;
(5)预冷:将待预冷芒果放入5℃的无菌环境中预冷10h,得到预冷芒果;
(6)速冻:将预冷芒果放入-23℃无菌环境中冷冻37min;
(7)包装:将速冻好的芒果迅速放入包装袋中,于-14℃下冻藏,即得所述速冻芒果。
虽然,上文中已经用一般性说明及具体实施方案对本发明作了详尽的描述,但在本发明基础上,可以对之作一些修改或改进,这对本领域技术人员而言是显而易见的。因此,在不偏离本发明精神的基础上所做的这些修改或改进,均属于本发明要求保护的范围。
Claims (5)
1.一种速冻芒果的制作方法,其特征在于,包括如下步骤:
(1)精选:选择无机械损伤、色泽鲜艳的芒果;
(2)清洗:用自来水洗净芒果,沥干水分,得到洗净的芒果;
(3)消毒:将洗净的芒果浸入氢氧化钙的质量百分浓度为0.2%~0.3%的氢氧化钙溶液中,静置10min,取出芒果并用自来水冲洗干净,沥干水分,得到消毒的芒果;
(4)防冻:将消毒的芒果放入配好的龙胆二糖的质量百分浓度为1.5%~1.8%的龙胆二糖溶液中,浸泡5min,沥干水分,得到待预冷芒果;
(5)预冷:将待预冷芒果放入5℃的无菌环境中预冷10h,得到预冷芒果;
(6)速冻:将预冷芒果放入-23℃无菌环境中冷冻35min~40min;
(7)包装:将速冻好的芒果迅速放入包装袋中,于-15℃~-13℃下冻藏,即得所述速冻芒果。
2.根据权利要求1所述的一种速冻芒果的制作方法,其特征在于,所述步骤(3)中将洗净的芒果浸入氢氧化钙的质量百分浓度为0.25%的氢氧化钙溶液中,静置10min,取出芒果并用自来水冲洗干净,沥干水分,得到消毒的芒果。
3.根据权利要求1所述的一种速冻芒果的制作方法,其特征在于,所述步骤(4)中将消毒的芒果放入配好的龙胆二糖的质量百分浓度为1.6%的龙胆二糖溶液中,浸泡5min,沥干水分,得到待预冷芒果。
4.根据权利要求1所述的一种速冻芒果的制作方法,其特征在于,所述步骤(6)中将预冷芒果放入-23℃无菌环境中冷冻37min。
5.根据权利要求1所述的一种速冻芒果的制作方法,其特征在于,所述步骤(7)中将速冻好的芒果迅速放入包装袋中,于-14℃下冻藏,即得所述速冻芒果。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201810427896.XA CN108669411A (zh) | 2018-05-07 | 2018-05-07 | 一种速冻芒果的制作方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201810427896.XA CN108669411A (zh) | 2018-05-07 | 2018-05-07 | 一种速冻芒果的制作方法 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN108669411A true CN108669411A (zh) | 2018-10-19 |
Family
ID=63801936
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201810427896.XA Withdrawn CN108669411A (zh) | 2018-05-07 | 2018-05-07 | 一种速冻芒果的制作方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN108669411A (zh) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN110089703A (zh) * | 2019-05-24 | 2019-08-06 | 莱阳海特尔食品有限公司 | 一种速冻茶饮水果包及其制备工艺 |
Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN102204587A (zh) * | 2010-03-30 | 2011-10-05 | 河南众品食业股份有限公司 | 一种圣女果速冻防裂方法 |
CN103211005A (zh) * | 2013-05-08 | 2013-07-24 | 中国农业大学 | 一种快速冷冻芒果的方法 |
CN103931758A (zh) * | 2014-04-04 | 2014-07-23 | 郎溪县侯村大千生态农业开发有限公司 | 一种速冻葡萄粒加工工艺 |
-
2018
- 2018-05-07 CN CN201810427896.XA patent/CN108669411A/zh not_active Withdrawn
Patent Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN102204587A (zh) * | 2010-03-30 | 2011-10-05 | 河南众品食业股份有限公司 | 一种圣女果速冻防裂方法 |
CN103211005A (zh) * | 2013-05-08 | 2013-07-24 | 中国农业大学 | 一种快速冷冻芒果的方法 |
CN103931758A (zh) * | 2014-04-04 | 2014-07-23 | 郎溪县侯村大千生态农业开发有限公司 | 一种速冻葡萄粒加工工艺 |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN110089703A (zh) * | 2019-05-24 | 2019-08-06 | 莱阳海特尔食品有限公司 | 一种速冻茶饮水果包及其制备工艺 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN102125083B (zh) | 真空冷冻干燥苹果的加工方法 | |
CN100435659C (zh) | 一种冷冻浅渍调味蔬菜的制作方法 | |
CN104146290B (zh) | 一种原味速冻熟制梭子蟹肉的加工方法 | |
CN103960745A (zh) | 一种南美白对虾深冷速冻保鲜的方法 | |
CN101473882A (zh) | 一种低糖菠萝果脯的生产方法 | |
CN103355729A (zh) | 即食海参加工工艺 | |
CN103637327A (zh) | 柿子全果原浆及其加工方法 | |
CN102524690A (zh) | 蓝莓果浆及制作方法 | |
CN108812867A (zh) | 一种速冻玉米粒的加工方法 | |
CN111631362A (zh) | 一种清水整肢小龙虾加工工艺 | |
CN104544295A (zh) | 一种即食高营养鲜海参的加工方法 | |
CN108522640B (zh) | 一种基于包膜及液氮速冻的鲜切牛油果的保鲜方法 | |
JP2008043240A (ja) | 梅酒梅の製造方法 | |
CN114081094A (zh) | 一种无需盐渍脱盐的广式凉果加工方法 | |
CN108669411A (zh) | 一种速冻芒果的制作方法 | |
CN114651862B (zh) | 一种复合型抗冻剂及其应用 | |
CN106722469A (zh) | 番茄丁罐头加工方法 | |
CN110742243A (zh) | 一种脆度良好的毛肚的加工方法 | |
CN102870867A (zh) | 一种荔枝保鲜方法 | |
CN106332957A (zh) | 一种莲藕贮藏方法 | |
CN108094511A (zh) | 新鲜蔬菜的加工方法 | |
CN106235111A (zh) | 猕猴桃干的制作方法 | |
CN106666461A (zh) | 一种鸭蛋腌制方法 | |
CN111887292A (zh) | 一种大球盖菇初加工及储存方法 | |
CN104222464A (zh) | 一种草莓保健脯的制作方法 |
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 | ||
WW01 | Invention patent application withdrawn after publication | ||
WW01 | Invention patent application withdrawn after publication |
Application publication date: 20181019 |