CN110012929A - A kind of preparation method of high-moisture dried mango and prepared dried mango - Google Patents
A kind of preparation method of high-moisture dried mango and prepared dried mango Download PDFInfo
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- CN110012929A CN110012929A CN201910424480.7A CN201910424480A CN110012929A CN 110012929 A CN110012929 A CN 110012929A CN 201910424480 A CN201910424480 A CN 201910424480A CN 110012929 A CN110012929 A CN 110012929A
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- 238000002360 preparation method Methods 0.000 title claims abstract description 32
- 238000000034 method Methods 0.000 claims abstract description 41
- 238000001035 drying Methods 0.000 claims abstract description 37
- 230000001954 sterilising effect Effects 0.000 claims abstract description 26
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 22
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- 238000012856 packing Methods 0.000 claims abstract description 9
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- 241000234479 Narcissus Species 0.000 description 4
- 230000035800 maturation Effects 0.000 description 4
- NIPNSKYNPDTRPC-UHFFFAOYSA-N N-[2-oxo-2-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)ethyl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(CNC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 NIPNSKYNPDTRPC-UHFFFAOYSA-N 0.000 description 3
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- VGGSQFUCUMXWEO-UHFFFAOYSA-N Ethene Chemical compound C=C VGGSQFUCUMXWEO-UHFFFAOYSA-N 0.000 description 1
- 239000005977 Ethylene Substances 0.000 description 1
- 241000798443 Hornodermoporus martius Species 0.000 description 1
- 244000269722 Thea sinensis 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
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- 230000000844 anti-bacterial effect Effects 0.000 description 1
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- 238000001514 detection method Methods 0.000 description 1
- 238000010981 drying operation Methods 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000021022 fresh fruits Nutrition 0.000 description 1
- 239000003862 glucocorticoid Substances 0.000 description 1
- 238000005286 illumination Methods 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
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- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 210000002221 olecranon process Anatomy 0.000 description 1
- 230000001151 other effect Effects 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
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- HRZFUMHJMZEROT-UHFFFAOYSA-L sodium disulfite Chemical compound [Na+].[Na+].[O-]S(=O)S([O-])(=O)=O HRZFUMHJMZEROT-UHFFFAOYSA-L 0.000 description 1
- 235000010262 sodium metabisulphite Nutrition 0.000 description 1
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- 235000019155 vitamin A Nutrition 0.000 description 1
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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
- A23B7/005—Preserving by heating
- A23B7/01—Preserving by heating by irradiation or electric treatment
-
- 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
- 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
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The present invention provides a kind of preparation method of high-moisture dried mango and prepared dried mangos.Preparation method of the present invention includes: then peeling, slice gained mango slice low temperature drying are carried out microwave sterilization, stood after packing, obtain high-moisture dried mango.In dried mango preparation method provided by the present invention, the advantages of not only combining traditional dried mango processing technology, the processing methods such as traditional sugaring and disposable drying are substituted simultaneously in the method for low temperature drying and microwave sterilization, process flow steps can not only be simplified, and can also ensure that the flavor of product dried mango is not destroyed, improve the taste and flavor of product.Meanwhile it is low by the water content of the obtained mango dryed product of the method for the present invention height, sugar content, taste flavor is good, and compared to safer health for traditional mango dryed product.
Description
Technical field
The present invention relates to food processing fields, preparation method in particular to a kind of high-moisture dried mango and made
Standby dried mango.
Background technique
Mango is a kind of important Perenniporia martius fruit, and fragrance is unique, and pulp succulence is tasty, and nutrition is rich
Richness, especially vitamin A and Vitamin C content are much higher than other fruit, while being also favored by people.However, due to mango
After-ripening is needed after adopting, should not be stored, and the reasons such as perishable cause mango to be also easy to produce loss in transport and sales process.
Fruit process is to reduce loss, extend mango shelf life, and increasing the important channel of added value of product, dried mango
The original flavor of mango can not only be retained to a certain extent, but also the original state of mango pulp can be kept substantially, thus also at
The leisure product easily eaten for the convenience of alternative mango fresh fruit.
In conventional method, dried mango is all to be prepared using the method for solarization, but this method is by effect of natural conditions
It is larger, and not can guarantee product hygienic quality, it cannot achieve large-scale production.Disposable drying preparation is carried out using drying technology
The method of dried mango is at present using more standardization dried mango production method, and general step includes " accelerating the ripening-removing the peel, cut
Piece-(color protection)-once impregnates (30% sugaring)-(secondary immersion (30% sugaring)), and-drying (65 DEG C)-mixes Icing Sugar (1% Icing Sugar)-
Packaging ".In the production method, sugaring is essential step.Although can uniformly remove the portion in mango by sugaring
Divide moisture, and plays and increase mouthfeel, antiseptic and inhibiting bacteria function and other effects, but sugared content excessively high in product can destroy the original wind of mango
Taste, and the intake of excessive glucocorticoid can also have an adverse effect to health.
In view of this, the present invention is specifically proposed.
Summary of the invention
The first object of the present invention is to provide a kind of preparation method of high-moisture dried mango, preparation provided by the present invention
Without carrying out sugaring processing to mango in method, destruction of the traditional handicraft for mango flavor is avoided.
The second object of the present invention is to provide one kind by the obtained high-moisture dried mango of preparation method of the present invention.
In order to realize above-mentioned purpose of the invention, the following technical scheme is adopted:
A kind of preparation method of high-moisture dried mango, the preparation method include: that peeling, slice gained mango slice is low
Temperature is dry, then carries out microwave sterilization, stands, obtains high-moisture dried mango.
Optionally, in preparation method of the present invention, further include after mango accelerates the ripening, then carry out peeling and slicing treatment
With the step of obtaining mango slice.
Optionally, in preparation method of the present invention, mango slice with a thickness of 1-2.5cm；Preferably, described
Mango slice with a thickness of 1.5-2cm.
Optionally, in preparation method of the present invention, the temperature of the low temperature drying is 35-60 DEG C, time 6-
12h。
Optionally, in preparation method of the present invention, the time of the microwave sterilization is 1-10min, temperature 70-80
℃。
Optionally, in preparation method of the present invention, the method also includes after microwave sterilization, first products obtained therefrom is cold
But, the step of then being dispensed.
Optionally, in preparation method of the present invention, the packing includes the steps that aseptically being dispensed.
Optionally, in preparation method of the present invention, the time of the standing is 2-5d.
Further, the present invention also provides the high-moisture dried mangos being prepared by the method for the invention.
Optionally, the water content of high-moisture dried mango of the present invention is 20-30%, and sugar content is 30-45 ° of birx.
Compared with prior art, the invention has the benefit that
In dried mango preparation method provided by the present invention, the advantages of not only combining traditional dried mango processing technology, together
When in the method for low temperature drying and microwave sterilization substitute the processing methods such as traditional sugaring and disposable drying, can also simplify place
Process step is managed, and can also ensure that the flavor of product dried mango is not destroyed, improves the taste and flavor of product.
Meanwhile it is low by the water content of the obtained mango dryed product of the method for the present invention height, sugar content, taste flavor is good,
And compared to safer health for traditional mango dryed product.
Specific embodiment
Embodiment of the present invention is described in detail below in conjunction with embodiment, but those skilled in the art will
Understand, the following example is merely to illustrate the present invention, and is not construed as limiting the scope of the invention.It is not specified in embodiment specific
Condition person carries out according to conventional conditions or manufacturer's recommended conditions.Reagents or instruments used without specified manufacturer is
The conventional products that can be obtained by commercially available purchase.
In view of in the presence of existing dried mango preparation process deficiency and product dried mango deposited in taste and flavor
Discomfort in place of, the present invention provides a kind of dried mango preparation new process, to solve the problems of existing method.
The preparation method of high-moisture dried mango provided by the present invention can refer to following steps progress:
(a) mango of 5-7 maturation is selected as raw material, is carried out nature and accelerated the ripening:
In this step, the mango as raw material can be the mango of any kind, such as: Yu Jiaomang, flat awns, Yu Wenmang,
Olecranon awns, Jin Huangmang, green awns, narcissus awns, ivory awns etc..
Meanwhile the condition accelerated the ripening includes: temperature: 30-33 DEG C, humidity: and 80-90%, ethylene volume: corresponding 1 packet (5g) of 30kg,
Time: 48h；
Further, it in this step, also to avoid overdone, in order to avoid influencing mouthfeel, preferably accelerate the ripening mature to fruit 8-9, pol
Reach 15-16 ° of birx.
(b) mango after accelerating the ripening naturally is removed the peel and is sliced:
In this step, before being removed the peel, can also mango be cleaned and/or be disinfected, such as: it can be to awns
Fruit is individually started the cleaning processing with clear water；Can also by mango with low concentration liquor potassic permanganate soaking disinfection after, then carry out clear
Wash processing；Or it again can be by mango with ClO2After solution soaking disinfection, then start the cleaning processing.
After mango removal base of fruit and epidermis after cleaning, draining, cut along fruit type and according to the length direction of mango
Piece.Wherein, slice with a thickness of 1-2.5cm (such as can be, but be not limited to 1.2,1.5,2,2.2 or 2.4cm etc.)；It is excellent
Choosing, mango slice with a thickness of 1.5-2cm.
Meanwhile in order to avoid oxidation stain, currently preferred can also be sliced using sodium pyrosulfite to mango is carried out
Color protection.
(c) by mango chip drying:
Preferably, in the present invention, under low temperature dehumidifier drying condition, mango slice is dried, and preferably uses
The mode of drying carries out mango chip drying；
Wherein, 35-60 DEG C of the temperature of drying (such as can be, but be not limited to 40,45,50 or 55 DEG C etc.), when drying
Between be 6-12h (such as can be, but be not limited to 7,8,9,10,11h etc.).
As above it is one of the main distinction of the present invention with prior art for the drying operation of mango slice in the present invention, passes
Unite dried mango preparation process in, baking room is usually used and is dried, drying temperature to reach 65 DEG C it is even higher, drying
Time is also required to more than for 24 hours.
And in the present invention, by carrying out drying drying to mango slice in low temperature dehumidifying equipment, it can guarantee that mango is cut
The uniform moisture of piece is consistent, and drying temperature, the control of time also can be improved product moisture, guarantees the mouthfeel of dried mango.
(d) mango slice sterilizing after drying:
In the present invention, the mango slice after drying is sterilized using the technique of microwave sterilization, mainly uses tunnel
Type micro-wave sterilizing installation carries out specific disinfecting action；
Wherein, the operating parameter of microwave sterilization are as follows: power 15-25Kw (such as can be, but be not limited to 18,20, or
22Kw etc.), time 1-10min (such as can be, but be not limited to 2,3,5,8 or 9min etc.), temperature controls 70-80 DEG C of (example
It such as can be, but be not limited to 72,75 or 78 DEG C etc.).
Disinfecting action as above is also one of the main distinction of the present invention with prior art, different from traditional using high sugar
Impregnate antibacterial method, by microwave sterilization at a lower temperature in the present invention, can better retained product flavor, for producing
The mouthfeel of product dried mango influences smaller.
(e) aseptic subpackaged:
After mango after microwave sterilization is sliced spreading for cooling, carry out aseptic subpackaged.
(f) it stands:
Product after packing stands 2-5d preservation in storeroom, storeroom temperature :≤28 DEG C, humidity: and≤45%, pass through
Water balance reaches optimum state, as product dried mango.
Then, product dried mango is put in storage, and be stored at room temperature (while can further include secondary packaging and packaging
Seal and sterilize and etc.).
In present invention dried mango preparation process as above, by innovative technology process, the step of not only eliminating sugaring, and
And can also ensure that product mouthfeel is neither too hard, nor too soft and storge quality is good, under room temperature, air-proof condition, can save 6 months with
On will not occur rotten or go mouldy.Present invention technique as above is actually also a kind of sugar-free of high-moisture dried mango
Production technology.
The mango slice as obtained by as above method of the invention, not only moisture content is high, but also pol is low, and mouthfeel is closer
The flavor of mango original fruit.The sugar content (birx) of product of the present invention dried mango is 30-45, water content 20-30%, and product
Color is mango pulp intrinsic colour, presents orange-yellow, and soft taste is easily chewed, and it is flexible, have a chewy texture, while also without containing appointing
Who work adding ingredient, natural, edible safety.
And according to dried mango obtained by traditional stoving process, sugar content (birx) generally can all reach 50-70, water content <
20%, not only sugar content is higher, but also moisture content is low.Excessively high sugar content will affect the mouthfeel of dried mango, make its taste mistake
In sweet, the original flavor of mango is lost, taking in excessive sugar also will affect health；Meanwhile water content is too low can also make
Dried mango is really up to the mark, poor taste.
Simultaneously as needing to carry out the color protection process of mango slice in traditional dried mango preparation process, this is but also gained
To dried mango in contain a certain amount of additive, it is permanent edible to bring adverse effect.
Embodiment 1
With Yu Jiaomang, (11 ° of places of origin of raw materials north latitude, 15 ° of north latitude, tropical monsson climate, illumination is sufficient, average annual temperature 29-30
DEG C, mean fruit weight 250-350g) it is that raw material prepares dried mango, specific method can refer to as follows:
(1) Yu Jiaomang of 5-7 maturation is accelerated the ripening naturally, then clear water cleans；
(2) after Yu Jiaomang is drained after cleaning, base of fruit and epidermis are removed, erects and cuts along fruit type, obtain the awns that thickness is about 2cm
Fruit slice；
(3) mango slice is placed in low temperature dehumidifier drying equipment, and dry 8h under the conditions of temperature is 50 DEG C；
(4) the mango slice after drying is sterilized under microwave condition, microwave power 20kW, sterilization time is
5min or so, temperature control is at 60 DEG C or so in sterilization process；
(5) it after the mango after sterilizing being sliced spreading for cooling, carries out aseptic subpackaged；
(6) product after packing being stood and saves 5d, dried mango reaches water balance, as 1 product dried mango of embodiment,
Then it is put in storage and is stored at room temperature.
1 product dried mango color of embodiment is mango pulp colour, and orange-yellow, soft taste is presented.
Embodiment 2
Dried mango is prepared by raw material of Yu Wenmang, specific method can refer to as follows:
(1) Yu Wenmang of 5-7 maturation is accelerated the ripening naturally, then clear water cleans；
(2) after Yu Wenmang is drained after cleaning, base of fruit and epidermis are removed, erects and cuts along fruit type, obtaining thickness is about 1.8cm's
Mango slice；
(3) mango slice is placed in low temperature dehumidifier drying equipment, and dry 8h under the conditions of temperature is 60 DEG C；
(4) the mango slice after drying is sterilized under microwave condition, microwave power 20kW, sterilization time is
3min or so, temperature control is at 50 DEG C or so in sterilization process；
(5) it after the mango after sterilizing being sliced spreading for cooling, carries out aseptic subpackaged；
(6) product after packing being stood and saves 5d, dried mango reaches water balance, as 2 product dried mango of embodiment,
Then it is put in storage and is stored at room temperature.
2 product dried mango color of embodiment is mango pulp colour, and orange-yellow, soft taste is presented.
Embodiment 3
Dried mango is prepared by raw material of narcissus awns, specific method can refer to as follows:
(1) the narcissus awns of 5-7 maturation is accelerated the ripening naturally, then clear water cleans；
(2) after narcissus awns drains after cleaning, base of fruit and epidermis are removed, erects and cuts along fruit type, obtaining thickness is about 1.6cm's
Mango slice；
(3) mango slice is placed in low temperature dehumidifier drying equipment, and dry 8h under the conditions of temperature is 50 DEG C；
(4) the mango slice after drying is sterilized under microwave condition, microwave power 20kW, sterilization time is
7min or so, temperature control is at 55 DEG C or so in sterilization process；
(5) it after the mango after sterilizing being sliced spreading for cooling, carries out aseptic subpackaged；
(6) product after packing being stood and saves 5d, dried mango reaches water balance, as 3 product dried mango of embodiment,
Then it is put in storage and is stored at room temperature.
3 product dried mango color of embodiment is mango pulp colour, and orange-yellow, soft taste is presented.
Comparative example 1
Beautiful tender awns is raw material mango after being accelerated the ripening using embodiment 1 with batch, and conventionally prepares dried mango, specific side
Method is as follows:
After beautiful tender awns cleaning drains after accelerating the ripening, base of fruit and epidermis are removed, erects and cuts along fruit type, obtaining thickness is about 2cm's
Mango slice；Mango slice is impregnated into 12h in the liquid glucose (containing color stabilizer) that concentration is 30%, and is repeated primary；Sugar
Mango slice after stain dries 14h in 65 DEG C of drying boxes；Icing Sugar after mango after drying is sliced spreading for cooling, with 1% mass
It is packed after mixing, as 1 product dried mango of comparative example.
1 dried mango color of comparative example is partially white, and mouthfeel is harder.
Comparative example 2
Beautiful tender awns is raw material mango after being accelerated the ripening using embodiment 1 with batch, and is prepared as follows dried mango, specific side
Method is as follows:
After beautiful tender awns cleaning drains after accelerating the ripening, base of fruit and epidermis are removed, erects and cuts along fruit type, obtaining thickness is about 2cm's
Mango slice；Mango slice is impregnated into 12h in the liquid glucose (containing color stabilizer) that concentration is 30%, and is repeated primary；Sugar
Mango slice after stain is placed in low temperature dehumidifier drying equipment, and dry 16h under the conditions of temperature is 50 DEG C；By the awns after drying
It is carried out after fruit slice spreading for cooling aseptic subpackaged；Product after packing is stood and saves 5d, as the product dried mango of comparative example 2, so
After be put in storage and be stored at room temperature.
2 dried mango color of comparative example is partially white, and mouthfeel is slightly hard.
Comparative example 3
Beautiful tender awns is raw material mango after being accelerated the ripening using embodiment 1 with batch, and is prepared as follows dried mango, specific side
Method is as follows:
After beautiful tender awns cleaning drains after accelerating the ripening, base of fruit and epidermis are removed, erects and cuts along fruit type, obtaining thickness is about 2cm's
Mango slice；Mango slice is sterilized under microwave condition, microwave power 20kW, sterilization time is 5min or so, is gone out
Temperature control is at 60 DEG C or so during bacterium；Mango after sterilizing is sliced and dries 6h in 65 DEG C of drying boxes；After drying
After mango is sliced spreading for cooling, it will be carried out after the mango slice spreading for cooling after drying aseptic subpackaged；Product after packing is stood and saves 5d,
The as product dried mango of comparative example 3, is then put in storage and is stored at room temperature.
3 dried mango color of comparative example is partially white, and mouthfeel is slightly hard.
Experimental example 1
Water content, sugar content detection are carried out to the dried mango of embodiment 1-3 and comparative example 1-3 respectively, as a result such as following table institute
Show:
Experimental example 2
The dried mango of embodiment 1-3 and comparative example 1-3 are subjected to nitrogen-filled packaging, then by embodiment 1-3 and comparative example
The packaging product of 1-3 saves under 25 DEG C of cool places, ventilation conditions；
After 6 months, each group packaging product is detected respectively, as a result, it has been found that, each group dried mango do not occur it is rotten or
Mildew.
Experimental example 3
It chooses 20 laboratory technicians and carries out taste tests, at 20-30 years old laboratory technician's age, male to female ratio 1:1 prefers to eat sweet tea
The sample of food compares the dried mango of embodiment 1-3 and comparative example 1-3 and judges；
Standard is as follows:
Appearance evaluation and test:
5 points: product form, color are novel, unique；
4 points: product form is unique, natural in color；
3 points: product form, color are general, still receive；
2 points: product form, color are commonly without characteristic；
1 point: product form, color cannot receive.
Taste scoring:
5 points: product is novel, and that eats cannot stop, and taste flavor is unique；
4 points: mouthfeel is pretty good, has eaten and has also wanted to eat, taste flavor is fine；
3 points: taste flavor is good, does not taste bad, but alternative stronger；
2 points: taste flavor is general, without special flavour；
1 point: taste flavor is bad, is not desired to eat again.
20 laboratory technicians are recorded and counted respectively for the appraisal result of each group dried mango, and calculate 20 laboratory technician's scorings
Be average value, as a result as shown in the table:
By evaluation result as above it is found that preparing dried mango according to the method for the present invention, can obtain excellent with appearance and mouthfeel
Different mango dried product.
Meanwhile compared to for using dried mango prepared by conventional process, dried mango of the present invention is in appearance and mouth
Sense aspect is significantly superior.
Although illustrate and describing the present invention with specific embodiment, it will be appreciated that without departing substantially from of the invention
Many other change and modification can be made in the case where spirit and scope.It is, therefore, intended that in the following claims
Including belonging to all such changes and modifications in the scope of the invention.
Claims (10)
1. a kind of preparation method of high-moisture dried mango, which is characterized in that the preparation method includes:
It will remove the peel, slice gained mango slice low temperature drying, and then carry out microwave sterilization, stand, obtain high-moisture dried mango.
2. preparation method according to claim 1, which is characterized in that the preparation method further includes after mango accelerates the ripening,
The step of carrying out peeling and slicing treatment again to obtain mango slice.
3. preparation method according to claim 1, which is characterized in that mango slice with a thickness of 1-2.5cm；
Preferably, mango slice with a thickness of 1.5-2cm.
4. preparation method according to claim 1, which is characterized in that the temperature of the low temperature drying is 35-60 DEG C, the time
For 6-12h.
5. temperature is the method according to claim 1, wherein the time of the microwave sterilization is 1-10min
70-80℃。
6. the method according to claim 1, wherein the method also includes after microwave sterilization, first by gained
Product is cooling, then the step of being dispensed.
7. the method according to claim 1, wherein the packing includes the step aseptically dispensed
Suddenly.
8. the method according to claim 1, wherein the time of the standing is 2-5d.
9. the high-moisture dried mango being prepared by any one of claim 1-8 the method.
10. high-moisture dried mango according to claim 9, which is characterized in that the water content of the high-moisture dried mango is
20-30%, sugar content are 30-45 ° of birx.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111165565A (en) * | 2020-02-11 | 2020-05-19 | 杭州淘道科技有限公司 | Low-temperature drying sterilization method, dried jujube and preparation method thereof |
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|---|---|---|---|---|
| CN106235113A (en) * | 2016-07-29 | 2016-12-21 | 惠州市英帝拉科技有限公司 | The manufacture method of dried mango |
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2019
- 2019-05-21 CN CN201910424480.7A patent/CN110012929A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106235113A (en) * | 2016-07-29 | 2016-12-21 | 惠州市英帝拉科技有限公司 | The manufacture method of dried mango |
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| 何丽梅，等: "《休闲食品配方与制作》", 31 January 2000, 中国轻工业出版社 * |
| 武杰: "《风味食品加工工艺与配方》", 30 April 2001, 科学技术文献出版社 * |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN111165565A (en) * | 2020-02-11 | 2020-05-19 | 杭州淘道科技有限公司 | Low-temperature drying sterilization method, dried jujube and preparation method thereof |
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Application publication date: 20190716 |