CN113826748A - Processing method of crisp mango strip leisure food - Google Patents
Processing method of crisp mango strip leisure food Download PDFInfo
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- CN113826748A CN113826748A CN202111097777.0A CN202111097777A CN113826748A CN 113826748 A CN113826748 A CN 113826748A CN 202111097777 A CN202111097777 A CN 202111097777A CN 113826748 A CN113826748 A CN 113826748A
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- mango
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- puffing
- crisp
- leisure food
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- 235000004936 Bromus mango Nutrition 0.000 title claims abstract description 72
- 235000014826 Mangifera indica Nutrition 0.000 title claims abstract description 72
- 235000009184 Spondias indica Nutrition 0.000 title claims abstract description 72
- 235000013305 food Nutrition 0.000 title claims abstract description 23
- 238000003672 processing method Methods 0.000 title claims abstract description 14
- 240000007228 Mangifera indica Species 0.000 title 1
- 241001093152 Mangifera Species 0.000 claims abstract description 70
- 238000001035 drying Methods 0.000 claims abstract description 47
- 230000001007 puffing effect Effects 0.000 claims abstract description 42
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 34
- 238000012545 processing Methods 0.000 claims abstract description 23
- 238000000034 method Methods 0.000 claims abstract description 15
- 238000002791 soaking Methods 0.000 claims abstract description 14
- 238000007710 freezing Methods 0.000 claims abstract description 13
- 230000008014 freezing Effects 0.000 claims abstract description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 12
- 239000007788 liquid Substances 0.000 claims abstract description 11
- 238000004140 cleaning Methods 0.000 claims abstract description 6
- 238000005520 cutting process Methods 0.000 claims abstract description 6
- 239000002352 surface water Substances 0.000 claims abstract description 6
- 239000002994 raw material Substances 0.000 claims description 42
- 238000010438 heat treatment Methods 0.000 claims description 16
- 239000000463 material Substances 0.000 claims description 15
- 238000001291 vacuum drying Methods 0.000 claims description 15
- 238000001816 cooling Methods 0.000 claims description 10
- 239000000498 cooling water Substances 0.000 claims description 5
- 238000011068 loading method Methods 0.000 claims description 5
- 238000004806 packaging method and process Methods 0.000 claims description 5
- 238000003860 storage Methods 0.000 claims description 5
- 238000009736 wetting Methods 0.000 claims description 2
- 238000005516 engineering process Methods 0.000 description 13
- 238000004108 freeze drying Methods 0.000 description 5
- 238000012360 testing method Methods 0.000 description 3
- 238000009777 vacuum freeze-drying Methods 0.000 description 3
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 238000006467 substitution reaction Methods 0.000 description 2
- 206010067484 Adverse reaction Diseases 0.000 description 1
- 241000249058 Anthracothorax Species 0.000 description 1
- 235000002568 Capsicum frutescens Nutrition 0.000 description 1
- 239000006002 Pepper Substances 0.000 description 1
- 230000006838 adverse reaction Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 238000007599 discharging Methods 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 238000007603 infrared drying Methods 0.000 description 1
- 235000015094 jam Nutrition 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 238000004537 pulping Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 238000003892 spreading Methods 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 238000009834 vaporization Methods 0.000 description 1
- 230000008016 vaporization Effects 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
-
- 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 discloses a processing method of crisp mango bar leisure food in the technical field of deep processing of fruits, which comprises the steps of selecting mango preserved fruits, cleaning surface sugar, soaking in clear water for 2-6h according to the weight ratio of 1:1.5-1:2.5 feed liquid, taking out, cutting into strips with the sections of 5 x 5-10 x 10mm, and draining surface water; and (3) carrying out moisture equalization for 10-24 h: freezing and storing; and finally, puffing and drying to obtain the crisp mango strip leisure food. The mango strips processed by the method have good crispness and short processing period, and can be used as leisure food.
Description
Technical Field
The invention relates to a deep processing technology of fruits, in particular to a processing method of leisure food made of mangoes.
Background
Mango is one of five fruits in the world and is known as the king of tropical fruits. Fresh mangoes are difficult to store and are easy to rot and deteriorate. Except for fresh sale of mangoes, most of mangoes are deeply processed into mango juice, jam, mango wine, mango puree, mango beverage, mango vinegar, preserved fruit, dried mango and other products.
The preserved mango and the dried mango are common dehydrated products prepared from the dried mango, and the difference is that the dehydration processing technology of the two products and the moisture content of the products are different. The mango preserved fruit generally needs to be subjected to sugar soaking treatment, the water content of the product is about 15% -20%, and the mango preserved fruit has soft, glutinous, fragrant and sweet taste; for example, in mango drying process quality change and storage stability research, after sulfur-free color protection pretreatment, mango preserved fruit is prepared by drying with external red hot air; the dried mangos generally refer to fruit and vegetable crisp chips which are dehydrated until the water content is about 5 percent and have certain crisp mouthfeel. The dried mango serves as a novel deeply-processed mango product, and the main processing modes comprise freeze drying, microwave drying and variable-temperature differential pressure puffing. In patent publication No. CN109349403A, a method for preparing dried mango and the prepared dried mango adopt a freeze-drying technology to process the dried mango after pulping and molding, and the drying processing time is 15-30 h; in patent publication No. CN109077266A, method for preparing salt-pepper dried mango by vacuum freeze drying, vacuum freezing raw mango, spreading chili powder, and flavoring to obtain dried mango, wherein the vacuum freeze drying time is 36 h. With the development of the technology, the combined drying technology is also gradually applied to the processing of dried mangoes. For example, the drying technology adopted in the patent publication No. CN107683935A preparation of dried mango is a combination of far infrared drying and microwave drying, the total drying time is 6-8h, and the fruit pieces are turned over and shaped for 2-3 times during the drying process. In patent publication No. CN104082694A, "a production method of dried mango", microwave drying, liquid nitrogen quick freezing and vacuum freeze drying technologies are combined to produce a mango crisp chip with a moisture content of 5-6%, although the dried mango obtained by the processing method has less loss of nutrient components and crisp mouthfeel, the related processing technology is complex, and the operation cost of freeze-drying equipment is high.
The defects of the prior art are as follows: at present, the processing technology of dried mangoes is mostly freeze drying or the freeze drying technology combined with other drying modes, the operation cost of the processing mode is high, and the product is poor in crispness.
Disclosure of Invention
The invention aims to provide a processing method of a crisp mango strip leisure food, which adopts a variable temperature and pressure difference puffing technology and an optimized processing technology to finally obtain a dried mango leisure food with good crispness and short processing period.
The purpose of the invention is realized as follows: a processing method of a crisp mango bar leisure food comprises the following steps:
(1) pretreatment of raw materials: selecting mango preserved fruits with excellent quality, cleaning surface sugar, soaking in clear water for 2-6h at a feed liquid weight ratio of 1:1.5-1:2.5, taking out, cutting into strips with sections of 5 x 5-10 x 10mm, and draining surface water;
(2) moisture equalizing: the raw materials after the surface moisture is drained are uniformly wetted for 10 to 24 hours in a closed environment, so that the moisture content in the raw materials is uniformly distributed, and the temperature of the uniform wetting environment is 15 to 25 ℃;
(3) freezing and storing: putting the uniformly wetted raw materials into a freezing storage at-10 to-25 ℃;
(5) puffing and drying: heating puffing equipment, putting the raw materials treated in the step (2) or (3), and carrying out puffing drying, wherein the process flow of the puffing drying is as follows: loading, heating, pressurizing, puffing, vacuum drying, cooling, breaking vacuum and packaging in a grading way to obtain the crisp mango bar leisure food.
Furthermore, the mango preserved fruit is prepared from the preserved fruit subjected to high-sugar permeation treatment, and the sugar content is 50-70%.
Further, the sugar content of the preserved fruit raw material soaked in the step (1) is reduced to 25-40%.
Further, the parameters of the puffing and drying process are as follows: heating at 85-105 deg.C, pressurizing at 0.4-0.8MPa, maintaining pressure for 8-20min, and puffing for 5-12 min; the processing environment of the expanded material is changed into a vacuum state and kept until the expanded material is cooled, the vacuum drying pressure range is-0.08 to-0.098 MPa, the drying is divided into 4 sections, the drying temperature of each section is 95-100 ℃, 80-95 ℃, 75-80 ℃ and 68-75 ℃, and the drying time is respectively 40-60min, 40-50min, 30-60min and 35-50 min.
Further, after vacuum drying, cooling to room temperature by using circulating cooling water.
Compared with the prior art, the invention has the following beneficial effects:
1. mango preserved fruit is selected as a raw material, and the preserved fruit after high-sugar permeation treatment has good color and luster and cell tissues easy to swell; the sugar content of the mango preserved fruit can reach 50-70%, the raw materials can effectively improve the browning adverse reaction in the processing process of fresh raw materials, and the method is favorable for changing the original tissue state of the raw materials, shortening the time for soaking sugar and rehydrating and optimizing the later-stage puffing effect.
2. The raw materials are soaked according to the weight ratio of 1:1.5-1:2.5, so that the original high-sugar taste of the preserved fruit raw materials is improved, the sugar content of the raw materials is reduced from 50-70% to 25-40%, and the original sensory taste of mangoes is effectively recovered.
3. The raw material is treated by uniform humidity, so that the phenomenon that the surface of a product has bubbles, shrinkage and the like due to uneven water distribution on the surface of the raw material in the subsequent puffing processing process can be effectively prevented.
4. The puffing processing technology adopts a mode of firstly discharging materials and then heating the materials slowly, the processing environment of the puffed materials is changed into a vacuum state and is kept until the puffed materials are cooled, the vaporization effect of tissues when the raw materials are heated is improved, and the puffing effect is better.
The mango strips processed by the method have good crispness and short processing period, and can be used as leisure food.
Detailed Description
Example 1
A processing method of a crisp mango bar leisure food comprises the following steps:
(1) pretreatment of raw materials: selecting mango preserved fruits with excellent quality, cleaning surface sugar, soaking in clear water for 2 hours in a feed liquid weight ratio of 1:1.5, taking out, cutting into strips with sections of 5 x 5mm, and draining surface water; the mango preserved fruit is prepared from preserved fruit subjected to high-sugar permeation treatment, and has a sugar content of 50-70%; the sugar content of the preserved fruit raw material after the soaking treatment is reduced to 25-40 percent;
(2) moisture equalizing: the raw materials after the surface moisture is drained are subjected to uniform humidity for 10 hours in a closed environment, so that the moisture content in the raw materials is uniformly distributed, and the temperature of the uniform humidity environment is 15 ℃;
(3) freezing and storing: putting the uniformly wetted raw materials into a freezing storage at-10 to-25 ℃;
(5) puffing and drying: heating puffing equipment, putting the raw materials treated in the step (2) or (3), and carrying out puffing drying, wherein the process flow of the puffing drying is as follows: loading, heating, pressurizing, puffing, vacuum drying, cooling, breaking vacuum and packaging in a grading way to obtain the crisp mango bar leisure food.
The specific parameters of the puffing and drying process are as follows: heating at 85-105 deg.C, pressurizing at 0.4MPa, maintaining pressure for 8min, and puffing for 5 min. The processing environment of the expanded material is changed into a vacuum state and kept until the expanded material is cooled, the vacuum drying pressure range is-0.08 to-0.098 MPa, the drying is divided into 4 sections, the drying temperature of each section is 95-100 ℃, 80-95 ℃, 75-80 ℃ and 68-75 ℃, and the drying time is respectively 40min, 60min and 50 min; after vacuum drying, cooling to room temperature by adopting circulating cooling water.
Finally, the mango chips with crisp mouthfeel, bright color and 5-7% of water content are obtained.
Example 2
A processing method of a crisp mango bar leisure food comprises the following steps:
(1) pretreatment of raw materials: selecting mango preserved fruits with excellent quality, cleaning surface sugar, soaking in clear water for 3 hours in a feed liquid weight ratio of 1:2, taking out, cutting into strips with sections of 10 x 10mm, and draining surface water; the mango preserved fruit is prepared from preserved fruit subjected to high-sugar permeation treatment, and has a sugar content of 50-70%; the sugar content of the preserved fruit raw material after the soaking treatment is reduced to 25-40 percent;
(2) moisture equalizing: the raw materials after the surface moisture is drained are subjected to uniform humidity in a closed environment for 24 hours, so that the moisture content in the raw materials is uniformly distributed, and the temperature of the uniform humidity environment is 25 ℃;
(3) freezing and storing: putting the uniformly wetted raw materials into a freezing storage at-10 to-25 ℃;
(5) puffing and drying: heating puffing equipment, putting the raw materials treated in the step (2) or (3), and carrying out puffing drying, wherein the process flow of the puffing drying is as follows: loading, heating, pressurizing, puffing, vacuum drying, cooling, breaking vacuum and packaging in a grading way to obtain the crisp mango bar leisure food.
The specific parameters of the puffing and drying process are as follows: heating at 85-105 deg.C, pressurizing at 0.8MPa, maintaining pressure for 20min, and puffing for 12 min. The processing environment of the expanded material is changed into a vacuum state and kept until the expanded material is cooled, the vacuum drying pressure range is-0.08 to-0.098 MPa, the drying is divided into 4 sections, the drying temperature of each section is 95-100 ℃, 80-95 ℃, 75-80 ℃ and 68-75 ℃, and the drying time is respectively 60min, 50min, 30min and 35 min; after vacuum drying, cooling to room temperature by adopting circulating cooling water.
Finally, the mango chips with crisp mouthfeel, bright color and 5-7% of water content are obtained. Example 3
A processing method of a crisp mango bar leisure food comprises the following steps:
(1) pretreatment of raw materials: selecting mango preserved fruits with excellent quality, cleaning surface sugar, soaking in clear water for 6 hours in a feed liquid weight ratio of 1:2.5, taking out, cutting into strips with sections of 8 x 8mm, and draining surface water; the mango preserved fruit is prepared from preserved fruit subjected to high-sugar permeation treatment, and has a sugar content of 50-70%; the sugar content of the preserved fruit raw material after the soaking treatment is reduced to 25-40 percent;
(2) moisture equalizing: the raw materials after the surface moisture is drained are subjected to uniform humidity for 14 hours in a closed environment, so that the moisture content in the raw materials is uniformly distributed, and the temperature of the uniform humidity environment is 20 ℃;
(3) freezing and storing: freezing and storing the homogenized raw materials at-25 ℃;
(5) puffing and drying: heating puffing equipment, putting the raw materials treated in the step (2) or (3), and carrying out puffing drying, wherein the process flow of the puffing drying is as follows: loading, heating, pressurizing, puffing, vacuum drying, cooling, breaking vacuum and packaging in a grading way to obtain the crisp mango bar leisure food.
The specific parameters of the puffing and drying process are as follows: heating at 85-105 deg.C, pressurizing at 0.6MPa, maintaining pressure for 10min, and puffing for 8 min. The processing environment of the expanded material is changed into a vacuum state and kept until the expanded material is cooled, the vacuum drying pressure range is-0.08 to-0.098 MPa, the drying is divided into 4 sections, the drying temperature of each section is 95-100 ℃, 80-95 ℃, 75-80 ℃ and 68-75 ℃, and the drying time is respectively 50min, 45min and 45 min; after vacuum drying, cooling to room temperature by adopting circulating cooling water.
Finally, the mango chips with crisp mouthfeel, bright color and 5-7% of water content are obtained.
The invention carries out a comparative test on the weight ratio of the feed liquid through the table:
table 1: the test results of different feed liquid weight ratios and the same soaking time (3 h) show that
When the weight ratio of the material liquid is 1:1.5-1:2.5, the internal and external hardness of the raw material tissue is basically consistent, and after the uniform humidity treatment, the internal and external hardness is consistent.
Table 2: the test results of different soaking times and the same feed liquid weight ratio (1: 2) show that
As can be seen from Table 2, the hardness of the raw materials is substantially consistent in the internal and external states of the whole tissue after soaking for 2-6 hours.
The present invention is not limited to the above-mentioned embodiments, and based on the technical solutions disclosed in the present invention, those skilled in the art can make some substitutions and modifications to some technical features without creative efforts according to the disclosed technical contents, and these substitutions and modifications are all within the protection scope of the present invention.
Claims (5)
1. The processing method of the crisp mango strip leisure food is characterized by comprising the following steps:
(1) pretreatment of raw materials: selecting mango preserved fruits with excellent quality, cleaning surface sugar, soaking in clear water for 2-6h at a feed liquid weight ratio of 1:1.5-1:2.5, taking out, cutting into strips with sections of 5 x 5-10 x 10mm, and draining surface water;
(2) moisture equalizing: the raw materials after the surface moisture is drained are uniformly wetted for 10 to 24 hours in a closed environment, so that the moisture content in the raw materials is uniformly distributed, and the temperature of the uniform wetting environment is 15 to 25 ℃;
(3) freezing and storing: putting the uniformly wetted raw materials into a freezing storage at-10 to-25 ℃;
(5) puffing and drying: heating puffing equipment, putting the raw materials treated in the step (2) or (3), and carrying out puffing drying, wherein the process flow of the puffing drying is as follows: loading, heating, pressurizing, puffing, vacuum drying, cooling, breaking vacuum and packaging in a grading way to obtain the crisp mango bar leisure food.
2. The processing method of the crisp mango bar leisure food as claimed in claim 1, characterized in that: the mango preserved fruit is prepared from a preserved fruit subjected to high-sugar permeation treatment, and the sugar content is 50-70%.
3. The processing method of the crisp mango bar leisure food as claimed in claim 2, characterized in that: the sugar content of the preserved fruit raw material soaked in the step (1) is reduced to 25-40%.
4. The method for processing the crisp mango bar leisure food according to any one of claims 1 to 3, wherein the method comprises the following steps: the parameters of the puffing and drying process are as follows: heating at 85-105 deg.C, pressurizing at 0.4-0.8MPa, maintaining pressure for 8-20min, and puffing for 5-12 min; the processing environment of the expanded material is changed into a vacuum state and kept until the expanded material is cooled, the vacuum drying pressure range is-0.08 to-0.098 MPa, the drying is divided into 4 sections, the drying temperature of each section is 95-100 ℃, 80-95 ℃, 75-80 ℃ and 68-75 ℃, and the drying time is respectively 40-60min, 40-50min, 30-60min and 35-50 min.
5. The processing method of the crisp mango bar leisure food as claimed in claim 4, characterized in that: after vacuum drying, cooling to room temperature by adopting circulating cooling water.
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-
2021
- 2021-09-18 CN CN202111097777.0A patent/CN113826748A/en active Pending
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| CN101015304A (en) * | 2006-12-18 | 2007-08-15 | 中国农业科学院农产品加工研究所 | Swelling pineapple and preparation thereof |
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