CN102524618A - Method for making mango paste by using peel and flesh of mango - Google Patents

Abstract

The invention relates to the technical field of food processing, in particular to a method for making mango paste by using peel and flesh of mango. The peel and flesh of mango are used for making a mango paste product which is convenient to eat, good in mouthfeel and rich in nutrients, can serve as a leisure food and also can serve as a staple. One of the raw materials, namely the peel of mango, is rich in resources and high in nutritional value, and if the peel of mango is abandoned, resources are wasted and environment is polluted; and the peel of mango is taken as a raw material, so that waste is changed into treasure, the nutrition of the product is upgraded, and the most beneficial is that the cost is obviously reduced after the peel of mango is added. The made product has an ideal form, well maintains the original nutritional and functional components of mango, is easily digested, changes a current situation that mango processed products are rare in the market at present, provides an outlet for mango after production, drives the development of mango related industries to form new economic growth points, and has great economic and social benefits.

Description

A kind of skin and meat with mango is made the method that mango is stuck with paste

Technical field

The present invention relates to a kind of food processing technology field, be specifically related to a kind of skin and meat and make the method that mango is stuck with paste with mango.

Technical background

Mango is one of famous tropical fruit (tree), and because of its pulp is fine and smooth, unique flavor is loved by the people, and claims so have the reputation of " torrid zone fruit king ".The mango color is all good, and is nutritious, and every hectogram pulp contains 56.4～137.5 milligrams of vitamin Cs, and what have can be up to 189 milligrams; Sugar content reaches 14～16%.The precursor carrotene composition of the vitamin A that mango contained is high especially, is rare in all fruit; Secondly Vitamin C content is not low yet.In addition, the crude fibre that Mango Fruit contained, protein, mineral matter etc. also are one of its main nutrient composition.

Mango is under 28 ℃～32 ℃ of temperature, and fruit after-ripening velocity ratio is very fast, promptly reaches three grades of maturations in average 3～5 days; And the fruit of three grades of after-ripening can not be preserved, and fresh keeping time is short, rots easily; The sale so ripe mango should not be transfered to other localities, ripe mango market has also just received limitation.Therefore, also just seem very important of the deep processing of ripe mango.At present, the mango food through deep processing mainly contains: mango preserved fruit, mango jam, mango fruit juice, mango syrup chankings, mango salt marsh article etc.

Application number is " mango product and preparation method thereof " of 200710060456.7, and this invention is primary raw material with mango, adds granulated sugar, stabilizing agent, essence and water and processes.Application number be 200810233683.X's " a kind of method for preparing freeze-dry mango powder "; This invention is that-18 ℃～-38 ℃ following quick-frozens 2～3 hours, the mango slurry after the quick-frozen was put into the vacuum tank vacuum drying 18～22 hours with after the mango process choosing fruit cleaning of fresh maturation, disinfection, peeling stoning, the making beating; Vacuum drying vacuum is 0～70Pa; Vacuum drying maximum temperature is no more than 50 ℃, the mango after the vacuum drying is ground into powder after, pack.Application number is " mango powder and preparation method thereof " of 201110191097.5, and this invention is processed by following quality proportion raw material: mango juice: maltodextrin: white granulated sugar: citric acid=100: 8～10: 5～6: 0.3～0.4.Application number is 201010013707.8 " a kind of preparation method of mango preserved fruit ", a kind of method of utilizing super-pressure to make the mango preserved fruit of this disclosure of the Invention.

Mango Fruit is made up of pericarp, pulp and seed shell.Main its pulp of general edible part, and pericarp is abandoned, the seed shell reclaims and is used for breeding the fruit seedling.Find after deliberation; The pericarp nutritive value of mango is very high, and the mango gross weight is eaten is of value to heart, and current research shows; Mangrove bark contains a kind of Mongolian oak flavine of similar vitamin P compound; Can increase elasticity of blood vessels, help Vitamin C to safeguard collagen, eat to increase blood circulation more, keeps health of heart.The researcher also representes; There is a kind of important factor to be called " PPARs draws the algae bioactive molecule " in the green plants; Can start the human cell and examine interior hormone acceptor group, cholesterol and fat in the blood are regulated in inherent PPARs activation in the human cell is examined; Enhance metabolism, and mangrove bark also is rich in this PPARs.In addition, mangrove bark can also protect human body to avoid metabolic not normal disease, diabetes for example, and can prevent the formation of part cancer.Current, few people are familiar with its value, abandon unfortunately.

At present, carry out deep processing with the very abundant mangrove bark of resource and do not see relevant report.

Summary of the invention

The object of the invention just provides brand-new a kind of skin and meat with mango and makes the method that mango is stuck with paste.Specifically be with the pericarp and the pulp of mango make instant, mouthfeel is good, nutritious, can work as leisure food, can work as the mango paste of staple food again.

The present invention realizes through following technical scheme:

1, a kind of skin and meat with mango is made the method that mango is stuck with paste, and raw material is formed with proportioning following in the technical scheme:

(1) mango meat pulp: 41%;

(2) maltodextrin: 41%;

(3) sucrose: 18%.

2, a kind of skin and meat with mango is made the method that mango is stuck with paste, and the mango meat pulp its preparation method in the technical scheme is following:

(1) fruit is selected: selects medium well above, do not have rot, nothing is gone mouldy, no insect pest, disease-free, the golden yellow normal Mango Fruit of pericarp;

(2) fruit sterilization: the ozone water solution made from Oxygen Generator and gas-liquid mixing pump carries out soaking disinfection with Mango Fruit, and sterilizing after 30～40 minutes racks up ozone water solution;

(3) fruit cleans: washing 2～3 times with clean clear water through the Mango Fruit of disinfecting again;

(4) the fruit body separates: drain away the water the Mango Fruit of rinsing well, and the seed shell of fruit is removed Liu Pi and meat;

(5) making beating: form mango meat pulp to mangrove bark and meat through beater making beating meat mud.

3, a kind of skin and meat with mango is made the method that mango is stuck with paste, and the preparation method process in the technical scheme is following:

(1) batch mixing: in batch mixer with mango meat pulp, maltodextrin and sucrose mixing and stirring resulting mixture material;

(2) vacuum drying: adopting the low-temperature vacuum drying method to carry out drying, mixed material is put into pallet and moved to vacuum drying chamber, is that 40 ℃, pressure are under the condition of 98KPA dry 1 hour in temperature;

(3) pulverize: after taking out mixed material from vacuum drying chamber, be cooled to behind the normal temperature then grating to 30～50 orders to mixed material again;

(4) ultramicro grinding: the mixed material of grating extremely can be crossed 300 purpose powder thing shapes through ultramicro grinding;

(5) packing: pack existing mango according to quantity and stick with paste finished product.

The existing following advantage of the present invention:

1, preparation method's technology proposed by the invention is simple, easy to be implemented.

2, enforcement of the present invention is to have used the pericarp of mango and pulp is made raw material, and the mangrove bark of one of raw material, and resource is very abundant, and nutritive value is very high, and that abandons not only wastes resource, but also pollutes the environment; Mangrove bark is brought as raw material, both can be turned waste into wealth, also can make the nutrition of product be able to upgrading, the most useful is that the cost of product obviously reduces behind the interpolation mangrove bark.

3, the present invention is in implementation process, and Mango Fruit adopts ozonization, and the inorganic pesticide that effectively the pericarp surface possibly had oxidizes away; Ozonization belongs to physical disinfection, noresidue, guarantees that materials safety is harmless.

4, the product form made of the present invention is desirable, and product has kept mango original nutrition and functional component well, and advantages of easy digesting absorbs, and has strengthened specific function; Change the rare present situation of mango converted products in the market, solved the outlet in postpartum of mango, and driven the development of mango related industry, formed new growth engines, had huge economic benefit and social benefit.

5, the present invention's product instant, mouthfeel of making is good, nutritious, can work as leisure food, can work as staple food again; Do not find to have this product in the market as yet.

The specific embodiment

Below in conjunction with embodiment method of the present invention is further specified.

A kind of skin and meat with mango is made the method that mango is stuck with paste, and the practical implementation method is following:

1, raw material is formed with proportioning following:

(1) mango meat pulp: 41%;

(2) maltodextrin: 41%;

(3) sucrose: 18%.

2, mango meat pulp its preparation method is following:

(1) fruit is selected: selects medium well above, do not have rot, nothing is gone mouldy, no insect pest, disease-free, the golden yellow normal Mango Fruit of pericarp;

(2) fruit sterilization: the ozone water solution made from Oxygen Generator and gas-liquid mixing pump carries out soaking disinfection with Mango Fruit, and sterilizing after 30～40 minutes racks up ozone water solution;

(3) fruit cleans: washing 2～3 times with clean clear water through the Mango Fruit of disinfecting again;

(4) the fruit body separates: drain away the water the Mango Fruit of rinsing well, and the seed shell of fruit is removed Liu Pi and meat;

(5) making beating: form mango meat pulp to mangrove bark and meat through beater making beating meat mud.

3, the preparation method process of mango paste is following:

(1) batch mixing: in batch mixer with mango meat pulp, maltodextrin and sucrose mixing and stirring resulting mixture material;

(2) vacuum drying: adopting the low-temperature vacuum drying method to carry out drying, mixed material is put into pallet and moved to vacuum drying chamber, is that 40 ℃, pressure are under the condition of 98KPA dry 1 hour in temperature;

(3) pulverize: after taking out mixed material from vacuum drying chamber, be cooled to behind the normal temperature then grating to 30～50 orders to mixed material again;

(4) ultramicro grinding: the mixed material of grating extremely can be crossed 300 purpose powder thing shapes through ultramicro grinding;

(5) packing: pack existing mango according to quantity and stick with paste finished product.

Claims (3)

1. skin and the meat with mango is made the method that mango is stuck with paste, and it is characterized in that raw material is formed and proportioning is following:

(1) mango meat pulp: 41%;

(2) maltodextrin: 41%;

(3) sucrose: 18%.

2. make the method that mango is stuck with paste according to a kind of skin and the meat described in the claim 1, it is characterized in that the mango meat pulp its preparation method in the step (1) is following with mango:

(1) fruit is selected: selects medium well above, do not have rot, nothing is gone mouldy, no insect pest, disease-free, the golden yellow normal Mango Fruit of pericarp;

(2) fruit sterilization: the ozone water solution made from Oxygen Generator and gas-liquid mixing pump carries out soaking disinfection with Mango Fruit, and sterilizing after 30～40 minutes racks up ozone water solution;

(3) fruit cleans: washing 2～3 times with clean clear water through the Mango Fruit of disinfecting again;

(4) the fruit body separates: drain away the water the Mango Fruit of rinsing well, and the seed shell of fruit is removed Liu Pi and meat;

(5) making beating: form mango meat pulp to mangrove bark and meat through beater making beating meat mud.

3. make the method that mango is stuck with paste according to a kind of skin and the meat described in the claim 1, it is characterized in that the preparation method process is following with mango:

(1) batch mixing: in batch mixer with mango meat pulp, maltodextrin and sucrose mixing and stirring resulting mixture material;

(2) vacuum drying: adopting the low-temperature vacuum drying method to carry out drying, mixed material is put into pallet and moved to vacuum drying chamber, is that 40 ℃, pressure are under the condition of 98KPA dry 1 hour in temperature;

(3) pulverize: after taking out mixed material from vacuum drying chamber, be cooled to behind the normal temperature then grating to 30～50 orders to mixed material again;

(4) ultramicro grinding: the mixed material of grating extremely can be crossed 300 purpose powder thing shapes through ultramicro grinding;

(5) packing: pack existing mango according to quantity and stick with paste finished product.