CN103392892A

CN103392892A - Processing method for dried mango slice with natural flavor

Info

Publication number: CN103392892A
Application number: CN2013103435922A
Authority: CN
Inventors: 郑致远
Original assignee: NANNING OVERSEAS CHINESE INVESTMENT ZONE SENJINGYUAN FOOD Co Ltd
Current assignee: NANNING OVERSEAS CHINESE INVESTMENT ZONE SENJINGYUAN FOOD Co Ltd
Priority date: 2013-08-08
Filing date: 2013-08-08
Publication date: 2013-11-20

Abstract

The invention provides a processing method for a dried mango slice with a natural flavor. The processing method comprises the following steps: peeling and slicing a mango, concentrating sweet water until a sugar degree is 35 degree BX, carrying out cooling and then adding and completely dissolving citric acid, malic acid, potassium sorbate and sodium pyrosulfite so as to obtain mixed syrup; adding mango slices for impregnation with sugar and covering white sugar on the top of the mango slices; adding sugar and detecting the sugar degree every day, taking the mango slices out until the sugar degree is 35 degree BX and draining the syrup; drying the mango slices at a temperature of 68 to 72 DEG C for 8 to 10 h so as to allow water content to drop to less than 65% and then drying the mango slices at a temperature of 73 to 77 DEG C for 16 to 20 h so as to allow water content to be in a range of 13.5 to 15%; maintaining steam pressure to be 0.3 to 0.4 MPa; and cooling the dried mango slices with cold air, sprinkling powdered sugar and carrying out packaging so as to obtain a finished product, i.e., the dried mango slice with natural flavor. The processing method provided by the invention is simple and is favorable for large-scale industrial production and processing; and with the processing method, the dried mango slice maintains unique and inherent taste of the mango, is easy to store and convenient to eat and has full and lingering taste.

Description

A kind of processing method of natural flavour mountaineous mango dry plate

Technical field

The present invention relates to the preparation field of preserved fruit, specifically a kind of processing method of natural flavour mountaineous mango dry plate.

Background technology

Mango Fruit is rich in vitamin C, mineral matter, sugar, protein and crude fibre, and the precursor carrotene composition of the vitamin A that mango is contained is high especially, is rare in all fruit.Mango is one of famous tropical fruit (tree), and because its pulp is fine and smooth, unique flavor, be loved by the people, so have the reputation of " torrid zone fruit king ", claims.

Because the mango water content is larger, generally reach 40% left and right, easily go mouldy, perishable, be difficult for to store, cost of transportation is high, easily damages by pressure, takes full advantage of and is subject to certain restriction.People also adopt on eating method always traditional do acid or ripe after directly edible.In recent years, although the honest patriot who many care is arranged and have deep love for the mango industry development has created some new processing methods, but basically just add some raw materials, thereby changed the original unique taste of mango, or its processing cost is too high is unfavorable for heavy industrialization development.

Summary of the invention

Technical problem to be solved by this invention is, for the deficiency that above-mentioned prior art exists, to provide a kind of processing method of natural flavour mountaineous mango dry plate, need not add any pigment, can keep the natural flavour mountaineous of mango, and processing method is simple, is conducive to large-scale industrial production.

The present invention solves the problems of the technologies described above the technical scheme of taking: a kind of processing method of natural flavour mountaineous mango dry plate, and step is as follows: (1) selected mango raw material, (2) peeling, (3) section, mix (4), and (5) sugar soaks, (6) oven dry, (7) upper Icing Sugar, (8) packing;

The concrete grammar of described step (4) is: when syrup is concentrated to pol and is 35 ° of BX with thickener, the 18-22% that presses raw material weight calculates required syrup, cooling syrup, add 0.35-0.40% citric acid, 0.15-0.20% malic acid, 0.04-0.6% potassium sorbate and 0.10-0.12% sodium pyrosulfite, and be dissolved in fully in syrup, obtain mixing syrup;

The concrete grammar of described step (5) is: the mango of having cut into slices is added carry out sugar in the mixing syrup of step (4) gained and soak, upper strata covers with white sugar; Sugaring every day also detects pol, picks up the mango sheet during to 35 ° of BX of pol, drains syrup;

The concrete grammar of described step (6) is: adopt centrifugal fan,, first with 68-72 ℃ of dry 8-10 hour, make water content below 65%, then with 73-77 ℃ of dry 16-20 hour, making water content is 13.5-15%; Steam pressure remains 0.3-0.4MPa.

The concrete grammar of described step (7) is: the mango sheet after drying carries out cooling with cold wind, sprinkles equably 0.05% wafer Icing Sugar, then the mango sheet of first-class wafer Icing Sugar is put into storage cell.

Processing method of the present invention is simple, is conducive to large-scale industrial production processing, and overall process is not added any pigment, and the mango dry plate that adopts the present invention to produce has kept the unique intrinsic taste of mango, easily store, and instant edible, mouthfeel is pure, enjoys endless aftertastes.

Description of drawings

Fig. 1 is the processing method process chart of natural flavour mountaineous mango dry plate of the present invention.

The specific embodiment

Below in conjunction with drawings and Examples, technical scheme of the present invention is described further.

As shown in Figure 1, a kind of processing method of natural flavour mountaineous mango dry plate, concrete steps are as follows:

(1) selected mango raw material: Different Cultivars of Mangifera indica is more, differs greatly each other, must be noted that while choosing that three select: the one, and the meat color of mango, the color of meat is different, the finished color of producing is also different,, in order to reach the effect of edible lovely luster partly, should select the mango of meat Huang; The 2nd, the maturity of mango, select the mango of 8.5-9 maturity, otherwise cause the finished product color and luster of making obscure; The 3rd, the water content of kind is different, the moisture height increase cost of material, deficiency in economic performance, the purchase same kind mango; Should note simultaneously mango be easily damage by pressure, easily go mouldy, perishable material, to strictly select before peeling, remove go mouldy, rotten mango, in order to avoid affect quality and mouthfeel;

(2) peeling: after the mango epidermis is cleaned up, the mango epidermis of shooting off;

(3) section: mango pulp is cut into sheet;

(4) mix: when syrup is concentrated to pol and is 35 ° of BX with thickener, press 20% of raw material weight and calculate required liquid glucose, cooling, add 0.4% citric acid, 0.16% malic acid, 0.06% potassium sorbate and 0.1% sodium pyrosulfite, be dissolved in fully in syrup, obtain mixing syrup;

(5) sugaring: the mango of having cut into slices is added and mixes in syrup, above then with food-grade net and the pole that disinfects, being pressed in, prevent the hair bleaching ferment; Sugaring every day, to detecting pol, picks up the mango sheet while reaching 35 ° of BX of pol, drains syrup;

(6) oven dry: the mango sheet that will drain syrup is tiled in the oven dry sieve, adopts centrifugal fan,, first with 70 ℃ of dry 8-10 hour, makes water content below 65%, then with 75 ℃, dry 18 hours, making water content was 14%; Steam pressure remains 0.3-0.4MPa.

(7) upper Icing Sugar: in addition cooling with cold wind after the dried mango of oven dry is pulled out,, to dried mango high the choosing of moisture dried by the fire again with powder on 0.05% wafer Icing Sugar, the mango sheet of first-class wafer Icing Sugar is poured in basket and is put into storage cell;

(8) packing gets product.

Claims

1. the processing method of a natural flavour mountaineous mango dry plate, step is as follows: (1) selected mango raw material, (2) peeling, (3) section, mix (4), and (5) sugar soaks, (6) oven dry, (7) upper Icing Sugar, (8) packing; It is characterized in that:

The concrete grammar of described step (4) is: when syrup is concentrated to pol and is 35 ° of BX with thickener, the 18-22% that presses raw material weight calculates required syrup, syrup is cooling, add 0.35-0.40% citric acid, 0.15-0.20% malic acid, 0.04-0.6% potassium sorbate and 0.10-0.12% sodium pyrosulfite, and be dissolved in fully in syrup, obtain mixing syrup;

The concrete grammar of described step (6) is: adopt centrifugal fan,, first with 68-72 ℃ of dry 8-10 hour, make water content below 65%, then with 73-77 ℃ of dry 16-20 hour, making water content is 13.5-15%; Steam pressure remains 0.3-0.4MPa;

The concrete grammar of described step (7) is: the mango sheet after drying carries out cooling with cold wind, sprinkle equably the wafer Icing Sugar, then the mango sheet of first-class wafer Icing Sugar is put into storage cell.