CN103609819B - Low-sugar preserved mango and preparation method thereof - Google Patents
Low-sugar preserved mango and preparation method thereof Download PDFInfo
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- CN103609819B CN103609819B CN201310649907.6A CN201310649907A CN103609819B CN 103609819 B CN103609819 B CN 103609819B CN 201310649907 A CN201310649907 A CN 201310649907A CN 103609819 B CN103609819 B CN 103609819B
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Abstract
The invention discloses a low-sugar preserved mango and a preparation method thereof. The preserved mango contains the following components in percentage by mass: 35%-45% of total sugar, 0.5%-0.8% of total acidity and 15%-18% of water. According to the low-sugar preserved mango disclosed by the invention, the permeation speed is enhanced by an ultrasonic method, and thus the production rhythm is accelerated; the original flavor of mangoes is kept, and thus the prepared preserved mango tastes crisp and refreshing, has a pure taste, has no peculiar smell and has low sugar content.
Description
Technical field
The invention belongs to preserved fruit and make field, especially relate to a kind of ultrasonic wave that utilizes to prepare the method for Mango Low-sugar Preserved Fruit.
Background technology
Mango is famous tropical fruit (tree), and because its pulp is fine and smooth, unique flavor, nutritious, be described as " torrid zone fruit king ", extensively cultivating in southern areas such as China Hainan, Yunnan, Guangxi, Guangdong, is one of major economic crops of hill farmer.Mango pulp is nutritious, and taste is fragrant and sweet good to eat.Some precision management measures were all taked to mango in China various places in recent years, as: flower thinning, fruit thinning, mango bagging technique etc., make the individual plant amount of bearing fruit be effectively controlled, and promotes the quality of fruit.The total amount of shedding, fruit thinning accounts for about 70% of Mango Output, these resources are used as except feed by peasant except minority, major part is all lost as refuse, waste is serious, especially the mango in orchard is trickled down, also can bring out the generation of the insect pest such as east fruit bat and Mango Fruit weevil in orchard, harm Growth of Mango, affects mango quality.Therefore, premature-dropped mango, these good and cheap, that stock number is large blue or green mango of fruit thinning are developed and utilized, both can turn waste into wealth, increase the income of orchard worker, orchard environmental sanitation can be improved again, improve the ratio of high-quality mango.Utilize premature-dropped mango, fruit thinning to process low-sugar preserved fruit, can be premature-dropped mango and a utilization ways is provided.
Tradition Preserved Mango adopts boiling method mostly, and its labour intensity is large, the production cycle is long, production efficiency is low, and product color is comparatively dark, and pulp is soft rotten, and sugar content, generally more than 65%, belongs to high sugar food, does not meet the requirement of modern healthy diet.Wang Tianlu have studied the process technology of Mango Low-sugar Preserved Fruit, with the complex liquid that 0.2% citric acid, 0.3% calcium chloride, 0.2% sodium sulfite are formed, sclerosis is carried out to mango sheet and protect look 6h, be soak sugared 8h in 40% at sugar concentration, then carry out vacuum drying after 3h vacuum sugar infiltration.But use sodium sulfite in this production technology, easily cause content of sulfur dioxide to exceed standard.Instant invention overcomes that traditional handicraft requires that sugaring liquid concentration is high, sugaring liquid utilization rate and the low defect of working (machining) efficiency, disclose and a kind ofly utilize the ultrasonic method involving microwave vacuum drying technology and prepare non-sulfur low-sugar Preserved Mango.When ultrasonic wave is propagated in liquid medium, can produce strong impact and cavitation effect on interface, cause the penetration of cell membrane to strengthen, the quality transmission of strengthening intraor extracellular, has the advantages that even action, handling safety and power consumption are low.Adopt microwave vacuum drying method to carry out low temperature drying to Preserved Mango, speed is fast, and moisture distribution is even, soft or hard is consistent, lighter color, also has the effect of sterilising and enzyme inactivating simultaneously.
Last obtained preserved fruit full appearance, uniform color is transparent, glossy, has the fragrance that mango is special, sour-sweet moderate, flexible, without astringent sense, free from extraneous odour.
Summary of the invention
The object of the present invention is to provide a kind of Mango Low-sugar Preserved Fruit and preparation method thereof, solve current premature-dropped mango, problem that fruit thinning is wasted in a large number, promote the surcharge of mango, turn waste into wealth, increase the income of orchard worker, improve orchard environmental sanitation, produce larger economic benefit and social benefit.
A kind of Mango Low-sugar Preserved Fruit, described Preserved Mango contains the component of mass fraction:
Total reducing sugar 35-45%, total acidity 0.5-0.8%, moisture 15-18%.
The present invention adopts following production technology, obtained Mango Low-sugar Preserved Fruit:
1, raw material: with premature-dropped mango, fruit thinning for raw material, rinse well, drain surface moisture;
2, peeling, stripping and slicing: by the peeling of clean mango, stoning, be cut into bulk;
3, use sclerosis to protect mixture of colours liquid to carry out hardening, protecting look; Sclerosis protect mixture of colours liquid under 38-420 DEG C of condition, mango block is soaked 2-3 hour in above-mentioned mixed liquor, then by rinsed with sterile water, drain;
4, ultrasonic wave oozes sugar: by the mango block obtained in step 3 and sterilized water in mass ratio 1:1.5-2 be mixed to get mixed liquor, again by adding the sodium cellulose glycolate of 0.3-0.5%, 30-35% white granulated sugar and 20-25% maltose relative to mixed liquor mass fraction, sugared 1-2 hour is oozed at ultrasonic wave, wherein temperature controls as 42-45 DEG C, ultrasonic power is 100-200W, then continues naturally soaking sugared 1-2 hour without under Ultrasonic Conditions;
5, drop sugar: with sterilized water, the sugared immersion liquid being attached to preserved fruit surface is washed away, drain;
6, dry: above-mentioned preserved fruit is put into drip pan, tiling one deck, send in micro-wave vacuum case, vacuum 0.06-0.07 Mpa, microwave power 2kW, for avoid Yin Wendu too high and cause sugar caking and caramelization, the temperature inside the box is controlled between 50 ~ 60 DEG C, drying time is 15-18min, carries out shaping to preserved fruit simultaneously;
7, vacuum packaging: carry out sorting and finishing by preserved fruit size, turgor and color and luster, after the assay was approved, adopts vacuum packaging to be finished product by constant weight in desinfection chamber.
Each constituent mass mark in mixture of colours liquid is protected in described sclerosis: 0.2-0.5% citric acid, 0.05-0.1% vitamin C, 0.5-2%CaCl
2, 1.0-2%NaCl and surplus sterilized water.
The present invention adopts supercritical ultrasonics technology to promote infiltration rate, speed production rhythm, keeps the original local flavor of mango, ultrasonic treatment conditions; Obtained Preserved Mango local flavor is crisp and refreshing pure, free from extraneous odour, low sugar, total reducing sugar 35-45%, total acidity 0.5-0.8%, and moisture 15-18%, is mass fraction; Total number of bacteria <150cfu/g, Escherichia coli <30MPN/100g.
The problem that the present invention solves current premature-dropped mango, fruit thinning is wasted in a large number, promotes the surcharge of mango, turns waste into wealth, and increases the income of orchard worker, improves orchard environmental sanitation, produce larger economic benefit and social benefit.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention is described in further details.
The specific embodiment of the invention adopts following production technology, obtained Mango Low-sugar Preserved Fruit:
1, raw material: with premature-dropped mango, fruit thinning for raw material, rinse well, drain surface moisture;
2, peeling, stripping and slicing: by the peeling of clean mango, stoning, be cut into bulk;
3, harden, protect look: sclerosis is protected each constituent mass mark in mixture of colours liquid and is: 0.2% citric acid, 0.05% vitamin C, 0.5%CaCl
2, 1.0%NaCl and surplus sterilized water, under 40 DEG C of conditions, mango block is soaked 3 hours in above-mentioned mixed liquor, then by rinsed with sterile water, drain;
4, ultrasonic wave oozes sugar: by the mango block obtained in step 3 and sterilized water in mass ratio 1:1.5 be mixed to get mixed liquor, again by the sodium cellulose glycolate, 30% white granulated sugar and 20% maltose that add 0.3% relative to mixed liquor mass fraction, sugar is oozed 1 hour at ultrasonic wave, wherein temperature controls is 45 DEG C, ultrasonic power is 200W, then continues naturally soaking sugar 1 hour without under Ultrasonic Conditions;
5, drop sugar: with sterilized water, the sugared immersion liquid being attached to preserved fruit surface is washed away, drain;
6, dry: above-mentioned preserved fruit is put into drip pan, tiling, send in micro-wave vacuum case, vacuum 0.06-0.07Mpa, microwave power 2kW, for avoid Yin Wendu too high and cause sugar caking and caramelization, the temperature inside the box is controlled between 50 ~ 60 DEG C, drying time is 16min, carries out shaping to preserved fruit simultaneously;
7, vacuum packaging: carry out sorting and finishing by preserved fruit size, turgor and color and luster, after the assay was approved, adopts vacuum packaging to be finished product by constant weight in desinfection chamber.
The present invention adopts supercritical ultrasonics technology to promote infiltration rate, speed production rhythm, and keep the original local flavor of mango, obtained Preserved Mango local flavor is crisp and refreshing pure, free from extraneous odour, low sugar, total reducing sugar 35-45%, total acidity 0.5-0.8%, and moisture 15-18%, is mass fraction; Total number of bacteria <150cfu/g, Escherichia coli <30MPN/100g.
Claims (2)
1. a preparation method for Mango Low-sugar Preserved Fruit, comprises step:
1), raw material prepares: with premature-dropped mango, fruit thinning for raw material, rinse well, drain surface moisture;
2), peeling, stripping and slicing: by the peeling of clean mango, stoning, be cut into bulk;
3), use sclerosis to protect mixture of colours liquid to carry out hardening, protecting look; Sclerosis protect mixture of colours liquid under 38-42 DEG C of condition, mango block is soaked 2-3 hour in above-mentioned mixed liquor, then by rinsed with sterile water, drain;
4), ultrasonic wave oozes sugar: by step 3) in the mango block that obtains and sterilized water in mass ratio 1:1.5-2 be mixed to get mixed liquor, again by adding the sodium cellulose glycolate of 0.3-0.5%, 30-35% white granulated sugar and 20-25% maltose relative to mixed liquor mass fraction, sugared 1-2 hour is oozed at ultrasonic wave, wherein temperature controls as 42-45 DEG C, ultrasonic power is 100-200W, then continues naturally soaking sugared 1-2 hour without under Ultrasonic Conditions;
5), drop sugar: with sterilized water, the sugared immersion liquid being attached to preserved fruit surface is washed away, drain;
6), microwave vacuum is dried: above-mentioned preserved fruit is put into drip pan, tiling one deck, send in micro-wave vacuum case, vacuum 0.06-0.07Mpa, microwave power 2kW, for avoid Yin Wendu too high and cause sugar caking and caramelization, the temperature inside the box is controlled between 50 ~ 60 DEG C, drying time is 15-18min, carries out shaping to preserved fruit simultaneously;
7), vacuum packaging: carry out sorting and finishing by preserved fruit size, turgor and color and luster, after the assay was approved, adopt vacuum packaging to be finished product by constant weight in desinfection chamber; Described finished product contains the component of mass fraction: total reducing sugar 35-45%, total acidity 0.5-0.8%, moisture 15-18%.
2. the preparation method of Mango Low-sugar Preserved Fruit as claimed in claim 1, is characterized in that: described step 3) sclerosis protect each constituent mass mark in mixture of colours liquid and be: 0.2-0.5% citric acid, 0.05-0.1% vitamin C, 0.5-2%CaCl
2, 1.0-2%NaCl and surplus sterilized water.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105249334A (en) * | 2015-11-05 | 2016-01-20 | 广西大学 | Dried mango processing method and product thereof |
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| CN103976117A (en) * | 2014-05-28 | 2014-08-13 | 广西田阳嘉佳食品有限公司 | Preserved mango fruits and processing method thereof |
| CN104322853A (en) * | 2014-11-04 | 2015-02-04 | 腾冲县四馨坊食品有限责任公司 | Mango bar production process |
| CN104381559B (en) * | 2014-11-05 | 2017-07-18 | 广西壮族自治区农业科学院农产品加工研究所 | The processing method of low-glycemic Preserved Mango with regulating intestinal canal function |
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| CN107836673A (en) * | 2017-10-16 | 2018-03-27 | 海南春光食品有限公司 | A kind of dried mango and preparation method thereof |
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