CN107625021A - Mango instant powder and preparation method thereof - Google Patents
Mango instant powder and preparation method thereof Download PDFInfo
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- CN107625021A CN107625021A CN201710893467.7A CN201710893467A CN107625021A CN 107625021 A CN107625021 A CN 107625021A CN 201710893467 A CN201710893467 A CN 201710893467A CN 107625021 A CN107625021 A CN 107625021A
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Abstract
The present invention relates to food technology field, and in particular to a kind of mango instant powder and preparation method thereof.The preparation method of mango instant powder provided by the invention, comprises the following steps：Mango juice obtains mango instant powder by concentrating, freeze, after dry and crushing successively, concentrated before mango juice freeze-drying, greatly save the power consumption in freezing dry process, reduce production cost, the preparation method of the mango instant powder of the present invention simultaneously, specific technological parameter is optimized, the original local flavor of mango and various nutritions can be retained.It is nutritious using mango instant powder made from above-mentioned preparation method, while original color and flavor can be kept, it is the fruit powder of a excellent in color, is adapted to each age group crowd to drink.
Description
Technical field
The present invention relates to food technology field, more particularly to a kind of mango instant powder and preparation method thereof.
Background technology
Mango is described as " king of tropical fruit (tree) ", is one of global sales highest fruit.Mango is thick-flavor, sour-sweet suitable
Degree, delicate fragrance is tasty, is loved by people.Mango has very high nutritive value, rich in sugar, protein, crude fibre, mineral
Matter, vitamin C, carrotene etc..Mango Fruit has containing three acetic acid and polyphenol compounds such as mangiferonic acid, isomangiferolic acids
The effect of anticancer, in addition, mango also has anti-inflammation, disease of dispelling cough-relieving, promotes the effect of enterogastric peristalsis and beautifying face and moistering lotion.
The season of Ripening of Mango Fruit During Storage on the occasion of high temperature season, easily rots, not shelf-stable, carries and transport difficult, makes mango
Using being subject to certain restrictions.In order to break through this limitation, mango is processed, is such as processed into fruit drink, fruit wine, tank
A few class products such as head, preserved fruit, jam.There is fruit powder product low moisture to be easy to store, low, raw material profit of storing transportation and packing expense
With rate is high, product is nutritious, have a wide range of application the advantages that, the good way that mango instant powder is mango processing is made using mango
Footpath.
In the prior art, mango instant powder be usually by mango juice it is chilled, dry after be made, in lyophilized dry technical staff
Skill is pulp not to be concentrated in advance.Because eight points of ripe mango moisture contents are 80-85%, freeze-drying is directly entered, this
Sample power consumption is very high, and time-consuming very long, power consumption cost is big.
In view of this, it is special to propose the present invention.
The content of the invention
The first object of the present invention is to provide a kind of preparation method of mango instant powder, before mango juice freeze-drying
Concentrated, greatly save the power consumption in freezing dry process, reduce production cost, while mango can be retained
Original local flavor and various nutritions.
The second object of the present invention is to provide mango instant powder made from a kind of above-mentioned preparation method, nutritious, together
When can keep original local flavor, be the fruit powder of a excellent in color, be adapted to each age group crowd drink.
To achieve the above object, the technical solution adopted by the present invention is：
A kind of preparation method of mango instant powder, comprises the following steps：Mango juice is successively by concentrating, freezing, dry
With mango instant powder is obtained after crushing.
Further, eight to ninety percent ripe mango are enucleated, after mashing and filtering through over cleaning, sterilization, peeling successively, obtained
To mango juice.
Further, for mango juice using being concentrated in vacuo, it is 35-45% moisture is concentrated to mass percent, obtains awns
Fruit concentrates magma, preferably 38-42%, more preferably 40%；
Preferably, the temperature of vacuum concentration is 50-60 DEG C, preferably 52-58 DEG C, more preferably -55 DEG C；
Preferably, vacuum 550-750mmHg, preferably 600-700mmHg, more preferably 650mmHg.
Further, mango concentration magma is added after mannitol mixes and freezed, obtain mango frozen block；
Preferably, the dosage of mannitol is 7-11%, the preferably 8-10% that mango concentrates magma quality, further
Preferably 9%.
Preferably, cryogenic temperature is (- 50)-(- 30) DEG C, is preferably (- 45)-(- 35) DEG C, further preferably
For -40 DEG C.
Preferably, cooling time is 10-15 hours, preferably 12 hours.
Further, mango frozen block is dried under vacuum to water content≤7%, obtains mango and freeze block.
Preferably, the vacuum drying vacuum is 650-700mmHg, preferably 660-690mmHg, further excellent
Elect 675mmHg as.
Preferably, vacuum drying temperature is 40-50 DEG C, preferably 42-48 DEG C, more preferably 45 DEG C.
Preferably, the vacuum drying time is 5-7 hours, preferably 6 hours.
Further, the mango obtained after drying is freezed into block to be crushed, and glucose, food is added in crushing process
With glue, malic acid and vitamine C sodium, mango instant powder is obtained；
Preferably, the dosage of the glucose is the 9-13%, more preferably 10- that mango freezes block quality
12%；
Preferably, the dosage of the edible glue is the 0.08-0.15% that mango freezes block quality, more preferably
0.1-0.12%；
Preferably, the dosage of the malic acid is the 0.01-0.05% that mango freezes block quality, more preferably
0.02-0.04%；
Preferably, the dosage of the vitamine C sodium is (0.1-0.2) % that mango freezes block quality, further preferred
0.14-0.16%.
Further, the mesh number of the mango instant powder obtained after crushing is 100-150 mesh.
Further, the preparation method of the mango instant powder, comprises the following steps：
(1) mango juice is prepared：By eight to ninety percent ripe mango successively through over cleaning, sterilization, peeling stoning, mashing and mistake
After filter, mango juice is obtained；
(2) concentrate：Using vacuum concentration, it is 35-45% moisture is concentrated to mass percent, and it is former to obtain mango concentration
Slurry；
(3) freeze：Concentrate to mango and freezed after mannitol mixing is added in magma, obtain mango frozen block；
(4) dry：Mango frozen block is dried under vacuum to water content≤7%, mango is obtained and freezes block；
(5) crush：The mango obtained after drying is freezed into block to be crushed, and glucose, food are added in crushing process
With glue, malic acid and vitamine C sodium, mango instant powder is obtained；
Preferably, the preparation method of the mango instant powder comprises the following steps：
(1) mango juice is prepared：By eight to ninety percent ripe mango successively through over cleaning, sterilization, peeling stoning, mashing and mistake
After filter, mango juice is obtained；
(2) concentrate：Using vacuum concentration, it is 35-45% moisture is concentrated to mass percent, and it is former to obtain mango concentration
Slurry, wherein, the temperature of vacuum concentration is 50-60 DEG C, vacuum 550-750mmHg；
(3) freeze：Concentrate to mango and freezed after mannitol mixing is added in magma, obtain mango frozen block, wherein, it is sweet
The dosage for revealing sugar alcohol concentrates the 7%-11% of magma quality for mango；
(4) dry：Mango frozen block is dried under vacuum to water content≤7%, mango is obtained and freezes block, wherein, it is described true
The vacuum that sky is dried is 650-700mmHg, and vacuum drying temperature is 40-50 DEG C, and the vacuum drying time is that 5-7 is small
When；
(5) crush：The mango obtained after drying is freezed into block to carry out being crushed to 100-150 mesh, and added in crushing process
Enter glucose, edible glue, malic acid and vitamine C sodium, obtain mango instant powder, wherein, the glucose, edible glue, apple
The quality of acid and vitamine C sodium is respectively (9-13) %, (0.08-0.15) %, (0.01- that mango freezes block quality
0.05) % and (0.1-0.2) %.
Mango instant powder prepared by above-mentioned preparation method.
Compared with prior art, the beneficial effects of the present invention are：
1. the preparation method of mango instant powder provided by the invention, concentrated before mango juice freeze-drying, greatly
The big power consumption saved in freezing dry process, reduces production cost.
2. the preparation method of the mango instant powder of the present invention, is optimized to specific technological parameter, can retain awns
The original local flavor of fruit and various nutritions.
3. the present invention uses mango instant powder made from above-mentioned preparation method, nutritious, while can keep original wind
Taste, it is the fruit powder of a excellent in color, is adapted to each age group crowd to drink.
Embodiment
Technical scheme is clearly and completely described below in conjunction with embodiment, it is clear that described reality
It is part of the embodiment of the present invention to apply example, rather than whole embodiments.Based on the embodiment in the present invention, the common skill in this area
The every other embodiment that art personnel are obtained under the premise of creative work is not made, belong to the model that the present invention protects
Enclose.
The invention provides a kind of preparation method of mango instant powder, comprise the following steps：Mango juice is successively through overrich
Contracting, freezing, dry and obtain mango instant powder after crushing.Mango juice is concentrated before freeze-drying, after concentrated
As long as mango juice cooling time 10-15 hours, the power consumption cost of freeze-drying is greatlyd save, while can be protected well
Stay the original local flavor of mango and various nutritions.
In the preferred embodiment of the present invention, by eight to ninety percent ripe mango successively through over cleaning, sterilization, peeling
After stoning, mashing and filtering, mango juice is obtained.As the raw material for preparing mango instant powder, the selection of mango is to mango speed
The mouthfeel of molten powder plays an important role.Preferably fresh eight to ninety percent ripe mango of the invention, the fragrance and mouthfeel of mango are optimal, excessively blue or green
Mango mouthfeel it is poor, nutrition content is few；Overdone mango moisture is relatively more, containing putrid and deteriorated composition, preparation
Mango juice easily aoxidizes, brown.Dust, soil and agricultural chemicals on mango etc. is first washed away with clear water, then by after cleaning
10-15 minutes are soaked in mango chlorine dioxide disinfection liquid, then use sterile water wash.It is beaten after peeling stoning, then with 100 mesh
Stainless steel filter filters.
In the preferred embodiment of the present invention, mango juice makes moisture be concentrated to quality hundred using being concentrated in vacuo
Point ratio is 35-45%, obtains mango and concentrates magma, it is typical but it is non-limiting be 38%, 39%, 40%, 41% or 42%.It is logical
Mango moisture content ripe Chang Bazhi ninety percent is directly entered freeze-drying 80-85%, and such power consumption is very high, take it is very long, it is raw
It is high to produce cost, but after vacuum concentration, moisture can be concentrated to 35-45%, and after entering back into freeze-drying, power consumption energy consumption is significantly
Decline.The color and nutritional ingredient of mango juice can be kept very well by being concentrated in vacuo.
In a kind of optional embodiment of the present invention, the temperature of vacuum concentration is 50-60 DEG C, typical but non-limiting
For：50 DEG C, 51 DEG C, 52 DEG C, 53 DEG C, 54 DEG C, 55 DEG C, 56 DEG C, 57 DEG C, 58 DEG C, 59 DEG C or 60 DEG C.The temperature mistake of vacuum concentration
Height, the loss of the nutritional ingredient that can be destroyed in mango, especially vitamin C and fragrance；Temperature is too low, and energy consumption is higher.
In a kind of optional embodiment of the present invention, vacuum 550-750mmHg is typical but non-limiting be：
600mmHg, 650mmHg, 600mmHg, 750mmHg or 800mmHg.Vacuum is too high, and concentration is difficult to, and sample is not easy to take
Go out；Vacuum is too low, and concentration speed is slow.
In the preferred embodiment of the present invention, it is concentrated in vacuo and uses temperature as 55 DEG C, vacuum 600mmHg,
Ascorbic loss is smaller, and color and luster is also relatively good, maintains the natural colored of mango juice, and loss of aroma is smaller.
In the preferred embodiment of the present invention, concentrate to mango and freezed after mannitol mixing is added in magma,
Obtain mango frozen block.Mannitol is a kind of good low calorie sweetener, has happy flavor.Add into mango juice
Enter mannitol, the stress that stability induces from freezing can be provided for the protein in mango, protect the nutrition of mango into
Divide damage.In addition, mannitol property is stable, the dissolubility and moisture absorption problem of original mango powder can be effectively improved.At this
In a kind of optional embodiment of invention, the dosage of mannitol concentrates the 7%-11% of magma quality for mango, typical but non-
Restricted is 7%, 8%, 9%, 10% or 11%.
Freeze-drying is exactly that mango concentration magma is carried out into cooling in advance to be frozen into solid, and then water steams under vacuum
Vapour directly distillation comes out, and other materials are left in mango freezes block.
In a kind of optional embodiment of the present invention, cryogenic temperature is (- 50)-(- 30) DEG C, typical but unrestricted
Property is：- 50 DEG C, -45 DEG C, -40 DEG C, -35 DEG C or -30 DEG C.Cryogenic temperature is too high, cooling time length；Cooling time mistake
Low, energy consumption is higher.In a kind of optional embodiment of the present invention, cooling time is 10-15 hours, typical but non-limiting
For：10 hours, 11 hours, 12 hours, 13 hours, 14 hours or 15 hours.
In the preferred embodiment of the present invention, dry using vacuum drying, mango frozen block is dried under vacuum to
Water content≤7%, obtain mango and freeze block.
In a kind of optional embodiment of the present invention, vacuum drying vacuum is 650-700mmHg, typical but non-
It is restricted to be：650mmHg, 660mmHg, 670mmHg, 675mmHg, 680mmHg, 690mmHg or 700mmHg.
In a kind of optional embodiment of the present invention, vacuum drying temperature is 40-50 DEG C, typical but non-limiting
For：40 DEG C, 41 DEG C, 42 DEG C, 43 DEG C, 44 DEG C, 45 DEG C, 46 DEG C, 47 DEG C, 48 DEG C, 49 DEG C or 50 DEG C.
In a kind of optional embodiment of the present invention, the vacuum drying time is 5-7 hours, typical but non-limiting
For：5 hours, 5.5 hours, 6 hours, 6.5 hours or 7 hours.
In the preferred embodiment of the present invention, vacuum drying vacuum is 675mmHg, temperature is 45 DEG C, when
Between be 6 hours, it is ascorbic loss it is small, color and luster is without significant changes.
In the preferred embodiment of the present invention, the mango obtained after drying is freezed into block to be crushed, and in powder
Glucose, edible glue, malic acid and vitamine C sodium are added during broken, obtains mango instant powder.Add glucose, edible glue,
On the one hand the effect of malic acid and vitamine C sodium is the mouthfeel and stability for improving mango powder, be on the other hand to reduce mango
The production cost of powder.
Glucose and malic acid are used as flavor enhancement, improve the mouthfeel of mango instant powder.Glucose is as sweetener, increase
Sugariness.The mouthfeel of malic acid close to natural apple tart flavour, compared with citric acid, have acidity is big, taste is soft, the holdup time
The advantages that long, it is optimal acid condiment.Malic acid also has oxidation resistance and Bao Se abilities.Vitamine C sodium can use
Supplemented in vitamin C, it can also be used to make food enrichment, can also make color stabilizer and antioxidant.Edible glue is used to thicken,
Adjust the tissue morphology and mouthfeel of product.
Preferably, the dosage of the glucose, edible glue, malic acid and vitamine C sodium is respectively that mango freezes block quality
(9-13) %, (0.08-0.15) %, (0.01-0.05) % and (0.1-0.2) %.
Wherein, the dosage of glucose is that lyophilized the typical but non-limiting of block dosage of mango is：9%th, 10%, 11%,
12% or 13%；
The dosage of edible glue is that lyophilized the typical but non-limiting of block dosage of mango is：0.08%th, 0.09%, 0.1%,
0.11% or 0.12%；
The dosage of malic acid is that lyophilized the typical but non-limiting of block dosage of mango is：0.01%th, 0.02%, 0.03%,
0.04% or 0.05%；
The dosage of vitamine C sodium is that lyophilized the typical but non-limiting of block dosage of mango is：0.1%th, 0.11%,
0.12%th, 0.13%, 0.14%, 0.15%, 0.16%, 0.17%, 0.18%, 0.19% or 0.2%.
The mango instant powder obtained after crushing is 100-150 mesh, and the particle of mango powder is tiny, is easy to direct Instant Drinks.
The preparation method of mango instant powder provided by the invention, concentrated before mango juice freeze-drying, significantly
The power consumption in freezing dry process has been saved, has reduced production cost, while the preparation method of the mango instant powder of the present invention,
Specific technological parameter is optimized, the original local flavor of mango and various nutritions can be retained.
It is nutritious using mango instant powder made from above-mentioned preparation method, while original local flavor can be kept, it is a
The fruit powder of excellent in color, it is adapted to each age group crowd to drink.
Embodiment 1
The preparation method for the mango instant powder that embodiment 1 provides, comprises the following steps：
(1) mango juice is prepared：By eight to ninety percent ripe mango successively through over cleaning, sterilization, peeling stoning, mashing and mistake
After filter, mango juice is obtained；
(2) concentrate：Using vacuum concentration, it is 40% moisture is concentrated to mass percent, obtains mango concentration magma, its
In, the temperature of vacuum concentration is 55 DEG C, vacuum 650mmHg；
(3) freeze：Concentrate to mango and freezed after mannitol mixing is added in magma, obtain mango frozen block, wherein, it is sweet
The dosage for revealing sugar alcohol concentrates the 9% of magma quality for mango, and cryogenic temperature is -40 DEG C；
(4) dry：Mango frozen block is dried under vacuum to water content≤7%, mango is obtained and freezes block, wherein, it is described true
The vacuum that sky is dried is 675mmHg, and vacuum drying temperature is 45 DEG C, and the vacuum drying time is 6 hours；
(5) crush：The mango obtained after drying is freezed into block to carry out being crushed to 400 mesh, and Portugal is added in crushing process
Grape sugar, edible glue, malic acid and vitamine C sodium, obtain mango instant powder, wherein, the glucose, edible glue, malic acid and
The quality of vitamine C sodium is respectively 11%, 0.11%, 0.03% and 0.15% that mango freezes block quality.
Embodiment 2
The preparation method for the mango instant powder that embodiment 2 provides, comprises the following steps：
(1) mango juice is prepared：By eight to ninety percent ripe mango successively through over cleaning, sterilization, peeling stoning, mashing and mistake
After filter, mango juice is obtained；
(2) concentrate：Using vacuum concentration, it is 35% moisture is concentrated to mass percent, obtains mango concentration magma, its
In, the temperature of vacuum concentration is 60 DEG C, vacuum 750mmHg；
(3) freeze：Concentrate to mango and freezed after mannitol mixing is added in magma, obtain mango frozen block, wherein, it is sweet
The dosage for revealing sugar alcohol concentrates the 7% of magma quality for mango, and cryogenic temperature is -30 DEG C；
(4) dry：Mango frozen block is dried under vacuum to water content≤7%, mango is obtained and freezes block, wherein, it is described true
The vacuum that sky is dried is 700mmHg, and vacuum drying temperature is 40 DEG C, and the vacuum drying time is 5 hours；
(5) crush：The mango obtained after drying is freezed into block to carry out being crushed to 300 mesh, and Portugal is added in crushing process
Grape sugar, edible glue, malic acid and vitamine C sodium, obtain mango instant powder, wherein, the glucose, edible glue, malic acid and
The quality of vitamine C sodium is respectively 9%, 0.15%, 0.01% and 0.2% that mango freezes block quality.
Embodiment 3
The preparation method for the mango instant powder that embodiment 3 provides, comprises the following steps：
(1) mango juice is prepared：By eight to ninety percent ripe mango successively through over cleaning, sterilization, peeling stoning, mashing and mistake
After filter, mango juice is obtained；
(2) concentrate：Using vacuum concentration, it is 45% moisture is concentrated to mass percent, obtains mango concentration magma, its
In, the temperature of vacuum concentration is 50 DEG C, vacuum 550mmHg；
(3) freeze：Concentrate to mango and freezed after mannitol mixing is added in magma, obtain mango frozen block, wherein, it is sweet
The dosage for revealing sugar alcohol concentrates the 11% of magma quality for mango, and cryogenic temperature is -50 DEG C；
(4) dry：Mango frozen block is dried under vacuum to water content≤7%, mango is obtained and freezes block, wherein, it is described true
The vacuum that sky is dried is 650mmHg, and vacuum drying temperature is 50 DEG C, and the vacuum drying time is 7 hours；
(5) crush：The mango obtained after drying is freezed into block to carry out being crushed to 500 mesh, and Portugal is added in crushing process
Grape sugar, edible glue, malic acid and vitamine C sodium, obtain mango instant powder, wherein, the glucose, edible glue, malic acid and
The quality of vitamine C sodium is respectively 13%, 0.08%, 0.05% and 0.1% that mango freezes block quality.
By finished product prepared by embodiment 1-3 according to《Solid beverage sanitary standard》(GB 7101) examine its sense organ form and
Physical and chemical index.Testing result is as follows：
Organoleptic feature is：For golden yellow micro mist, no caking, there is mango fragrance；Add in 60 DEG C of warm water, modulation is uniform
Mango juice is made, in the original yellow of mango, has mango pulp little particulate to be uniformly distributed, substantially wadding is heavy for the static nothings of 30min, and companion
There is strong mango fruit flavor, trial test is sour-sweet moderate, there is mango taste, delicate mouthfeel.
Physical and chemical index is：Below moisture 5%.
The content of nutriment is：Vitamin C content >=120mg/100g, vitamin A content >=15mg/100g, folic acid
Content >=20ug/100g, content >=3.5% of soluble dietary fiber, fat content ＜ 1.0g/100g.
It can be seen that the mango instant powder solubility property that embodiment 1-3 is provided is good, there are the fragrance and mouthfeel of mango, it is sour-sweet moderate,
It is the fruit powder of a excellent in color.
Embodiment 4-5
The preparation method for the mango instant powder that embodiment 4-5 is provided, the difference with embodiment 1 is, the temperature of vacuum concentration
Degree is respectively 10 DEG C and 80 DEG C.
Embodiment 6-7
The preparation method for the mango instant powder that embodiment 6-7 is provided, the difference with embodiment 1 is, vacuum concentration it is true
Reciprocal of duty cycle is respectively 400mmHg and 750mmHg.
Embodiment 8-9
The preparation method for the mango instant powder that embodiment 8-9 is provided, the difference with embodiment 1 is, the process of freezing
In, the addition of mannitol is 0 and 18%.
Embodiment 10-11
The preparation method for the mango instant powder that embodiment 10-11 is provided, the difference with embodiment 1 is, vacuum drying
Vacuum is 400mmHg and 750mmHg.
Embodiment 12-13
The preparation method for the mango instant powder that embodiment 12-13 is provided, the difference with embodiment 1 is, vacuum drying
Temperature is 20 DEG C and 60 DEG C.
Embodiment 14
The preparation method for the mango instant powder that embodiment 14 provides, the difference with embodiment 1 is, does not add malic acid.
Comparative example 1
The preparation method for the mango instant powder that comparative example 1 provides, the difference with embodiment 1 are, without concentration step, to incite somebody to action
Mango juice directly freezed is dried.
Effect example 1
By embodiment 1 compared with comparative example 1, by taking 4 kilograms of mango juices as an example, be freeze-dried in embodiment 1 when
Between be 12 hours, and the sublimation drying of comparative example 1 be 28 hours.
Effect example 2
Please 20 volunteers mango instant powder that embodiment 1 and embodiment 4-14 are prepared add 60 DEG C of warm water
In, mango juice is uniformly made in modulation, carries out sensory evaluation, and the synthesis result of evaluation is as shown in table 1.
The Analyses Methods for Sensory Evaluation Results of mango instant powder made from the embodiment 1 of table 1 and embodiment 4-14
Pass through embodiment 1 in table 1 and embodiment 4-14 comparison, the temperature and vacuum of vacuum concentration, mannose
The different influences to mango instant powder of the dosage of alcohol, vacuum drying temperature and vacuum, the dosage of malic acid.It is especially real
It is preferable to apply color and luster, mouthfeel and the fragrance of the mango instant powder of the offer of example 1, market and the need of consumer can be met in quality
Will, the mango instant powder that especially prepared by embodiment 1 remains the original color and luster of mango, sour-sweet moderate, delicate mouthfeel, there is mango
Taste, there is strong mango fragrance, there is mango pulp little particulate to be uniformly distributed, substantially wadding is heavy for the static nothings of 30min.
Thus illustrate, by being optimized to specific technological parameter in the present invention, the original local flavor of mango can be retained
With various nutritions.It is nutritious using mango instant powder made from above-mentioned preparation method, while original color can be kept
And flavor, be a excellent in color fruit powder, be adapted to each age group crowd drink.
Finally it should be noted that：Various embodiments above is merely illustrative of the technical solution of the present invention, rather than its limitations；To the greatest extent
The present invention is described in detail with reference to foregoing embodiments for pipe, it will be understood by those within the art that：Its according to
The technical scheme described in foregoing embodiments can so be modified, either which part or all technical characteristic are entered
Row equivalent substitution；And these modifications or replacement, the essence of appropriate technical solution is departed from various embodiments of the present invention technology
The scope of scheme.
Claims (10)
1. a kind of preparation method of mango instant powder, it is characterised in that comprise the following steps：Mango juice successively by concentration,
Freezing, dry and obtain mango instant powder after crushing.
2. the preparation method of mango instant powder according to claim 1, it is characterised in that by eight to ninety percent ripe mango according to
It is secondary to be enucleated, after mashing and filtering through over cleaning, sterilization, peeling, obtain mango juice.
3. the preparation method of mango instant powder according to claim 1, it is characterised in that mango juice is dense using vacuum
Contracting, it is 35-45% moisture is concentrated to mass percent, obtains mango concentration magma, and the mango concentrates moisture in magma
Mass percent is preferably 38-42%, and more preferably 40%；
Preferably, the temperature of vacuum concentration is 50-60 DEG C, preferably 52-58 DEG C, more preferably 55 DEG C；
Preferably, the vacuum of vacuum concentration is 550-750mmHg, preferably 600-700mmHg, is more preferably
650mmHg。
4. the preparation method of mango instant powder according to claim 3, it is characterised in that add mango concentration magma sweet
Freezed after dew sugar alcohol mixing, obtain mango frozen block；
Preferably, the dosage of mannitol is 7-11%, the preferably 8-10% that mango concentrates magma quality, further preferably
For 9%.
5. the preparation method of the mango instant powder according to claim 1 or 4, it is characterised in that cryogenic temperature for (-
50)-(- 30) DEG C, it is preferably (- 45)-(- 35) DEG C, more preferably -40 DEG C；
And/or cooling time is 10-15 hours, preferably 12 hours.
6. the preparation method of mango instant powder according to claim 4, it is characterised in that be dried in vacuo mango frozen block
To water content≤7%, obtain mango and freeze block, it is preferred that the vacuum drying vacuum is 650-700mmHg, is preferably
660-69mmHg, more preferably 675mmHg；
Preferably, vacuum drying temperature is 40-50 DEG C, preferably 42-48 DEG C, more preferably 45 DEG C；
Preferably, the vacuum drying time is 5-7 hours, preferably 6 hours.
7. the preparation method of mango instant powder according to claim 6, it is characterised in that freeze the mango obtained after drying
Dry block is crushed, and glucose, edible glue, malic acid and vitamine C sodium are added in crushing process, and it is instant to obtain mango
Powder；
Preferably, the dosage of the glucose is the 9-13%, more preferably 10-12% that mango freezes block quality；
And/or the dosage of the edible glue is the 0.08-0.15%, more preferably 0.1- that mango freezes block quality
0.12%；
And/or the dosage of the malic acid is the 0.01-0.05%, more preferably 0.02- that mango freezes block quality
0.04%；
And/or the dosage of the vitamine C sodium is (0.1-0.2) % that mango freezes block quality, further preferred
0.14-0.16%.
8. the preparation method of mango instant powder according to claim 1, it is characterised in that the mango obtained after crushing is instant
The mesh number of powder is 100-150 mesh.
9. the preparation method of mango instant powder according to claim 1, it is characterised in that comprise the following steps：
(1) mango juice is prepared：By eight to ninety percent ripe mango successively through over cleaning, sterilization, peeling stoning, mashing and filtering
Afterwards, mango juice is obtained；
(2) concentrate：Using vacuum concentration, it is 35-45% moisture is concentrated to mass percent, obtains mango concentration magma；
(3) freeze：Concentrate to mango and freezed after mannitol mixing is added in magma；
(4) dry：Mango frozen block is dried under vacuum to water content≤7%；
(5) crush：By the mango obtained after drying freeze block crushed, and in crushing process add glucose, edible glue,
Malic acid and vitamine C sodium, obtain mango instant powder；
Preferably, the preparation method of the mango instant powder comprises the following steps：
(1) mango juice is prepared：By eight to ninety percent ripe mango successively through over cleaning, sterilization, peeling stoning, mashing and filtering
Afterwards, mango juice is obtained；
(2) concentrate：Using vacuum concentration, it is 35-45% moisture is concentrated to mass percent, obtains mango concentration magma, its
In, the temperature of vacuum concentration is 50-60 DEG C, vacuum 550-750mmHg；
(3) freeze：Concentrate to mango and freezed after mannitol mixing is added in magma, wherein, the dosage of mannitol is mango
The 7%-11% of magma quality is concentrated, cryogenic temperature is (- 50)-(- 30) DEG C；
(4) dry：Mango frozen block is dried under vacuum to water content≤7%, mango is obtained and freezes block, wherein, the vacuum is done
Dry vacuum is 650-700mmHg, and vacuum drying temperature is 40-50 DEG C, and the vacuum drying time is 5-7 hours；
(5) crush：The mango obtained after drying is freezed into block to carry out being crushed to 100-150 mesh, and Portugal is added in crushing process
Grape sugar, edible glue, malic acid and vitamine C sodium, obtain mango instant powder, wherein, the glucose, edible glue, malic acid and
The quality of vitamine C sodium is respectively (9-13) %, (0.08-0.15) %, (0.01-0.05) % that mango freezes block quality
(0.1-0.2) %.
A kind of 10. mango instant powder prepared by preparation method as described in claim any one of 1-9.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN114403393A (en) * | 2022-02-18 | 2022-04-29 | 中国农业科学院农产品加工研究所 | Texture regulating product based on full utilization of fruit pulp and preparation method thereof |
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| AU5683194A (en) * | 1992-12-03 | 1994-06-22 | Raymond M. Nakayama | Fruit and nut-containing confectionary candy and method of preparation |
| CN101433299A (en) * | 2008-12-05 | 2009-05-20 | 华坪县华农科技开发有限责任公司 | Method for preparing freeze-dry mango powder |
| CN104886483A (en) * | 2014-03-05 | 2015-09-09 | 田东玉汁食品加工厂 | Mango dextrin powder preparation method |
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| AU5683194A (en) * | 1992-12-03 | 1994-06-22 | Raymond M. Nakayama | Fruit and nut-containing confectionary candy and method of preparation |
| CN101433299A (en) * | 2008-12-05 | 2009-05-20 | 华坪县华农科技开发有限责任公司 | Method for preparing freeze-dry mango powder |
| CN104886483A (en) * | 2014-03-05 | 2015-09-09 | 田东玉汁食品加工厂 | Mango dextrin powder preparation method |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114403393A (en) * | 2022-02-18 | 2022-04-29 | 中国农业科学院农产品加工研究所 | Texture regulating product based on full utilization of fruit pulp and preparation method thereof |
| CN114403393B (en) * | 2022-02-18 | 2024-03-19 | 中国农业科学院农产品加工研究所 | Texture regulator based on full utilization of fruit pulp and preparation method thereof |
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